Featured Recipe: Gluten Free Eclairs (Vegan, Egg & Dairy Free)


Featured Recipe: Gluten Free Eclairs (Vegan, Egg & Dairy Free)
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 50 mins
Creamy, luscious and satisfying – these eclairs are a perfect replacement for the classic - 100% gluten free, dairy free and vegan!
Course: Dessert
Cuisine: French, Gluten-Free
Servings: 12 Eclairs
Choux Pastry:
  • 1 Cup "Almond Breeze" Almond Milk (Unsweetened)
  • 0.5 Cup Earth Balance (Unsalted)
  • 2 tbsp “Canadian Heritage Organics” Maple Syrup
  • 2 tsp "Simply Organic" Vanilla Extract
  • 0.25 tsp "Redmond's Real" Sea Salt
  • 1 Cup Pamela's Artisan Flour Mix (Gluten Free)
  • 1 tsp Guar Gum
  • 6 tbsp Egg Replacer
  • 6 tbsp Water
  • 1 tsp Baking Powder
Chocolate Ganache:
  • 0.75 Cup “Enjoy Life” Chocolate Chips
  • 3 tbsp "Almond Breeze" Almond Milk
  • 2 Cups Whipped Coconut Cream
  1. In a sauce pan, melt Earth Balance in almond milk and combine with maple syrup and vanilla extract and set aside.
  2. In a large mixing bowl sift together gluten free flour, guar gum, baking powder and sea salt.
  3. Gradually mix wet ingredients into dry until a smooth batter is formed.
  4. In a small bowl combine egg replacer with water and add into dough, ensuring a thorough mix.
  5. Preheat your oven to 425F.
  6. Using a piping bag, pipe 12 equal choux pastries onto a parchment lined baking sheet and bake for 20-25 minutes.
  7. Lower the heat to 350F and bake for another 5-10 minutes.
  8. With the oven off and the door slightly open, allow the pastries to rest for an additional 20 minutes. Remove from oven and allow to cool completely.
  9. Using a piping bag, pipe whipped coconut cream into each of the eclairs and proceed to your ganache.
  10. In a double boiler melt the chocolate chips and combine with almond milk.
  11. Dip the filled eclairs half way and allow to firm up before serving.
Recipe Notes

Each Serving Contains: 134 calories; 0 g protein; 8 g total fat (0 g trans fat); 15g total carbohydrates (2 g of sugar); 210 mg sodium


  1. Jenn on December 18, 2017 at 7:02 pm

    Baking powder isn’t in your ingredient list, but is in the instructions.

    • TheNETeam on December 19, 2017 at 9:20 am

      Hi there!

      Thanks again for commenting. We’ve just heard back from the recipe creator: 1 tsp is the amount you’re looking for.


      -Your friends @ Nature’s Emporium

  2. Nadia on May 5, 2018 at 5:46 am

    what egg replacer is it? any particular brand? or can I make my own flaxeed egg?

    • TheNETeam on May 7, 2018 at 9:36 am

      Hi, Nadia!

      Thank you for the comment. No particular brand is needed – you can absolutely make your own using flax seed!
      -Your friends @ Nature’s Emporium

  3. Caroline on August 17, 2018 at 5:41 am

    Can I replace the glutenfree flour by a normal one and shall then other ingredients be removed completely or does the recipe remain the same?
    Thanks, Caroline

    • TheNETeam on August 20, 2018 at 8:24 pm

      Hi, Caroline!

      You can absolutely replace gluten-free flour with a standard, all purpose flour. Shouldn’t require any additional changes!

      -Your friends @ Nature’s Emporium

  4. Silvia on October 24, 2018 at 9:52 am

    Hi! I’m willing to make these but I’m going to use regular all purpose flour; question is.. is the guar gum still necessary?

    • TheNETeam on October 31, 2018 at 11:20 am

      Hi, Silvia.

      We can’t say for certain, but it may not be necessary given the more binding nature of all purpose flour. The only way to find out is to give it a try!

      Good luck and let us know how it goes,
      -Your friends @ Nature’s Emporium

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