Choux Pastry

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This recipe is gluten, wheat and dairy free.

Choux pastry can be used for éclairs or profiteroles.

100g (4oz) Cornflour

1 teaspoon of Xanthan gum

50g (2oz) Dairy free block margarine

310ml (11 Fl oz) water

2 eggs beaten


1. Pre-heat the oven on Gas Mark 7, 220C or 425F. Grease a baking tray.

2. Place the water and the margarine in a saucepan and bring to the boil. Heat until the margarine melts.

3. Take the pan off the heat. Add the flour and Xanthan gum until it forms a smooth ball.

4. Add the egg bit by bit, beating thoroughly all the time. You should be left with a smooth mixture of piping consistency.

5. Pipe the mixture into required shapes onto the greased baking tray. Bake for 30 minutes.

6. Should make 12 small profiteroles.


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