gluten free cream puffs

Why do some people prefer to make gluten free cream puffs? For many, it’s about creating delicious desserts that everyone can enjoy—regardless of dietary needs or restrictions. Whether it’s due to celiac disease, gluten intolerance, or simply a desire to explore lighter alternatives, gluten-free baking opens the door to inclusive, feel-good treats that don’t compromise on flavor or texture.

Our gluten-free cream puffs deliver just that: perfectly airy pastry shells filled with rich, silky cream. Ideal for celebrations or casual afternoons, they prove that gluten-free baking isn’t a compromise—it’s a culinary upgrade. And when you pair this recipe with other favorites like our healthy gluten-free chocolate lava cakes, you’ll see just how indulgent gluten-free can be.

If you’ve ever struggled with dryness or dense textures, check out our guide on how to make gluten-free cake not dry for pro tips. Want to add variety? Try our gluten-free lemon bars for another mouthwatering option. With the right approach—and a little inspiration—you’ll be whipping up irresistible gluten-free desserts in under 90 minutes, no sweat.

Ingredients for gluten free cream puffs

• ¾ cup water
• ½ cup milk (or unsweetened almond milk for a dairy-free twist)
• 1 tbsp granulated sugar
• ¼ tsp salt
• ½ cup rice flour blend (1:1 rice flour + tapioca starch)
• ¼ tsp xanthan gum (for extra stretch and stability)
• 2 large eggs, room temperature
• 1 cup heavy cream (or coconut cream for vegan)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Substitutions & Tips: Swap granulated sugar with coconut sugar; replace eggs with ¼ cup aquafaba per egg for an egg-free version; fold in a pinch of matcha or cocoa powder for flavored shells.

Timing

• Preparation: 20 minutes
• Baking: 25 minutes
• Cooling & Filling: 30 minutes
• Total Time: 75 minutes (about 15% faster than traditional choux recipes!)

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Use a piping bag fitted with a large round tip to ensure uniform, restaurant-style puffs. Pro tip: Chill the piping bag in the fridge for 5 minutes to help the dough hold its shape.

Step 2: Create the Choux Base

In a medium saucepan, combine water, milk, sugar, and salt. Bring to a rolling boil over medium heat. Reduce heat, add the rice flour blend and xanthan gum at once, stirring vigorously until a smooth dough forms and pulls away from the pan (about 1 minute).

Step 3: Incorporate Eggs

Transfer the dough to a mixing bowl. Let it cool for 2 minutes to avoid scrambling the eggs. Add eggs one at a time, beating fully after each addition. You’re looking for a glossy, pipeable batter that holds a peak—this indicates perfect hydration and aeration.

Step 4: Pipe & Bake

Pipe 1½-inch rounds onto the prepared sheet, spacing them 2 inches apart. Lightly spray the tops with water and sprinkle a pinch of sugar for a delicate crust. Bake for 15 minutes at 200°C, then reduce to 180°C (350°F) and bake another 10 minutes. Do NOT open the oven door—this prevents collapsing.

Step 5: Whip the Cream Filling

In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. For a flavor twist, fold in lemon zest or cocoa nibs. This yields about 1¼ cups of luscious filling.

Step 6: Assemble & Serve

Once puffs are cool, slice horizontally with a serrated knife. Pipe or spoon cream into each shell. Dust with powdered sugar or drizzle with melted dark chocolate. Serve immediately for maximum crispness.

Nutritional Information

• Calories per puff: ~145 kcal
• Total Fat: 9g (Saturated Fat: 5g)
• Carbohydrates: 13g (Fiber: 1g; Sugar: 5g)
• Protein: 3g
• Sodium: 120mg

Data Insight: Compared to classic wheat-based cream puffs (~190 kcal), this gluten-free option reduces calories by nearly 25% without sacrificing indulgence.

Healthier Alternatives for the Recipe

• Dairy-Free: Use coconut milk in the dough and coconut cream whipped with maple syrup for filling.
• Low-Sugar: Replace sugar with erythritol or monk fruit sweetener.
• Vegan: Swap eggs for aquafaba (¼ cup per egg) and use plant-based milk and cream.
• Protein-Boosted: Add 2 tbsp unflavored pea protein to the flour blend.

For more creative takes, explore gluten free cream puffs to discover flavor variations and step-by-step photos.

Serving Suggestions

• Dust with matcha powder for a tea-time twist.
• Fill with pastry cream and top with fresh berries for brunch.
• Layer on a dessert platter with mini fruit tarts and macarons for parties.
• Drizzle salted caramel or ganache for an elegant finish.

Personal Tip: Warm puffs for 2 minutes at 160°C (320°F) just before serving to revive crispiness.

Common Mistakes to Avoid

• Overmixing the dough: Leads to flat shells. Mix until just combined.
• Opening the oven too early: Causes collapse. Trust the bake time.
• Incorrect flour ratio: Stick to 1:1 rice to tapioca blend for ideal texture.
• Skipping the water spray: A light mist prevents cracking and gives shine.

Storing Tips for the Recipe

• Store shells and filling separately in airtight containers in the fridge (up to 2 days).
• Freeze baked shells (no filling) on a tray, then transfer to a zip-lock bag for up to 1 month.
• Thaw shells at room temperature for 10 minutes, then reheat at 160°C (320°F) for 3 minutes.

Conclusion

This recipe transforms classic pâte à choux into an accessible, allergy-friendly delight. In just 75 minutes, you’ll master the art of light, airy pastry and whip up a filling that’s both silky and satisfying. Whether you’re catering to gluten-sensitive friends or just love innovative baking, these gluten free cream puffs are sure to impress. Ready to bake? Share your creations and tag us on social media—we can’t wait to see your unique flavor twists!

FAQs

• Q: Can I use all-purpose gluten-free flour instead of rice blend?
  A: Yes, but ensure it contains xanthan or add ⅛ tsp per cup to achieve proper elasticity.
• Q: How long do assembled cream puffs stay fresh?
  A: Best enjoyed within 4 hours of filling. Beyond that, the shells soften.
• Q: Can I freeze filled cream puffs?
  A: Freeze only the shells. Fill after thawing to maintain crispness.
• Q: What’s the secret to a crispy shell?
  A: High initial heat (200°C/400°F) and a brief steam mist ensure a dry, hollow interior.
• Q: How can I make chocolate-flavored puffs?
  A: Add 1 tbsp unsweetened cocoa powder to the flour blend and increase sugar by 1 tsp.

Heavenly Gluten-Free Cream Puffs

These gluten-free cream puffs are made with a perfectly airy pâte à choux dough, filled with rich, smooth pastry cream, and finished with a delicate dusting of powdered sugar. Light, elegant, and surprisingly easy to make—this recipe is perfect for special occasions or a weekend baking project.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 12

Course: Dessert

Cuisine: French

Calories: 180

Ingredients Method

Ingredients

  

For the Choux Pastry:

• ½ cup unsalted butter
• 1 cup water
• ¼ tsp salt
• 1 tsp sugar
• 1 cup gluten-free all-purpose flour like Bob’s Red Mill 1:1
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup sugar
• ¼ cup cornstarch
• 4 egg yolks
• 2 tsp vanilla extract
• 2 tbsp unsalted butter

Method

 

Make the Choux Pastry

1. Preheat oven to 400°F (200°C).
2. In a saucepan, combine water, butter, salt, and sugar. Bring to a boil.
3. Add the gluten-free flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides.
4. Let cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each addition.
5. Pipe 2-inch rounds onto a parchment-lined baking sheet.
6. Bake for 25–30 minutes, until puffed and golden. Cool completely.

Make the Pastry Cream

1. In a saucepan, heat milk until steaming.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour hot milk into the egg mixture while whisking. Return to saucepan.
4. Cook over medium heat, whisking constantly, until thickened.
5. Remove from heat, stir in vanilla and butter. Chill until cold.

Assemble

1. Slice puffs in half horizontally. Fill with chilled pastry cream.
2. Dust tops with powdered sugar and serve chilled or slightly warm.