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Dreamy Gluten Free Cream Puffs Recipe

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I would be grateful if you shared this post :-)

Did you ever have those puffy airy cream puffs before you went gluten free? Well, now you can have those again! This Gluten Free Cream Puffs recipe will bring back memories, and you will want to devour a whole batch!

Just one bite of these gluten free cream puffs is all it takes to be hooked. Don’t forget to check out my Gluten Free Pantry Essentials to see what I use to bake in my gluten free kitchen.

A gluten free cream filled puff on a white plate

Gluten Free Profiteroles

These Gluten Free Cream Puffs (aka Gluten Free Profiteroles) are a dream come true! Filled with whipped cream and dusted with powdered sugar…every bite will melt in your mouth!

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 you can have lots on-hand!

Trust me, you want a lot because when your family gets a hold of these, they will disappear really quickly!”

top view of gluten free cream puffs on white plates. There is powdered sugar dusting the cream puff and plate.

What are Gluten Free Profiteroles?

If you are new to the world of profiteroles, they are a French pastry ball that can be filled with all sorts of delicious things such as:

  • whipped cream
  • custard
  • pastry cream
  • ice cream

After they are filled, you can dust them with powdered sugar, a chocolate ganache, or enjoy them dipped in chocolate.

I am so excited I finally got my recipe to work in this gluten free version!

top view of gluten free cream puffs on a cooling rack. They are filled with whipped cream

My kids devoured these homemade cream puffs really easily. It is funny because they never had regular cream puffs. This was a totally new experience for them. (Dare I tell them that I now can make eclairs too?) They may also love this Gluten Free Crepes recipe or these Gluten Free Flaky Pastries for more French dessert love.

Tips to Make this Gluten Free Cream Puffs Recipe:

  • It is important to boil the water and butter before adding the flour. This helps the puffs puff up.
  • Add the eggs all at once then use a mixer to blend them into the dough ball.

The first step to making homemade cream puffs is to boil the water and butter together. Make sure it is a rolling boil.

adding flour to the boiling water in a pot

Mix in the flour quickly. It will form a soft dough ball. This gluten free flour blend contains xanthan gum. If your mix doesn’t, make sure you add 1 teaspoon.

Mixing in eggs

Use an electric mixer to mix in the eggs. Again, add all of the eggs in at the same time.

cream puff dough balls waiting to be baked.

Use a small cookie scoop to drop the dough onto a parchment paper lined cookie sheet. Make sure the oven reaches 400F degrees before putting the puff dough into the oven.

cream puff balls cooling on a cooling rack

How do you know when the cream puffs are done baking?

The profiterole dough will puff up when it bakes as you can see in this picture. Once the cream puffs are cool, you can cut them in half and add filling.

adding the whipped cream onto the cream puffs

I used a slightly sweetened whipped cream to fill these cream puffs.

dusting powdered sugar on top of the gluten free cream puff

Dust with powdered sugar.

Now, they are ready to eat! I have not experimented to see if these cream puff balls freeze yet. Everyone ate them so quickly. If you do freeze them (before the whipped cream is added) please let me know.

close up top view of a powdered sugar dusted cream puff

More Gluten Free Desserts To Try:

(*Please note, this post contains affiliate links. If you make a purchase with one of these links, it will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the costs of running this blog. I truly appreciate your support.)

Things You Need To Make This Gluten Free Profiteroles Recipe:

  1. A food processor is a great way to mix up your dough with less elbow grease!
  2. Mixing bowls with a rubber bottom so they don’t slide around.

recipe love

How To Make Gluten Free Cream Puffs:

Gluten Free Cream Puffs

Gluten Free Cream Puffs

Yield: 24 puffs
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

An easy gluten free cream puffs recipe. These are also called profiteroles.

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup gluten free flour blend
  • 4 large eggs
  • 2/3 cup whipped cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 400F.
  2. Add water and butter to a pot. 
  3. Bring to a boil. It should boil about 3 minutes in a rolling boil.
  4. Turn off the heat and add the flour. Stir until you have a soft dough ball.
  5. Line a baking sheet with parchment paer.
  6. Put dough ball into a bowl. Add the eggs at once and use a mixer to mix the dough and eggs together.
  7. Use a small cookie scoop to drop the dough balls onto the parchment paper.
  8. Bake for 22-30 minutes. You want to take these out of the oven when they puff up and get slightly golden. 
  9. Move the puffs to a cooling rack and allow to cool.
  10. Cut each puff in half and add whipped cream or another filling you like.
  11. Dust with powdered sugar or dip in chocolate.

Recommended Products

There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 71 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 42mg Sodium: 43mg Carbohydrates: 5g Fiber: 0g Sugar: 1g Protein: 2g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: French / Category: Dessert

More Delicious Gluten Free Recipes to Try:

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Reader Interactions

Comments

  1. Aubree

    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.

    Reply

  3. Mm

    Mine were beautiful right out of the oven but fell in less than 5 minutes, what went wrong? they still taste ok though. Thanks!

    Reply

  5. Janet Paula

    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.

    Reply

    • Sandi Gaertner

      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.

      Reply

  6. Stacy Arundale

    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.

    Reply

  7. TC

    These look yummy! I’ve made gf cream puffs using the Betty Crocker recipe subbing Bob’s 1 to 1 for the flour. They turned out just like the gluten version. I think weather affects the puff.

    Reply

  8. Mile

    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.

    Reply

    • Sandi Gaertner

      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 🙂

      Reply

  11. Jenni LeBaron

    It’s been far too long since I’ve had a cream puff and these do look very dreamy! Love that they’re gluten-free too!

    Reply

  12. georgie

    this is so cool, I didn’t even realise you could make cream puffs with gluten free flour! i love how they puffed up so much too!

    Reply

      • Sarah

        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?

        Reply

        • Sandi Gaertner

          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.

          Reply

  15. Leslie

    Dreamy is right! These look as light as a cloud. I haven’t had a cream puff since before I had to go gluten free. Now, I can indulge!

    Reply

  17. Cleo @ Journey to the Garden

    I’m so glad to see more and more gluten-free recipes. The way you show the process in your photos is very helpful. Awesome post!

    Reply

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