Choux Pastry- Gluten-Free

May 30, 2023May 30, 20230 13

Gluten-Free Choux Pastry Recipe for cream puffs and eclairs

by The Chefin Pastry

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

107

Sugar

Fat

Choux pastry, also known as pâte à choux, is a French pastry dough that is typically used to make cream-filled puffs or eclairs. This gluten-free version uses blended gluten-free flour and rice flour to achieve the same light and airy texture without the use of wheat flour. These choux pastry puffs can be filled with any flavor of your choice, from whipped cream to a custard filling. They are perfect for any occasion, whether it's a special celebration or a weekend brunch.

Instructions

1.	Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
2.	In a small bowl, mix together the egg yolk and tablespoon of water to form an egg wash.
3.	In a saucepan over medium heat, combine the water, butter, and sugar (if using) until melted together.
4.	Add the blended gluten-free flour and rice flour to the saucepan, stirring continuously. Cook for 2-3 minutes until the dough forms a ball and begins to pull away from the sides of the saucepan.
5.	Transfer the dough to a stand mixer fitted with a paddle attachment or use a wooden spoon to beat in the eggs one at a time until smooth and glossy.
6.	Transfer the pastry dough into a piping bag with a large star tip. Pipe the dough onto the prepared baking tray, leaving 1-2 inches of space between each dollop.
7.	Brush the top of each piped pastry with the egg wash and bake in the oven for 25-30 minutes or until golden brown.

PROS

These Gluten-Free Choux Pastry puffs are light, airy, and perfect for cream filling or making eclairs.

This recipe is free from gluten and uses rice flour which is low in FODMAPs.

CONS

Compared to traditional choux pastry, this recipe requires a bit more effort in terms of blending the right gluten-free flours together, which may take some trial and error.

Over-working the dough can also cause the pastries to collapse during baking.

HEALTH & BENEFITS

This recipe is free from gluten, which is beneficial for those with gluten-intolerance or celiac disease.
Rice flour is also lower in FODMAPs than wheat flour, which can make it easier to digest for those with IBS or other gut issues.
The eggs used in this recipe are a great source of protein.

	1/4 cup plain gluten-free flour , use a blended mix
	1/4 cup rice flour , use the finest ground flour that you can find
	1/2 cup water
	55 g butter ( just under 2 ounces )
	2 eggs
	1 tablespoon sugar ( optional )
	1 egg yolk
	1 tablespoon water