This easy Gluten-Free Choux Pastry Recipe is a classic bakery style French pastry made by cooking butter, water, flour and eggs. The dough is simple to bake, then turn it into cream puffs, eclairs or profiteroles.
Gluten-Free Choux Pastry Recipe
This Choux Pastry is made of 4 basic ingredients:
I used my grandmother's famous cream puff recipe subbing only the wheat flour for gluten-free flour, and the pastry turned out perfectly! I have been wanting to turn her original recipe into gluten free cream puffs for years and finally did it thanks to the amazing gluten-free flour blends out on the market!
This puff pastry can be cut in half and filled with anything sweet or savory! From classic custard cream for a fancy dessert, to chicken salad sandwiches served at your next luncheon. You can also poke a hole in the pastries and pipe filling inside. The options are endless!
How Do You Make This Easy Gluten-Free Choux Pastry?
- Combine the butter & water in a saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and the dough forms into a ball. Remove from heat.
- Then, using a wooden spoon, you want to work quickly and mix in the eggs until the dough is the texture of play dough. The dough should be thick and easily pulling off the sides of the pan.
- Take the dough by small spoonfuls(or use a piping bag) and drop onto a parchment lined baking sheet.
After the choux pastry bakes, it will come out golden brown, crisp on the outside and pillowy soft on the inside. Once you master this recipe, you'll have a delicious pastry to work with for all kinds of fillings and decorations.
Loving this recipe? Be sure to try out my Gluten Free Cream Puffs with Vanilla Custard Filling or Gluten Free Nutella Cream Puffs!
Ingredients & Substitutions
Dairy-Free. You should be able to easily make this recipe by using a dairy-free butter alternative such as Earth Balance.
Eggs. There are 4 eggs in this recipe that cannot be replaced.
Gluten-Free Flour Blends. Not all gluten-free flour blends are created equal and work differently when baking. I used King Arthur Measure for Measure to make this recipe. If you try it using a different brand, please comment below and let me know how it turned out!
Have you tried this recipe? Tag me on instagram @thrivingglutenfree so I can see how it turned out!
Gluten Free Choux Pastry Recipe
- 1 cup Water
- ½ cup Butter if using unsalted, add ¼ teaspoon salt.
- 1 cup Gluten-Free All Purpose Flour I used King Arthur Measure for Measure
- 4 Eggs
- Preheat the oven to 425° and line a baking sheet with parchment paper.
- Combine butter and water in a saucepan over medium heat until the butter melts.
- Add the flour quickly all at once. Beat vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan.
- Remove pan from the burner and add 1 egg at a time, beating well after each egg.
- Drop dough by the teaspoon(or use a piping bag) onto your cookie sheet. Make dough drops whatever size you wish, but keep in mind they do rise in size a lot while baking so start small.
- Bake for about 25-30 minutes until golden brown.
- Let puffs cool completely, then slit the top of each shell with a sharp knife to make a hinge for filling.