Grain Free Cream Puffs

I did it! I created the most delicious Cream Puffs AND they're grain free! Not only that, but they are super easy to make, and better the next day, so perfect for making ahead of time!

Honestly, I am not a huge fan of store bought cream puffs. Once I learned how to make cream puffs and use whatever filling I wanted, I was hooked! Don't be intimidated one bit by the looks of these. They are so simple to make and can be made in under 30 minutes! Cream puffs can be very versatile as far as filling goes. I've used store bought pudding mixes, homemade chocolate mousse, nut butter and jam, and homemade whipped cream. I also love how easy and fun they are to make with my kids!

Grain Free Cream Puffs

Makes about 40 mini cream puffs

Prep time: 5 minutes

Bake time: 20-25 minutes

1/2 cup water 1/4 cup grass fed butter

1/8 tsp salt

1/2 cup tapioca flour

2 eggs

Filling: homemade chocolate pudding, whipped cream, or berry jam

Preheat your oven to 400 degrees.

While the oven is warming up, in a medium sauce pan combine water, butter, and salt. Bring to a boil.

Remove from heat. Whisk in tapioca flour, until dough forms a ball.

Add one egg at a time, combining completely after each addition.

The mixture will be very smooth and slightly thicker than a pancake batter.

Line a baking sheet with parchment paper. Spoon dough onto a cookie sheet in 1 tsp size scoops. (1 tsp seems small, but they will puff up and expand.) Bake for 20-25 minutes, or until gold brown.

Remove from oven and allow to cool for a couple of minutes before removing and placing onto a wire rack. Once cool, using a pipping bag with a fitted tip, pipe your filling into the middle of the puffs. You can also cut them in half, sandwich style, and spoon the filling in the middle.

Serve immediately or store in an air-tight container and enjoy the next day. (These are actually better the next day, so they're perfect to make ahead of time!)

I recognize that not everyone cares to make things grain free, but sometimes it's just fun to see what you can make with other food sources like tapioca flour. Tapioca flour can be a great substitute for individuals who may suffer from autoimmune diseases, insulin resistance, or just trying to heal their guts. Tapioca flour comes from the cassava root plant and can be used in a lot of recipes to replace corn starch, flour, and rice flours. Try making this swap in some of your other favorite baked goods and see how you like it!

Happy baking!

Love,

Danielle

P.S.

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