By Wendy Stoltz and Gusti Ayu Wahyuni Mertawati / Last Modified On May 22, 2023

Explore the endless possibilities of gluten-free choux pastry and embark on a delightful dessert journey! Let us introduce you to a heavenly treat – cream puffs made with this versatile gluten-free choux pastry. Prepare yourself for an amazing dessert experience that promises light, airy texture and a luscious burst of creamy goodness in every bite.

Explore gluten-free baking further with these enticing recipes. From crispy Gluten-Free Pizzelle to delectable Gluten-Free Apple Turnovers, flaky Gluten-Free Puff Pastry, to delicate Gluten-Free Phyllo Dough, these creations will elevate your gluten-free baking experience. 

No time to bake? Indulge in the irresistible delight of Nothing Bundt Cakes, and treat yourself to a heavenly combination of rich chocolate and buttery cookie goodness that will satisfy your sweet cravings like never before.

Gluten-Free Choux Pastry Recipe

So, what is choux pastry? Choux pastry, also known as pâte à choux, is a versatile French pastry dough that is characterized by its high moisture content and ability to puff up dramatically when baked. It is the foundation for various delightful pastries and desserts, including cream puffs (profiteroles), éclairs, churros, and beignets.

Choux pastry is incredibly versatile and can be filled with various sweet or savory fillings. The pastries are often filled with whipped cream, pastry cream, or flavored custards for sweet variations. On the savory side, they can be filled with cheese, seafood, or vegetable mixtures.

Whether you're craving a light and airy cream puff or an elegant éclair, choux pastry offers endless possibilities for creating delicious and visually stunning desserts and pastries. Its unique texture and versatility make it a favorite among bakers and pastry enthusiasts worldwide.

Why You’re Going to Love This Gluten-Free Choux Pastry

Versatile pastry - Enjoy the versatility of gluten-free choux pastry, allowing you to create a variety of irresistible treats.

Texture - Delight in a delectable dessert with a light and airy texture, perfectly balanced with a burst of creamy goodness.

Versatile sweet or savory fillings - The choices in how you choose to fill these pastries are endless. Customize these pastries to your heart's desire.

Ingredients in Gluten-Free Choux Pastry

Choux Base

Gluten-Free Flour - Flour provides structure and texture to the pastry. I like to use Bob's Red Mill Gluten-Free All-Purpose Baking Flour. 

Xanthan Gum - A common gluten substitute, xanthan gum acts as a binder and thickening agent in gluten-free baking. It helps give the choux pastry its elasticity and aids in holding it together. If your flour already has it in, then omit this.

Eggs - Eggs play a crucial role in choux pastry, serving as a binding agent that helps hold the dough together and contributes to its texture and structure. They also add moisture and richness to the pastry.

Salt - Salt enhances the flavor of the choux pastry by balancing the sweetness and adding depth to the overall taste.

Butter - Butter contributes to the rich and tender texture of the choux pastry. It adds moisture and a subtle buttery flavor that enhances the overall taste. Use unsalted butter as we add the salt separately.

Water - Water is a key ingredient in the choux pastry, as it creates steam during baking, which helps the pastry dough expand and create its characteristic light and airy texture.

Sugar - Sugar adds sweetness to the choux pastry and helps with browning during baking.

Cream Puff Filling

Dark Chocolate - Melted dark chocolate adds a rich and indulgent flavor to the cream puff filling. It brings depth and complexity to the overall taste experience.

Icing Sugar - Icing sugar, also known as powdered sugar, is used to sweeten the filling. It dissolves easily and helps create a smooth and creamy texture.

Cocoa Powder - Cocoa powder adds a delightful chocolate flavor to the cream puff filling. It enhances the richness and depth of the chocolate taste.

Whipped Cream - Whipped cream brings a light and fluffy texture to the filling, balancing the richness of the chocolate. It adds a creamy and luxurious element to each bite.

Icing Sugar for Sprinkling - Icing sugar is used as a final touch to dust the cream puffs, adding a touch of sweetness and an elegant presentation.

Equipment Needed for This Gluten-Free Choux Pastry

Mixing Bowl - Used to combine the gluten-free flour and xanthan gum.

Saucepan - This is used to heat and mix the ingredients for the choux base.

Piping Bag with a Star Tip - Essential for shaping the choux pastry into elegant cream puffs.

Baking Sheets and Parchment Paper - Required for baking the choux pastry shells.

Electric mixer - The electric mixer is used in the recipe to facilitate the mixing and incorporation of ingredients, particularly when adding the eggs to the choux pastry dough. It helps to blend the ingredients thoroughly, creating a smooth and well-combined dough.

If you have any questions about making Gluten-Free Choux Pastry, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Choux Pastry

1. In a mixing bowl, mix gluten-free flour with xanthan gum. Set aside.
2. Combine sugar, water, butter, and salt in a saucepan over medium heat. Heat until the butter has melted, and bring to a rolling boil. Turn off the heat and add the flour. Mix well vigorously.
3. Turn on the heat again. Cook the mixture over low heat and stir constantly until the mixture comes together in a ball and begins to leave a film on the bottom of the pan.
4. Remove the dough from the heat, and put it in the mixing bowl. Let it cool for around 3 minutes or until it can be touched. You can speed it up by using an electric mixer.
5. When the dough is ready, add the eggs, one by one, and keep mixing it until it becomes smooth and well blended. The dough will be shiny and soft. If it doesn’t, mix again for a couple of minutes
6. Transfer the dough to a piping bag with a star tip.
7. Prepare 3 baking sheets with parchment paper, and pipe the dough about 2 tablespoons each. Give some space between one another because the choux will get bigger.
8. Wet your fingertips and then smooth the top of the choux by pressing lightly so the edges are slightly flat.
9. Preheated oven at 375F for 10 minutes.
10. Bake the choux for 40-45 minutes until the foam on top is gone. If there is still butter foam on top of the dough, it is a sign that the dough is not firm enough, which can cause the choux to deflate when removed from the oven.
11. When the choux is firm and set, remove it from the oven and let it cool.
12. Mix icing sugar, melted chocolate, and cocoa powder in a large mixing bowl. Pour in the whipping cream.
13. Put the mixing bowl over the casserole with the ice, and mix it with an electric mixer until stiff.
14. Transfer it to the piping bag with a star tip and refrigerate it while waiting for the choux to be ready.
15. When all the choux are completely cool, cut the choux down the middle and pipe the cream into the base.
16. Serve it with icing sugar on top.

Tips for Making the Best Gluten-Free Choux Pastry

Dough consistency - Ensure the dough reaches the right shiny and soft consistency to achieve optimal results.

Space pastry out - Give sufficient space between each piped choux pastry to allow for expansion during baking.

Smooth tops - Smooth the top of the choux pastry before baking for an even and aesthetically pleasing appearance.

Bake for the correct time - Bake the choux pastry until it becomes firm and sets, indicating it is fully cooked and ready to be filled with cream.

Frequently Asked Questions

How Do I Store Gluten-Free Choux Pastry?

Store the filled cream puffs in the refrigerator, preferably in an airtight container, for up to 2-3 days. Keep any leftover unfilled choux pastry shells in a sealed container at room temperature for up to 2 days.

Can I Freeze Gluten-Free Choux Pastry?

Yes, you can freeze unfilled gluten-free choux pastry shells. Please place them in an airtight container or freezer bag and store for up to 3 months.

Can You Make This Gluten-Free Choux Pastry Ahead of Time?

Yes, you can make the choux pastry shells in advance and store them in an airtight container at room temperature. Fill them with the cream just before serving to maintain their texture and freshness.

What Substitutions / Replacements Can I Make in This Gluten-Free Choux Pastry?

Xanthan gum - If xanthan gum is unavailable, you can use guar gum as a substitute. I have not, however, tried this.

Filling - Customize the cream puff filling by incorporating flavors like vanilla, fruit, or other sweet ingredients to suit your preferences.

What Fillings And Toppings Can I Add To GF Choux Pastry?

The options are plentiful when it comes to filling and topping choux pastries. Here are some sweet and savory ideas to inspire your creativity:

Sweet Fillings

• Whipped Cream - Light and fluffy whipped cream is a classic choice for filling cream puffs. You can sweeten it with a touch of vanilla or add flavors like chocolate, coffee, or fruit extracts for a twist.
• Pastry Cream - A smooth and creamy custard-based filling, such as vanilla, chocolate, or caramel pastry cream, adds a luscious and rich flavor to choux pastries.
• Fruit Fillings - Fresh fruits, such as sliced strawberries, raspberries, or mixed berries, can be combined with a sweet glaze or fruit compote to add a burst of freshness to your choux pastries.
• Chocolate Ganache -Rich and velvety chocolate ganache, made by melting chocolate with cream, creates a decadent filling for choux pastries. Dark, milk or white chocolate ganache can all be used.
• Salted Caramel - Drizzle a homemade or store-bought salted caramel sauce into the choux pastries for a delightful combination of sweet and salty flavors.
• Nutella or Peanut Butter - Fill your choux pastries with creamy Nutella or peanut butter for a delightful twist. These indulgent fillings pair well with the light pastry shells.

Savory Fillings

• Cheese - Fill your choux pastries with a savory cheese filling such as a mixture of grated cheese, herbs, and spices. Gruyere, cheddar, or goat cheese work well.
• Smoked Salmon - Top choux pastries with smoked salmon and a dollop of herbed cream cheese or dill-infused crème fraîche for an elegant and savory option.
• Chicken or Tuna Salad - Prepare a flavorful chicken or tuna salad and spoon it into the choux pastries for a satisfying and portable savory snack.
• Spinach and Feta - Sauté spinach with garlic and mix it with crumbled feta cheese for a delicious vegetarian filling option.
• Herbed Cream Fillings - Blend cream cheese with herbs like dill, chives, or basil, and season with salt and pepper. Pipe this herbed cream into the choux pastries for a burst of flavor.

Toppings

• Dusting of Powdered Sugar - A simple dusting of powdered sugar over the filled choux pastries adds an elegant finishing touch.
• Chocolate Glaze - Dip the top of the GF cream puffs into a shiny chocolate glaze for a decadent and glossy look.
• Caramel Drizzle - Drizzle a homemade caramel sauce over the filled pastries for a beautiful and caramelized touch.
• Whipped Cream and Fruits - Top cream puffs with a dollop of whipped cream and fresh fruits for a delightful and visually appealing presentation.
• Crushed Nuts - Sprinkle crushed nuts, such as almonds, pistachios, or hazelnuts, over the filling or on top of the pastries for added texture and flavor.

Should I Mix Choux Pastry By Hand Or with Electric Beaters?

While mixing choux pastry by hand is possible, using electric beaters or a stand mixer can make the process easier and more efficient. 

Which Gluten-Free Flour Is Best For Pastry?

I like to use Bob's Red Mill Gluten-Free All-Purpose Baking Flour. Many pre-made gluten-free flour blends are available in stores, specifically formulated for baking and pastry. These blends often combine a mixture of gluten-free flours, starches, and sometimes xanthan gum or other binders. They provide convenience and a balanced blend of flours for various baking needs, including pastry.

Troubleshooting Gluten-Free Choux Pastry

Gluten-free choux pastry can sometimes present challenges due to the absence of gluten, which plays a crucial role in providing structure and elasticity. Here are some troubleshooting tips to help you overcome common issues and achieve success with your gluten-free choux pastry:

Flat or Deflated Choux Pastry

• Ensure that you vigorously mix the choux base ingredients, especially the flour, water, and eggs. This helps create a strong structure.
• Ensure the dough reaches the proper consistency before baking—shiny, soft, and smooth. It may not hold its shape during baking if it appears too runny or thin.
• Avoid opening the oven door while the choux pastry is baking, as sudden temperature changes can cause it to deflate.

Gummy or Dense Texture

• Be cautious not to overmix the dough after adding the eggs. Overmixing can lead to a gummy or dense texture in the final product.
• Ensure that your oven is preheated to the correct temperature before baking. Inadequate heat can cause the choux pastry to remain undercooked and dense.

Cracked Choux Pastry

• If your choux pastry cracks during baking, it may be due to excessive moisture in the dough. Make sure to cook the choux base mixture long enough to evaporate the moisture properly.
• Avoid creating pointed peaks when piping the choux pastry onto the baking sheets. Use a damp finger to gently flatten any peaks or sharp edges which can contribute to cracking.

Choux Pastry Not Rising

• Ensure that your oven temperature is accurate. An oven thermometer can help you verify if it's heating to the desired temperature.

Choux Pastry Browning Too Quickly or Unevenly

• Adjust the oven temperature or position the baking sheets lower in the oven to prevent excessive browning. You can also cover the pastry with aluminum foil halfway through baking to avoid overbrowning.
• If using a convection oven, reduce the temperature or baking time, as convection heat can sometimes lead to quicker and uneven browning.

Continue to Content

Yield: 18 cream puffs

Gluten-Free Choux Pastry

Print

Discover the world of gluten-free choux pastry and indulge in heavenly cream puffs. Experience the light, airy texture and creamy bliss of this versatile treat.

Prep Time 20 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 35 minutes

Ingredients

Choux Base

• 1 tbsp sugar
• 1 cup water
• ⅓ cup butter
• ¼ teaspoon salt
• 1¼ cup gluten-free flour
• ½ tsp xanthan gum
• 3 large eggs, room temperature.

Cream puff filling

• ½ cup dark chocolate, melted
• 2 tbsp icing sugar
• 1 tbsp cocoa powder
• 1 ½ cup whip cream
• Icing sugar for sprinkling

Instructions

1. In a mixing bowl, mix gluten-free flour with xanthan gum. Set aside.
2. Combine sugar, water, butter, and salt in a saucepan over medium heat. Heat until the butter has melted, and bring to a rolling boil. Turn off the heat and add the flour. Mix well vigorously.
3. Turn on the heat again. Cook the mixture over low heat and stir constantly until the mixture comes together in a ball and begins to leave a film on the bottom of the pan.
4. Remove the dough from the heat, and put it in the mixing bowl. Let it cool for around 3 minutes or until it can be touched. You can speed it up by using an electric mixer.
5. When the dough is ready, add the eggs, one by one, and keep mixing it until it becomes smooth and well blended. The dough will be shiny and soft. If it doesn’t, mix again for a couple of minutes
6. Transfer the dough to a piping bag with a star tip.
7. Prepare 3 baking sheets with parchment paper, and pipe the dough about 2 tablespoons each. Give some space between one another because the choux will get bigger.
8. Wet your fingertips and then smooth the top of the choux by pressing lightly so the edges are slightly flat.
9. Preheated oven at 375F for 10 minutes.
10. Bake the choux for 40-45 minutes until the foam on top is gone. If there is still butter foam on top of the dough, it is a sign that the dough is not firm enough, which can cause the choux to deflate when removed from the oven.
11. When the choux is firm and set, remove it from the oven and let it cool.
12. Mix icing sugar, melted chocolate, and cocoa powder in a large mixing bowl. Pour in the whipping cream.
13. Put the mixing bowl over the casserole with the ice, and mix it with an electric mixer until stiff.
14. Transfer it to the piping bag with a star tip and refrigerate it while waiting for the choux to be ready.
15. When all the choux are completely cool, cut the choux down the middle and pipe the cream into the base.
16. Serve it with icing sugar on top.

Notes

• Dough consistency - Ensure the dough reaches the right shiny and soft consistency to achieve optimal results.
• Space pastry out - Give sufficient space between each piped choux pastry to allow for expansion during baking.
• Smooth tops - Smooth the top of the choux pastry before baking for an even and aesthetically pleasing appearance.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill, Xanthan Gum Powder, 8 oz
• 
  Bob's Red Mill Resealable Gluten Free All Purpose Baking Flour, 22 Ounce (Pack of 2)
• 
  Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  Tramontina Covered Sauce Pan Hard Anodized 4 Qt
• 
  RICCLE Disposable Piping Bags 12 Inch - 100 Anti Burst Pastry Bags - Icing Piping Bags for Frosting - Ideal for Cakes and Cookies Decoration
• 
  Ateco Open Star Pastry Stainless Steel Cake Decorating Tubes/Nozzles/Tips, Sizes 0-9 (827)
• 
  NutriChef Non-Stick Kitchen Oven Baking Pans-Deluxe & Stylish Nonstick Gray Coating Inside & Outside, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles NCSBS3S, 3 Piece Set
• 
  Reynolds Kitchens Parchment Paper Roll, 60 Square Feet

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 71mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 2g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.