A no-fuss delicate choux pastry filled with an equally easy vanilla cream, these gluten free cream puffs are everything you love without the gluten!
Remember the Costco cream puffs? Me too (insert crying emoji here)
Sadly, Costco cream puffs are not gluten free and chances are, your local stores don’t carry a lot of gluten free alternatives (mine sure don’t).
But I have great news! It’s actually pretty easy to make your own gluten-free cream puffs that taste every bit as good as the gluten version. Let me show you how!
Looking for more knock-offs of your favorites? Try my gluten free crescent rolls or gluten free white chocolate macadamia nut cookies!
Table of contents
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INGREDIENTS IN GLUTEN-FREE CREAM PUFFS
Classic cream puffs are made with a simple choux pastry filled with pastry cream or whipped cream.
Choux pastry is made with just a few ingredients you probably already have on hand:
- butter
- water
- gluten free flour
- eggs
- salt
You’ll want to use salted butter (or add extra salt) and use a high quality gluten free flour that works well for pastries (see below)
For the filling, we will be using an easy vanilla cream using instant vanilla pudding mix, whipping cream, milk, and Cool Whip or homemade whipped cream.
BEST GLUTEN FREE FLOUR TO USE FOR CREAM PUFFS
Gluten is what gives choux pastry its structure. Without gluten, a cream puff wouldn’t be sturdy enough to rise and hold its shape and therefore would be small and solid, instead of puffy and hollow inside.
Using a high quality gluten free flour designed for pastry recipes will provide you with the same results as gluten. Cup4Cup brand gluten-free flour (the original blend, not the whole grain) is an ideal flour for making cream puffs.
It is important that you use Cup4Cup gluten-free flour, as using any others will not yield the same results.
Cup4Cup is available in most grocery stores and on Amazon. It’s a great blend that is the key ingredient in my popular 4-Ingredient Gluten Free Biscuits. It also works well for cookies, muffins, and pie crust.
HOW TO MAKE GLUTEN FREE CHOUX PASTRY (PATE A CHOUX)
Choux pastry is a little temperamental, but as long as you know the basic steps and follow them, it’s super easy and will turn out great every time.
Step 1:
In a medium saucepan, heat butter and water over medium heat until the butter is melted and water is boiling.
Step 2:
Turn the heat off and add flour and salt, stirring constantly with a wooden spoon until it all starts to come together. The mixture will be kinda weird and lumpy, and that’s totally normal.
PRO TIP: Make sure you use dedicated wooden utensils that haven’t come into contact with gluten. Wood is absorbent and washing does not always remove any gluten that might be on it.
Step 3:
Transfer choux pastry dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low for 2 minutes. This will cool down the dough before you add the eggs, because scrambled eggs in your cream puffs is not so yummy.
PRO TIP: Don’t have a stand mixer? No problem! You can use a food processor or even a wooden spoon and a little elbow grease. If using a wooden spoon, you’ll want to beat it for 4-5 minutes.
Step 4:
Add eggs one at a time, mixing until completely incorporated between each addition. The dough will be soft and sticky and will form a ball if you stir it with a spoon. The texture is similar to gluten free bread dough if you’ve made that.
Step 5:
Use a #40 cookie scoop to scoop the dough onto a parchment-lined baking sheet. You’ll need 3 large baking sheets for this recipe, because there needs to be 2-3 inches between each cream puff to allow for proper air flow.
I like to get my baking sheets at Costco, because they’re inexpensive and last forever. You can find similar ones on Amazon (affiliate link), too, or use whatever you have.
I once baked them too close together, and they turned out a little dense and wet, so be sure to leave space in between!
If you don’t have a cookie scoop, feel free to just use a regular tablespoon. Be generous and heap it up a little.
HOW TO BAKE GLUTEN FREE CREAM PUFFS
Preheat the oven to 425 degrees F.
If you have a convection oven, you can set it to 400 degrees F and bake 2 sheets at once.
Bake the choux pastry 20-25 minutes. The bottoms should be a golden brown, and the tops should have browned a little, too.
You’ll know they’re done if you cut one open and it is hollow inside and a little crisp on the outside.
The baking time will vary depending on the size of the dough balls, so if you didn’t use a #40 cookie scoop or are making eclairs, watch them closely and adjust as needed.
Allow the cream puffs to cool completely on a rack before filling.
FILLING CREAM PUFFS (AND WHAT TO FILL THEM WITH)
Slice the cream puffs in half lengthwise, and use a piping bag fitted with a large decorating tip or use a spoon to scoop of a dollop of filling on the bottom half. Top with the top half.
To make them extra pretty, top with a dusting of powdered sugar!
These cream puffs are filled with a no-fuss vanilla cream made with instant pudding mix, milk, cream, and Cool Whip (or whipped cream, if you want)
You can also use plain whipped cream or, if you’re feeling extra fancy, an authentic pastry cream.
STORING GLUTEN-FREE CREAM PUFFS
To store filled cream puffs, place them in a single layer in an airtight container and store in the fridge for up to 4 days.
Alternatively, you can store the shells in an airtight container at room temperature for up to 2 days.
You can prepare the cream a day or two ahead of time, but if you’re planning to make it ahead or have leftovers, use Cool Whip instead of real whipped cream, as whipped cream separates over time.
You can also freeze them using the same method, for about a month. Thaw before serving.
Keep filled cream puffs in the fridge until right before serving, and don’t keep them at room temp for long.
HOW TO MAKE GLUTEN FREE PROFITEROLES
Fill the shells with vanilla or chocolate ice cream and drizzle with gluten free hot fudge sauce or a store-bought chocolate sauce (I love Torani, and they have lots of fun flavors that are gluten free!)
Serve immediately.
PRO TIP: Remember to check your labels! Ice cream and chocolate sauces sometimes have hidden sources of gluten.
Looking for more dessert recipes? Readers are loving my ridiculously easy (and gorgeous!) Gluten Free Pistachio Cake and my family’s go-to dessert, Nutella Rice Krispie Treats
HOW TO MAKE GLUTEN FREE ECLAIRS
Use a pastry bag and a large plain tip to pipe the dough into 5 inch logs that are 1/2-3/4 inch wide. You might need to bake them 5-10 minutes longer than the cream puffs.
Scoop or pipe filling into the cooled eclair shells, and drizzle or spread ganache over the top.
TO MAKE GANACHE:
Heat 1/2 cup whipping cream in a small saucepan over low heat until very hot. Do not let it come to a boil, but it should be steaming and close to bubbling or forming small bubbles around the outside of the pan.
Add 1 cup semisweet chocolate chips (you can use dark or milk chocolate if you want) but do not stir. Allow to sit for 5 minutes.
Stir until smooth.
Store any leftover ganache in the fridge.
We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
Gluten Free Cream Puffs
No one will ever guess these cream puffs are gluten free! They're light and airy and filled with a ridiculously easy vanilla cream filling.
Ingredients
- FOR THE FILLING:
- 3.4 oz package vanilla pudding mix
- 1 ⅓ cup milk (I used whole milk)
- ⅓ cup whipping cream
- Plus 1 cup Cool Whip or whipped cream
- FOR THE CHOUX PASTRY
- ½ cup butter
- 1 cup water
- ¼ tsp salt
- 1 cup gluten free flour (I used Cup4Cup)
- 4 eggs
Instructions
FOR THE FILLING:
- Combine vanilla pudding mix, milk, and whipping cream and whisk for a minute until it is creamy and starting to thicken.
- Cool in the fridge for at least 1 hour to fully set.
- Gently fold in Cool Whip or whipped cream and keep in the fridge until ready to use.
FOR THE CHOUX PASTRY:
- Preheat the oven to 425 degrees F.
- Line 3 large baking sheets with parchment paper and set aside.
- In a medium saucepan, heat butter and water over medium heat until the butter is melted and water is boiling.
- Turn the heat off and add flour and salt, (be sure to use the stir, scoop, and level method when measuring flour) stirring constantly with a wooden spoon until it all starts to come together. The mixture will be kinda weird and lumpy, and that's totally normal.
- Transfer choux pastry dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low for 2 minutes. This will cool down the dough before you add the eggs, because scrambled eggs in your cream puffs is not so yummy.
- Add eggs one at a time, mixing until completely incorporated between each addition. The dough will be soft and sticky and will form a ball if you stir it with a spoon. The texture is similar to gluten free bread dough if you've made that.
- Use a #40 cookie scoop (or a generous tablespoon) to scoop the dough onto a parchment-lined baking sheet. Leave 2-3 inches between each cream puff to allow for proper air flow.
- Bake the choux pastry 20-25 minutes. The bottoms should be a golden brown, and the tops should have browned a little, too. You'll know they're done if you cut one open and it is hollow inside and a little crisp on the outside.
- Allow the cream puffs to cool completely on a rack before filling.
- When you're ready to fill, slice the cream puffs in half horizontally and scoop or pipe the prepared filling, then replace the top half. Dust with powdered sugar if you want to dress them up a little.
- See recipe notes for instructions for profiteroles or eclairs, and for storage instructions.
Notes
I tested this recipe with Cup4Cup all-purpose gluten free flour, and that is what I recommend using for this recipe. I cannot guarantee your results if you use a different flour.
Don't have a stand mixer? No problem! You can use a food processor or even a wooden spoon and a little elbow grease. If using a wooden spoon, you'll want to beat it for 4-5 minutes.
The baking time will vary depending on the size of the dough balls, so if you didn't use a #40 cookie scoop or are making eclairs, watch them closely and adjust as needed.
STORAGE
To store filled cream puffs, place them in a single layer in an airtight container and store in the fridge for up to 4 days.
Alternatively, you can store the shells in an airtight container at room temperature for up to 2 days.
You can prepare the cream a day or two ahead of time, but if you're planning to make it ahead or have leftovers, use Cool Whip instead of real whipped cream, as whipped cream separates over time.
You can also freeze them using the same method, for about a month. Thaw before serving.
Keep filled cream puffs in the fridge until right before serving, and don't keep them at room temp for long.
TO MAKE ECLAIRS
Use a pastry bag and a large plain tip to pipe the dough into 5 inch logs that are 1/2-3/4 inch wide. You might need to bake them 5-10 minutes longer than the cream puffs.
Scoop or pipe filling into the cooled eclair shells, and drizzle or spread ganache over the top.
To make ganache, Heat 1/2 cup whipping cream in a small saucepan over low heat until very hot. Do not let it come to a boil, but it should be steaming and close to bubbling or forming small bubbles around the outside of the pan. Add 1 cup semisweet chocolate chips (you can use dark or milk chocolate if you want) but do not stir. Allow to sit for 5 minutes. Stir until smooth.
TO MAKE PROFITEROLES
Fill the shells with vanilla or chocolate ice cream and drizzle with gluten free hot fudge sauce or a store-bought chocolate sauce (I love Torani, and they have lots of fun flavors that are gluten free!)
Serve immediately.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Cup4Cup Gluten Free Flour, 3 lb -
Jell-O Instant French Vanilla Pudding & Pie Filling (3.4 oz Boxes, Pack of 6) -
Torani Puremade Sauce Variety Pack, 4 Flavors, 16.5 Ounce Bottles -
Wilton Easy Layers Sheet Cake Pan, 2-Piece Set -
Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet -
Cookie Scoop - #40 (0.78 oz) - Disher, Portion Scoop, Food Scoop - Portion Control - 18/8 Stainless Steel, Black Handle
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 134mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 2g