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Gluten Free Profiteroles

 
Gluten Free Profiteroles
Image ©
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $1.22

$1.22 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:28%

Spoonacular Score: 28%

 

Gluten Free Profiteroles takes around 45 minutes from beginning to end. This recipe makes 1 servings with 800 calories, 10g of protein, and 75g of fat each. For $1.22 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. It works well as a rather inexpensive side dish. A mixture of water, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 25%, this dish is not so tremendous. Try Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar) for similar recipes.

Ingredients

Servings:
6 Tbsps
6 Tbsps butter
butter
1
1 egg
egg
1.16 oz
1.16 oz gluten free flour
gluten free flour
0.25 tsps
0.25 tsps xantham gum
xantham gum
33 mL
33 mL milk
milk
0.25 tsps
0.25 tsps salt
salt
0.5 tsps
0.5 tsps sugar
sugar
1 Tbsp
1 Tbsp water
water
6 Tbsps butter
6 Tbsps
butter
1 egg
1
egg
1.16 oz gluten free flour
1.16 oz
gluten free flour
0.25 tsps xantham gum
0.25 tsps
xantham gum
33 mL milk
33 mL
milk
0.25 tsps salt
0.25 tsps
salt
0.5 tsps sugar
0.5 tsps
sugar
1 Tbsp water
1 Tbsp
water

Equipment

measuring cup
measuring cup
baking sheet
baking sheet
wooden spoon
wooden spoon
hand mixer
hand mixer
toothpicks
toothpicks
oven
oven
stove
stove
whisk
whisk
frying pan
frying pan
measuring cup
measuring cup
baking sheet
baking sheet
wooden spoon
wooden spoon
hand mixer
hand mixer
toothpicks
toothpicks
oven
oven
stove
stove
whisk
whisk
frying pan
frying pan


Instructions

  1. Preheat oven to 375F.
  2. Sift the flour, xantham gum, salt and sugar together 3-4 times, set aside in a handy location close to the stove.
  3. Break egg into a measuring cup and whisk to combine. Set aside.
  4. Prepare your hand mixer so that it is ready when needed.
  5. Measure milk and water into a deep heavy bottomed pan. Cut butter into smallish chunks and add them into the milk mixture. Heat gently until all the butter has melted.
  6. Increase heat on the butter milk mixture until is comes to a rolling boil.
  7. Remove from heat and pour flour mixture into the milk mixture all at once. Beat vigorously with a wooden spoon.
  8. Return to a low heat and continue beating with the wooden spoon until the flour forms a smooth paste and has come cleanly off all the sides and bottom (should be shiny and smooth). The recipe says to avoid over cooking this paste as the buns will become heavy.
  9. Remove from heat and slowly pour the egg into the mixture, beating well with the hand mixer, being careful to to make the paste too runny (the recipe indicates that the amount of egg required depends on the humidity, so add in smallish quantities). Continue to beat until shiny and stiff. The paste should firm but elastic and should be able to stand on its own when dropped by spoonfuls. This paste may be kept for a couple of hours covered with a damp cloth. Also, the recipe indicates that this paste can be frozen and used successfully (next time I will freeze excess balls individually on a cookie sheet, and bake individually as required in the future!).
  10. Prepare a cookie sheet by running it under cold water, shaking excess water off, but leaving it damp. Use two baking sheet to protect the bottom of each puff from burning.
  11. Place tablespoons of the mixture about 10 cm apart (the chous will double to triple in size).
  12. Bake for 20-25 minutes, until the exterior is golden do NOT open the oven for the first 15 minutes. Chou needs to be golden otherwise they will collapse as cooling. All sides must be golden brown, if not, the inside has not finished baking and they WILL collapse!
  13. When done, remove from the sheet to a baking rack, piercing with a toothpick to allow steam to escape. Chou pastry may be reheated for about 10 minutes to crisp them up again.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.21
Ingredient
6 Tbsps butter
1 egg
33 grams gluten free flour
¼ teaspoons xantham gum
32 mLs milk
Price
$0.73
$0.24
$0.18
$0.02
$0.04
$1.21

Nutritional Information

Quickview
800 Calories
10g Protein
75g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
800k
40%

Fat
75g
116%

  Saturated Fat
45g
286%

Carbohydrates
25g
9%

  Sugar
4g
5%

Cholesterol
350mg
117%

Sodium
1205mg
52%

Get Enough Of These
Protein
10g
21%

Vitamin A
2420IU
48%

Selenium
15µg
21%

Vitamin E
2mg
16%

Vitamin B2
0.28mg
16%

Fiber
3g
14%

Phosphorus
140mg
14%

Vitamin B12
0.71µg
12%

Calcium
105mg
11%

Iron
1mg
10%

Vitamin B5
0.89mg
9%

Vitamin D
1µg
8%

Vitamin K
6µg
6%

Folate
23µg
6%

Zinc
0.78mg
5%

Vitamin B6
0.1mg
5%

Potassium
130mg
4%

Magnesium
11mg
3%

Vitamin B1
0.04mg
3%

Copper
0.04mg
2%

covered percent of daily need

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