If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
Choux pastry is surprisingly easy to make and can be frozen before filled, although these decadent eclairs are so moreish you might find it difficult to save any!
85g Glutafin Gluten Free Select Multipurpose White Mix
1/4 tsp caster sugar
50g butter
150ml water
2 medium eggs, beaten
If using Glutafin Gluten Free Multipurpose White mix use 75g mix
250ml double cream, whipped
110g gluten free plain chocolate, melted*
*Refer to Coeliac UK directory
Piping bag
1. Preheat your oven to 200°C/180°C Fan/Gas 6.
2. Sift the flour mix and sugar into a bowl.
3. Melt the butter in a saucepan, add water and bring to the boil. Remove from the heat and quickly add the combined flour mix and sugar into the water.
4. Beat vigorously to form a soft dough, using a wooden spoon or electric beaters. Gradually beat in eggs to form a soft shiny paste.
5. Spoon the paste into a piping bag fitted with plain 1cm nozzle or a disposable piping bag with the tip snipped off.
6. Pipe 7.5cm lengths onto greased baking trays.
7. Bake in preheated oven for 10 minutes.
8. Reduce heat to 180°C/160°C/Gas Mark 4 for a further 15 minutes, until éclairs are well risen and golden.
9. Remove from oven, but leave the oven on and make a small slit in the side of each éclair.
10. Return to the oven for a further 5 minutes.
11. Cool on wire rack.
12. When cold slit each éclair along one side, top with melted chocolate and fill with whipped cream.
85g Glutafin Gluten Free Select Multipurpose White Mix
1/4 tsp caster sugar
50g butter
150ml water
2 medium eggs, beaten
If using Glutafin Gluten Free Multipurpose White mix use 75g mix
250ml double cream, whipped
110g gluten free plain chocolate, melted*
*Refer to Coeliac UK directory
Piping bag
1. Preheat your oven to 200°C/180°C Fan/Gas 6.
2. Sift the flour mix and sugar into a bowl.
3. Melt the butter in a saucepan, add water and bring to the boil. Remove from the heat and quickly add the combined flour mix and sugar into the water.
4. Beat vigorously to form a soft dough, using a wooden spoon or electric beaters. Gradually beat in eggs to form a soft shiny paste.
5. Spoon the paste into a piping bag fitted with plain 1cm nozzle or a disposable piping bag with the tip snipped off.
6. Pipe 7.5cm lengths onto greased baking trays.
7. Bake in preheated oven for 10 minutes.
8. Reduce heat to 180°C/160°C/Gas Mark 4 for a further 15 minutes, until éclairs are well risen and golden.
9. Remove from oven, but leave the oven on and make a small slit in the side of each éclair.
10. Return to the oven for a further 5 minutes.
11. Cool on wire rack.
12. When cold slit each éclair along one side, top with melted chocolate and fill with whipped cream.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.