Gluten-free Sicilian Cream Puffs Recipe

Ever since my husband learned that he has a wheat allergy, we've (when I say we, I mean he since he's the cook in the family) been working to adapt recipes so he doesn't have to miss out on yummy foods. And I won't miss out either, since he's the cook!

We were watching a cooking show that made Sicilian Cream Puffs and thought, we could do that AND make it gluten free!

This is how we did it:

INGREDIENTS:

Gluten-Free Flour: (makes 2 cups)
(You can use a gluten-free all purpose flour premix or make your own. We made our own.)
1/2 cup of brown rice flour (We put this in a grinder to make extra fine texture since this flour can sometimes make a recipe's texture taste gritty.)
1/4 cup of tapioca flour
1/4 cup of potato flour
1/2 teaspoon of Xanthan Gum (Hubby says this is optional, but we included it.)

Filling: (Canolli Filling)
15 oz ricotta cheese
1/2 cup powdered sugar
1/2 cup grated sweet or dark chocolate (We prefer to cut up our own chocolate instead of using chips, but you can use mini chocolate chips)
1 Tablespoon of vanilla

Cream Puffs:
1 cup of the gluten-free flour (see above)
1 cup water
1/2 cup butter
1/8 teaspoon of salt
4 eggs

INSTRUCTIONS:

Preheat oven 450 degrees.

Mix ricotta with sugar, chocolate, and vanilla and set aside.

Put water, butter, and salt in a sauce pan and heat. When boiling, add flour all at once. Stir with a wooden spoon until leaves sides of pan clean. Remove from heat. Beat in one egg at a time. Beat until thick and smooth.

Spoon about 1 to 1 1/2 inch balls onto a greased baking sheet. Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake for 20 to 25 minutes longer.

When cool, slice in half and fill with ricotta mixture. You can sprinkle with powdered sugar. I didn't because I'm trying to watch our sugar intake. I know, I know there's plenty of sugar in this recipe already!