Gluten and Casein-free Éclairs (Gluten-Free)


I haven't tried this one yet, and am not sure how long it will be before I get to it, but it is far to tempting…if you try this one before me, let me know how they are!

(Makes about 3-1/2 cups)

  • 2-1/2 cups soy, almond, or rice milk (if you use rice milk make sure it is gluten free)
  • 5 egg yolks
  • 3/4 cup sugar
  • 1/3 cup sifted potato starch
  • 2 Tsp. GFCF margarine (can use soy margarine, Fleischmann’s Lite, mothers, etc…)
  • 1 Tsp. Pure vanilla
  • soy, almond, or rice milk as needed

Make filling first. Place soy or rice milk in a large saucepan over medium heat. Cook until small bubbles appear around the edge. In a bowl, combine the egg yolks and sugar, beating with a hand-held mixer until light yellow and stiff. Beat in the sifted potato starch. Add the hot soy or rice milk, beating in a little at a time. Return the mixture back to the saucepan and cook, stirring constantly, until it boils and thickens. Lower the heat and continue to cook for another 2 minutes; the mixture should be very thick and smooth in appearance at this point. Remove from heat and stir in the GFCF margarine until melted. Add the vanilla. Place waxed paper onto the surface of the filling and place in the refrigerator for 2-3 hours. If the filling becomes too stiff to work with, add 3-4 Tsp. more soy or rice milk, one at a time, until consistency improves.

Dough  (Enough for 12):

  • 1-cup water
  • 1/4 cup Crisco (I think they have a non-hydrogenated version now)
  • 1/4 cup GFCF margarine
  • 1 tsp. Sugar
  • 1/4 tsp. Salt
  • 1-cup potato starch flour
  • 4 eggs

Place the water, Crisco, GFCF margarine, sugar, and salt in a large saucepan over medium heat. Bring the mixture to a full, rolling boil. Add the whole cup of potato starch flour and stir vigorously with a wooden spoon. The mixture should form into a smooth ball that leaves the sides of the pan after about one minute. Continue to cook and stir for 2 more minutes; remove from heat. Add the eggs, one at a time, beating with the spoon. Beat until smooth and shiny. Preheat oven to 425 degrees. Divide dough into 12 pieces. On foil-lined baking sheets, shape each section of dough, with a spoon, into 4×1-inch strips. Leave about 2 inches between each puff. Bake for 25-35 minutes, checking after 20 minutes. They should appear puffed and golden brown. Turn off oven, leaving the puffs inside. Open oven door slightly, and allow the pastries to sit for 10 minutes. Remove from oven and transfer to wire racks to cool.

3 Tsp. unsweetened cocoa powder
1 Tsp. Olive oil
1 Tsp. GFCF margarine
2 Tsp. Water
1 cup powdered sugar
1 tsp. Pure vanilla

Assemble éclairs as follows: When pastries are completely cool, cut each one in half, lengthwise. Spoon filling into each one and replace tops. To prepare glaze, mix GFCF cocoa powder, olive oil, GFCF margarine, and water in a microwavable bowl. Microwave for 20 second intervals, stirring between each session, until mixture is melted and smooth. Add powdered sugar and pure vanilla. Blend well. Spread glaze over each éclair while they are still warm. Allow them to stand until the glaze is hardened. Store leftovers in an airtight, waxed paper-lined container in refrigerator.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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