Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Pâté à Choux (pronounced “pat a shoo” in French), choux or chou means “cabbage” or “a rosette of ribbon or material”. Combining flour, butter, water, and lots of eggs, you can quickly make this wonderful dough with multiple uses. You’re probably most familiar with one use. In the shape of rosettes (cream puffs) and elongated, capsule-shaped …
Pâte à Choux is the French term referring to the easy-to-make dough you use to make cream puffs and eclairs. While you may prefer your pastry filled with whipped cream, I enjoy mine filled with pastry cream (see photo). Use either or both combined or any of the other variations suggested. Meanwhile, streusel and cream …
Continue reading “Gluten Free Cream Puff with Streusel (Pâte à Choux)”
If you’re tired of your pastry cream tasting like flour or lumping when you make it, this is a must-make! Not only does this recipe create the perfect gluten free pastry cream, but it is so easy to make! Its rich and satiny texture is hard to resist. Your guests will surely be impressed. Serve this …
Have you ever eaten flowers? I have. The first time was in a salad served to me in a restaurant in Union Square in San Francisco. Roses don’t really taste like they smell. Well, not when you have salad dressing on the peddles. I’ve also used roses from my garden to make rose water to use …
Continue reading “Using Edible Flowers and Natural Ingredients Instead of Food Coloring”
These amazing gluten free eclairs will fool your friends and family into thinking they are made with gluten flour. I tested it on the picky-eaters in my entire family, and they gobbled them up not knowing they were gluten free. I hope your friends and family enjoy them as well.