<<Disclaimer: Verify this information before applying it to your situation.>> I was standing outside one of Manhattan's great pastry shops with my nose pressed against the window, whimpering with desire for all the delicious treats on display, now forever beyond my reach, when somebody tapped me on the shoulder. It turned out to be a friend I hadn't seen for a long time. She immediately demanded to know what on earth I was doing. I must have been more than usually convincing as I poured out my tale of celiac woe - or I must have been an entirely pathetic sight - for after some thought she offered to set to work and attempt to bake me GF versions of tarte tatin (apple tart made with puff pastry) and my favorite eclairs and gougeres (cheese puffs). She said it would be her good deed for the year. She is a fantastic and fanatic cook, the kind who sleeps with yeast starters under her pillow to keep them at the precise temperature - or something equally ridiculous - but she has no experience with the flours we use. Neither do I, really, because I know my culinary limitations, and baking has always been beyond me. Can any of the experienced bakers who belong to this list give me any pointers on how to make puff pastry, pastry cream and cream puffs? Is it in fact possible to make them gluten-free? I will pass on any information to my friend immediately - I want to strike while the iron is hot and she is still in this Girl Scout mood. I have the feeling that it is going to be a lot more work than she thinks. regards to all, Mary in NYC