Gluten-Free Choux Pastry

Light, airy, and golden gluten-free choux pastry perfect for cream puffs, éclairs, and profiteroles. Easy to make and just as delicious as traditional versions.

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Course: Dessert, Pastry

Cuisine: French, Gluten-Free

Prep Time: 15

Cook Time: 30

Cooling Time: 10

Total Time: 55

Servings: choux shells

Calories: 120kcal

Cost: $6 – $8

Equipment

1 Heavy-bottomed saucepan For melting butter and mixing dough
1 Wooden spoon For stirring the dough
1 Piping bag with round tip To shape pastry puffs
2 Baking sheets Lined with parchment paper
1 Oven thermometer Ensures correct baking temperature
1 Mixing bowl For combining ingredients
1 Whisk For beating eggs
1 Sifter To remove lumps from flour
1 Stand or hand mixer Optional for mixing eggs

Ingredients

1 cup water Room temperature
½ cup unsalted butter Cut into cubes
¼ teaspoon salt Enhances flavor
1 teaspoon sugar Optional, for sweetness
1 cup gluten-free all-purpose flour blend Must contain xanthan gum
4 large eggs Room temperature
1 teaspoon vanilla extract Adds flavor

Instructions

Combine water, butter, salt, and sugar in a saucepan. Heat until melted and beginning to boil.
Add the flour all at once and stir vigorously with a wooden spoon until combined.
Continue to cook the dough for 2–3 minutes to form a smooth ball that pulls away from the sides of the pan.
Remove the pan from heat and let the dough cool for a few minutes.
Add eggs one at a time, mixing well after each addition until smooth and glossy. Stir in vanilla extract.
Transfer the dough to a piping bag with a round tip. Pipe mounds onto lined baking sheets.
Bake in a preheated oven at 400°F (200°C) for 25–30 minutes or until golden and puffed.
Allow the choux shells to cool completely before slicing and filling.

Notes

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

Nutrition