Tag: celiac

Are you celiac? Ask these 5 questions – Italian Cuisine

Just follow a few simple rules for one Christmas lunch celiac-friendly. This is what they say from AIC Lombardia, underlining the importance of knowledge: knowing the ingredients, not being afraid to ask questions, discussing the preparations are the first, fundamental precautions to follow if you want to ensure a gluten-free Christmas.

"Christmas can prove to be a stumbling block for celiacs if not addressed in the right way – he explains Isidoro Piarulli, president of AIC Lombardia – Telling what celiac disease is to relatives can be annoying and you don't always want to do it, but talking about it helps to make others more aware and attentive to the needs of those forced to follow a gluten free diet . It is advisable that the whole family eat gluten-free, so that those who live with the Spiga Barrata do not feel excluded: initially some opposition can be encountered, but it will not be difficult to demonstrate how gluten-free does not mean without taste. This is particularly important when the youngest ones are celiac, so as to avoid accidentally ingesting foods that are not suitable for them ". Asking the right questions is the best start to avoid misunderstandings and misunderstandings.

Gluten-free Christmas: the 5 questions that celiacs should ask those who host it

1. You could explain exactly what is celiac disease? It may seem trivial, but it is not at all since there are many false myths in circulation. From the belief that there are different degrees of celiac disease, to the idea that ingesting small quantities of gluten does not cause damage to the celiac.

2. Know the difference between allowed, risky and prohibited foods? This division is essential to help their family present tasty gluten-free dishes and was introduced precisely to simplify the life of those who live gluten-free.

3. Have the preparations been carried out correctly? Before making mistakes, it is always best to check. Being told in detail how the dish was prepared can prove to be a useful trick to avoid unpleasant surprises and possible mistakes.

4. Foods at risk all report the wording "gluten free" on the packaging? Verifying it is an essential precaution: foods such as flour for polenta, made with gluten free raw materials, but which have undergone a transformation and therefore a possible contamination, can in fact be consumed only if they bear the wording "gluten free".

5. All foods have been cooked avoiding contamination? Since traces of gluten can also be harmful, there are some rules to follow: cutlery and kitchen utensils must not come into contact with foods containing gluten, the same oil must not be used for frying, toasters and cutting boards must be always well cleaned, without crumbs.

Gluten-free Christmas: the 5 questions that family members should ask celiac:

1. What are they alternatives to traditional dishes? It is essential for those who cook to understand how some gluten-containing foods can be replaced. Speaking of yeasts, for example, the natural one, acid and mother if not obtained from gluten-free doughs, is banned, space for that of beer and instant leavening agents in powder that carry the wording "gluten-free".

2. There is a list of ingredients suitable for celiac? Yes, it is the AIC Food Handbook, a publication printed every year, but constantly updated online, which lists the products that, although not specifically designed for a gluten-free diet, are suitable. Borrowing a copy of the Handbook can prove to be a very effective tool for cooking gluten-free.

3. Where can I find gluten-free recipes? There are many recipes available online. On the AIC Lombardia website, for example, there are various preparations suitable for coeliacs, made in collaboration with bloggers, chefs and students of hotel establishments.

4. The oven can be used quietly? Gluten free products can be cooked in the oven usually used for foods containing gluten. Even putting them in the oven at the same time does not represent a risk as long as the gluten-free preparations are placed on the top shelf so as to avoid contamination from falling from above; for greater precaution the advice is to cover them with aluminum.

5. And what about the toast? Wine and sparkling wine do not contain gluten, while it is necessary to pay attention to spirits: yes to brandy, cachaça, cognac, rum, tequila, whiskey, vodka and gin only if pure, without adding flavors, dyes or other additives. Finally, liqueurs and beer can only be consumed if they are labeled "gluten free".

What about the menu? You can choose from the many traditional dishes, from Lombardy and beyond, naturally gluten-free, from risotto to polenta. And how should you behave with recipes containing gluten? The advice is to make small variations. In order not to give up the king of Christmas sweets, the panettone, the more experienced can also make it at home by following the directions of the pastry chef Massimo Bonanomi: «It is possible to prepare it at home, replacing traditional flours with starches, rice flour, millet or sorghum. Another way is to opt for a preparation for bread, to which add fats, sugars, raisins and candied fruit. It is also fundamental to consider the storage times: a gluten-free panettone lasts, in fact, three days at most. The suggestion for those who want to try their hand at preparing panettone is to keep the dough softer, adding 25% more liquids than recipes containing gluten ".

For those who tackle gluten-free cooking for the first time, gluten-free blogger Silvia Visconti di Pasticcerando recommends: "In our belief dedicated to gluten free, potato starch and corn starch must not be missing, excellent thickeners that can be used both in sweet and savory preparations, capable of making the dough particularly soft. As far as flour is concerned, I recently discovered that of fonio, an ancient African cereal naturally gluten-free, low glycemic index and surprisingly versatile. In general, the winning combination is to combine the use of suitable flour mixtures with the use of food thickeners ".

I'm celiac: here's what I eat for lunch – Italian Cuisine

At home, in the office or at the restaurant, lunch is a delicate moment: time is often short, but taste must not be renounced. A company that becomes more difficult for those who must avoid foods containing gluten

The lunch break for many is synonymous with a sandwich on the fly. A choice that turns out to be impractical when you discover you are celiac, unless you use bread and dough prepared with gluten-free flour. But a bit of organization is enough to solve the problem: cooking the day before you can prepare delicious dishes, ready to eat comfortably at home or even to take to the office.

Salad: not just rice

A classic in this sense is the rice salad, enriched with the ingredients we like most, from vegetables to ham, from boiled eggs to cheese. A similar result can be obtained with the quinoa: rinsed and cooked for about twenty minutes, it should be cooled under water and seasoned to taste. Some idea? A mix of cooked and raw diced vegetables; cherry tomatoes, mozzarella and black olives; tuna in oil, green beans and spring onion.

Excellent as a base for salads is also the mile, to be boiled for about twenty minutes in boiling salted water and to be seasoned to taste: try it with mixed grilled vegetables, anchovies and capers. And then the legumes: delicious and satiating single dishes can be prepared starting from chickpeas, beans and lentils. Without forgetting the traditional "salads": An example of all, the nicoise, with green salad, tomato, green beans, tuna, olives, anchovies, onion and boiled eggs.

Savory pies? Yes thanks

Why give up the goodness and comfort of a savory pie? It can be made from pasta crust gluten-free, readily available in supermarkets, or preparing the dough at home. In this case it will take 500 grams of gluten-free flour and 250 grams of butter, to be kneaded quickly with a pinch of salt. After getting a bunch of crumbs, add 180 grams of very cold water and knead. The dough should be left to rest, wrapped in plastic wrap, for at least 30 minutes in the refrigerator before rolling it out and using it to taste: for the filling the only limit is imagination! Ricotta and spinach, tomatoes, ham and basil, radicchio and taleggio, up to the classic quiche lorraine. You can also prepare the brisée by replacing the wheat flour with rice flour.

Oriental spaghetti

An idea for a quick lunch comes from the East: spaghetti of rice or soy they do not contain gluten and cook very quickly. For a complete and tasty dish, simply sauté them in boiling water, in a non-stick pan or in the wok, with a drizzle of oil, spices and ingredients to taste: filleted vegetables, peas, beaten eggs and diced ham, cubes of tuna and zucchini, chicken breast with strips and peppers, just to give some ideas. For a truly oriental touch, a few drops of soy sauce: on the market it can also be found without gluten, but as always, pay attention to the ingredients (and check that the crossed ear symbol is present).

Instead of bread

Instead of bread and wraps one can prepare one gruel, with 500 g of chickpea flour to be diluted with a liter and a half of cold water poured flush, mixing well with a spoon; add the mixture and let it rest for at least four hours, then remove the foam that has formed on the surface with a slotted spoon and mix the mixture, which is then poured into a generously oiled baking pan; sprinkle with chopped rosemary, then cook in the oven at 200 ° for about 20 minutes. Again, you can prepare one polenta classic, with the very thick yellow flour, let it cool and then cut it into thick slices and grill it.

At the restaurant

The lunch break at the restaurant is not to be banned, far from it. We need only pay attention to the choice of the venue, which offers sufficient guarantees. A good guide is represented by the site of theAIC, Italian Celiac Association, where you can find the addresses of the local members of the project Home feeding: http://www.celiachia.it/DIETA/ricercaStrutture.php

In any case, it is not enough to order gluten-free dishes, such as a grilled steak or a risotto: it is necessary to point out the problem to the staff, so as to avoid contamination of any kind.

I'm celiac, what do I eat for breakfast? – Italian Cuisine

Goodbye cappuccino and brioche. When you find yourself celiac you have to rethink your way of eating at all levels. Breakfast is certainly one of the first "emergencies" to face. But don't panic: just choose from many different gluten free ideas

Being celiac certainly does not mean giving up a greedy and appetizing awakening. There are many ways to start the day with taste and without gluten: even at the bar they are now increasingly available gluten free croissants and shortbread. And those who make breakfast at home can buy biscuits, slices or packaged bread, now available in large-scale distribution. Or you can treat yourself to something delicious and homemade.

Alternative proposals

A first possibility is offered by yogurt. Good and versatile, it can be enriched with honey, walnuts or chopped almonds, fresh or dehydrated fruit for a healthy breakfast. Or you can opt for a classic Porridge to prepare with milk and oats as in the best Anglo-Saxon tradition; also in this case you can add honey, dried or fresh fruit, or for the most delicious chocolate chips. Exquisite and perfect to prepare in advance is the rice and milk: 50 g of rice and a glass of milk are the doses for a person. Boil the milk with a knob of butter, sugar and herbs to taste (cinnamon, lemon peel, vanilla); add the rice and cook over moderate heat for about 20 minutes, stirring occasionally. Finally, the savory breakfast: scrambled eggs and bacon, or an omelette: in a savory version, with ham or cheese, or sweet, with a spoon of jam of your choice.

Classic breakfast, gluten-free flours

Obviously we must not give up the classic breakfast cakes, to be prepared with the special gluten-free flours, or with alternative cereal flours, primarily rice. The latter is perfect for a fragrant sponge cake, to be prepared according to the classic recipe, simply by replacing the wheat flour with the rice flour, or with a mix of rice flour and potato starch: 5 eggs are whipped for a long time (about 15 minutes with an electric whisk), obtaining a light and frothy mass, 150 g of flour and as many of sugar are added. In the oven at 180 ° C for 40 minutes, without ever opening the door. Once ready, you can stuff the cake with jam, or you can enrich the dough with coffee, chocolate drops or cocoa.

A mix of rice flour and fine ground corn flour (foil) is the basis for a good one shortcrust: 250 g of rice flour and 250 of foil, 250 g of butter, 200 g of sugar, 2 egg yolks, 2 whole eggs, a pinch of salt and grated lemon rind. These are the ingredients, to be kneaded quickly to get a dough: biscuits, cakes, tartlets … with this base you can make the one you like best.

And if gluten-free wheat flour is suitable for preparing any type of dessert, the flour of buckwheat it is the protagonist of a "breakfast" cake to try: to prepare it you have to work 250 g of butter with 125 g of sugar sugar, then add 6 egg yolks one at a time and add 250 g of buckwheat flour and 250 g of chopped almonds . Finally the egg whites of the eggs assembled with 120 g of sugar are added to the mixture. Pour into a cake tin covered with baking paper and cook at 180 ° for 45 minutes. Once it is cold, it is stuffed with jam: the one with blueberries is excellent.