I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios, I settled with this one
So far they always rose nicely and I never had a problem. But when I switched to gluten free flour, each time I got a different result with the same flour. Sometimes they rose, sometimes I had only really small air bubbles inside. Once the dough got so sticky I had problems getting it off the spoon (I just made/ dropped them as small sticky hills ~3cm wide and they turned out great). Since I'm almost sure to always use the same amount and brand of ingredients, there has to be a step in between that affects the result.
- Duration with heat while stirring the flour into the mix. The dough forms within 20 sec after dumping it in and mixing (as well with covering the bottom of the pot), is longer stirring affecting the result? (Less water in dough, less steam in oven?)
- I dump the steaming mix into stand mixer on a low setting and don't add eggs one by one before the mix stops steaming. Can gluten free dough be over beaten?
- Usually I'm too lazy to pipe them and just form a ball by hand or use an ice cream scooper to form them. All forms had high and low rising results, but can one type give a better result or is it more an optical result? (Piped looked always nicest to the eye but made the most mess for cleaning)
- The oven is usually around 200-210 with 20-25 min baking and another 5 min of resting time inside with turned off heat. Does upper/ lower heat vs fan makes a difference?