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.
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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!
Why these are great:
I can't rave enough about this gluten free cream puffs recipe! They are easy to make, with very simple ingredients. You can dig into this delicious dessert in just 40 minutes! You can freeze them too!
What are 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!
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?)
Ingredient notes:
- Gluten free flour blend - 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 just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
Recipe step by step directions:
Step 1: Bring the water and butter to a boil in a medium-sized pot. Make sure it is a rolling boil! Mix in the flour quickly. It will form a soft dough ball.
Step 2: Use an electric mixer to mix in the eggs. Add all of the eggs in at the same time.
Step 3: Use a small cookie scoop to drop the dough onto a parchment paper-lined cookie sheet.
Step 4: Make sure the oven reaches 400 degrees F before putting the puff dough into the oven. The dough will be sticky, but the surface evens out with baking.
Step 5: Dust with powdered sugar.
Expert Tips:
- 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.
- Make sure your oven is 400º F before you put the dough balls into the oven!
Recipe FAQ:
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 the filling.
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 up to 3 days in an air-tight container, or up to 4 months in the freezer.
How to make homemade whipped cream:
- 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 then mix.
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.
More Gluten Free Desserts To Try:
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.
Reader Cindy P's photo of her baked cream puffs. She loved how the recipe turned out.
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📖 Recipe
Gluten Free Cream Puffs
Equipment
Ingredients
- 1 cup water
- ½ cup butter
- 1 cup gluten free flour blend * see note
- 4 large eggs
- ⅔ cup whipped cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 400º F.
- Add water and butter to a pot.
- Bring to a boil. It should boil about 3 minutes in a rolling boil.
- Turn off the heat and add the flour. Stir until you have a soft dough ball.
- Line a baking sheet with parchment paer.
- Put dough ball into a bowl. Add the eggs at once and use a mixer to mix the dough and eggs together.
- Use a small cookie scoop to drop the dough balls onto the parchment paper.
- Bake for 22-30 minutes. You want to take these out of the oven when they puff up and get slightly golden.
- Move the puffs to a cooling rack and allow to cool.
- Cut each puff in half and add whipped cream or another filling you like.
- Dust with powdered sugar or dip in chocolate.
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 just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cream puffs will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
- Fill these gluten free cream puffs with whipped cream, ice cream, or frosting. You can also dip them in chocolate!
Nutrition
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Brenda
Can you use the food processor (on pulse) to add the eggs?
Sandi Gaertner
I haven't tested a food processor. If you use one, please let us know how it turned out.
Diane
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 😻
Sandi Gaertner
I am so glad you enjoyed the cream puffs. They are definitely addictive 🙂
Jenni
I am super impressed you can make pate a choux with gluten free flour. So cool, and I know so many gf folks will be so happy!
Sandi Gaertner
Thanks Jenni 🙂
Darlene C
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 .
Sandi Gaertner
Thank you so much for the tips Darlene :-).
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.
Sandi Gaertner
Hi Aubree, wow, I haven't heard of these deflating like this. Can I ask which gluten free flour blend you used?