The term identifies a specific set of instructions designed to produce a light, airy pastry typically made from choux dough, modified to exclude gluten-containing ingredients. Traditional cream puffs rely on gluten for structure; this iteration necessitates alternative flours and techniques to achieve a comparable result. For example, recipes often incorporate blends of rice flour, tapioca starch, and potato starch to mimic the textural properties of wheat flour.
The significance of this type of preparation lies in its accessibility to individuals with celiac disease, gluten intolerance, or those adhering to a gluten-free diet. The availability of such alternatives allows these individuals to enjoy a classic dessert without experiencing adverse health effects. Historically, adapting traditional recipes for gluten-free consumption has presented a challenge, requiring meticulous experimentation and ingredient substitution to maintain desired flavor and texture profiles.
