The Dough: The Recipe

Preparation info
  • Makes 5½ cups 616 g ) , enough for


    batches of choux paste
    • Difficulty


Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

  • About

The blend is very starch heavy—and for good reason. If you look at Asian cooking, you will notice that nearly all of their fried foods are made or battered with cornstarch because starches crisp up exceptionally well in hot oil. Making the blend capable of transforming into choux paste, however, demanded that more flavor and texture be added. For this, I looked to sorghum. And of course, guar gum is included so the choux will hold its shape and not collapse after it is removed from the oven