Choux Pastry- Gluten-Free

SERVES: 5-10


  • Choux Pastry
  • 14
    cup plain gluten-free flour, use a blended mix
  • 14
    cup rice flour, use the finest ground flour that you can find
  • 12
    cup water
  • 55
    g butter (just under 2 ounces)
  • 1
    tablespoon sugar (optional)
  • Glaze
  • 1
    egg yolk
  • 1
    tablespoon water


  • Preheat oven to 220°C or 420°F Line two cookie sheets or baking trays with baking paper.
  • Double sfit together the flours.Set aside.
  • Add the water and butter to a saucepan. Place over heat until the butter has melted.
  • Add all of the flour at once to the water/butter mix. Remove from heat and stir vigorously until the mixture is smooth. It will be very lumpy at first but should smooth out. Stir vigorously and quickly.
  • Transfer the mix to the bowl of an electric mixer. Beat on low and add both eggs- one at a time. For a sweet dough add the sugar between adding the first and second egg.
  • Beat well between adding eggs. (You can do this step by hand but it is so much easier using the electric mixer).
  • Beat at a medium speed until the dough becomes very smooth.
  • Use a piping bag or spoon to from desired shapes onto the baking trays. The pastry will at least double in size during the cooking.
  • For the optional glaze- Mix the egg yolk and water. Brush lightly over the tops of your pastries.
  • Bake approx 25 minutes or until the pastries have risen and are nicely browned.
  • Remove from oven and cut a small slit into the side of eaach pastry to allow the steam to escape. This helps to stop the pastries being soggy inside.
  • File with savoury or sweet fillings as desired. Top with chocolate or icing sugar if desired.
  • Options for filling- custard, cream, savoury chicken filling, berries and cream, vanilla yogurt and strawberries.