Gluten Free Choux Pastry Recipe
This Gluten-Free Choux Pastry Recipe is a classic bakery style French pastry made by cooking butter, water, flour and eggs. Simply bake the dough then turn into cream puffs, eclairs or profiteroles.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Bread
Cuisine: gluten-free
Keyword: choux pastry, cream puffs, gluten free pastry
Author: Thriving Gluten Free
- 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.