We are currently selling a reduced range of our FREEE gluten free flours and foods in our web shop. Restrictions to quantities per order apply. For all orders please allow 3-5 working days for delivery.
Line a large baking tray with parchment and preheat the oven.
Sift the flour onto a plate and sprinkle the sugar over the top. Set this aside.
Crack the eggs into another bowl, beat them and set these aside too.
Put the butter and water into a saucepan and bring to the boil.
Remove the pan from the heat, quickly add the prepared flour and mix together well.
Return the pan to a gentle heat, stirring vigorously for 30 seconds to make a soft dough.
Remove the pan again, add half the prepared egg and beat it into the dough.
Beat in the remaining egg to make a thick, smooth paste.
Spoon or pipe the dough into your chosen shape on the prepared baking tray.
Bake for 15 - 35 minutes according to size and until golden brown and dry on the inside.
Remove the tray from the oven and make a cut in the side of each choux bun to allow the steam to escape, and transfer to a wire rack to cool.
When completely cold slice and fill the buns with a sweet or savoury filling.
Large baking tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater
200°C, Fan 180°C, 400°F, Gas 6
My first attempt at any gf baking and this recipe seems just the ticket. I would say, for making eclairs rather than profiteroles, it may be worth dropping the oven temperature slightly and going for a longer bake - mine were still a bit gooey inside. Thank you Doves Farm!