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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.

Dude.
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6 posts in this topic

I HAVE to try this!!!!!

This is a double chocolate eclair recipe from a blog called Baking Love, here's the link to the post about the eclairs in full, it's longer than just the recipe below.

http://www.baking-love.org/2008/01/04/doub...colate-eclairs/

Double Chocolate Eclairs

Pate a Choux

207 ml (7 ounces) water

1/2 teaspoon salt

78g (5 1/2 tablespoons) butter or shortening or 125 ml (1/2 cup) oil

140g (1 1/4 cups) gluten-free flour blend (xanthan gum is not necessary)

5 extra large eggs

7g (1 tablespoon) cocoa powder (I used 15g (2 tablespoons))

Boil water, salt, cocoa, and butter in a saucepan. Add flour and stir, stirring constantly until the mixture gets hot and uniform in consistency. Transfer mixture to an electric mixer with a paddle attachment and mix on low speed for 2-3 minutes until mixture is cool.

Mix on low and add the eggs, one at a time. After the addition of each egg, wait until the mixture absorbs it and becomes completely smooth again. Using a pastry bag, dispense the choux paste onto a parchment-lined or nonstick baking tray. Alternatively, you may use two spoons to form eclair shapes or simply drop spoonfuls to form puffs.

Bake at 220C (425F) until they have puffed and gotten some colour, then reduce the heat to 170C (350F) until they dry out inside. Do not underbake or they will fall flat. Cut one open to check the inside for wetness, before removing from the oven, if you are not sure if they are done. It takes longer than you would think. Mine took 15 minutes to puff up and 20 minutes to dry out. Watch them carefully. I got 12 eclairs. Peabody says the recipe makes 25 to 30 small puffs or 8 to 10 large eclairs.

2008_0104baking-love0005-resize.JPG

Vegan Pate a Choux

110g (1 cup) gluten-free flour blend (xanthan gum is not necessary but won

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Sorry, i'm confussed- are these 3 different recipes or is it 3 steps? thanks

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There are 3 recipes. Eclairs are pastry, filling and topping. Kind of like a Longjohn for us Midwest girls!

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There are 3 recipes. Eclairs are pastry, filling and topping. Kind of like a Longjohn for us Midwest girls!

Yes, the first one is the pastry, the second one is an eggfree version of the pastry, and the third one is for the cream that goes inside. I'm just going to make vanilla pudding, I'm too lazy for that!

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To save us all that work...could we just come over and try them ???!!! :lol:

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To save us all that work...could we just come over and try them ???!!! :lol:

HAHAH!!!! I hope to try these soon, I'll let you know!

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    • Two fantastic cities, have loved my time in each. Sadly the hash brownies in Amsterdam are definitely gluten filled and I suppose the cones of chips with mayo are a risk depending on what else they fry in them  so it'll have to be a night in the coffee shops Len   I think Pudim flan should be gluten free, Portuguese caramel pudding.  There are some fantastic Portuguese fish dishes that should be ok. Calde verde soup is another personal favourite. You can sample the Vinho verde of course. Portugal is one of my favourite countries, great people and Lisbon has some great sights to explore.   
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    • As I understood it they help break down gluten in the gut. We were discussing them here very recently I can't find the thread where it was discussed however. I wouldn't use them to actively eat something with gluten, but I think if I were travelling I'd like to pack something like this to try and reduce the chances of cross contamination. Even if they only work on a placebo basis I'll take any edge I can! Anyway Len, I don't want to derail your thread any further, just something I remembered that may be of interest given your devil may care stance Matt
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