Gluten Free Cream Puffs

Gluten Free Cream Puffs are a classic French Dessert - light, airy, and filled with sweetened vanilla whipped cream. Cream Puffs do look impressive but are simple to make and always a great choice to end delicious meals and gatherings. While working in restaurants I would occasionally serve cream puffs with vanilla ice cream and Old Fashioned Hot Fudge Sauce and while this dessert sounds so simple, it sold out every time I put it on the special menu.

This easy gluten free cream puff recipe can be made days in advance and can be frozen until ready to be filled and served. This makes them a wonderful dessert option for the holidays when oven space is limited.

Recipe Ingredient Notes

Gluten-Free Flour: The only pre-mixed gluten-free flour blend (combined with cornstarch) that generates a beautiful gluten-free choux is Cup4Cup. If you do not have access to Cup4Cup, you can use my homemade choux flour blend which I also use to make my Gluten Free Eclairs. The high cornstarch content is what creates light and crispy choux pastry.

Homemade Pâte à Choux Flour Blend

Use this homemade gluten-free flour blend if you don't have access to Cup4Cup. Combine the following ingredients and use them in the recipe for Gluten Free Cream Puffs

- 45 grams fine white rice flour
- 20 grams tapioca starch
- 100 grams cornstarch
- 1 gram xanthan gum

(I have not tested this recipe with any cornstarch substitutes)

Cornstarch: Even though Cup4Cup main ingredient is cornstarch, the additional cornstarch will help to provide a sturdy choux when baked. (omit additional cornstarch if you are using the Homemade Pâte à Choux Flour Blend)

Milk: One can use whole, 2% or fat-free milk in this recipe for Gluten Free Cream Puffs. If you would like to reduce the dairy used, please substitute the milk with water. Please be aware that the choux pastry will be lighter in color.

Eggs: You will need 175 grams of whole eggs for this recipe. To measure out 175 grams of whole eggs, combine 4 large eggs in a bowl and whisk to combine. In a separate bowl, weigh out 175 grams. If your eggs are already on the larger side, 3 eggs most likely will be 175 grams. Eggs must be at room temperature.

Instant Vanilla Pudding Mix: The added vanilla pudding mix is a stabilizer and sweetener for the whipped cream filling. I use the Instant Vanilla Pudding found at Aldi (it is gluten free) but have used Jello Instant Pudding in the past (which is gluten-free as well).

Tools Needed to make Gluten Free Cream Puffs

There are a few kitchen tools you will need to successfully make Gluten Free Cream Puffs. Most of them are available on Amazon which I have linked but I think you most likely already have them in your kitchen.

Food Processor: Yes, I make my choux pastry in the food processor. You can make it in a stand mixer or even by hand but I highly recommend using your Food Processor for the ease of it. Choux Pastry made with a food processor will be smoother which results in lighter and taller cream puffs.

Cookie Scoop: While I like to use a pastry bag to make my gluten-free eclairs or gluten-free choux au craquelin, I just use a medium-sized cookie scoop (#40 cookie scoop - 1.5 tablespoons).

Pastry Bag & Star Tip: I use a very standard piping tip size (846) and disposable piping bags. You can use a zip lock bag in case you do not own piping bags or just use a spoon to till the cream puffs with whipped cream.

You will also need: a pot big enough to hold the whole milk, water, butter, and flour, a heatproof spoon to stir the flour panade (this is what we call the cooked flour in the pot), a sheet tray, parchment paper, 

How to make Gluten Free Choux Pastry

Step 1: To make gluten-free choux pastry, combine whole milk, water, butter, sugar, and salt in a medium-sized pot and bring it to a boil at a medium heat.

Step 2: Once your liquid comes to a boil, turn off the heat and add all your sifted dry ingredients to the hot milk and water mixture at once. With a wooden spoon, stir until the gluten-free flour is fully incorporated. This will take anywhere from 30 to 60 seconds. 

Step 3: Turn the heat back on to a very very very low temperature and continue cooking the flour panade for one minute. Make sure to keep stringing the dough ball. It will form a film on the bottom of the pan.

Step 4: Transfer your flour panade to your food processor and pulse 4-5 times. Take off the lid of your food processor and allow the mixture to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.

Step 5: Once the cooked flour mixture has cooled down, turn your food processor on and add your egg mixture slowly through the feeder. Make sure to NOT add it all at once.

Step 6: Once all the eggs have been added, continue to blend for one minute. Scrape down the sides of your food processor and blend for another 30 seconds. The gluten-free cream puff batter will have a smooth and glossy look.

Step 7: Cover the pâte à Choux with a lid or plastic and place it in the fridge for 15-30 minutes to rest. This way it will be easier to scoop but also hold its shape better. No need to rush the process.

How to bake Gluten Free Cream Puffs

Step 1: Preheat the oven to 375F and line a baking sheet with parchment paper.

Step 2: Using a medium-sized cookie scoop (around 1.5 Tablespoons) scoop the dough onto the baking sheet. Make sure to leave some room between the puffs, around 1-2" so they have space to rise. This recipe should give your 16 gluten-free cream puffs. This depends on the size of the cookie scoop you are using.

Step 3: Use a little cold water to dampen a finger and smooth out the tops of the gluten free choux pastry.

Step 4: Bake at 375F for 20 minutes. Then reduce the temperature to 325F and continue to bake for 15-20 minutes until golden brown. You can test the doneness by tapping on the bottom of a baked choux. If it sounds hollow, they are done. Should the cream puff still feels soft, continue to bake them. If you remove them too early, they will deflate. By all means - do not open the oven door during the first 25 minutes of baking.

Step 5: Turn off your oven and crack open the oven door. Allow the choux to sit in the oven to cool down for 20-30 minutes before removing it from the oven. This way they will dry out and won't deflate.

Step 6: Remove the cream puffs from the oven and transfer them to a cooling rack and allow them to cool completely before filling.

How to make Sweetened Whipped Cream

This lightly sweetened whipped cream is perfect for Gluten Free Cream Puffs. The added instant vanilla pudding not only gives it vanilla flavor but also will ensure the whipped cream will hold its shape.

To make the whipped cream, combine the cold heavy cream, vanilla extract, vanilla pudding mix, and powdered sugar in the bowl of a stand mixer. Whisk at a medium speed until medium-stiff peaks have formed. Adjust the sweetened if you like.

How to fill Gluten Free Cream Puffs

Traditional Cream Puffs are filled with sweetened whipped cream. It's also my favorite kind of cream puff filling. You can also fill them with your favorite kind of ice cream and serve them with a generous pour of fudge sauce.

To fill the cream puffs, use a sharp knife (preferably serrated), and carefully cut the cream puffs in half to create a top and a bottom part. You can either use a spoon or if you would like to have some fancy-looking cream puffs, transfer the sweetened whipped cream to a piping bag fitted with a star tip.

Pipe the whipped cream on the bottom pieces of the gluten-free cream puffs, top it with the top part, and dust each cream puff with some powdered sugar if desired.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.