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.

A filled gluten free cream puff on a white plate.

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:

  1. I can’t rave enough about this gluten free cream puffs recipe! They are easy to make, with very simple ingredients.
  2. These cream puffs are an incredible French pastry. They are crisp on the outside, airy and almost hollow on the inside.
  3. 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.
  4. You can dig into this delicious dessert in just 40 minutes!
  5. You can freeze them for when you need them.

I made these yesterday. They were easy and delicious!!! Made a filling with whipped
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.🥰”

Cindy G., Pinterest comment

Allergen Information:

These homemade cream puffs are gluten-free, soy-free, nut-free, and oat-free. Make them dairy-free with plant-based butter.

The top view of a cream puff on a plate.
A photo of the gluten free cream puffs ingredients.

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.)

Step-By-Step Photos and Directions:

The cream puffs photos of steps 1 and 2.

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.

The cream puffs steps 3 and 4 photos.

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.

A photo showing dusting powdered sugar over a cream puff.

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:

What are profiteroles?

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.

What do you fill cream puffs with?

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. 

How long will these keep?

These cream puffs will keep fresh for up to 3 days in an airtight container or for up to 4 months in the freezer.

Can you freeze cream puffs?

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.

Reader Cindy P's photo of a cream puff she made on a plate.
Reader Cindy P’s photo of her baked cream puffs. She loved how the recipe turned out.

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!

a filled cream puff on a white plate

Gluten Free Cream Puffs

Sandi Gaertner
An easy gluten free cream puffs recipe. These are also called profiteroles.
4.80 from 44 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Dessert Recipes
Cuisine French
Servings 24 puffs
Calories 68 kcal

Equipment

  • Cookie sheet

Ingredients
  

  • 1 cup water
  • ½ cup butter unsalted
  • 1 cup gluten free flour blend * see note
  • 4 large eggs
  • cup whipped cream
  • 2 tablespoons powdered sugar

Instructions
 

  • Preheat the oven to 425º F.
  • Bring the water and 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.
  • Use an electric hand mixer or standing mixer with a paddle attachment to mix in the 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 to have a hot oven. The temperature needs to 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 on a wire rack for cooling.
  • Allow the cream puff shells to cool. I am so excited I finally got my recipe to work in this gluten free version!
  • 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.

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cream puffs will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
  5. You can easily freeze cream puffs but I recommend doing 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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 68kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 39mgSodium: 45mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 169IUCalcium: 10mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition 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.

This post was updated from an older July 2018 post with better directions and more filling ideas to try.

4.80 from 44 votes (25 ratings without comment)

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60 Comments

  1. 5 stars
    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.

  2. 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

  3. 5 stars
    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.

  4. 5 stars
    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 😻

  5. 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!

    1. 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 .

  6. 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.

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

  8. 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.

    1. 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.