Gluten-Free Cream Puffs (Recipe)

Looking for a delicious homemade dessert to brighten your holiday table? When you’re ready to impress, these gluten-free cream puffs make a gorgeous presentation!

Nicole Hunn, author of Gluten Free on a Shoestring Bakes Bread, generously shares her delightful cream puff recipe with Care2 readers. “Cream puffs are made from a very fancy-sounding dough called pâte ŕ choux, or choux pastry, but they couldn’t be easier,” says Ms. Hunn. “Especially if it’s your first time making this sort of pastry dough, read through the directions really carefully before you begin. Then, assemble all of the ingredients together in one convenient spot, and give it a try. I bet you’ll be pleasantly surprised with how simple they are to make.”

Gluten-Free Cream Puffs

1 cup milk (not nonfat)
4 tablespoons (56 g) unsalted butter, at room temperature
1/8 teaspoon kosher salt
140 grams (1 cup) Gluten-Free Pastry Flour (See Below)
4 large eggs, at room temperature, beaten

Gluten-Free Pastry Flour
Makes 1 cup (140 g) flour
112 grams (about 13 tablespoons) High-Quality All-Purpose Gluten-Free Flour (80%) (See Below)
14 grams (about 2 1/4 tablespoons) nonfat dry milk, ground finely in a blender or food processor (10%)
14 grams (about 1 1/2 tablespoons) cornstarch (10%)

High-Quality All-Purpose Gluten-Free Flour
Makes 1 cup (140 g) flour
42 grams (about 1/4 cup) superfine brown rice flour (30%)
42 grams (about 1/4 cup) superfine white rice flour (30%)
21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
21 grams (about 2 1/3 tablespoons) potato starch (15%)
7 grams (about 1 3/4 teaspoons) potato flour (5%)
4 grams (about 2 teaspoons) xanthan gum (3%)
3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)

Whipped Cream
3/4 cup heavy whipping cream, chilled
1/4 cup (29 g) confectioners’ sugar
1/8 teaspoon kosher salt

Chocolate Drizzle
4 ounces dark chocolate, chopped
1/2 cup heavy whipping cream

First, make the pastries. Preheat your oven to 375°F. Line two large rimmed baking sheets with parchment paper and set them aside. Heat the milk, butter, and salt in a medium-size, heavy-bottomed saucepan over medium heat until the butter is completely melted and the mixture begins to simmer. Remove the pan from the heat, add the flour, stirring vigorously. Return the pan to the heat and cook, stirring vigorously, until the mixture begins to pull away from the sides of the pan and comes together in a ball (about 2 minutes). A thin film will form on the bottom of the pan. Remove from the heat, and allow the mixture to cool for at least 3 minutes, or until it is no longer hot to the touch.

Transfer half the cooled dough to a blender or food processor. Pour the beaten eggs on top and then add the rest of the dough. Pulse until the mixture is smooth and uniformly well blended.

Transfer the dough from the blender or food processor to a pastry bag fitted with a large, plain piping tip (about 1 inch in diameter). Pipe the dough into small mounds, each about 1 1/2 inches high, about 1 inch apart, onto the prepared baking sheets. Smooth the tops of the pastry dough lightly with wet fingers so that nothing will burn during baking. Bake the cream puffs in the center of the preheated oven for 10 minutes, or until pale golden. Remove the baking sheet from the oven and, working quickly, with a sharp knife, cut a small slit in the side of each cream puff to allow steam to escape. Return the pastries on the baking sheet to the oven, turn off the oven, and prop open the oven door slightly. Allow them to sit in the oven until dry (about 30 minutes).

While the pastries are drying in the oven, make the whipped cream. Place the cream in the bowl of your stand mixer (or in a large metal bowl) fitted with the whisk attachment. Turn the mixer on medium speed (or use a hand mixer on medium speed) and whip until soft peaks begin to form in the cream. Add the confectioners’ sugar and salt, and continue to beat on medium speed until glossy and stiff, but not dry, peaks form. If you turn the mixer speed to high, your whipped cream will not be as stable.

Once the pastries are cool and dry, slice them in half horizontally, spoon some whipped cream on the bottom halves, and then top with the remaining halves. To make the chocolate drizzle, place the chopped chocolate in a small, heat-safe bowl and set it aside. Place the cream in a small saucepan and cook over medium heat until the cream begins to simmer. Pour the hot cream over the chopped chocolate and stir until the chocolate is melted and smooth. Drizzle the chocolate mixture over assembled puffs. Serve chilled or at room temperature.

[From the book "Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013.]

Nicole Hunn is the personality behind the blog, Gluten-Free on a Shoestring.

Post photo courtesy of Nicole Hunn

Related Reading
4 Secrets to Baking Awesome Gluten-Free Holiday Desserts
11 Gluten-Free Grains
5 Kid Friendly Vegan and Gluten-Free Recipes


Karen Gee4 years ago

Thank you for sharing.

Melinda K.
Past Member 4 years ago

How about a gluten free vegan one? ;-)

Claudia Velazquez
Claudia V4 years ago

thanks for sharing

Elena T.
Elena Poensgen4 years ago

Thank you :)

Jeannet Bertelink

I love this so much

Chazz York jr
Chazz York4 years ago

I created a totally vegan version for these. I call them Warm Weather Cream Puffs. I call them that because they are perfect in hot or cold weather. They use absolutely no dairy, they are sinfully delicious, and a snap to create. I use a similar creation for when I want non dairy CoolWhip which is not poisoned with Sodium Casienate (Milk Biproduct) The mixtures are perfectly delicious, and remain more animal/human friendly. They are also easily flavored with Chocolate, Vanilla, Rum, Banana, Strawberry, or any other flavor one might wish while remaining seriously fluffy and breathtakingly decadent.

Lynn C.
Lynn C4 years ago


Janis K.
Janis K4 years ago


Alan Lambert
Alan Lambert4 years ago


Michael A.
Michael A4 years ago