These gluten free chocolate éclairs are light, airy, and filled with a smooth, creamy center—finished with a rich chocolate ganache topping that sets perfectly. If you’ve ever thought éclairs were impossible to recreate gluten free (or ended up with flat, soggy shells), this recipe fixes that with a reliable pâte à choux method that actually puffs and holds its shape.
They have that classic crisp shell on the outside, a soft, hollow interior, and just the right balance of cream and chocolate. If you’ve made my gluten free French crullers or cream puffs, this uses that same dough foundation but turns it into a bakery-style dessert by adding my signature Chantilly cream that feels elevated without being complicated.
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Why You’ll Love These GF Chocolate Eclairs
- Light, airy shells that actually puff properly
- Crispy outside + soft interior
- Filled with smooth, creamy filling
- Rich chocolate topping that sets beautifully
- Gluten free but bakery-quality results
- Impressive but absolutely doable at home
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Butter
Butter adds richness to the dough. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
2. Salt
A small amount of salt balances the sweetness and enhances the dough flavor. Don’t skip it—it makes a noticeable difference.
3. Baking Powder
Baking powder gives the dough just enough lift. I recommend using a corn-free and aluminum-free baking powder, which is easier on digestion and keeps the flavor clean. This is my go-to option for all gluten-free baking.
4. Gluten-Free One-to-One Flour
A high-quality gluten-free one to-one flour blend provides structure while keeping the dough crisp, not crumbly. I prefer Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe because it produces consistent results and bakes evenly. Be sure to use a one-to-one blend that already contains xanthan gum.
5. Eggs
I’m a big fan of supporting local farmers and using farm fresh eggs. It’s also important if you’re navigating more anti-inflammatory foods to source pasture raised, non GMO, corn and soy free eggs. If you need to be egg free, my favorite egg replacer is Bob’s Red Mill Egg Replacer. I’ve used it within this recipe and it came out amazing!
6. Coconut Flour
Coconut Flour is a naturally gluten-free, fiber-rich flour made from finely ground dried coconut—light, absorbent, and subtly sweet. It works beautifully in baked goods, adding softness and structure while keeping recipes wholesome and nourishing.
7. Chantilly Cream
Light and fluffy cream that holds its structure and pairs perfectly with eclairs. It’s simple to make and stores well in the refrigerator.
8. Chocolate Ganache
A vesicle chocolate coating that can be applied to desserts hot in a thin coating layer or (in this case) piped on cold for a stable yet soft chocolate topping. It’s simple to make and stores well in the refrigerator.
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Helpful Tools & Gadgets
Shop The Tools
Close-up of fresh, handmade dough prepared for baking at Farm Fresh Family. 
Metal molds used for shaping bakery-style gluten-free French crullers, ideal for homemade pastry baking. 
Farm Fresh Family logo displayed on a white cloth, emphasizing farm-to-table freshness and quality.
No special tools? Here’s how to make it work:
No piping bag → use a gallon sized plastic bag with the corner cut off
No piping tip → pipe simple logs and smooth with fingers
No mixer → mix by hand with heat gloves on (takes more effort)
Making the Gluten Free Eclair Dough
1. Bring the butter and water to a boil in a saucepan.
2. Whisk in the dry ingredients and a dough will form. Cut the heat.
3. Transfer the dough to a mixing bowl.
4. Using a paddle attachment, beat the dough on a high speed setting to help it rapidly cool down. You will notice steam coming up. When the steam stops, it’s cooled enough.
5. One by one, add in the eggs to the dough until well incorporated.
6. The dough will look like this!
Common Mistakes to Avoid
- Dough too thick → won’t pipe or puff correctly
- Dough too runny → won’t hold shape
- Underbaking → leads to collapse
- Opening oven early → deflates éclairs
- Filling too early → soggy shells
- Skipping piping technique → uneven results
Piping the Gluten Free Eclairs
1. Place cooled down gluten free cruller dough into a piping bag with a 1E tip.
2. Pipe a straight line going slowly to ensure thickness of base layer.
3. While continuing to pipe, switch directions by 180 degrees and gently go over the line that was just made.
4. Stop piping and pull tip through to the end to form the shaped eclair.
Filling & Piping the Gluten Free Eclairs
1. Cut the eclair in half, lengthwise, and pipe on chantilly cream.
2. Repeat for all of the eclairs and top them with their top shell.
3. Place cold ganache in the piping bag.
4. Pipe the top layer of the eclair.
1. Repeat for all of the eclairs.
2. Enjoy as is or freeze and enjoy frozen!
Bakery Style Gluten Free Chocolate Eclairs
Ingredients
Dough
- ⅔ cup Gluten Free Flour One-to-One
- ⅓ cup Coconut Flour
- ½ tsp Salt
- 2 tsp Baking Powder
- 1 cup Water
- ½ cup Butter
- 4 Eggs
Cream Filling
- Chantilly Cream
Topping
- Chocolate Ganache
Instructions
- Prep the ganache (recipe linked in the ingredients section) and place in the refrigerator to cool and set.
- Prep the Chantilly Cream (recipe linked in the ingredients section) and place in the refrigerator to cool and set.
- In a saucepan over medium heat, boil the water and butter.
- Once boiling, add in dry ingredient mixture and continue to stir. This will form a dough.
- Place the hot dough into a mixer and mix on a low setting to help it cool it down. Mix in one egg at a time thoroughly until all eggs are combined with the dough.
- Whip the dough until it’s nice and smooth.
- Place the dough in a piping bag with a 1E tip (or something similar.
- Pipe a straight line one direction and then while still piping, change directions by 180° and layer a line on the opposite direction.
- Preheat oven to 400°F. Bake for 30 minutes without opening the oven. Once the timer goes off, turn off the oven and poke a small hole in each eclair. This will help steam to release.
- Once baked, allow it to cool before slicing the eclair shells horizontally.
- Pipe Chantilly cream into the shells and place the top shell onto the eclair.
- Pipe on the chocolate ganache and serve!
Additional Allergens/Suggested Modifications
- Dairy: sub butter and cream for dairy free options.
- Eggs: sub with an egg replacer.
This recipe is naturally free of: nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Use a piping bag with a star tip for that classic cruller shape
Dough should be smooth and pipeable, not stiff
Don’t overcrowd the oil → this keeps the temperature stable
Fry at consistent 350°F for even cooking
Flip once golden to cook both sides evenly
Glaze while still slightly warm so it absorbs perfectly
Storage Options:
- Short term: Store at room temp up to 1 day in an airtight container.
- Freezer: Freeze eclairs in an airtight container once put together and thaw when ready to enjoy.
- Make ahead: Prep the eclairs & freeze for later. Dough is best used fresh so unfortunately it isn’t great to make it ahead – but, this recipe comes together in less than 20 minutes so it’s easy to throw together.
Recipe FAQs
If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.
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