How To Make Gluten Free Choux Pastry Recipe

I’m sharing my simple Gluten Free Pastry take on classic pâte à choux made with a few basic flours, eggs, milk, butter and a touch of salt for cream puffs, éclairs or crullers.

I never expected gluten free choux to be so showy, but after a few tries I got shells that puff and hollow beautifully. Using whole milk and eggs the texture becomes light and airy yet not flimsy, you can fill them with anything that fits your mood.

I screw up the first tray more times than I like, yet when they rise right they feel almost magical, like a little edible cloud with a crisp skin. If you hunt for Gf Desserts that look impressive but arent a pain, this will make you curious enough to try again.

Ingredients

• Adds steam for puffy shells, I mean it, keeps dough light.
• Gives richness and browning, adds proteins and carbs, makes crust softer.
• Pure fat, gives flavor, helps crisp and golden crust, makes pastry richer.
• Tiny sweetness, aids browning, don’t use too much, balances savory shell.
• Enhances flavor, controls gluten perception, critical even in gluten free baking.
• Mostly carbs, varying protein, gives structure but needs tricks for elasticity.
• Tiny binder, mimics gluten, adds chew and stretch, use sparingly though.
• Provide protein, moisture and lift, set structure and give that hollow.

Ingredient Quantities

• 1/2 cup water (120 ml)
• 1/2 cup whole milk (120 ml)
• 8 tablespoons unsalted butter (1 stick, 113 g)
• 1 teaspoon granulated sugar (optional)
• 1/2 teaspoon fine sea salt
• 1 cup gluten free all-purpose flour (120–125 g), preferably one that contains xanthan gum
• 1/4 teaspoon xanthan gum optional if your blend has none
• 4 large eggs

How to Make this

1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment or a silicone mat and set aside.

2. In a medium saucepan combine 1/2 cup water, 1/2 cup whole milk, 8 tablespoons unsalted butter, 1 teaspoon granulated sugar if using, and 1/2 teaspoon fine sea salt. Heat over medium until the butter melts and the mixture just comes to a rolling boil.

3. Remove pan from heat, add 1 cup gluten free all purpose flour (120–125 g) and 1/4 teaspoon xanthan gum if your blend has none. Stir vigorously with a wooden spoon until the dough pulls together into a smooth ball and a thin film forms on the bottom of the pan.

4. Return the pan to low heat and cook, stirring constantly, for about 1 to 2 minutes to dry the dough slightly. You want it a bit tacky but not wet.

5. Transfer the dough to a mixing bowl and let it cool 3 to 5 minutes so it isnt piping hot. This keeps the eggs from cooking when you add them. Crack 4 large eggs into a small bowl and beat lightly.

6. Add the beaten eggs to the dough a little at a time, mixing well after each addition. You can use a stand mixer with the paddle or a strong wooden spoon. The final dough should be smooth, glossy, and fall from the spoon in a thick ribbon. If it looks too stiff add a tablespoon of the beaten egg; if too loose add a tablespoon of flour.

7. Fit a piping bag with a plain round tip or use two spoons to drop dough. Pipe or spoon mounds for cream puffs about 1 1/2 inches wide or pipe 4 to 5 inch logs for eclairs onto the prepared sheet, spacing them well.

8. Bake at 425 F (220 C) for 10 minutes to set the rise, then reduce oven temperature to 350 F (175 C) and bake another 20 to 30 minutes until deeply golden and the outsides are firm. For gluten free dough you might need the longer end of the time so they dry out and dont collapse.

9. Turn off oven, crack the door and let the pastries sit inside 10 minutes to finish drying. Then remove to a rack and cool completely. When cool, poke a small hole to release any trapped steam before filling.

Equipment Needed

1. Oven (preheat to 425 F / 220 C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Medium saucepan
4. Wooden spoon for stirring and forming the dough
5. Mixing bowl
6. Measuring cups and spoons, and a kitchen scale for accuracy with the flour
7. Stand mixer with paddle attachment, or a strong wooden spoon if you dont have one
8. Piping bag fitted with a plain round tip, or two spoons to drop the dough
9. Cooling rack and a small knife or skewer to poke holes before filling

FAQ

How To Make Gluten Free Choux Pastry Recipe Substitutions and Variations

How To Make Gluten Free Choux Pastry

Ingredients
– 1/2 cup water (120 ml)
– 1/2 cup whole milk (120 ml)
– 8 tablespoons unsalted butter (1 stick, 113 g)
– 1 teaspoon granulated sugar (optional)
– 1/2 teaspoon fine sea salt
– 1 cup gluten free all-purpose flour (120–125 g), preferably one that contains xanthan gum
– 1/4 teaspoon xanthan gum optional if your blend has none
– 4 large eggs

Method
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a medium saucepan combine water, milk, butter, sugar and salt. Bring to a rolling boil over medium heat so the butter melts fully.
3. Remove pan from heat and add the gluten free flour and the xanthan gum (if using) all at once. Stir vigorously with a sturdy spoon until the mixture comes together into a smooth, slightly sticky paste and pulls away from the sides of the pan. Return to low heat and stir 30–60 seconds to dry the dough slightly.
4. Transfer the paste to a mixing bowl. Let cool 3 to 5 minutes so it’s warm but not hot.
5. Add the eggs one at a time, mixing well after each addition. The dough should go glossy and fall from the spoon in thick ribbons. If it seems too stiff, add a teaspoon of water or an extra egg white until you reach the ribbon stage.
6. Spoon or pipe mounds for profiteroles, or pipe logs for éclairs, about 1 to 1 1/2 inches apart.
7. Optional: brush tops lightly with beaten egg for extra shine.
8. Bake at 425°F for 10–12 minutes, then without opening the oven reduce the heat to 375°F (190°C) and bake another 18–25 minutes until puffed and deep golden. For gluten free dough you may need the longer end of that time so the insides dry out.
9. When golden and firm, remove from oven and poke each puff with a skewer or small knife to release steam so they don’t collapse. Cool on a rack.
10. Fill when cool with pastry cream, whipped cream, or a savory filling. They’ll keep a day at room temp filled, or store unfilled in an airtight container for 2 days.

Quick tips and common tricks
– Don’t open the oven early, especially with gf choux, it will deflate.
– If your gf flour blend has no gums add the 1/4 tsp xanthan as listed. If it already has xanthan skip the extra.
– Eggs are the binder and steam leavening here. If your dough feels too loose add a little more flour or let it dry on the stove longer. If too stiff add a tsp of water at a time.
– For crisp shells, finish them under the broiler for 30 seconds at the very end, watching closely so they don’t burn.
– If you want crispier, lighter shells try swapping part of the flour with 1 to 2 tablespoons tapioca starch, but only do small tests first.

Substitutions

• Whole milk: use unsweetened almond milk or oat milk 1:1 for a dairy free option. Expect slightly less richness and a tad less browning.
• Butter: swap with equal weight coconut oil or vegan buttery spread. Coconut oil can give a faint coconut note, use refined if you want neutral flavor.
• Gluten free flour blend with xanthan gum: if your blend has no gum add 1/4 teaspoon xanthan gum as listed. Alternatively use a homemade mix: 70% rice flour plus 30% tapioca or potato starch by weight, and add 1/4 teaspoon xanthan per cup.
• Eggs: for a vegan or egg-free attempt try aquafaba (chickpea brine) 3 tablespoons per egg, whip slightly before adding. It works sometimes but yields less reliable rise and a different texture than real eggs.

Pro Tips

1) Let the eggs sit out so theyre room temp before you add them. Cold eggs can make the dough seize and they wont mix as smoothly, room temp eggs give better rise and a silkier dough.

2) After you pipe the puffs, dip a finger or the back of a wet spoon in water and quickly smooth any sharp peaks. Pointy tops burn and make the bake uneven, smoothing helps them puff up nicer.

3) For storage and make-ahead: bake the shells completely, cool, then freeze them on a tray. When you want to use them, thaw then re-crisp in a 325 to 350 F oven for 5 to 8 minutes. Unfilled shells keep crisp longer in an airtight container with a paper towel to absorb moisture.

4) If your gluten free blend feels heavy add 1 tablespoon tapioca or cornstarch to lighten the texture, and be ready to bake a bit longer to dry them out so they dont collapse. Convection ovens dry faster so lower the temp a little if you use one.