Gluten-Free Cream Puffs
Preheat oven to 400 °F.
In small bowl, mix flour, xanthan gum, and protein powder and set aside. Crack eggs into another bowl; set aside.
In medium saucepan, bring margarine and water to rolling boil. Turn heat to low, and whisk in flour; stir over low heat for about a minute or until mixture forms a ball. Remove pan from heat. Add eggs, all at one time. Continue whisking until smooth. Be sure to “shake out” the whisk to make sure all flour mixture gets incorporated.
Drop dough by heaping tablespoons onto ungreased baking sheet, approximately 2 inches apart. (You will need two spoons for this. Use one to scoop dough from bowl and the other to “scrape” dough onto pan.) Bake 35-40 minutes or until puffed and golden. Warning–do not open oven until last 5 minutes or so, and even then, just open enough to peek and see color.
Let cool completely, and carefully slice off tops. Scoop out any soft dough. Fill bottom with ice cream or prepared pudding and replace top. If you use ice cream, fill when serving; if you use pudding, you can pre-fill and hold in fridge. Dust top with powdered sugar or cocoa powder, if desired.
I usually make “sweet” cream puffs, but you could use them in lieu of pot pie crust. Bake/split as directed and fill with chicken/beef stew etc. and serve.
For protein powder, I used rice protein powder with 15g protein per 2 Tbsp portion. You could probably sub soy or whey powder, if safe, provided they had 12-18g protein per 2 Tbsp. You’re looking for a total of 15-18g total protein per cup of flour mix.
Be sure to check your filling and dusting ingredients also.