Even if most of the pastries can be hard to bake without wheat flour, with these gluten-free choux pastry this is not the case.
The original recipe is rich in butter and eggs, which makes it easy to stay together for the batter. Compared to the original recipe, I use flours that are naturally gluten-free but without any thickeners (no xanthan gum, no guar gum). Rice flour and a starch are perfect for the puff pastry that must be dry and crunchy. You will see, there is no difference between the normal one and the gluten-free puffs pastries. They will rise a lot and become empty inside, like a balloon. This will allow you to fill them with whipped cream, pastry cream or chocolate cream. These gluten-free choux pastries are the perfect base to make French profiteroles and eclairs, too.
I highly recommend to use the right amount of ingredients indicated, weighed in grams.
How long to bake
It is important that you check the baking time in the oven. Avoid the pastries to get too dark in color, because it will mean they will be dry inside. The time indicated in the recipe can vary based on the size of the puffs and your oven characteristics.
Pipe or scoop the dough 
Bake until golden 
Cut to fill them
How to make a darker cocoa version
You can replace 19 g of starch with 19 g of unsweetened cocoa powder and double the sugar (2 level teaspoons in all). All other ingredients stay the same.
How to store the gluten-free puffs
Even if it’s best to fill them once cold and consume within the day, you can decide to prepare these in advance. Keep them empty in a paper bag or placed inside an airtight tin or in the oven, turned off. Since inside the puffs there is always a little humidity, it is better to keep them in a dry place like the oven but not too small like a box, so you can let them breathe and dry slowly. By doing this they stay fresh for at least 3 days. If they become soggy, you can restore the crunchiness by putting them back in the oven on hot static at 300°F/150°C for 5 minutes. Always fill right before eating them.
Gluten-free choux
Course: DessertCuisine: FrenchDifficulty: Medium20
servings20
minutes20
minutes40
minutesIngredients
65 g 65 very fine rice flour
85 g 85 corn starch (or potato starch)
1 teaspoon 1 of sugar
1 pinch 1 of salt
250 g 250 water
100 g 100 butter
220 g 220 whole fresh eggs (4 small)
How to
- In a small saucepan bring the water, the butter cut into small pieces, a pinch of salt and the sugar, to boil, on low heat, until all the butter melts.
- Remove the saucepan from the flame and pour all the flours in one go.
Stir quickly with a wooden spoon, mix all the ingredients well and put back on the heat immediately afterwards, over medium heat. Keep turning very quickly and continuously so as not to let the dough attack, which will immediately become a ball. The ball will break but reform, don’t worry. As soon as the butter begins to sizzle on the surface of the pan (after about two minutes). Turn off and let it cool. - Once the dough has cooled, transfer to the stand mixer bowl. Use a K-hook and moderate speed. and start whisking, then pour in the previously beaten eggs, a little at a time. Proceed to the next part only after the dough has fully incorporated the previous egg.
- The right consistency of the dough is achieved when, mixing it with a wooden spoon, to detach the dough from the spoon you have to give it a tap and the a triangular shape of dough remain attached to the spoon. The dough must be a little shiny, not opaque.
- Now the shaping. Help yourself with a pastry bag or with a simple spoon (I made my first puffs like this and they were magnificent), pour a small amount (about the size of a walnut) on a baking sheet (pass the butter and then with paper from the kitchen remove excesses).
You can also tap the tip lightly, if it forms, with a wet fingertip. - Continue to pipe the puffs leaving a certain space among them, because the more hot air circulates, the better they cook (and then they will also swell a lot).
- Bake them in a very hot oven in a central position, static, at 390°F/200°C (if you have a powerful oven, decrease to 375°F/190°C) for about 15-20 minutes, depending on the size of the cream puff and the color reached, then open the door for 2 seconds, to let the steam out. Close it immediately and lower the temperature to 355°F/170°C and continue to cook for another 10-15 minutes, checking the color until they are golden. Switch off and let dry with the door open.
- Leave the puffs in for another 5-10 minutes. Then check them and if by chance they are damp inside, make two small holes in the sides, with a toothpick, and let them dry in the oven at 215°F/100°C for another 5-10 minutes (but it shouldn’t be necessary).
- You can now fill the choux pastry, slicing them in half and piping your desired cream.
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Any ideas for someone who can’t have corn or potato either one? I have probably a dozen different types of grain free flours, plus rice flour and sweet/glutinous rice flour… But both corn and potato make me sicker then wheat does.
Hi Jessica, I think you can try with glutinous rice flour. Even tapioca starch could work if you have it. Let me know how it turns out if you try 🙂
HI Martha,
Thanks for the lovely recipe. Looks amazing!
I am wondering if you can replace butter with coconut oil?
I’ve seen choux pastry made with different oils so I was thinking that coconut might work
in order to avoid dairy as I am lactose intolerant.
What do you think?
Another option might be with ghee as no lactose either.
I would appreciate your advice.
How many cream puffs do you get from this if making them a medium size, not too small?
Thank you for your help!
tena
Hi Tena,
Ghee is perfect for this recipe. I wouldn’t try with coconut oil.
With these ingredients you will get around 18-20 cream puffs!
Happy Baking 🙂
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Thank you, I’m happy it has helped you!