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      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    FRENCH STYLE CUSTARD FILLED CHOCOLATE ECLAIRS (GLUTEN-FREE)


    Destiny Stone

    June 22nd is deemed National Eclair Day. I grew up eating home-madeeclairs, and I sure miss them now that I am gluten-free. This is not  atricky recipe to pull off, but it is time consuming. However, if you can pull it off, you willnot regret the time you spent trying.


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    French Style Custard Filled Eclairs (Gluten-Free)

    Ingredients - Dough for eclairs

    • 1/2 cup milk
    • 1/2 cup water
    • 1 stick butter - cut into 8 pieces
    • 1 teaspoon sugar
    • 1/8 teaspoon salt
    • 1 cup gluten-free flour
    • 1/2 teaspoon xanthan gum
    • 3 large eggs
    Ingredients - Vanilla Custard Filling
    • 1 cup milk
    • 1 cup half & half
    • Large (moist) vanilla bean scraped, or teaspoon vanilla
    • 5 egg yolks
    • 1/3 cup sugar
    • 1/4 cup cornstarch
    • 2 tablespoons butter cut into pieces
    Ingredients - Chocolate Glaze
    • 1 cup cream
    • 8-9 oz. Gluten-free semisweet or bittersweet chocolate chips
    • 1 tablespoon butter
    • 1 teaspoon light corn syrup (or agave)
    Directions – For the Dough
    1. In a good size saucepan heat the milk, water, sugar, salt and butter.  Bring to a light boil.
    2. While that heats up, mix the flour with the xanthan gum. As soon as it boils add the flour all at once and stir with a wooden spoon like crazy, and keep stirring until the dough comes together and is shiny. The bottom of the pan will develop a crust, but keep stirring over low heat for about a minute more.
    3. Dump the ball of dough into a large bowl or stand mixer.  Let it sit for no more than 5 minutes to cool slightly. Add the eggs while mixing on medium speed one at a time, incorporating the egg fully before adding another one. The dough will look like it is falling apart but by the time you finish it will look fine.  Keep mixing for about another 30 seconds after the last egg is added until the dough comes together. It will look shiny and sticky, but won't form a ball.
    4. If you can pipe, use a 1/2 inch tip and pipe the dough onto parchment or silpat covered baking sheets into little logs for eclairs. Depending on how big you want to make them, you can get anywhere from 4 of each to 6 of each.
    5. Immediately place in a 375 degree oven and leave it until they are nice and brown. That should take about 25 minutes, but check after 15 minutes.
    6. Remove them from the oven and slice a little slit into each one to let the steam escape and place it back in the oven which is now turned off, but still warm. Leave them in there for another 30 minutes to continue drying.
    7. Remove and let the eclairs cool. Once cool, use a serrated knife and slice the tops off so that they can be filled.  Remove the inner dough until you have a nice little cavity to fill with pastry cream. Leave them out to dry a little bit while you prepare the pastry cream.

    Directions - Pastry Cream
    1. Heat up the milk and half & half until warm and add the vanilla and the beans. Turn the heat off and cover. Leave it for about 15 minutes to infuse the milk with vanilla.
    2. Prepare two bowls, one slightly bigger than the other. In the larger one add some ice and set the smaller bowl on the ice. It should be large enough to hold the pastry cream mixture. Add to that bowl, a mesh strainer which you will use to push the cream through to eliminate any lumps.
    3. In the meantime, mix the sugar and cornstarch together and add the egg yolks and mix with a whisk until smooth. Add some of the hot vanilla milk to the sugar/egg mixture to temper the eggs and warm them up.  Then add that to the warm vanilla milk and turn the heat up to medium. Keep whisking the mixture until it comes to a boil. Simmer at a low boil for a minute or two and remove from the heat. 
    4. Immediately turn the pastry cream into the mesh strainer and stir and push it through into the bowl that is sitting on the ice. Once all the pastry cream is in the bowl, stir to cool the mixture a bit. Remove the bowl from the ice and add the butter and whisk to incorporate as it melts. Then return the bowl to the ice and let it sit for about 15 minutes, stirring often until the pastry cream is chilled.
    5. Using a small spoon, fill each eclair as much as you like and place the top back on. Line them up on a wire rack on the baking sheet for the chocolate topping.

    Directions - Chocolate Topping
    1. Place the chocolate in a bowl and heat the cream in a small saucepan until it simmers to a low boil. Pour that over the chocolate and leave it alone for a minute. Then begin stirring until the cream and chocolate are totally smooth. Add the butter and the light corn syrup and stir until incorporated.
    2. Let the mixture sit for a minute or two until still warm but not hot. Using a spoon pour chocolate over each pastry. Let them set for a few minutes.
    3. Refrigerate. Leave out for a short time before serving for best flavor. They taste even better the second day.
    Bon Appetit!


    Image Caption: Gluten-Free Custard Filled Eclairs (photo courtesy of Rex Roof)
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    Guest Bruce Homstead

    Posted

    My prayer has been answered. Would like clarification on what gluten-free flour to use.

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    Guest Destiny

    Posted

    Hi Bruce,

     

    I am glad you like this recipe as much as I do. For best results, I recommend using your favorite gluten-free all purpose flour; whatever you normally use for baking desserts and such.

     

    Good luck!

    ~Destiny

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    Guest Jennifer

    Posted

    Have you tried making a dairy-free version? Would I be able to substitute butter with coconut oil or palm shortening? And the milk/cream with a nut, rice or coconut milk? This sounds delicious, but my son is also dairy free. Thanks for posting this recipe!

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    Guest Destiny

    Posted

    Hi Jennifer,

     

    Yes, you can make this recipe dairy-free as well. Coconut oil/milk are my favorite substitutions. They have a thicker consistency and seem to replace milk products better than other products. You may have to tweak the amounts a bit, depending on what you choose to cook with. Let me know how it works out~

     

    Take care,

     

    Destiny

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    I Loved this recipe! This recipe was easy! I made it for my family of 6 kids. They were gone in seconds! I made this with my friends and it rules! I am planning on becoming a baker when I get older. This was good practice! Loved it!

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    Guest Veronica

    Posted

    THANK GOODNESS! I am in love with eclairs and these taste amazing! It was worth the time! I was also experimenting with a homemade chocolate whipping cream, It was amazing! Here's the recipe for the whipping cream:

     

    5 tablespoons of unsweetened cocoa

    2 cups of powdered sugar

    3- 1/2 pints of heavy whipping cream

     

    Acquirement needed:

    Stand mixer with whisk attachment

    And a freezer (but who doesn't have one?)

     

    Put stand mixer bowl (and whisk attachment) in freezer for an hour. After it has been in freezer, mix all ingredients in bowl until it forms peeks.

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    Guest Veronica

    Posted

    The whipping cream would replace the custard. But the original is better in my opinion. But this one has a chocolate lover's name written all over it if you put the glaze on it like I did.

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    Guest Tiffany

    Posted

    My prayer has been answered. Would like clarification on what gluten-free flour to use.

    I always use King Arthur gluten-free flour blend for my recipes. This is my new favorite recipe these days!!!

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    admin
    (makes about 14 crepes)
    1 ½ cups of cornstarch*
    ¾ cups tapioca flour*
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    pinch of salt
    3 eggs
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    admin
    This recipe comes to us from Mary Thorpe.
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    Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock  to create a thick, delicious soup that is certain to please.
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    Jefferson Adams
    Celiac.com 04/11/2013 - Want to make a fancy, romantic meal for the meat lovers in the house? Want to do it in style, but without too much effort?
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    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
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    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
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    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
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    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center