I love an excuse to make a tasty treat. Eclairs are a person favorite because while they are particular about the process of being made they aren’t hard and they don’t take long. No waiting for cakes to chill or layers to set. Start to finish this took me 30 minutes. So when I was trying to think of something fun and decadent but still gluten free, refined sugar free, and didn’t use any weird, hard to find, or expensive ingredients I really wanted to make eclairs work.
I cook gluten free when I have family over, a few of my adorable nieces and nephews are celiacs so I had a basic idea of where to start. After a lot of research, just kidding I messaged my sister, she said all the egg keeps it together you don’t really need to do anything but swap out the flour. I was swapping out more than that so with a bit of apprehension I added honey and coconut oil to the recipes and baked. And they turned out wonderfully. So wonderfully in fact that no one could tell the difference.
Homemade Gluten Free, Dairy Free, Refined Sugar Free Eclairs Recipe — Frugal Fancy Food
Recipe make 18 medium sized eclairs
Ingredients:
1 Tbsp honey
1/2 tsp. vanilla extract
3 Tbsp. coconut oil
1 c. white rice flour
1 tbsp. tapioca starch
4 eggs
Homemade dairy free custard
6 oz. dark chocolate
Instructions:
1. Pre-heat the oven to 425*F.
2. Place the honey in the bottom of a 1 cup measuring cup and add enough water to make a full cup of liquid. Place in a small saucepan with the salt, vanilla, and coconut oil. Bring to a boil.
3. While the liquid is heating use the same technique to replace some of the rice with tapioca starch. Place the tapioca starch in the bottom of a one cup measuring cup and add enough rice flour to make one cup.
4. Remove the liquid from the heat and immediately add the flour and stir to combine. At first it will look like a lumpy mess but keep stirring and it will all come together. Return to the heat and cook, stirring for about a minute. Unlike wheat based eclairs at this point some of the oil separated from the batter, just a tiny bit, but it’s nothing to worry about.
5. Crack and egg in to the batter ad beat until it is mixed in, it will be really sticky. Keep beating one at a time until fully mixed it. Place in a sandwich bag with the side cut off and pipe out on to a baking sheet.
6. Bake at 425* for 15 minutes or until dark brown, as dark as you can let them get without burning them.
7. Remove from the oven and allow to cool for 5 minutes. Using a straw pierce one side of the eclair to hollow out anything sticking and make a slot for the filling. Let cool completely.
8. Right before serving fill the pastry with custard. Melt the chocolate and coconut oil together and dip the top.
Oops! I saw I could click on the "Homemade dairy free custard" when I was trying to find the link to your friend's site and it took me right to the recipe! Yay! My oversight! Thanks again!
Oops! I saw I could click on the "Homemade dairy free custard" when I was trying to find the link to your friend's site and it took me right to the recipe! Yay! My oversight! Thanks again!
I love eclairs and haven't had one in at least a decade since I gave up gluten and sugar so I'm really looking forward to trying this. But there's no actual custard recipe. The icing recipe is listed under the custard recipe – yikes! But I'll try her website for further info because the custard definitely makes the eclair! Thank you for giving me a new gluten free website to try! Hope you get into the doctor soon and feel better.
I love eclairs and haven't had one in at least a decade since I gave up gluten and sugar so I'm really looking forward to trying this. But there's no actual custard recipe. The icing recipe is listed under the custard recipe – yikes! But I'll try her website for further info because the custard definitely makes the eclair! Thank you for giving me a new gluten free website to try! Hope you get into the doctor soon and feel better.