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Gluten-Free Vegan Mini-Eclairs {Refined Sugar-Free}


Makes: 10 mini eclairs


Choux Pastry Ingredients:
½ cup non-dairy milk {I used unsweetened almond milk}
¼ cup non-dairy butter {I used Earth Balance}
1 tbsp maple syrup {or liquid sweetener of your choice}
1 tsp pure vanilla extract
⅛ tsp salt
The following gf flour mix: ¼ cup brown rice flour, ¼ cup tapioca starch, 2 tbsp sweet sticky rice flour {also called glutinous rice flour}, 1 tsp guar gum {or if using a store-bought gf mix use ½ cup Pamela's Artisan Flour Mix + ½ tsp guar gum}
½ tsp gluten-free baking powder

Egg Replacer Ingredients:
3 tbsp water {warm or room temp}
1½ tbsp tapioca starch
1 tsp baking powder
¼ tsp guar gum
⅛ tsp cream of tartar

Custard Filling Ingredients:
½ cup non-dairy butter, softened {add a dash of salt if your butter is unsalted}
½ cup maple syrup {or liquid sweetener of your choice}
3-4 tbsp tapioca starch {start with 3 and add a bit more until you're at a custardy consistency}
2 tsp pure vanilla extract
1 tsp almond extract

Chocolate Ganache Ingredients:
½ cup non-dairy chocolate chips or a chopped up chocolate bar
2-3 tbsp non-dairy butter {add a dash of salt if your butter is unsalted}



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