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gluten free choux pastry recipe
Thriving Gluten Free

Gluten Free Choux Pastry Recipe

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20
Course: Bread
Cuisine: gluten-free
Calories: 73
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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

Equipment

Method
 

  1. Preheat the oven to 425° and line a baking sheet with parchment paper.
  2. Combine butter and water in a saucepan over medium heat until the butter melts.
  3. 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.
  4. Remove pan from the burner and add 1 egg at a time, beating well after each egg.
  5. 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.
  6. Bake for about 25-30 minutes until golden brown.
  7. Let puffs cool completely, then slit the top of each shell with a sharp knife to make a hinge for filling.

Nutrition

Calories: 73kcalCarbohydrates: 4gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 50mgPotassium: 14mgFiber: 1gSugar: 0.2gVitamin A: 189IUCalcium: 11mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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