Gluten Free Cream Puffs Recipe

gluten free puff pastries on table with chocolate and without


I get a lot of gluten free recipe requests, but homemade gluten free cream puffs is a repeat request that’s been on my “to-do” list for quite some time. Now that I’ve made them, I don’t know why it took me so long to get around to creating this recipe, as it’s remarkably simple and amazingly spot-on for gluten cream puffs.

gluten free puff pastry filled with cream vertical

Honestly, these gluten-free pâte à choux are so light and airy, with just the right crispiness to the exterior — no one would have the faintest notion they weren’t store-bought pastry from a shop … with gluten.

Of course I’ve gone and made them gluten-free AND dairy-free for you too (you’re welcome) but feel free to use full-octane cream if you’re into that. Trust me, the recipe is proven to work and to impress, made dairy-free as well as gluten free. 

gluten free puff pastry cut open with cream inside

The cream filling is super simple and contains a boxed gluten free vanilla pudding mix. There are different brands available (Garden Desserts offers an all natural version), but Jell-o is the easiest to find.

French Vanilla flavor will make the cream a yellower color, so opt for simple vanilla if you prefer a whiter color instead.

gluten free puff pastry cut open

The key to the pastry is the gfJules Gluten Free All Purpose Flour. It’s so light and fine that there are none of the classic tell-tell gluten-free flour signs of grittiness or funky taste. These puffs practically float off the plate and are as delicate as they look.

If you try the recipe with a lesser blend, you’re guaranteed lesser results. Please don’t email me about flopped puffs, heavy pastry or gritty choux if you’re not using the ingredients given in the recipe. It makes a difference when baking gluten free what flour blend you use

gluten free puff pastry just baked

Making the Gluten Free Puff Pastry

This gluten free pâte à choux dough is easy to work with and very forgiving. You’ll make the first part of the dough on the stovetop, and when the dough gets fluffier and starts to hold together, you’ll transfer it to a mixing bowl to finish the dough making process. 

Making Gluten Free Cream Puff Dough

Whether you pipe them out in a bee-hive type design or a mound for piping in the cream, or just use a cookie scoop, they’ll turn out gorgeous no matter what.

The only thing about this recipe is that you have to plan far enough ahead to make the cream and allow it to set up, preferably overnight. 

vegan heavy cream

I was pleased that it was so easy to find vegan heavy cream at my local grocery store, but if you have any troubles, you could try this recipe with just the thick cream portion off the top of (*unshaken) coconut milk cans which are found everywhere.

Be sure to buy the highest fat coconut milk cans you can find to get as much cream as possible. And for the milk portion of the cream recipe, use whatever milk you like, but I don’t recommend skim or intentionally low fat brands. (check out my dairy-free recommendations here)

chocolate covered gluten free puff pastry stack

Feel free to finish with a dusting of confectioner’s sugar or melted chocolate (or hop to my vegan chocolate ganache recipe) or just enjoy plain with berries on the side — they’re that good!

I can’t wait to hear how you like this long-awaited recipe! If you love it, please do leave a 5-star review!

Gluten Free Cream Puffs Recipe

gluten free cream puffs on plate with berries sq

Gluten Free Cream Puffs Recipe

Yield: 10
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 8 hours
Total Time: 9 hours

Light and airy gluten free pâte à choux dough makes the most delightful cream puffs for any occasion. So impressive and surprisingly easy!


Puff Pastry:

  • ½ cup butter or vegan butter alternative (I used Earth Balance Buttery Sticks)
  • ¾ cup water
  • ¼ tsp. sea salt
  • 1 cup (135 grams) gfJules Gluten-Free All Purpose Flour
  • 5 large eggs, room temperature**

Cream Filling:


To Make Filling:

In a large mixing bowl, whisk together the vanilla pudding mixes, heavy cream, and milk. Cover and place in the fridge to set overnight.

To Make Cream Puffs:

  1. Preheat the oven to 400°F convection (preferred) or 425°F (static). Line a baking sheet with parchment paper.
  2. Combine the butter and water in a saucepan, stirring until melted. Bring the mixture to a rolling boil. Stir in the gfJules Flour and salt, continuing to stir constantly until the dough is fluffier and begins to hold together.
  3. Remove from heat and transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or mix by hand). Mixing on low-medium speed, add eggs one at a time.
  4. Transfer the dough to a piping bag with a large round tip (or a plastic bag with the corner snipped off), and pipe the dough into rounds on the parchment paper. Alternatively, use a cookie scooper and spoon dollops of dough onto the paper, smoothing with a wet spatula. Each puff of dough should be about the size of a small plum.
  5. Bake for 30 minutes, or until golden brown and browned on the bottoms. They will be very light when picked up and a toothpick inserted into the center will come out clean. Cool completely before slicing
    or filling with cream.
  6. To fill the puffs, slice each puff in half and pipe out or spread a layer of cream between each half. To pipe inside the puffs, transfer the cream filling into a piping bag with a smaller metal tip, poke a hole into the side of each puff and pipe the filling into the center of the puffs.
  7. Top with powdered sugar, melted chocolate or ganache.


**I haven't tried an egg substitute yet, but aquafaba would be where I would start my experiments. Find out more here.

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