Who said that you can't prepare delicious desserts even without wheat? Just a little practice and the desire to experiment with naturally gluten free flours. Like that of corn, with which we made a really delicious cake. Try it too!
Are you celiac? Or you have an intolerance to gluten? If you cannot eat anything that contains wheat, spelled, kamut or any other cereal with this protein, do not lose hope because a sweet good and greedy you can do it anyway, just experiment and find the right alchemy between them naturally gluten free flours!
What is gluten
Gluten is one protein present in wheat and other cereals such as rye, spelled, barley and oats. Flours made from these cereals are rich in it, and therefore bread, pizza dough, biscuits and many other baked goods. Gluten can also be found in other foods (such as ham) because it is added during processing steps. The main feature of this protein, in fact, is that of giving elasticity and compactness to the dough. In recent years, cases of intolerance and allergy to gluten and the causes of these numbers are different: a general increase in wheat consumption, a change in the quality of wheat and gluten present in products, and the increasingly frequent use of gluten in food industries, as an additive or as a filler. For those who are intolerant, it may also be enough to simply go back to choosing flours made with ancient grains, less rich in gluten than the more common ones.
Flours without gluten
Fortunately, in recent years, rice flour, corn flour, potato starch, cornstarch, quinoa flour are easily found in supermarkets and specialty shops. It is about flours naturally gluten-free and therefore suitable for preparing sweets but also bread for those who cannot take that protein. They also exist on the market ready-made mixes or swallowed flours. However, we advise you to try to experiment with those that do not have gluten at the start for an equally good and undoubtedly cheaper result. To start you are ready to try your hand at, for example, the recipe of corn cake? You will be amazed by the result!
Corn cake: our recipe
Ingredients
180 g corn flour
120 g potato starch
120 g brown sugar
200 g sheep ricotta
1 jar of plain yogurt
the grated zest of 1 organic lemon
50 g of dark chocolate
2 eggs
160 g butter
1 sachet of yeast
Method
First, melt the butter in a bain-marie and let it cool. In a bowl, whisk the eggs with the sugar. Then add the ricotta, the yogurt, the flours mixed with the yeast and the lemon zest. Add the warm butter and stir to prevent lumps from forming. Separately, reduce the chocolate into flakes and then add it to the dough. Meanwhile, butter a pan of 24 cm in diameter, flour it and pour the dough into it. Level with a spatula and then bake at 180 ° in a preheated oven. Cook for 35 minutes and then check the baking of the cake, using a toothpick. If poking at the center of the cake, the toothpick comes out dry, it means that the cake is ready. Let it cool before slicing it.
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