<<Disclaimer: Verify this information before applying it to your situation.>> >Has anyone come up with a good recipe for gf p=E2te-=E0-choux? The=20 >classic dough is a paste of water, melted butter, flour, and eggs,=20 >cooked in a saucepan to make a the paste that is used as the dough=20 >for eclairs and such. I want to try some high-end ambitious baking=20 >for the holidays, and will need this for some of the recipes. I have not tried either of these, but here are some recipes I found on the net: http://www.recipes4us.co.uk/Specials%20and%20Holidays/Special%20Diets%20Allergies/gluten_free_choux_pastry____cd__.htm http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0601036-r05.asp Choux pastry is difficult, so I recommend reading up on it thoroughly beforehand, to avoid a disaster. For example: http://www.cucinait.com/cucinait/WorldEdition/CookingSchool/2280_6171.htm -- Sarah http://www.deliciouslyglutenfree.com/ Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
