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.
This sweet dessert is surprisingly easy to make and incredibly tasty!
85g Glutafin Gluten Free Select Multipurpose White Mix
1/4 tsp caster sugar
50g butter
150ml water
2 eggs, beaten
150g gluten free cooking chocolate
3 tbsp golden syrup
2 tsps water
275ml double cream – whipped for filling
1. Sift the flour mix and sugar in a bowl.
2. Melt the butter in a saucepan, add water and bring to the boil. Remove from the heat and quickly add the flour into the water.
3. Beat vigorously to form a soft dough, using a wooden spoon or electric beaters. Leave to cool for 5 minutes. Beat in eggs to form a soft shiny paste.
4. Put a rounded teaspoon of the paste onto an oiled baking tray
5. Bake in a preheated oven at 200°C/180°C Fan/400°F/Gas Mark 6 for 20 – 25 minutes.
6. Remove from oven and pierce each profiterole with a knife at the side to release the air.
7. Return to the oven for a further 5 minutes before placing on a cooling rack.
8. Cool thoroughly on a wire rack.
1. Melt the chocolate and syrup over a pan of boiling water.
2. Add water and mix well, until the chocolate is quite shiny.
To assemble, make a slit in the side of each profiterole and spoon (or pipe in) some whipped cream.
Pile up the profiteroles on a serving dish and drizzle over the chocolate sauce.
85g Glutafin Gluten Free Select Multipurpose White Mix
1/4 tsp caster sugar
50g butter
150ml water
2 eggs, beaten
150g gluten free cooking chocolate
3 tbsp golden syrup
2 tsps water
275ml double cream – whipped for filling
1. Sift the flour mix and sugar in a bowl.
2. Melt the butter in a saucepan, add water and bring to the boil. Remove from the heat and quickly add the flour into the water.
3. Beat vigorously to form a soft dough, using a wooden spoon or electric beaters. Leave to cool for 5 minutes. Beat in eggs to form a soft shiny paste.
4. Put a rounded teaspoon of the paste onto an oiled baking tray
5. Bake in a preheated oven at 200°C/180°C Fan/400°F/Gas Mark 6 for 20 – 25 minutes.
6. Remove from oven and pierce each profiterole with a knife at the side to release the air.
7. Return to the oven for a further 5 minutes before placing on a cooling rack.
8. Cool thoroughly on a wire rack.
1. Melt the chocolate and syrup over a pan of boiling water.
2. Add water and mix well, until the chocolate is quite shiny.
To assemble, make a slit in the side of each profiterole and spoon (or pipe in) some whipped cream.
Pile up the profiteroles on a serving dish and drizzle over the chocolate sauce.
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.