Gluten Free Choux Pastry is a light, airy, and versatile French-style dough that can be baked, fried, or even boiled to create a wide range of classic pastries. From cream puffs and profiteroles to éclairs and savory cheese puffs, this simple dough transforms into beautifully puffed shells with crisp exteriors and hollow centers perfect for filling.
Why You’ll Love This Recipe
Naturally gluten free without sacrificing texture or structure
Crisp on the outside and hollow on the inside
Perfect for both sweet and savory recipes
Easy to pipe and shape
Can be baked, fried, or frozen for later
Made with simple pantry ingredients
Ideal base for cream puffs, éclairs, gougères, and more
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, cut into cubes (113 g)
1/4 teaspoon salt
1 tablespoon white sugar (omit for savory recipes)
1 cup water or milk (240 ml)
1 cup gluten free all purpose flour (140 g)
3 tablespoons cornstarch or potato starch (21 g)
4 large eggs, room temperature
Melt the butter
Add the butter, salt, and sugar to a medium saucepan over medium heat. Bring to a gentle simmer until the butter is fully melted and the sugar has dissolved.
Prepare the flour mixture
In a separate bowl or measuring jug, whisk together the gluten free flour and cornstarch (or potato starch). Add the water or milk and whisk until completely smooth with no lumps.
Combine and cook
Pour the flour-water mixture into the saucepan with the melted butter. Stir vigorously using a wooden spoon or silicone spatula. Continue stirring as the mixture thickens. It will transform from a loose batter into a thick dough.
Cook out excess moisture
Keep stirring and pressing the dough against the sides and bottom of the pan. Cook until the dough forms a single large clump and leaves a light oily film on the bottom of the pan.
Cool the dough
Transfer the dough to a large mixing bowl or stand mixer bowl. Allow it to cool for 10–15 minutes, or until it reaches about 145°F (63°C). If any butter separates, gently blot it away with a paper towel.
Add the eggs
Add 3 eggs one at a time, mixing well after each addition. Whisk the fourth egg separately and add 1 tablespoon at a time until the dough becomes thick, glossy, and pipeable. You may need 1–2 tablespoons from the fourth egg.
To test consistency, run an oiled finger through the dough. The sides should slowly fall back into place while mostly holding their shape.
Pipe and bake (for cream puffs)
Preheat the oven to 425°F (220°C). Line baking sheets with parchment paper and lightly brush the parchment with water.
Transfer dough to a piping bag fitted with a large round tip. Pipe 2-inch mounds spaced 2–3 inches apart. Smooth the tops with a damp finger and brush lightly with egg wash.
Bake at 425°F (220°C) for 12 minutes. Without opening the oven, reduce temperature to 350°F (180°C) and bake another 12–15 minutes until golden brown.
Optional: After 12 minutes at 350°F, remove briefly, poke a small hole in each bun, then return to oven for 2–3 minutes to dry the centers.
Cool completely before filling.
Servings and timing
Yield: 24 choux buns
Prep time: 20 minutes
Cook time: 25–30 minutes
Cooling time: 20 minutes
Total time: approximately 1 hour 15 minutes
Serving size: 1 choux bun
Approximate nutrition per bun:
Calories: 112
Fat: 6 g
Carbohydrates: 12 g
Protein: 2 g
Variations
Savory cheese puffs
Add 1/2 cup (50 g) finely grated hard cheese to the finished dough before piping.
Chocolate choux
Add 1 tablespoon cocoa powder to the flour mixture.
Dairy free version
Use plant-based butter and water instead of milk.
Parisian gnocchi
Pipe small ropes of dough directly into simmering salted water. Cook until they float, then sauté in butter.
Fried choux
Pipe strips or rings into hot oil at 350°F (175°C) and fry until golden. Dust with sugar or fill as desired.
Storage/Reheating
Unbaked dough
Store in an airtight container or piping bag in the refrigerator for up to 3 days.
Freezing raw dough
Freeze inside a piping bag placed in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before using.
Baked unfilled shells
Store at room temperature for 1 day or refrigerate up to 5 days.
Filled cream puffs
Store in the refrigerator for up to 3 days.
To re-crisp shells
Place unfilled baked shells in a 325°F (160°C) oven for 5–8 minutes.
FAQs
What is choux pastry?
Choux pastry is a partially cooked dough made from water, butter, flour, and eggs. It puffs up in the oven due to steam, creating a hollow center.
Is gluten free choux pastry difficult to make?
It may look intimidating, but once you understand the stages, it is straightforward. Careful attention to texture is key.
Why did my choux pastry collapse?
It likely contained too much moisture or was underbaked. Make sure the shells are fully dried out before removing from the oven.
Can I mix the dough by hand?
Yes, but it requires strong mixing to properly incorporate the eggs. A stand mixer or hand mixer makes the process easier.
Why must the dough cool before adding eggs?
If the dough is too hot, it will cook the eggs prematurely and create a curdled texture.
How do I know the dough is the right consistency?
It should be glossy, thick, and pipeable. When you run a finger through it, the groove should slowly close.
Can I use only water instead of milk?
Yes. Water produces a lighter shell, while milk promotes more browning and richness.
Can I freeze baked choux buns?
Yes. Freeze unfilled buns in an airtight container for up to 2 months. Reheat to restore crispness.
Why is my dough too runny?
Too much egg may have been added. To fix it, prepare a small batch of cooked flour mixture and mix it in gradually.
What can I fill choux pastry with?
Whipped cream, pastry cream, mascarpone frosting, ice cream, lemon curd, chocolate ganache, or savory fillings like herbed cream cheese.
Conclusion
Gluten Free Choux Pastry is a foundational recipe that opens the door to countless elegant pastries. Though it may seem technical at first, mastering the simple stages of cooking, cooling, and adding eggs ensures consistent, beautifully puffed results. Whether filled with sweet cream or turned into savory bites, this versatile dough is a must-have in every gluten free baker’s repertoire.
Gluten Free Choux Pastry is a light, airy French-style dough that bakes into crisp, hollow shells perfect for filling. Naturally gluten free and incredibly versatile, it can be used for cream puffs, éclairs, gougères, and even savory or fried variations.
Ingredients
1/2 cup (113 g) unsalted butter, cut into cubes
1/4 teaspoon salt
1 tablespoon white sugar (omit for savory recipes)
