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Gluten Free Choux Pastry    CD  Veg  CBF  20mins


Cold   Vegetarian   Baked Fayre   Gluten Wheat Free



100g/4oz  Cornflour

1 tsp Xanthum Gum

50g/2oz  Butter

120ml/4fl.oz. Water (approx)

2 Eggs,  beaten




1. Sift together the cornflour and Xanthum Gum.


2. Place the water and butter in a medium saucepan and bring to the boil. 


3. Add the sifted flour mixture and beat until it forms a smooth ball. 


4. Add the egg, a little at a time and beating thoroughly between each addition, until the dough forms a smooth, shiny thick mixture of piping consistency.


5. Use for profiteroles, éclairs or as your recipe instructions. 


Choux pastry bakes at 220C, 425F, Gas mark 7, for approximately 20 minutes, depending on the recipe.




Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes



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