I know I haven’t been around much lately. In just over a month, my life will start to shift back to normal. Until then, I don’t know how many posts I’ll manage to get up. But, I couldn’t let another month go by without a Daring Bakers’ post. This month the Daring Bakers made eclairs, and my gluten-free version turned out fabulous. The day that I made them, I had no sweet tooth, and no desire to bake. I also, wasn’t really craving chocolate, so I decided to go with a more classic cream filling. Luckily the next day, my sweet tooth came back, and within a few days all the eclairs had vanished from my freezer. I’m almost tempted to make more.
To make the dough gluten-free, I used a combination of gluten-free flours, added xanthan gum, and just a touch of baking powder. I’m not sure the baking powder was entirely necessary, but I did get a nice rise. I also decided not to prop open my oven door while baking.