It’s time again for another round of the Ratio Rally. Up this month is Gluten-Free Pate Choux and I cannot wait to see all of the tasty creations my fellow gluten-free foodies bake.

I’ve been a busy bee in the kitchen… baking up the perfect recipe for you and I’ve found it.

It’s simple.

It’s easy.

It’s enticing.

It’s fun to make. And only takes a few mere minutes to prepare.

It won’t heat up your kitchen (well, not for too long) in this warm summer weather.

But will just warm you up enough to get these babies nice n’ fluffy and scrumptious.

Just a few simple ingredients.

And I bet they’re all in your pantry.

The end result? Heaven. Like biting into a cloud.

So, what’s better than biting into a gluten-free (delicious) cloud? Well, topping it with Creamy Macadamia Icing, of course.

I’ve developed a sweet n’ simple homemade icing that is great to spread atop these pate choux.

Whether you’re making these babies for a Sunday brunch, an afternoon nibble, a morning treat or an evening dessert, you’ll be very happy. Very, very happy.

Big smiles coming your way with each bite.

It’s a mere dainty ‘puff’ of joy.

Well, it is for me at least.

Hehe. I’m a big fan and I know you’ll be one too.

They’re charming, to say the least, especially when served warm right out of the oven and spread with my creamy macadamia icing.

Go ahead, start your engines. Get bakin’ (and spreading) these pate choux are pretty hard to pass up and this macadamia icing is gunna be appearing in lots of recipes this summer… I think I’ve got all of my taste-testers hooked.

Here are the other delicious gluten-free bloggers participating this month.

Erin of The Sensitive Epicure | Gougers Filled with Herbed Goat Cheese Mousse

Caneel of Mama Me Gluten Free | Key Lime Cream Puffs

Claire of Gluten Freedom |  Chocolate Eclairs

Gretchen of kumquat | Cheddar Gougères with Dates and Pine Nuts | A Danish Puff

Jenn of Jenn Cuisine | Gruyère & Herbed Gougères

Pete & Kelli of No Gluten, No Problem | Almond Choux Florentines

Rachel of The Crispy Cook | Cream Puffs Filled with Coffee Cream

Robyn of Chocswirl | Gruyere & Parmesan Gougeres with Sage & Thyme

T.R.of No One Likes Crumbley Cookies | Beignets

Tara of A Baking Life | Parmesan & Black Pepper Gougères | Frangipane Puffs

Pate Choux with Creamy Macadamia Icing
Serves: 20
Author: Amie
Recipe type: Entree


Pate Choux

  • 1 cup purified water
  • 1 cup Earth Balance Vegan Butter Sticks
  • 1/6 tsp. sea salt
  • 1 1/3 cup gluten-free flour
  • 1/4 tsp. ground cinnamon
  • 5 eggs

Creamy Macadamia Icing

  • 2 cups agave nectar
  • 12 oz. raw cashew butter
  • 1 tsp. vanilla extract
  • 1 cup cocoa powder
  • 1 tsp. rice milk
  • 1/2 cup macadamia nuts


  1. Preheat oven to 400 degrees F.
  2. In a medium sized saucepan, combine water, Earth Balance Butter and sea salt over medium heat.  Bring to a soft boil; reduce to a simmer.  Add gluten-free flour and cinnamon; mix until combined.  Cook for 2 minutes, continue to stir.
  3. Transfer dough into a mixing bowl.  Beat with an electric mixer on low speed for 1 minute.  Slowly add five eggs, one at a time until well combined.  Continue to beat for 3-4 minutes.
  4. Using a tablespoon, portion out golf-ball sized rounds onto a baking sheet.
  5. Bake for 25-30 minutes or until golden brown.
  6. Lower oven to 200 degrees F; continue to bake for another 5 minutes.
  7. Remove from oven.  Set aside to cool while you make the icing.

  8. Combine all icing ingredients in a food processor; pulse until smooth. Transfer mixture to serving dish. Serve with fresh strawberries. Enjoy!

Nutrition Facts
Pate Choux with Creamy Macadamia Icing
Amount Per Serving
Calories 321 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 41mg14%
Sodium 106mg5%
Potassium 188mg5%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 16g18%
Protein 6g12%
Vitamin A 59IU1%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Be sure to check out my latest recipe:

One Green Planet, “Poppy Seed Ramp Dressing”


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    1. Of course, Erin. I used Bob’s Red Mill’s Gluten-Free All-Purpose Baking Flour for this recipe. Hope you are having a great day! Thanks again for your comment. Enjoy!

  1. I was curious if anyone would do them dairy-free! Looking forward to seeing your pictures. Glad you posted this one!

    1. Thanks so much, Charissa. Always a pleasure to hear from you! Hope you enjoy this recipe. Have a great day. xoxo