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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Basic Crepes
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I have a very simple crepe recipe (just eggs, milk, flour, pinch of salt, and a little oil -- I don't remember the proportions off the top of my head) that I've used for years. If I were going to sub a gluten-free flour blend for the regular flour, would you suggest changing the proportions (less flour, more liquid, etc.)?

All the gluten-free crepe recipes I've found online are considerably more complicated, and a lot of them are buckwheat, which my celiac daughter doesn't like. So I figured I would start with a simple substitution and go from there.

I know all flour blends are different and it will take some experimentation, but I'm not going shopping between now and Sunday. The ones I have on hand right now are BRM all-purpose (which DH just bought two huge bags of at Costco, so now I feel obliged to use them :rolleyes: ) and Mama's Pancake and Waffle Mix. So far I've only used the Bob's for muffins and the Mama's for pancakes -- near-total newbie!

Thanks for any advice.

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I use both buckwheat flour and chick pea flour for crepes, USed to mix it but now use both depending on whats inside. Check pea is a little sweeter

I have a very simple crepe recipe (just eggs, milk, flour, pinch of salt, and a little oil -- I don't remember the proportions off the top of my head) that I've used for years. If I were going to sub a gluten-free flour blend for the regular flour, would you suggest changing the proportions (less flour, more liquid, etc.)?

All the gluten-free crepe recipes I've found online are considerably more complicated, and a lot of them are buckwheat, which my celiac daughter doesn't like. So I figured I would start with a simple substitution and go from there.

I know all flour blends are different and it will take some experimentation, but I'm not going shopping between now and Sunday. The ones I have on hand right now are BRM all-purpose (which DH just bought two huge bags of at Costco, so now I feel obliged to use them :rolleyes: ) and Mama's Pancake and Waffle Mix. So far I've only used the Bob's for muffins and the Mama's for pancakes -- near-total newbie!

Thanks for any advice.

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I use both buckwheat flour and chick pea flour for crepes, USed to mix it but now use both depending on whats inside. Check pea is a little sweeter

I've made crepes with just millet flour before. It works fine. I think most of the structure of a crepe is in the eggs, anyway.

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I use millet, buckwheat, sweet rice, chestnut, hazelnut, coconut and almond flours. You can easily make chocolate crepes as well.

Crepes are very forgiving as far as subbing flours (not like baking bread where more science is involved).

BTW, what are you filling them with?

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Thanks -- I'll try the Mama's pancake mix, with the proportions in the recipe Janet linked to.

One of my daughters just likes jam on hers -- the other one (the one with celiac) eats them plain. DH and I eat them with ham/turkey and cheese.

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I just use the flour and water with no eggs. Like Indian flat breads or dosa. Millet does work very well too.

I've made crepes with just millet flour before. It works fine. I think most of the structure of a crepe is in the eggs, anyway.

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I like spinach so i tend to make a puree with that or other greens for some crepes. FInely diced bok choy, corn, red pepper and sweet onion is another filling. What ever fresh tropical fruit is in season works great too. Made lychee dessert crepes a few days ago.

I use millet, buckwheat, sweet rice, chestnut, hazelnut, coconut and almond flours. You can easily make chocolate crepes as well.

Crepes are very forgiving as far as subbing flours (not like baking bread where more science is involved).

BTW, what are you filling them with?

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So, I used the pancake mix, but it was a little weird because it has leavener in it. They tasted OK, but were strangely puffy for crepes, and a little mushy on the inside. (The mix also includes sugar, which I don't normally add.) Next time I will plan in advance and buy some millet flour!

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Just did some yesterday with Bob's Red Mill chick pea and fava bean flour-- just that and water.

came out great

So, I used the pancake mix, but it was a little weird because it has leavener in it. They tasted OK, but were strangely puffy for crepes, and a little mushy on the inside. (The mix also includes sugar, which I don't normally add.) Next time I will plan in advance and buy some millet flour!

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