Happy July! It’s the first day of the month and that calls for a new recipe! And I’ve got the perfect one for you to try and get your fingers wet in the land of gluten free baking. It’s my Gluten Free Coconut Oil Puff or Choux Pastry and it’s more commonly know. In Trinidad these are a real treat for breakfast of snack, stuffed with chicken salad, cheese paste or tuna paste, and it’s something that’s always on our menu.
Choux Pastry is something that holds great memories for me. It was one of those recipes that my grandmother made often and these days I’ve been baking up batches using the same kitchen aid she did over 25 years ago!
Now that is a connection to the past!!
The only difference is, our batches are gluten free and dairy free, using Coconut Oil instead of butter. But the flavour is so delish, and the texture so awesome that you can’t tell the butter and flour has been substiuted.
They are made using the same technique as regular Choux, we even pipe them using a star tip to make some eclairs and regular puffs. With a few adjustments to make these Gluten Free Friendly, you no longer have to pass these in the bakery with feelings of loss. Simply whip up a batch and enjoy!
Here’s a look at some of our puffs before they head into the oven. Aren’t they gorgeous!!
Just a few tips. Read the recipe throughly and remember to follow the recipe directions as they are listed. And it may not look like regular choux pastry, just remember it’s gluten free so it will look different to what you’re used to.
And have fun!!! That’s the most important part of baking!!
- 1 cup + 2 tbsps GF 1:1 Baking Flour
- 1 cup water
- 1/2 cup coconut oil
- 1/2 tsp salt
- 4 XL eggs
- In your oven place racks in the center. Preheat oven to 425°F. Line 2 sheet trays with parchment paper and set aside.
- In a sauce pan, over medium heat, add water, coconut oil, and salt. Let come to a gentle boil, then immediately add the flour.
- Using a wooden spoon mix the flour into the water and oil mixer until a rough dough beings to form.
- Remove from heat and continue to mix until all the flour has been incorporated into water and oil mix.
- Transfer dough to the bowl of a stand mixer. Using a paddle attachment, mix on med - low speed for about a minute or two to allow the dough the cool slightly so that it doesn't cook the eggs.
- Once the dough is cooled enough, add the eggs one at a time while mixing, incorporating as much as you can into the dough between additions. It will look a little like curdled milk at this stage.
- Once all the eggs have been added, increase the speed and mix until a smooth batter forms. (about 2 minutes)
- Fit a pipping bag with a star tip, and add half of the batter to start. Pipe rosettes onto prepared sheet tray, spacing them about 1 1/2 - 2 inches apart.
- Once all your puffs have been pipped, bake in the oven for 20 minutes. Then reduce heat to 350°F and bake for another 25 - 30 minutes until golden and puffed up, checking through the oven door. NB: DO NOT OPEN THE OVEN!
- Once puffs are done, remove from oven, gently transfer to a cooling rack to cool completely before adding your favourite filling! Then Enjoy!!
- When baking the puffs, do not open the oven while baking as the heat will escape and your puffs will flop.
- We used refined coconut oil, but you can also substitute the coconut oil for cold pressed coconut oil as well.
- If you don't have a stand mixer, you can always use a hand mixer in a large bowl as well.
- This recipe can also be used to make eclairs, just pipe them into logs instead of rosettes.
- I used Bob's Red Mill 1:1 but i've also used a homemade blend with great results.