Gluten Free Cream Puffs with Boston Cream Filling

Gluten Free Cream Puffs

Gluten-Free Cream Puffs (Choux Pastry)

These gluten-free cream puffs are a recipe we’ve been making for years and hold a special place in our home. When we first moved to South Carolina and were living in a small apartment, we loved challenging ourselves to recreate classic, “complicated” desserts in healthier ways.

After many failed attempts, we finally nailed a gluten-free cream puff that actually worked — and we were overjoyed. Since then, this recipe has become a family tradition. While it’s not keto or paleo, it’s made with real ingredients, no refined sugars, and is so delicious you won’t miss the original.

We hope you love it as much as we do ❤️

Here’s a video in case you prefer to follow video instructions.

Ingredients

• 1 cup water

• ½ cup grass-fed butter

• ½ teaspoon sea salt

• ¾ cup brown rice flour (I found that Bob’s Red Mill brand works the most reliably. Some brands don’t absorb the butter very well)

• ¼ cup arrowroot powder

• 4 pastured eggs

Instructions

1. Preheat oven to 425°F.
   This is very important — the oven must be fully preheated before the dough is ready.

2. In a saucepan over medium heat, add water, butter, and salt. Heat until the butter is melted and the mixture just begins to lightly bubble around the edges.

3. Reduce heat to low. Add the brown rice flour and arrowroot powder all at once. Stir vigorously until a thick paste forms and no lumps remain.

4. Remove pan from heat. Add one egg at a time, stirring well after each addition until fully incorporated.
   The mixture may look separated at first — keep stirring and it will come back together.

   Tip: If the dough isn’t coming together, return it to low heat briefly while stirring.

5. Scoop or pipe the dough into 2–4 inch mounds onto a lined baking sheet, leaving room between each puff.
   You can use a piping bag for uniform shapes, but rustic works just fine.

6. Bake for 20–30 minutes, or until puffed, golden brown, and firm on the outside.

7. Remove from oven and turn the oven OFF. Using a sharp knife, poke a small hole in each puff to release steam. Return puffs to the warm (off) oven for 20 minutes to help them dry out.

8. Remove from oven and allow to cool completely.

Homemade Boston Cream Filling

Ingredients

• 1½ cups organic macadamia milk, almond milk, or heavy cream

• 2 tablespoons raw or local honey

• 2 tablespoons organic maple syrup

• 5 large pastured egg yolks

• 2 tablespoons arrowroot powder

• 5 tablespoons grass-fed butter

• 2½ teaspoons organic vanilla extract (alcohol-free preferred)

• Pinch of sea salt

Instructions

1. Place all ingredients into a cold saucepan. Whisk until the sweeteners and arrowroot are fully dissolved and the egg yolks are incorporated.

2. Turn heat to medium-low. Whisk continuously for 10–15 minutes, until the mixture thickens to a custard-like consistency.
   Be patient — it will thicken.

3. Once thickened, strain the mixture for an extra-smooth, silky texture (optional but recommended).

4. Refrigerate until fully set.
   If you’re impatient like us, the freezer works too — just don’t forget it!

Chocolate Topping

Ingredients

• ½ cup Lily’s dark chocolate chips

• 1 teaspoon organic coconut oil

Instructions

1. Add chocolate chips and coconut oil to a saucepan over low heat.

2. Stir gently as the chocolate melts. Once mostly melted, turn off heat and allow the remaining chocolate to melt from residual warmth.
   Chocolate burns easily, so low and slow is best.

Assembly

• Once the cream puffs and filling are fully cooled, fill the puffs using a piping bag through a small hole in the top or slice them in half and spoon in the cream.

• Drizzle with melted chocolate.

• Enjoy immediately or store in the refrigerator.