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Gluten-Free & Wheat-Free
Cream Puffs

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 210-211)

Gluten-Free Cream Puffs: These light and airy puff pastries can be filled with whipped cream, custard, or pudding of your choice. Here we use a delicious Amaretto Cream filling.

Gluten-Free Cream Puffs — a recipe that we were told was "impossible" back in the early 2000's, but yet here they are, straight from our Gourmet Desserts cookbook.

Gluten-Free Recipe Card and Pictures

Gluten-Free Cream Puffs
Puff Pastry Shell Ingredients
½ Cup (1 Stick) Butter
1 Cup Water
¼ Teaspoon Salt
½ Cup White Rice Flour
¼ Cup Glutinous Rice Flour
¼ Cup Tapioca Flour
½ Tablespoon Almond Paste
4 Eggs
Amaretto Cream Filling Ingredients
1 Cup Heavy Whipping Cream
¼ Cup Confectioners’ Sugar
½ Tablespoon Almond Paste
1½ Tablespoons GF Amaretto
½ Teaspoon Vanilla
Between 20 and 24 puffs 2-3" in diameter.
Baker’s Tip

If you are not sure whether the amaretto you have is GF, use another GF liqueur in its place. Or, substitute ½ teaspoon of GF almond flavor (or vanilla if preferred) and one tablespoon water.

Although we feature an amaretto cream filling, you can easily come up with a variety of cream puffs by using various puddings and custards of your own choosing — refer to the index to locate such recipes quickly.

Puff Pastry Shells Directions
  1. Place butter and water in a large saucepan and bring to a boil. Add the flours and salt; mix. When the mixture becomes a ball of dough (about one minute), remove from stove and transfer to the bowl of an electric mixer.
  2. Add almond paste; mix well.
  3. Add eggs one at a time and beat after each.
  4. After all ingredients have been added and mixed, beat on high speed for an additional 2-3 minutes or until batter becomes smooth and consistent in appearance.
  5. Place heaping tablespoon sized balls of dough onto an ungreased baking sheet.
  6. Bake for 25-30 minutes at 425°F or until golden brown on the outside (as shown) and dry in the center. Pastries will have raised to about 1½" high puffs.
  7. When shells are completely cool, use a knife to split them about half open horizontally.
Cream Filling Directions
  1. Combine all ingredients in mixer and whip until stiff peaks form.
  2. Use a pastry bag or a plastic bag with a corner cut off to pipe filling into the center of the puff pastries.

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