When it comes to gluten-free baking, many people see it as an overwhelming challenge. I’ve watched countless aspiring bakers abandon their dream of a perfect gluten-free cake or pastry simply out of fear of failure. But the truth is, gluten-free baking—especially pastries—is often much simpler than making gluten-free bread. for example.
If we take a closer look at traditional pastry recipes, many of them naturally contain little to no wheat flour. Take the classic Italian sponge cake, which relies solely on potato starch, or the Caprese cake, made exclusively with almond flour. Even in conventional baking, the best pastry flours are low in gluten—too much gluten would compromise the delicate, airy texture.
So, don’t be intimidated by gluten-free baking. It’s likely easier than you think. Even the most refined French pastries, which may seem delicate and complex, are entirely achievable. Today, we’re making éclairs—one of the most iconic and colorful treats of French pâtisserie, instantly recognizable in bakery displays across Paris.
What I love most about éclairs is their versatility. Once you’ve mastered the technique, you can customize the filling and glaze to match the season, the theme of your dinner, or simply your cravings.
Below, you’ll find the ingredients for both a small and large batch. As with any pastry recipe, it’s best to measure ingredients by weight (grams), but I’ve also included cup conversions. Since the process involves several steps, I’ve outlined them clearly to guide you through. Make sure to watch the video one or two times and to have all your ingredients out before starting. And at the end, you’ll find my go-to recipe for vanilla and lemon custard cream—my all-time favorite éclair filling.
