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Gluten Free Alchemist

Positively Coeliac - Adventurously Gluten Free

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Home » Gluten Free Sweet Treats » Sweet Pies & Pastries » Gluten Free Choux Pastry + Gluten Free Eclairs

Christmas Gluten Free Sweet Treats Sweet Pies & Pastries

Gluten Free Choux Pastry + Gluten Free Eclairs

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A recipe for perfectly light, crisp, hollow gluten free Choux pastry + gluten free eclairs. Filled with whipped cream and slathered with rich dark chocolate ganache. They are a perfect indulgent treat for Coeliacs and gluten-avoiders and can be made dairy free too.

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Gluten Free Choux Pastry + Gluten Free Eclairs – A Much Needed Recipe

This recipe for gluten free Choux pastry + gluten free eclairs is a family favourite. It was first developed for my daughter and myself back in about 2013, after we received a positive Coeliac diagnosis. Chocolate eclairs and profiteroles were one of our most missed indulgent treats. And it seems we were not alone.

Having recently put a feeler out on social media to see whether anyone else might be interested in our family recipe, I was quite overwhelmed by the positive response. I spent the next two days testing my recipe with an alternative flour blend and also dairy free, to be sure it would work for everyone who wanted it.

It is now ready to share (and I am the size of a small house) having checked its credentials for the outside world.

gluten-free-chocolate-eclairs

What is Choux Pastry?

Pronounced ‘shoe’ pastry, Choux is a pastry dough which originated in France in 1540. First created by the head chef of Catherine de Medici (a man of the name Panterelli), it was later perfected by Antoine Carême in the 19th Century.

Pâte à choux translated means ‘cabbage paste’. Of course, it has nothing to do with cabbages at all. But because it looks like crinkly cabbage balls when baked into puffs, the name stuck.

Whatever you call it, traditional Choux paste contains only 4 simple ingredients. These are flour, butter, water and eggs. But magic comes from the processes used to effectively twice cook it. The first ‘cook’ happens in the saucepan with heat and liquid enabling starch in the flour to develop, expand, gelatinize and thicken (for structure). The second ‘bake’ takes the moisture in the Choux paste and rapidly changes it into steam (no other leavening agent required), forcing the paste to rise and expand into a hollow case with a crisp outer shell.

And that is how Choux pastry should be. Whether shaped into puffs, eclairs or profiteroles, it should be light, hollow, crisp and fillable.

On its own however, baked Choux pastry is fairly non-descript and quite bland. Its decadence and deliciousness comes from being filled and coated with any number of sweet and savoury creamy additions. A marriage of texture and heavenly sumptuousness.

gluten-free-cream-filled-chocolate-eclair

How do you make Choux Pastry gluten free?

Even in its glutenous form, Choux has a reputation for being difficult to make. It really isn’t! But it may require a few tries to become familiar with what it should look like and feel like at each stage of the process. The confidence that comes with experience cannot be underestimated, particularly if its reputation scares you.

When I first developed the recipe for gluten free Choux pastry + gluten free eclairs there were (of course) a couple of ‘fails’. Making the transition from flour that contains structure-giving gluten to an alternative gluten free blend was going to require a tweak or two.

Traditional Choux – Don’t break what works

My recipe for gluten free eclairs is totally based on the one my Mum used (and her Mum before her) for 100 years between them. The only difference is that it has been carefully ‘de-glutened’.

I am often bemused by gluten free Choux recipes I find on the internet. Some add sugar, some use milk, some ‘egg-wash’ the buns before baking and I’ve even found one recipe which added pectin! None of this is necessary.

Worst of all are recipes that use self-raising flour or add baking powder! Why oh why? Choux pastry should absolutely rely on steam to make it rise. If it needs baking powder, the recipe is not right and the texture will be wrong. End of.

The recipe that you will find here uses traditional Choux wisdom. The levels of fat, water and eggs alongside the blend of gluten free flours are carefully balanced to make sure these gluten free eclairs, profiteroles and buns rival their glutenous counterparts. Make them well and you will not know the difference.

gluten-free-choux-pastry-cooling

Top tips for making the best gluten free Choux pastry + gluten free eclairs

1. What Flour Should I Use?

I believe that the success of this Choux pastry is partly down to the balance of the specific flour blend used alongside the other ingredients. Blending my own gluten free flours is something I have always done to ensure the best and most authentic quality of bakes… particularly when trying to replicate a favourite gluten memory. Although commercial flour blends have improved, I still find them to be very varied in results, texture and nutritional quality. The fact that I can make successful Choux with my own flour blend is testament to it being a great blend. Indeed, it remains the best flour mix to ensure consistency, a crisp outside and a hollow centre for these Choux cases. So I apologise if you are reading this thinking ‘I really don’t want to mix my own flour’.

By all means make this Choux pastry recipe with other gluten free flour blends that you are familiar with. There is no reason why they categorically can’t work, but you may need to experiment with ratios if you are unhappy with the results.

Having said this and because so many of you wanted a good recipe for gluten free Choux pastry + eclairs, I have tested it with Doves/Freee plain white flour blend (a popular commercial partly rice-based mix). Whilst it required a further ½ to ¾ tablespoon egg white to reach a good pipable paste consistency, it nonetheless rose well and had a crisp shell. The centre was not quite as hollow or dry as with my own blend, but it was nonetheless a good result.

2. Do I need to use Xanthan gum for gluten free Choux?

The simple answer is yes. This is a recipe which relies on the structure that it brings to avoid a crumbly mess and I would be reluctant to ditch it. It is possible that you could substitute for ground psyllium husk if you are unable to tolerate Xanthan gum, but it is not a switch I have tested.

Bear in mind that If you choose to use an alternative flour blend that already contains Xanthan gum, you should not need to add it to the mix for this recipe.

3. When making Choux pastry, egg size is important

The use of eggs in Choux paste is important to both the texture and structure of the final Choux pastry. And size matters! This Gluten Free Alchemist recipe uses large eggs which (for each egg) weigh 65 to 70g in the shell or cracked… for each white + yolk : 58-60g.

If you are unsure whether your eggs are too small or too large, weigh them. And if you use a different flour blend, know that you may need to add a little extra as explained in the recipe below. Ultimately, you only want to add as much egg as your paste will hold. Too much and the paste will be too wet and it will collapse. Too little and it will be too dry.

4. Boil your fat and water before adding the flour

Part of the science in Choux baking is the need to cook the flour before it goes into the oven. This is done by making sure you thoroughly beat it into the boiling water-fat mixture before adding the eggs. It is therefore crucial that you bring your liquid to a full rolling boil and add and beat the flour without delay and before the liquid and pan have any time to cool.

It is also important to use a good, solid non-stick saucepan, whatever its size. Whether I am making a large or small batch of Choux, I make sure that I use a good pan that I can trust.

choux-paste

5. Should I mix Choux paste by hand or electric beaters?

I have always made Choux by hand. And it has never failed me yet. But it does require some ‘welly’. The beating process (at both stages) is important not only in combining the ingredients into a smooth paste, but in supporting the development of layers of gas which help in the rise.

If the required arm strength is not for you, then by all means use a sturdy stand or hand beater. It should only be needed (if at all) at the egg-beating stage in order to get a smooth and silky paste. You may however, need to spend time scraping the very sticky mixture from the beaters at the end.

6. Make sure you cool your flour-dough before adding your egg

This is really really important. You do not want to cook your eggs at all before they go into the oven. If you try adding them too early when the pan is still hot, there is every chance you will end up with scrambled egg. And that is not good!

7. Make sure your oven is hot

If you look around the internet, you will find various views on how to bake your Choux pastry. Some recipes suggest using only one temperature. And some suggest three temperature changes during cooking. Who knows what is right and what is wrong…

For this recipe, I will use the wisdom passed down from my mother and grandmother. It is what has always worked for us… Start with your oven hot (at 220 C/425 F/Gas 7) to make sure the moisture quickly turns to steam and pushes up the paste before it has time to cook and ‘set’. Then turn the oven down (to 150 C/300 F/Gas 2) to help the pastry dry and crisp. Simple and also logical.

Alongside this wisdom comes another important rule however. Do NOT open the oven door until the first (hot) stage of baking is complete. If you do, the oven temperature will drop too quickly, the steam will escape and your buns will collapse.

Equally, if (at the end of the cooking time), you feel the pastry needs a bit more crisping, just leave it for a couple of extra minutes at the lower oven temperature.

8. Let the steam out of your baked buns

Also important if you don’t want soggy buns, is to let the steam out once baked. Do this as soon as they are out of the oven… Poke a hole or small slit into each pastry case and leave to cool. Some people recommend popping the buns back in the oven at this stage to completely dry. But I have never found it necessary.

And of course… be sure to let your Choux pastry cases go completely cold before you fill them.

gluten-free-choux-pastry-gluten-free-eclairs

What should I fill my eclairs with?

Traditionally, Chocolate Eclairs are filled with whipped cream and topped with chocolate. The recipe I have given you follows that tradition… filled with whipped vanilla cream and slathered in luxurious dark chocolate ganache.

Whilst you could just top your gluten free eclairs with melted chocolate, I always think it is too hard and somehow takes away from the decadent experience of eating them. And since making ganache is so easy, it seems little extra effort for a superior dessert.

If you prefer however, you could opt to fill your eclairs with a sumptuous Crème Pâtissière. Or alternatively cut the Choux cases in half and pack with ice cream (my favourite is a Baileys Ice Cream filling), or whipped Peanut Butter Mousse. They may not need any topping at all!

Can I make Gluten Free Eclairs that are also Dairy Free?

Yes! For my dairy free friends out there, I have tested this gluten free Choux pastry recipe using dairy free ‘butter’. It’s all good and the recipe works as expected. Just make sure you bring your fat and water to a full boil before adding the flour.

For the best dairy free eclair fillings use either whipped coconut cream, or make dairy free Crème Pâtissière with dairy free milk. You could even fill them with some deliciously chocolatey Chocolate-Avocado Mousse… Yum! To make a dairy free ganache, replace the double cream with coconut milk from a shaken can. Dependent on the thickness of your coconut milk, you may also need to add a little more chocolate. 

recipe-for-choux-pastry-gluten-free

CAN I MAKE GLUTEN FREE ECLAIRS THAT ARE Vegan?

Sorry guys. This is one recipe that I have not tried and doubt its success without eggs. But I am sure there are some Vegan wizards out there in cyberspace that have managed it. If you choose to go on a search, let me know what you find!

Can I make Savoury gluten free Choux pastry + gluten free savoury buns?

Absolutely. As I have followed a traditional recipe, there is no sugar added to the pastry base. That means you can fill them with anything you like. And that includes delicious savoury options like whipped cream cheese mixed with smoked salmon, savoury mousses or even patés.

Or why not go all out and try making some gluten free Gougeres… also known as little cheesy Choux buns. Delicious!

Can I freeze gluten free Choux Pastry?

I certainly have, so again the answer is yes. Although you can freeze the whole cream-filled eclair (I would leave the ganache until ready to eat), it is better to freeze the Choux cases while still empty. I always put them in a solid air-tight container first (to prevent them getting crushed). When you are ready to use them, defrost and refresh unfilled cases in a coolish oven for a few minutes, to help them re-crisp.

As with all Choux pastry (gluten free or not), once the buns have been filled and stored in an airtight container, they will inevitably lose any crunch from the shell. Although they will still be delicious, if you want them at their best, fill and eat them the same day.

home-baked-gluten-free-choux-eclairs

Made this recipe for gluten free Choux Pastry + gluten free Eclairs?

So there you have it… the Gluten Free Alchemist recipe for gluten free Choux pastry + gluten free eclairs, with (hopefully) some helpful top tips and advice to help you achieve light and crisp gluten free Choux perfection.

If you do make them, I’d love to know how you got on. Leave a comment below or Take a photo and tag me on social media (Facebook; Instagram; Twitter). And if you like what you make, I’d love it if you could share with your friends and leave a recipe rating. Thank you x

gluten-free-choux-pastry-gluten-free-chocolate-eclairs

What I use to make gluten free Choux pastry (AD) :

gluten-free-choux-pastry-gluten-free-eclairs
Print Recipe
4.5 from 16 votes

Gluten Free Choux Pastry + Gluten Free Chocolate Eclairs

Light, crisp and hollow gluten free Choux pastry cases. Shape the Choux paste into profiteroles, eclairs, buns, etc ready to fill with cream, Crème Pâtissière, mousse or ice cream. Or go savoury with cream cheese, paté or savoury mousse.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert, Dinner Party, Party
Cuisine: French, Gluten Free, optional dairy free
Keyword: chocolate, choux, pastry
Servings: 14
Calories per serving: 224.5kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • Kitchen scales
  • small bowl
  • small to medium non-stick saucepan
  • oven + hob
  • silicone or wooden mixing spoon
  • fork
  • baking trays
  • baking paper
  • piping bag(s) (& 1 to 1.5 cm open round nozzle or scissors) – I use disposable bags
  • skewer/small sharp knife
  • large mixing bowl
  • whisk
  • glass heat-proof bowl

Ingredients

gluten free Choux Paste

  • 65 g plain gluten free flour blend GFA Mix A. or Doves plain flour – SEE NOTES 1
  • 1 tsp xanthan gum SEE NOTE 2 below
  • 50 g unsalted butter or dairy free butter (firm) NOTE 3
  • 175 ml/g water This is better weighed in grams for accuracy. 1 ml = 1 gram
  • 2 large eggs NOTE 4 weight of each yolk + white = 58-60g
  • pinch fine sea salt

Whipped Cream Filling

  • 300 ml double cream SEE NOTE 5 below for dairy free filling
  • 1 tbsp icing (powdered) sugar
  • ½ tsp vanilla bean powder or paste optional

Chocolate Ganache

  • 150 g dark chocolate – chopped dairy free if required
  • 130 g/ml double cream (1 ml = 1 g) or liquid coconut cream
Metric – US Customary

Instructions

  • Weigh and mix the flour, xanthan gum & a pinch of salt into a bowl. Set aside.
  • Weigh the butter straight into a small to medium non-stick saucepan and melt over a low heat.
  • Once the butter has melted, add the water and bring to a full boil.
  • Remove from the heat, IMMEDIATELY add the flour mix and beat vigorously with a wooden/silicone spoon until the mixture leaves the sides of the pan. This requires some 'elbow-grease'. The mixture will start to look a little 'scrambled', but will then clump into a ball. Keep beating until even and smooth.
  • Allow the mixture and pan to cool until about hand-warm. This is important to avoid cooking the egg when you add it.
  • While cooling, pre-heat the oven to 220 C/425 F/Gas 7. Base line a couple of baking trays with baking paper.
  • While the mixture is cooling, break the eggs into a small bowl and beat well with a fork.
  • Once the mixture has cooled, add the beaten egg a little at a time. Beat vigorously with a firm wooden/silicone spoon between each addition. The mixture will initially look like it won't amalgamate, but persevere until it thoroughly combines. Repeat this process until all the egg has been added and then beat for a couple of minutes more to ensure the paste is smooth and even. The texture should be silky and sticky so that it sticks to the sides of the pan. It almost wants to drop off the spoon, but is struggling to do so. If it drops off easily, it is too dry and needs perhaps half a tablespoon more egg/egg white.
  • Transfer the mixture to a piping bag with either a 1 to 1.5 cm open round nozzle, or simply cut the end to about the same size.
  • Pipe the mixture onto the lined baking trays leaving a gap between each for expansion. Pipe into sausage shapes about 10 cm/4 inches long for eclairs (or if you want profiteroles, small walnut-sized balls or for Choux buns, larger balls).
  • Bake for 20 minutes in the pre-heated oven. Do NOT open the oven door during this stage.
  • After 20 minutes, turn the oven down to 150 C/300 F/Gas 2 (open the oven door for a few seconds to allow a little heat to escape) and bake for a further 8 to 10 minutes until golden brown, hollow, crisp and firm on the outside. If not crisp and firm, leave in the oven for a couple of minutes more.
  • Remove from the oven and make a small hole or slit in the side, end or base of each Choux case (using a skewer or small sharp knife) to allow the steam to escape. Allow to cool COMPLETELY on the trays.

Whipped Cream Filling

  • Put the cream, icing sugar and vanilla powder/paste in a large bowl.
  • Whisk together until the cream starts to thicken and hold its shape as soft peaks. Be careful not to over-whisk or your cream will start to curdle.
  • Transfer the cream into a piping bag with a 1 cm round nozzle.
  • Use the hole point that you made earlier to insert the piping nozzle. Fill each Choux case with cream. Set aside.

Chocolate Ganache

  • Weigh your chopped chocolate into a medium sized heat-proof glass bowl and set aside.
  • Pour the cream into a small saucepan and heat on the hob over a low heat. Once the cream is just beginning to simmer remove from the heat and pour over the chocolate. (Watch carefully as you do NOT want your cream to boil. Remove from the hob as soon as the edges start to simmer.)
  • Let the chocolate and cream stand for a couple of minutes and then stir until all the chocolate has melted and you have an even chocolate ganache liquid. (If you have any remaining chocolate pieces that haven't melted, give a quick 10 second burst in the microwave and stir again).
  • Leave the ganache to cool, stirring intermittently until it has reached a thickish dipping consistency.
  • Dip the top of each of the filled Choux eclairs/buns into the ganache (or spoon and spread over each) and place on a baking sheet lined with baking paper to set. Place in the fridge to stay cool while they set.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Note 1 : Gluten Free Flour Blend : This recipe was developed using Gluten Free Alchemist Mix A that you can find the recipe for here. This remains the best flour mix to ensure consistency, a crisp outside and a hollow centre for these Choux cases. However the recipe has also been tested using Doves/Freee plain gluten free flour blend (a commercial rice-based blend). This flour blend required a further ½ to ¾ tablespoon egg white to reach the required pipeable paste consistency. It rose well with a crisp coat, but the centre was not quite as hollow or dry as with GFA mix A. 
Note 2 : If you choose to use an alternative flour blend that already has xanthan gum in it (check the ingredients list on the pack), you should not need to add as a separate ingredient. 
Note 3 : Dairy Free – This recipe has also been tested using dairy free butter. The recipe works as expected. Be sure to bring the water and fat to the boil before adding the flour.
Note 4 : Egg Weight – The amount of egg that you add for Choux paste is important to the final result. Be sure to use large eggs and judge your batter by sight and feel as described above to be sure you have the right consistency. Each egg weight in shell is 65-70g or weight of each yolk + white = 58-60g.
Note 5 : Dairy Free Filling – If you require dairy free filling, you can use either whipped coconut cream, or make dairy free Crème Pâtissière with DF milk. To make a DF ganache, replace the double cream with coconut milk from a shaken can. Dependent on the thickness of your coconut milk, you may need to add a little more chocolate. 

Nutrition

Calories: 224.5kcal | Carbohydrates: 9.6g | Protein: 2.9g | Fat: 19.7g | Saturated Fat: 11.8g | Cholesterol: 80.2mg | Sodium: 32.5mg | Potassium: 110.8mg | Fiber: 1.8g | Sugar: 3.4g | Vitamin A: 588.7IU | Vitamin C: 0.1mg | Calcium: 35.9mg | Iron: 1.6mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

For more dessert pastry ideas, be inspired by our dedicated Gluten Free Sweet Pastries Index.

Gluten Free Choux Pastry + Gluten Free Eclairs shared with :

  • Cook Blog Share with A Strong Coffee
  • What’s For Dinner #240 with The Lazy Gastronome
  • Fiesta Friday #317 with Angie and Frugal Hausfrau
  • Full Plate Thursday #472 with Miz Helen’s Country Cottage
  • Creative Muster #372 with Fluster Buster and Adoring Creations
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Reader Interactions

Comments

  1. Ellen says

    09/01/2021 at 8:39 pm

    I’ve not had eclairs or profiteroles since my coeliac diagnosis a couple of years ago, over the holidays my aim was to find a good choux pastry recipe. This was the first I tried and I need look no further! Really good pastry and I’ll definitely be checking out your other recipes.
    For reference – I used doves farm white bread flour and added an extra 1/3 of an egg (ish) as the dough seemed too stiff. Baked as suggested and came out basically perfect! And after all the vigorous mixing I feel like I’ve earned the calories 🙂

    Reply
  2. Emilie says

    30/12/2020 at 1:15 pm

    5 stars
    Used Doves Farm flour and it turned out great. I made coffee creme patissiere to fill some eclairs and choux buns, and topped with coffee icing. They were delicious, delighted to have found this recipe! Thank you!

    Reply
    • GlutenFreeAlchemist says

      03/01/2021 at 2:56 pm

      Thank you for the lovely feedback Emilie. That’s fantastic! I am so pleased you enjoyed the eclairs and buns and that the recipe worked well for you.
      Happy New Year xx

      Reply
  3. Lisa says

    12/12/2020 at 6:35 am

    Hello, thank you for your recipes. I found myself here after a search for GF Gourgeres & then was linked to your original recipe. My question is why is the temperature difference between the 2 recipes? Here it is 220 C, then reduce to 150 C but the other recipe is to cook only at 200 C. I adore the tips you have given on this recipe & wanted to use some of them on the Gourgeres recipe. Should I try to cook the Gourgeres using the same temperature process as here or follow the other recipe as written?

    Reply
    • GlutenFreeAlchemist says

      12/12/2020 at 11:43 am

      Hi Lisa
      So glad you are finding the website helpful.
      The temperature difference is a good question. The difference however relates to the quite different ingredients used. The Gougeres contain cheese and have slightly different liquid ratios. It is a slightly ‘heavier’ paste and requires slightly different cooking.
      I would use the temperatures as stated in the Gougeres recipe as that is how the recipe was developed. But I’m all for experimentation… so if you want to shake things up, that’s fine with me.
      Shout if you need anything else x

      Reply
  4. Nicola says

    05/12/2020 at 8:13 am

    1 star
    Bombed.

    Very thin scraggly looking — I binned them.

    Reply
    • GlutenFreeAlchemist says

      05/12/2020 at 10:06 pm

      I’m so sorry to hear that Nicola.
      All other feedback has been positive. Can I ask what flour you used or whether you changed anything in the recipe?

      Reply
  5. Jaiden says

    23/11/2020 at 4:24 pm

    5 stars
    I used Bob’s Red Mill 1 to 1 gf flour and it worked great!!! I’m so happy with the results!

    Reply
    • GlutenFreeAlchemist says

      29/11/2020 at 11:24 am

      Brilliant!!! I am SO pleased. I love when a recipe is versatile enough to work with what people are used to.
      So happy 😁 x

      Reply
  6. Juliana says

    27/10/2020 at 7:38 pm

    5 stars
    I made your eclairs today, and they turned out DIVINE! I used a dairy-free pudding for the cream (coffee, vanilla and chocolate flavor). Until the very end, I did not believe that they would rise so nicely and fluffy in the oven, without yeast or anything. THANK YOU, you are a culinary genius! And your detailed explanations and warnings were super useful. Thank you, thank you! All my family got to enjoy a healthy goodie thanks to you.

    Reply
    • GlutenFreeAlchemist says

      30/10/2020 at 10:53 am

      YES!!!! I am so happy for you.
      Thank you for the lovely feedback. And I’m glad the explanations helped too. I think it’s so important to explain things properly.
      Enjoy. xx

      Reply
  7. Cynthia Byrd says

    11/08/2020 at 6:13 am

    5 stars
    My adult daughter has been gluten free and dairy free for over a year, and she has really missed eclairs. I made these today for her birthday, filled them with custard made with coconut milk and almond milk, and topped them with chocolate ganache made with coconut milk. They came out great, especially the pastry! I can’t believe how good they tasted… crisp, and perfectly hollow. For the flour, I used Bob’s Red Mill gluten free 1 to 1 Baking Flour. I was worried it wouldn’t come out as well as yours, but it worked! My daughter was thrilled, thank you for the recipe. I can’t wait to explore your site further.

    Reply
    • GlutenFreeAlchemist says

      18/08/2020 at 9:01 am

      Thank you so much for letting me know Cynthia. I am so thrilled that they worked well for you and that your daughter got to eat gluten free eclairs. They were one of the things I missed most when I went GF. It was a priority to make a genuinely comparable recipe! xx

      Reply
  8. Kirstin says

    12/07/2020 at 1:09 am

    5 stars
    I made these using the flour blend that was recommended and they were really fantastic, thank you for the recipe!

    Reply
    • GlutenFreeAlchemist says

      13/07/2020 at 10:07 am

      Yay! Thank you for letting me know Kirstin. SO glad you enjoyed them xx

      Reply
  9. Stina says

    19/05/2020 at 5:56 pm

    Oooow-la-la!! I am so excited to make these!! I am lactose intolerant & have not eaten elcairs IN YEARS!
    Question:: I do not have rice flour, but I do have cassava flour. Do you think that will work?

    Merci!

    Reply
    • GlutenFreeAlchemist says

      20/05/2020 at 7:00 am

      There is something very exciting about a sweet treat you haven’t eaten in years isn’t there?!
      I have no idea whether they would work with cassava flour as I have never tried, but when you are gluten free, everything is worth trying! Maybe try making half a batch to see? That way you won’t waste many ingredients if it doesn’t. But if it does… please let me know!!
      Best wishes
      Kate x

      Reply
  10. frugal hausfrau says

    04/03/2020 at 1:07 am

    I wouldn’t have thought these could be done gluten free! Marvelous and they look to die for!

    Thanks for sharing at Fiesta Friday!

    Mollie

    Reply
    • GlutenFreeAlchemist says

      04/03/2020 at 8:31 am

      Thank You so much Mollie. I work on the basis that if anyone can tell it’s gluten free, then I’m doing it wrong! xx

      Reply
  11. Jenny Walters says

    26/02/2020 at 12:59 pm

    5 stars
    Epic in one word! What a belter of a recipe and what a depth of knowledge and research. I love the fact that this is so educational to standard and gluten free bakers alike. I learnt a lot and I have baked a fair bit with choux pastry. To top it off these babies look stunning!! Thank you so much for linking this outstanding recipe to #BakingCrumbs

    Reply
    • GlutenFreeAlchemist says

      27/02/2020 at 1:09 pm

      Aww thanks Jenny. I’ll take ‘epic’! I am always unsure why people get scared of Choux. Follow a few simple rules and the results are amazing! x

      Reply
  12. Eb Gargano | Easy Peasy Foodie says

    25/02/2020 at 1:20 pm

    5 stars
    Wow – these look AMAZING. I would never guess they are gluten free! Eb x

    Reply
    • GlutenFreeAlchemist says

      27/02/2020 at 1:08 pm

      Thanks Eb. That’s what we aim for!! x

      Reply
  13. Louise Fairweather says

    24/02/2020 at 7:56 pm

    These look fantastic. Really interested in learning more about gluten free. Thanks for sharing #cookblogshare

    Reply
    • GlutenFreeAlchemist says

      27/02/2020 at 1:07 pm

      Thank you Louise. Gluten Free is definitely a different process, but it has been my kitchen for so long now, I am not sure I would know what to do with a bag of wheat flour! x

      Reply
  14. Jacqui – Recipes Made Easy:Only Crumbs Remain says

    24/02/2020 at 6:18 pm

    5 stars
    These look so good. If I couldnt eat gluten I would miss eclairs a lot too.

    Reply
    • GlutenFreeAlchemist says

      27/02/2020 at 1:05 pm

      Thank Jacqui. Eclairs were probably one of my first GF developments…. Couldn’t not have them. But we have a rule in our house and that is that if it’s not as good or better than its wheat counterpart, it’s not good enough!! x

      Reply
  15. Michelle - Lost in Food says

    24/02/2020 at 4:47 pm

    5 stars
    These look amazing! And gluten free too! I’m not gluten free but wouldn’t say no to these! Thanks for linking up with #CookBlogShare. Michelle

    Reply
    • GlutenFreeAlchemist says

      27/02/2020 at 1:04 pm

      Thanks Michelle. I’m not sure you would know the difference. They are just fab eclairs! x

      Reply
  16. Helen at the Lazy Gastronome says

    23/02/2020 at 5:54 pm

    Oh my word my mouth is watering – these are my absolute favorite pastries! Thanks for sharing at last week’s What’s for Dinner party. Hope to see you this week – and have a fabulous day!

    Reply
    • GlutenFreeAlchemist says

      27/02/2020 at 1:03 pm

      Ha ha! Sorry! Eclairs are the best aren’t they?! x

      Reply
  17. Chloe Edges says

    23/02/2020 at 3:30 pm

    5 stars
    These look absolutely amazing!

    Reply
    • GlutenFreeAlchemist says

      27/02/2020 at 1:02 pm

      Thanks Chloe x

      Reply
  18. Cat | Curly's Cooking says

    20/02/2020 at 9:49 am

    5 stars
    These look absolutely delicious. I love eclairs and these look perfect.

    Reply
    • GlutenFreeAlchemist says

      27/02/2020 at 1:02 pm

      Thank you Cat. Eclairs are always so tempting aren’t they? x

      Reply

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About Me

Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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A brief lesson in Courtesy and Integrity... These A brief lesson in Courtesy and Integrity... These are my gluten free Bourbon Biscuits. Optional Dairy Free and Vegan.
I worked hard to get the recipe right. It took many goes and many tweaks to achieve the texture and flavour that is so Bourbon-iconic.
That’s a lot of ingredients. A lot of ‘getting it wrong’… until I was ‘getting it right’. 
It takes a lot of effort and determination to create recipes that work and work well… And that are at least as good as their glutenous counterparts.
Imagine my utter FRUSTRATION when I found that someone had taken my recipe and (having changed one simple ingredient… removing the ‘pinch of salt’ from the biscuit dough), claimed it as their own… The only credit given to me was that they had been ‘inspired’ by my recipe. 
Even worse… they posted the FULL RECIPE on Instagram, Facebook and heaven only knows where else. 
They made a video for Instagram which has had over 7,000 views. They posted it on Facebook (without any mention of Gluten Free Alchemist initially)…That was another reach of thousands. 
I have received NOTHING from their extreme ‘generosity’ in sharing my recipe. Not even a direct link to my website, from which I am trying to make a living following redundancy.
I’m not going to name and shame (although frankly as a commercial organisation they should have known better)… But INTEGRITY is important.
If you take a recipe from someone else… Give them FULL CREDIT. If you tweak a recipe with small alterations… Still give them FULL CREDIT. Be sure to direct people to the original website post where the recipe can be found in full. 
As a recipe developer, you are at the whim of the integrity and honesty of others not to steal your work. People who take without asking and without any gratitude destroy trust and faith.
Thank you for reading xx
For those of you who wanted the recipe… You’ll find a printable recipe card at Gluten Free Alchemist xx
PINCH OF SALT IS OPTIONAL
We’ve had bunnies... we’ve had Santa’s and C We’ve had bunnies... we’ve had Santa’s and Christmas characters..... now we have (drum roll.....) KIT KAT Mini Eggs. And guess what? They are GLUTEN FREE 😁😁😁😁
How exciting is that?????
I know it’s a bit early for Easter, but let’s face it... nothing is normal this year!!
Who’s rushing out to find some? 
Swipe for pack and ingredients ➡️➡️➡️➡️
#kitkatminieggs #kitkatglutenfree #glutenfreeminieggs #glutenfreetreats #glutenfreeeaster #glutenfreealchemist #minieggs #glutenfreefinds #glutenfreeuk #glutenfreechocolate #glutenfreeeastereggs #foodblogger #freefromgang #tinyeggs #coeliacfriendly
I promised the recipe for my gluten free VIENNESE I promised the recipe for my gluten free VIENNESE FINGERS ages ago. But it slipped my mind and I forgot to post them. I’m SO sorry. 🙈🙈
Oh well... better later than never I guess. And hopefully this one was worth waiting for. 
Although they can be a little tricky to make, Viennese Fingers are super-light and totally melt-in-the-mouth delicious. 😍
Add a chocolate-dipped end and they are even more heavenly 💜
Who wants to try them? 
I’ve linked the recipe on my profile... click lnk.bio to grab it...
➡️➡️➡️
#glutenfreealchemist #viennesebiscuits #viennesefingers #glutenfree #glutenfreebiscuits #glutenfreerecipes #glutenfreeuk #feedfeedglutenfree #feedfeed #foodblogger #glutenfreerecipedeveloper #foodie #biscuitporn #thebakefeed #huffposttaste #britainsbesthomecooks_ #foodblogfeed #glutenfrei #singluten #senzaglutine #glutenfri #cookblogshare #coeliacsafe #glutenfreetreats #optionaldairyfree #optionalvegan #forkyeah #bakinglove #bakingfromscratch 
@foodblogfeed @thefeedfeed @thefeedfeed.glutenfree @huffposttaste @britainsbesthomecooks_ @thebakefeed
Have you ever had Angel Food Cake (not to be confu Have you ever had Angel Food Cake (not to be confused with Angel Cake)... ?
Pure white sponge... slightly sticky and perfectly mallowy... Entirely fatless and made with whipped egg whites. This meringue-based cake takes me straight back to childhood. 😁
I took a recipe from my mother’s 70s Good Housekeeping Cook Book and removed the gluten so I can still enjoy.... xx
If you want the recipe, you’ll find it on the blog ➡️
#glutenfreealchemist #angelfoodcake #glutenfreeangelfoodcake #glutenfree #glutenfreeuk #foodie #singluten #senzaglutine #glutenfrei #glutenfri #coeliacsafe #feedfeed #feedfeedglutenfree #thebakefeed #britainsbesthomecooks_ #cookblogshare #bakefromscratch #whitecake #eggwhites #fatlesscake #foodblogger #glutenfreecake #coeliaceats #glutenfreedairyfree #cakesofinstagram #foodblogfeed 
@foodblogfeed @thefeedfeed @thefeedfeed.glutenfree @britainsbesthomecooks_ @thebakefeed
No bells. No whistles. Just perfect #glutenfree pa No bells. No whistles. Just perfect #glutenfree pancake development.
Looking good? The next batch will be ‘dressed’... but there a something quite pleasing about a naked pancake stack... right? 
I’m nearly there... One more batch and I’ll be happy 😄 
#glutenfreealchemist #glutenfreepancakes #pancakestack #simplepancakes #easypancakes #singluten #senzaglutine #glutenfritt #glutenfrei #coeliacfriendly #recipedevelopment #promixx #glutenfreerecipecreator #cookblogshare #feedfeedglutenfree #forkyeah #glutenfreeuk #pancakesofinstagram #foodblogger #brunch #glutenfreeeats #pancakesofinstagram #healthypancakes #proteinpancakes #foodblogfeed #britainsbesthomecooks_ 
@thefeedfeed.glutenfree @foodblogfeed @promixx @britainsbesthomecooks_
Have you ever made your own vol au vents? My Nutel Have you ever made your own vol au vents?
My Nutella pastries that I posted the other day are the same thing... but square! For those of you who wanted the recipe, it is now on the blog (with tips)..:
And yes... they really are THIS easy and gluten free too! Made with @jus_rol gluten free puff pastry.
I hope you like my little video... be sure to tag anyone who might want it xx 😘 
#volauvent #homemadenutella #pastrybaskets #partyfood #homemadevolauvents #jusrol #jusrolglutenfree #glutenfreevolauvent #easyrecipe #glutenfreealchemist #glutenfree #glutenfreevegan #glutenfreealchemist #glutenfreerecipes #glutenfreeuk #foodie #foodblogger #puffpastry #forkyeah #feedfeedglutenfree #britainsbesthomecooks_ #foodblogfeed #cookblogshare #singluten #senzaglutine #glutenfrei #glutenfreeblogger #coeliacsafe @foodblogfeed @thefeedfeed.glutenfree @britainsbesthomecooks_
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