These Gluten-Free Cream Puffs (aka Gluten-Free Profiteroles) are a dream come true! This French pastry is crispy on the outside and airy, with big bubbles on the inside. Fill these pastries with whipped cream or pastry cream and dust them with powdered sugar.
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If you haven’t tried a cream puff, you are in for a treat! Luckily for you, this recipe is EASY, and it makes a lot of little cream puffs so that you can have lots on hand! Did you ever have those puffy, airy cream puffs before you went gluten free?
Well, now you can enjoy this popular dessert again! This cream puff recipe will bring back memories, and you will want to devour a whole batch!
Why we love these gluten-free cream puffs:
- I can’t rave enough about this gluten free cream puffs recipe! They are easy to make, with very simple ingredients.
- These cream puffs are an incredible French pastry. They are crisp on the outside, airy and almost hollow on the inside.
- You can fill these delicious cream puffs with whipped cream as I did, ice cream, or fill this choux pastry dough with a custard filling.
- You can dig into this delicious dessert in just 40 minutes!
- You can freeze them for when you need them.
I made these yesterday. They were easy and delicious!!! Made a filling with whipped
Cindy G., Pinterest comment
cream and Nutella. Will def make again. I have been GF for more than 25 yrs.
So happy that there are finally quality GF recipes out there.🥰”
Allergen Information:
These homemade cream puffs are gluten-free, soy-free, nut-free, and oat-free. Make them dairy-free with plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other gluten-free all-purpose flour blends.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Butter – Use unsalted butter.
- Eggs – I used size large eggs. You want them to be at room temperature for this recipe.
- Whipped Cream – Use heavy cream or Cool Whip (read Is Cool Whip Gluten Free for more details.)
Tips For Success
1. Boiling the water and butter before adding the flour is important. This helps the puffs puff up.
2. Add the eggs all at once, then blend them into the dough ball with a mixer.
3. Ensure your oven is 425º F before putting the dough balls into the oven!
4. Do not open the oven door while the cream puffs are baking. I know it is tempting, but don’t do it! 5. The cream puffs can fall if the temperature in the oven drops
Step-By-Step Photos and Directions:
Step 1: Preheat your oven to 425º F. In a medium saucepan over medium heat, Bring the water and butter to a boil—make sure it is a rolling boil! Mix in the flour quickly.
The flour mixture will form a soft dough ball. You will notice that the dough mixture will pull away from the sides of the pan.
Step 2: Add the eggs using an electric hand mixer or standing mixer with a paddle attachment. Start at low speed and gradually increase to medium speed. Add all of the eggs at once.
👀 Sandi Says: Be sure the dough mixture isn’t too hot. You don’t want it to cook your eggs.
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Step 3: Use a small cookie scoop to drop the dough onto a parchment paper-lined baking sheet. You can also use a piping bag with a large round tip to pipe the French pastry dough onto the baking sheet.
Step 4: Make sure to have a hot oven. The temperature must be 425º F before putting the puff dough into the oven. The dough will be sticky, but the surface evens out with baking.
Step 5: Bake the cream puffs for 22-25 minutes until the tops are golden brown. Remove them from the oven and set them on a wire rack for cooling.
Step 6: Allow the cream puff shells to cool. Use a sharp knife to carefully cut off the cream puffs’ tops.
Step 7: Use a pastry bag to pipe the filling onto the bottom half. You can also use a large wooden spoon if you prefer. If you use a spoon, just add a dollop of cream filling on each bottom half. Take the top half and set it on top of the cream filling.
Step 8: After filling the pastries, you can top them in lots of fun ways. Dust them with powdered sugar, drench them in chocolate ganache, or dip them in chocolate.
How To Make Homemade Whipped Cream:
We have several favorite fillings for cream puffs, but the easiest is to make homemade whipped cream. If you want to make a dairy-free whipped cream, follow the directions below, but use a COLD can of refrigerated coconut milk. I keep my can in the refrigerator for at least a day to get it really cold.
- Take 1 carton of heavy cream and add it to a bowl.
- Use electric beaters to whip the cream until it forms peaks.
- I don’t add sugar, but feel free to add 1 tablespoon to the heavy cream and then mix.
You can also make the creamy chocolate sauce I used in this Gluten Free Chocolate Pound Cake recipe. That chocolate ganache would be delicious drizzled over these cream puffs! Now, they are ready to eat! Everyone ate them so quickly.
Frequently Asked Questions:
If you are new to the world of profiteroles, these incredible French choux pastry balls can be filled with all sorts of delicious things, including whipped cream, custard, vanilla pastry cream, and ice cream.
The gluten free dough, aka the gluten free pate choux, is used to make these profiteroles and eclairs! They are interesting to make because you cook the dough on the stove and then blend the eggs in a little bit at a time.
There are lots of things you can fill cream puffs with. Here are my favorite ideas: You can fill your cream puffs with whipped cream, jam, Nutella, or ice cream.
These cream puffs will keep fresh for up to 3 days in an airtight container or for up to 4 months in the freezer.
You can freeze cream puffs, but I recommend it without the filling. To thaw, place them on the counter to come to room temperature, then place them in the oven at 325º F for 5-8 minutes to re-crisp.
You will also love this Gluten Free Crepes recipe, these Gluten Free Cheese Danish, and these Gluten Free Flaky Pastries for more French dessert love.
More Gluten Free Dessert Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cream Puffs
Ingredients
Equipment
Method
- Preheat the oven to 425º F.
- Bring 1 cup water and 1/2 cup unsalted butter to a boil in a medium saucepan over medium heat. Make sure it is a rolling boil! Mix in the flour quickly. The flour mixture will form a soft dough ball.
- You will notice that the dough mixture will pull away from the sides of the pan. Let it cool for 5-10 minutes.
- Use an electric hand mixer or standing mixer with a paddle attachment to mix in 4 large eggs. Start on low speed and gradually increase to medium speed. Add all of the eggs one at a time. Be sure the dough mixture isn't too hot. You don't want it to cook your eggs.
- Use a small cookie scoop to drop the dough onto a parchment paper-lined baking sheet. You can also use a piping bag with a large round tip to pipe the French pastry dough onto the baking sheet.
- Make sure the oven is HOT. The temperature must be 425º F before putting the puff dough into the oven. The dough will be sticky, but the surface evens out with baking.
- Bake the cream puffs for 22-25 minutes until the tops are golden brown. Remove them from the oven and set the puffs on a wire rack for cooling.
- Allow the cream puff shells to cool fully.
- Use a sharp knife to carefully cut off the tops of the cream puffs. Use a pastry bag to pipe the filling onto the bottom half. You can also use a large wooden spoon if you prefer. If you use a spoon, just add a dollop of cream filling on each bottom half. Take the top half and set it on top of the cream filling.
- After the pastries are filled, you can top them in lots of fun ways. Dust them with powdered sugar, drench them in a chocolate ganache, or dip them in chocolate.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work. I have not tested other flours.
- If your gluten free flour blend doesn’t contain a binder, please add 3/4 teaspoon of xanthan gum.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cream puffs will keep up to 3 days in an airtight container or up to 4 months in the freezer.
- You can easily freeze cream puffs, but I recommend freezing without the filling. To thaw, place them on the counter to come to room temperature, then place them in the oven at 325º F for 5-8 minutes to re-crisp.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post was updated from an older July 2018 post with better directions and more filling ideas to try.
Just made!! Just a quick question- mine were extremely wet and gooy in the middle but they were starting to burn so I had to pull them. Do you let the mixture cool before moving to the mixture and adding eggs? Just wondering what I missed. Thanks!
Hi Michelle, What gluten free flour did you use? I didn’t let the mixture cool too long, maybe five minutes to get the eggs out of the fridge. I suspect it is the flour blend. How big did you make the puffs?
So these are twice-baked (steps 6 through 9)?
Hi Ruth, They are not. It looks like a malfunction on the recipe card. I went in and fixed it. Thank you for bringing this to my attention.
I believe that the last sentence in step two should have the word “ one” removed . I had to read the tips section to confirm that all of the eggs are added at the same time. Also there is no mention about taking the pan with the dough off of the stove to aid in cooling before beating in the eggs. I don’t want to sound like I’m criticizing your recipe but for first time bakers it might be helpful. I can’t wait to make these as I have missed eating eclairs like we use to buy at the bakery many years ago before Celiac was diagnosed 25 years ago.
Hi Terrie, I see your point and made the correction. Thank you so much.
What can I use instead of eggs?
Hi Kathy, I haven’t tested this recipe without eggs, so I do not know how to advise.
Hello, could you tell me the amount of butter in grams? Thank you very much for all your delicious recipes that help us a lot
I looked online and the converter said 1/2 cup of butter is 113 grams.
This is the recipe my grandmother would use for dumplings in chicken soup, minus the sugar, of course. They aren’t the biscuit kind, we used to call them Danish dumplings. I’m going to try it for that. It would be great to have them GF. Such a great comfort food on a cold night.
I hadn’t thought of using this as a dumpling base, but I definitely can see this working! Thank you so much Jan.
Can you use the food processor (on pulse) to add the eggs?
I haven’t tested a food processor. If you use one, please let us know how it turned out.
So yummy!! I used King Arthur Baking mix (xanthan already in it)! I also used Earth Balance Organic spread for the butter and they are fluffy and perfect! Filled mine with Rediwhip coconut milk in the can….Thank you for the recipe!! These will be addictive 😻
I am so glad you enjoyed the cream puffs. They are definitely addictive 🙂
Better result baking at 425°for 15min & the. Lower to 350° for 15-20min.
Also beat the eggs in a bowl before adding the dough to mix together .
Thank you so much for the tips Darlene :-).
Hello- I made these last night and while the dough tasted delicious and they puffed up beautifully in the oven, when I took them out, they deflated to be as flat as pancakes. Any particular reason that this happened and any way for me to avoid it in the future. Regardless, they were quite delicious and I sliced them open and filled them with Bavarian cream, Nutella, and I even added bananas to a few. Thank you for any advise you can give me.
Hi Aubree, wow, I haven’t heard of these deflating like this. Can I ask which gluten free flour blend you used?
Mine were beautiful right out of the oven but fell in less than 5 minutes, what went wrong? they still taste ok though. Thanks!
Thank you for letting me know. I am not sure why they fell, please tell me which gluten free flour blend you used and what liquid you used.
These turned out wonderfully! Thank you so much.
I am so glad you liked them Michele 🙂
I just made these and they puffed up really well & looked great. However, they tasted really egg-y and not like a cream puff at all. ? Would there be a reason for this or something I could do different to avoid that?
Hi Sarah, I am not sure. You could try reducing the amount of egg? This was my grandmother’s recipe that I converted to gluten free so I haven’t varied her recipe in how it was written except to sub in and test gluten free flours with it. Please do let me know how it turns out if you try fewer eggs.
If I use buckwheat flour or quinoa flour and psyllium husk, how much of the psyllium husk to use? Most recipes that I’ve seen say 1 t. of Xanthan Gum should be replaced with 3 tablespoons of psyllium husk. Also, I want to use oil. Is that OK? Thank you.
Hi Janet, I have never baked with psyllium husk so I am unable to guide you to any substitutions. I also have not tested this recipe with oil. If you try it, let me know how it turns out.
These were great! They tasted just like regular cream puffs. When we added the eggs, the batter was very liquid-y at first. We let the mixer continue to mix at a medium-high speed, and after a while the batter became sort of gluey. The cream puffs puffed up quite a bit in the oven, and looked like regular cream puffs. There were enough air pockets that we were able to pipe homemade whipped cream into them, without cutting them.
I am so glad you liked these Stacy!! You made my day to come back and let me know 🙂
I have not tried the recipe yet, however looking at the photos i’m Concerned that the dough is too dense and you aren’t getting the large pockets of air you need to fill the profitier roll without cutting it.
Hi Mile, Thank you for your note. I didn’t fill these as you mention, but I agree if someone wants to fill these vs cut them in half as we did, the batter would need to be more liquidy. It is hard with gluten free to get anything puffy as you suggest and I would love if you could suggest something that could help 🙂
Thank you so much Emily, I hope you like them.
Enjoy Leslie, I am so glad to create something to bring back those memories 🙂