- 50g butter
- 125ml water
- pinch salt and sugar
- 65g gluten free plain flour
- about 2 eggs, beaten
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat your oven to 220°c / 425°f / gas mark 7.
Cut the butter into small pieces. Put into a saucepan with the water and a pinch of salt and sugar.
Bring the water to the boil. The butter should have melted by the time the water boils.
Turn off the heat and stir in the gluten free flour. Place back on the heat and beat with a wooden spoon for 20 seconds.
Leave to cool until you can place your hand on the mix comfortably.
Beat in the egg a little at a time. You may not need all of the egg. Add until the mix just falls off the spoon when lifted. The buns will not rise properly if too much egg is added.
how to make this recipe dairy free...
Use Stork block margarine (Perfect for pastry) or Vitalite (for 100% dairy free assurance) in place of butter.
Stork does not state on the packaging that it is dairy free but I have been assured by the company that it is. Other dairy free margarines will work but the choux buns may not rise as well.