Gluten Free Dairy Free Choux Pastry Recipe

Tired of passing up the most delicious treats at your holiday dessert table? Well no longer, especially once you've given these delicious gluten free puff pastries a try, complete with a luxurious dairy free custard filling.
PASTRY INGREDIENTS
- 1/2 cup Coconut Oil
- 1/2 cup Almond Milk
- 1/2 cup Water
- 1/2 tbsp Cane Sugar
- Pinch of Fine Sea Salt
- 1/2 cup (65g) Masa Harina
- 1/2 cup (90g) Sweet White Rice Flour
- 1/2 cup (60g) Tapioca Flour
- 1 tsp Guar Gum
- 3 Eggs
PASTRY INSTRUCTIONS
STEP 1: Preheat oven to 400
STEP 2: Add all ingredients except the eggs into a stand mixer and combine at low speed using a paddle attachment
STEP 3: Turn off the mixer
STEP 4: In a separate bowl, whisk the eggs vigorously
STEP 5: Turn the mixer on to medium speed and slowly add the eggs
STEP 6: Mix on medium speed for an additional minute until thoroughly combined
STEP 7: Prepare 2 medium-sized baking sheets that will fit side by side in your oven
STEP 8: Line both baking sheets with parchment paper
STEP 9: Equally space 1 tbsp portions of batter on the parchment paper roughly 1 inch apart, around 16 portions on each sheet for a total of 32
STEP 10: Bake at 400 for 30 minutes without opening the oven door
STEP 11: Turn off the oven and open the door slightly, then let the puffs cool in the oven for an additional 15 minutes
STEP 12: Using a piping bag or a ziploc with corner trimmed off, fill the pastries with cream filling (see filling recipe below)
DAIRY FREE PUFF PASTRY FILLING INGREDIENTS
- 1/4 cup (60g) Cane Sugar
- 1/4 cup (35g) Cornstarch
- Small (5.5 ounce) can Coconut Milk/Cream
- 1/4 cup DF Milk
- 2 Egg Yolks
- 1 tbsp Coconut Oil
- 1/4 tsp Fine Sea Salt
- 1/2 tsp Vanilla Extract
PASTRY FILLING INSTRUCTIONS
STEP 13: Place all filling ingredients in a sauce pan and whisk together well
STEP 14: Place saucepan over medium heat and continue whisking until ingredients come to a very gentle boil, around 5 to 6 minutes
STEP 15: Continue whisking while the mixture simmers for 1 minute
STEP 16: Remove from heat immediately to prevent curdling and let cool for a moment
STEP 17: Transfer the mixture through a fine sieve into an air-tight container
STEP 18: Seal the container and refrigerate for 2 hours
STEP 19: Whisk again thoroughly until smooth before adding to the pastry
Full recipe with instructions can be found here:
bit.ly/3VxNRC6

[@cheecheedivine]

Glad that you are back. I am allergic to dairy and gluten. I so needed this recipe.😁

[@ImpulsiveCulinarian]

Thanks for the kind comment cheechee, wishing you a very merry Christmas!

[@TeamTLJ]

Seeing this made my life 🤣. I miss pastry puff sooo much. Eager to try and replicate this! If I don’t have a stand mixer, will it still work (I know not ideal)?

[@eileenthomas6342]

Wow those look soooo scrumpshis cool that they are gluten free . My dad was a baker so we ate everything nice job.

[@ImpulsiveCulinarian]

Thanks Eileen! I believe a baking family is a happy family indeed, sounds like you have many delicious memories ☺️

[@rachaelshomelifelove]

I can't wait to try this. My boys are going to love these! Thank you😁

[@ImpulsiveCulinarian]

So fun! Bon appetit Rachael :)

[@roxxigirl1320]

We call them cream puffs. Yummy

[@ImpulsiveCulinarian]

Dipped in chocolate, dangerously addictive lol

[@miriamrojas8651]

Buenos días. Qué es Masa Harina Fluor? Felíz Navidad!!

[@ImpulsiveCulinarian]

Feliz Navidad para ti también, es harina de maíz mexicana, espero que esto ayude :)

[@miriamrojas8651]

@@ImpulsiveCulinarian Gracias!!

[@LifeIsMessyImLearningAsIGrow]

I love this! New subscriber! I make dairy free recipe videos on my channel too. I hope we can learn from one another!

[@ImpulsiveCulinarian]

That's wonderful! So glad to connect with you and looking forward to sharing great culinary ideas together 🤟🏼😃