I was diagnosed with celiac four years ago and pretty much stopped baking. I was nervous about all the different flours and gums, and intimidated by just about everything except almond flour pancakes and coconut flour muffins. Recently, however, I’ve been dipping a toe into desserts, because sometimes I REALLY miss pastries. I decided to make these gluten free cream puffs the other day after catching a few minutes of a cooking show on TV. The woman was making pate a choux, which is a pastry dough containing only flour, eggs, butter, and water. It’s super simple, and after watching it I wondered how hard it could possibly be to make with rice flour. As it turns out, it’s not hard at all, because choux (which means cabbage, if I recall high school French correctly) relies only on steam to make it poufy and light, NOT gluten. I made a large batch of these for my brood, using the following ingredients…

8 eggs in a bowl, gluten free flour in a bowl, butter and water


  • 2 cups water
  • 2 scant cups gluten free flour (I used an all purpose blend I got at Costco, but I am pretty sure that just rice flour would work; I’ll experiment a little more and get back to you guys.)
  • 1/4 tsp. sea salt
  • 8 eggs (I think 6 would work too, but I’m always trying to get more eggs into my kiddos.)
  • 1/2 lb. butter


Preheat the oven to 425 F.

butter with water in a sauce pan


Mix the butter and water in a saucepan, stirring occasionally, until it comes to a light boil. Add the flour and salt all at once, and stir rapidly until it all comes together in a ball.

Stirred butter and flour in a sauce pan

Dump it into a mixing bowl and stir for several minutes, until it starts to look smooth and shiny. Add eggs, one at a time, incorporating each egg before adding another.

Stirred butter and flour in a sauce pan with electric mixer
Mixing ingredients in a sauce pan with 3 eggs in a separate bowl.

Next, I lined a cookie sheet with parchment (my new BFF for gluten free baking) and placed tablespoon sized dollops of dough 2 inches apart on it. I hoped they wouldn’t spread too much, but wanted to be prepared in case they did.

Gluten free cream puffs

Finally, I baked them at 425 for 25-30 minutes. They did take longer than I anticipated, but I wanted them to be nice and crispy, so that I could fill them with sweet cultured cream and not have them go soggy on me. You guys. These are so delicious and you could serve them to anyone proudly. You’d never know they are gluten free. I’m serving bigger ones as hamburger buns tonight, so they don’t have to be sweet, but when filled with cream? YUM. To make the sweet cream for these, I whipped the same cultured cream that I posted about last week. Only this time I added a drizzle of maple syrup and a drop or two of vanilla extract for a fabulous treat that won’t leave you (or me) miserable.

Gluten free cream puffs

Happy culturing!