Over the years one of my favourite desserts has been Profiteroles. They have always been a ‘given’ on the menu when I have had friends round to dinner and I have often wondered if there was a way of making them without dairy or gluten.

As someone with a dairy intolerance (and also 2 coeliacs in the family) I was delighted to recently come across this recipe in the Guardian life and style section a couple of weeks ago:

Free From Choux PastryGluten-free and dairy-free coffee eclairs

Problem-free patisserie is simple with these coffee-iced buns made from vegetable fat, cornflour and soya milk.

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The recipe originates from a blog called Wide Circle Cooking which aims to provide recipes for entertaining which are vitrually indistinguishable from similar dishes created with dairy or wheat products etc.