Gluten-Free Profiteroles
Updated Dec 11, 2025, Published Apr 26, 2022
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Light, Elegant & Irresistibly Sweet
If you’ve ever dreamed of a dessert that feels elegant, airy, and indulgent yet still gluten-free, these Gluten-Free Profiteroles are your new favorite treat. Classic French choux pastry gets a gluten-free makeover with a tender, hollow shell that’s perfect for filling with ice cream or rich whipped cream, then drizzled with silky chocolate ganache. It’s a dessert that impresses guests but is totally doable at home.
Whether you’re baking for a dinner party, special occasion, or just a sweet craving, these gluten-free profiteroles deliver that “wow” factor with every bite.
Table of Contents
What You’ll Need
For the Choux Pastry Shells
- Gluten-free all-purpose flour
- Xanthan gum
- Kosher or fine sea salt
- Granulated sugar
- Unsalted butter
- Water
- Large eggs
For Filling & Topping
- Ice cream (your favorite flavor) or whipped cream
- Chocolate sauce or chocolate ganache for drizzling
This combination turns simple ingredients into delightful, golden choux pastries that puff up in the oven and become crisp yet tender shells — perfect for sweet fillings.
What Makes These Profiteroles Special
Classic French Pastry, Gluten-Free Version
Profiteroles are traditionally made from choux pastry — a light, airy dough that puffs into hollow shells in the oven. This gluten-free version keeps all the texture and charm of the original while making it safe for anyone avoiding gluten.
Versatile & Fun to Fill
One of the best parts of profiteroles is that you can get creative with the filling. Serve them filled with rich ice cream for a cool dessert, or pipe in sweetened whipped cream for a classic French touch. Top with warm chocolate sauce or ganache to take them over the top.
Elegant Yet Approachable
Though they’re stunning on a dessert plate, profiteroles are easier to make than you might think. The choux dough comes together on the stovetop and bakes into perfect puffed shells — no complicated techniques required. This makes them ideal for both entertaining and baking just for fun.
Serving & Enjoying
Profiteroles are best enjoyed fresh:
- Warm from the oven with melting ice cream and drizzled chocolate.
- As a showstopper dessert for holidays, birthdays, or dinner parties.
- With coffee or tea for an elevated afternoon treat.
Because you can fill them with ice cream, whipped cream, or custard — and top them with your favorite sauce — they’re endlessly adaptable to your taste and the occasion.
Tips for Perfect Gluten-Free Profiteroles
- Use a gluten-free all-purpose flour that includes xanthan gum (or add it yourself) so the choux dough holds together and puffs well.
- Let the dough cool slightly before beating in eggs — this helps give the pastry its signature light texture.
- Pipe or spoon uniform rounds so they bake evenly and puff up beautifully.
- After baking, let the shells cool completely before filling — this keeps ice cream from melting too fast and whipped cream from deflating.
- Don’t skip the chocolate ganache or sauce — it’s the finishing touch that turns good into unforgettable.
Why You’ll Love This Recipe
These Gluten-Free Profiteroles combine light, airy texture, sweet, creamy fillings, and rich chocolate topping for a dessert that feels both classic and celebratory. They’re perfect for gluten-free bakers who don’t want to compromise on flavor or presentation — and they bring just the right amount of sophistication to any menu.
Once you master the choux pastry, you’ll find yourself dreaming up new filling and topping combinations — from citrus creams to caramel drizzle — turning this simple dessert into your own signature creation.
Profiteroles
Ingredients
For the choux pastry shells:
- 1 cup (120 g) gluten-free all-purpose flour (see notes)
- ½ teaspoon (1.5 g) xanthan gum
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 tablespoon (12.5 g) granulated sugar
- 8 tablespoons (120 g) unsalted butter
- 1 cup (240 mL) water
- 4 large eggs, , room temperature
To assemble:
- Ice cream of choice
- Chocolate sauce or chocolate ganache
Instructions
- Make the dough: In a small bowl, mix flour and xanthan gum and set aside.
- Add the salt, sugar, butter, and water to a medium saucepan. Heat over medium-high heat and bring to a boil.
- Decrease the heat to low and add all the flour into the hot liquid. Immediately stir it until the flour is moistened and has absorbed all the liquid. The dough will start to form into a ball. Continue to cook over low heat for about a minute.
- Transfer the dough to the bowl of a stand mixer and let the dough cool, no more than 5 minutes. Then, use the paddle attachment to start beating the dough before adding the eggs. This will help re-incorporate the butter if it has separated a bit.
- With the mixer running on medium-low speed, add the first egg. Once the egg is beaten and incorporated, add the second egg. Repeat this step until all the eggs have been mixed into the dough. The dough will look curdled at first but with the addition of each egg, it will smooth out and come together. Scrape down the bowl as needed during this process.
- Once all the eggs are added, mix for 30-60 seconds. You want a smooth, glossy dough. Please note, gluten-free choux pastry dough is much thicker than traditional dough made with all-purpose flour but should still be pipe-able.
- Bake the profiteroles: Transfer the dough into a piping bag fitted with a large round tip. Pipe into rounds about 1½ inches wide (about 1 heaping tablespoon of dough) or use a medium scoop to portion the dough. Space the rounds about 2 inches apart to allow for the pastry to puff while baking. Use kitchen shears to help snip the end of the pastry from the tip, if desired.
- Dip your fingers in a small bowl of water, then smooth out the tops of the pastries. You want the surface of the dough as smooth as possible. This will prevent any points from burning and will help form a nicely shaped pastry.
- Sprinkle a very small amount of water over the pastry dough/baking sheet – you shouldn’t be leaving large puddles of water, just enough to mist the baking sheet.
- Bake for 25-30 minutes at 400°F. Remove from the oven and use a sharp knife to quickly poke a hole in the side of each pastry to help the steam release. Return the pastries to the oven, turn the oven off, and leave them in there for another 5 minutes. When done, the pastries should be dry in the center and hollow on the inside. You can leave them in the oven for an additional 30 minutes to an hour to completely dry them out, just make sure the oven is off.
- Remove from the oven and cool completely on a wire rack before filling.
- To assemble: Use a paring knife or a serrated knife to cut the top half off each pastry shell. Use a small scoop to fill each pastry with ice cream. Place the tops back on each pastry, then top with chocolate ganache or chocolate sauce. Serve immediately.
Notes
• If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
• To freeze the dough, shape and smooth the choux pastry on a baking sheet lined with parchment paper or a silicone mat, then freeze until the dough is frozen solid. Transfer to a freezer safe bag and keep frozen for up to a month. Bake from frozen when ready to bake – do not thaw before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe for Gluten Free Profiteroles can also be found on What The Fork Food Blog.
