Gluten Free Dairy Free Eclairs

One of our family traditions is to have eclairs on Easter. I really wanted my own eclairs. Really, REALLY bad. But for me, it had to be a gluten free dairy free eclair.

chocolate eclairs

I found a couple of gluten free dairy free eclair recipes that I thought might work but one wanted me to use a special type of rice flour that I just couldn’t find anywhere.

gluten free eclair

So I combined a couple of recipes and I was SO excited that I got to have some eclairs.

dairy free eclair

Easter truly felt like Easter. I was happy. And I ate like three of them. Best Easter ever.

gluten free dairy free eclairs

Gluten Free Dairy Free Eclairs


    For the Eclair Shell:
  • 1 cup + 2 tbsp gluten free flour blend (choose a flour with xanthum gum)
  • 2 tbsp sugar (use white sugar, do not substitute other sugars)
  • 1/4 tsp salt
  • 1/2 cup butter (can substitute dairy free butter like Earth Balance)
  • 1 cup water
  • 4 eggs, at room temperature
  • For the Filling:
  • ½ cup butter, softened (can substitute non dairy butter like Earth Balance)
  • ½ cup maple syrup
  • 3-4 tbsp tapioca or arrowroot starch
  • 2 tsp pure vanilla extract
  • For the Chocolate Topping:
  • 1/2 cup non dairy chocolate chips (we used Enjoy Life semi sweet)
  • 2 tbsp butter (can substitute non dairy--we used Earth Balance)


    To Make the Shells
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a saucepan, bring the sugar, salt, butter and water to a boil. When mixture starts to boil, remove from heat and stir in the flour. MIx by hand for two minutes, then pour the mixture into a mixer bowl. Stir at medium speed for one minute. Add eggs one by one until the mixture becomes smooth and sticky.
  3. Pour the dough into a pastry bag and pipe 1 1/2 inch wide x 4 inch long on the baking sheet, leaving some space in between each eclair.
  4. Bake at 400 degrees for 10 minutes, then reduce heat to 325 and bake an additional 20 minutes. Remove from oven and place eclairs on a cooling rack to finish cooling. When cool, slice horizontally and fill.
  5. For the Filling:
  6. In a mixing bowl, sitr together all filling ingredients until a custard like consistency is reached. (You may need to add 1-2 more tablespoons of tapioca or arrowroot until consistency is reached).
  7. For the Chocolate Topping:
  8. Melt the chocolate chips using the microwave or double boiler method. Remove and stir in the butter, continuing to stir until smooth.
  9. To Serve:
  10. Open the sliced eclair, fill with a generous amount of filling. Place the top half of the eclair on top then pipe or spoon chocolate on top of the eclair. Serve immediately or freeze for best results if not eaten that same day.

Eclair shell adapted from Glutenista, filling and topping adapted from Unconventional Baker

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