Gluten-free Cream Puffs

Name: Gluten-free Cream Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 32
Ingredients: Gluten free rice flour 5 ½ tbsp; Lupine flour ¼ cup; Gluten free cornstarch 3 ¾ tbsp; Eggs at room temperature (about 2) 3.9 oz; Egg yolks (approximately 1 medium) 1 tbsp; Water 0.625 cup; Butter 3 tbsp; Fine salt 1 pinch; Granulated sugar to taste

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Calories per serving

Gluten Free
Vegetarian

Energy Kcal 34
Carbohydrates g 4.3
of which sugars g 1.7
Protein g 0.8
Fats g 1.5
of which saturated fat g 0.77
Fiber g 0.1
Cholesterol mg 22
Sodium mg 42

Difficulty: Average
Prep time: 15 min
Cook time: 30 min
Makes: 32 pieces
Cost: Low

PRESENTATION

If you've been longing for classic puffs but need to avoid gluten, this gluten-free choux pastry recipe is a total game-changer. Really, it starts with this awesome mix of flours that perfectly mimics the light, hollow texture of traditional choux. So your gluten-free cream puffs turn out crispy on the outside and super airy inside. Can't go wrong, right? Ready to soak up any filling you love. While custard is popular, a cornstarch-based chocolate cream offers a smooth and extra rich alternative—seriously good stuff. And listen, the dough itself is neutral, so it’s perfect for both sweet and savory bignè. Skip the sugar topping, and you’ve got these awesome little shells ready for fillings like salmon mousse or whipped goat cheese—you know, pretty much anything. The possibilities are endless.

Across different regions, people are putting their own twist on gluten-free profiteroles by experimenting with various fillings and toppings. And look, the best part? Nobody will even guess they're made without wheat. Really, the structure holds up so well, even without gluten, giving you that special puff and golden finish everyone loves. For anyone into gluten-free dessert recipes or always on the lookout for a reliable gluten-free pastry recipe, these bignè are incredibly adaptable. Dip them in chocolate, pile them into a tower, or stuff them with something tangy and fresh—honestly, it’s all exciting. You can create party treats or simple snacks everyone can enjoy, no matter their dietary needs. Whether you're crafting fancy gluten-free profiteroles for a celebration or just want a moist, fun bite to enjoy with coffee, this gluten-free choux gives you the freedom to explore all sorts of combinations. It is a great way to bring a taste of French pastry into your home, adapted to meet everyone's needs.

INGREDIENTS

Calories per serving

Ingredients for 32 Cream Puffs: Gluten free rice flour 5 ½ tbsp (45 g); Lupine flour ¼ cup (30 g); Gluten free cornstarch 3 ¾ tbsp (30 g); Eggs 3.9 oz (110 g) - at room temperature (about 2); Egg yolks 1 tbsp (15 g) - (approximately 1 medium); Water 0.625 cup (150 g); Butter 3 tbsp (40 g); Fine salt 1 pinch

for garnish: Granulated sugar to taste

Preparation

How to prepare Gluten-free Cream Puffs

To prepare the gluten-free cream puffs, first make the choux pastry. Pour the water, butter 1, and a pinch of salt 2 into a saucepan. Bring everything to a boil, then remove from the heat and add the rice flour 3.

Add the corn starch 4 and lupin flour 5 as well. Mix well with a wooden spoon 6 until all the ingredients are combined.

Return to the heat and, while stirring, cook the mixture for about 1 minute 7. Transfer it to the bowl of a stand mixer fitted with the paddle attachment and turn on the machine. Add one egg 8 and wait for it to be well absorbed before adding the second 9.

When this is also well absorbed, add the egg yolk 10. Continue working until you get an elastic and soft dough, then transfer it to a piping bag with a smooth 10 mm tip 11. Form the cream puffs on a baking sheet lined with parchment paper; you need to make puffs of 1.2-1.6 inches, spacing them apart.

Sprinkle the surface with sugar granules 13 and bake in a convection oven at 390°F for about 25-30 minutes. Then remove the gluten-free cream puffs from the oven 14 and let them cool before filling them 15.

Storage

The raw choux pastry must be used immediately; it cannot be prepared in advance. The cooked cream puffs can be stored for about 1 week in a tin box, preferably with holes. Alternatively, they can be frozen for about 1 month.