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Egg Free
Is there a way to make this Gluten Free Choux pastry without egg? Egg is an allergen but would like to make this Choux Pastry for Gluten Free Eclair. Please and thank you.
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2 Replies
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Level:
Scoolinary Team
Hi Tracey.
In the Eclairs Second Collection course by Chef Fran Segura, there’s a recipe for gluten-free choux pastry, but the recipe still includes eggs.
https://recipes.scoolinary.com/gluten-free-choux-pastry
Starting from this recipe, you could use an egg substitute to make it both gluten-free and egg-free.
Now ,making choux pastry without gluten and without eggs is a real technical challenge, because eggs play several key roles:
▪️They provide moisture and steam (which creates the lift and hollow structure)
▪️They give elasticity and structure to the dough
▪️They contribute to color and stability during baking
Replacing eggs isn’t impossible, but you do need to adjust the entire recipe to compensate for these functions.
Options to replace the eggs in gluten-free choux pastry:
1. Commercial egg replacer (such as Orgran “No Egg” or Ener-G Egg Replacer)
Hydrate with water according to the package instructions and add gradually just like eggs, controlling the texture.
Result: good structure but less color, and a slightly tighter crumb.
2. Whipped aquafaba (the liquid from cooked chickpeas)
Whip until soft peaks form, then gradually incorporate like eggs. It adds moisture and helps create steam for lift.
Result: light texture but more delicate, with a paler color.
How it will affect the final result:
▪️Lift (hollow structure): less pronounced, with a smaller volume.
▪️Texture: denser and slightly more moist.
▪️Color: paler due to the absence of egg yolks.
▪️Shelf-life: more sensitive to humidity.
▪️Flavor: neutral with commercial substitutes, with subtle notes when using aquafaba.
The original recipe by Chef Fran Segura uses:
225 g whole eggs
Egg-free substitutions for those 225 g:
Option 1: Commercial egg replacer (powder type like Orgran or Ener-G)
Per egg (approx. 50 g):
▪️5 g egg replacer powder
▪️50 ml water
For 225 g of eggs:
▪️22.5 g egg replacer powder
▪️225 ml water
Note: Since the original recipe already contains a fair amount of liquid (milk + water), it’s advisable to reduce about 50-60 ml of the liquid from the base recipe (either water or milk) to avoid an overly runny dough.
Option 2: Whipped aquafaba
Per egg (approx. 50 g):
50 g aquafaba
For 225 g of eggs:
225 g aquafaba
Recommendation:
Whip the aquafaba to soft peaks before incorporating it, to help provide structure and steam during baking. It’s also a good idea to add 10-15 g of potato starch or cornstarch to help stabilize the structure.
And here too, I’d recommend reducing the total liquid in the recipe (water and milk) by about 30-40 ml, as aquafaba already adds moisture.
Recommended option: combined mixture (for better results)
If you’re aiming for both good structure and hollow lift:
▪️150 g whipped aquafaba
▪️75 g prepared egg replacer (7.5 g powder + 75 ml water)
This way, you balance elasticity, steam generation, and structure.
Since you’ll be replacing eggs a key ingredient in choux pastry’s final outcome, I recommend testing a small batch first. This will let you see how the substitute behaves and whether it produces the éclair you’re after. Also, be sure to take notes on your exact quantities, resting times, and baking temperatures so you can fine-tune in future trials.
I hope this information helps.
Best Regards!
recipes.scoolinary.com
Gluten-free choux pastry - Scoolinary Recipes
Gluten-free choux pastry - Scoolinary Recipes
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Level:
Scoolinary Team
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