Monika–I am not sure—perhaps it is the type of gluten free flour blend you are using–sounds like you might need more in your recipe. I have had several people share their pictures of this cream puff cake with me via Instagram–and it has worked out–so hopefully a flour change or ensuring measurement of the flour works for you.

I had the same results. Didn’t seem cooked in the middle – I understand it should not be completely dry, however, it was pretty mushy in the middle making me think the ingredients didn’t blend well. Also, the dough was very wet and sticky and it was difficult to roll into balls before baking.

I am not sure. It should be someone gooey and custard-like due to the eggs. like a chocolate eclair.

Hey Wendy–yes, you answered the question. Cream is low enough in lactose to be enjoyed in a 1/2 cup whipped portion. Whipping cream is lower in lactose than milk–it is more fat than carb–and when you whip it up–the doubling in volume keeps the lactose portion low enough per 1/2 cup serving. That being said–it is high in fat–and some ppl are triggered by the fat component. Small amounts in this cream puff cake is low FODMAP–and therefore, low lactose.