Tag: flour

Apple pie without flour: the recipe – Italian Cuisine

The one with apples is one of the most known and appreciated cakes, there are many recipes, each with a particular ingredient that gives more taste to this dessert. Try also this version, more light but equally good

It will seem an unusual idea to prepare one apple pie without flour. Instead this one light version one of the best known desserts will immediately win you over! Ideal for those suffering from celiac disease, but also for all those who do not want to give up the sweet, without weighing themselves down too much, it is perfect as a end of meal, accompanied by a good raisin wine. This preparation has a very delicate taste and a soft and spongy texture. Preparing it will take you very little time and you will see that the result will leave you speechless!

Glazed Apple Cake

The recipe for apple pie without flour


500 g of Golden apples, 3 eggs, 80 g of sugar, a spoonful of honey, a handful of soaked and squeezed raisins, 1 small glass of Marsala, the juice and rind of an untreated lemon.


First peel and slice the apples, put them in a bowl e cover them with the juice of a lemon, so that they don't blacken. Apart from mix the sugar with the eggs, add the sultanas, the Marsala, the honey, the grated rind of a lemon, the drained apples and put the whole mixture in a cake pan covered with buttered baking paper. Bake the cake at 170 degrees for 50 minutes about. When cooked, wait about ten minutes before turning it out. You can serve it warm with cream ice cream.

Many cakes with apples

How to use alternative 00 flour in the kitchen – Italian Cuisine

wheat flour

There are many types, some even gluten-free, and should be integrated into our diet to recover so many nutrients that are lost in refined flour. And to ward off the onset of diseases like diabetes or obesity

The flours are not all the same, there are refined, wholegrain, with or without gluten, each with a particular wealth of nutrients that helps our health. Learn to use the alternative flours wheat 00 is useful for taking on different nutrients and allows you to revisit even the most traditional recipes in a more healthy way.

Better to vary

The most common and used for savory and sweet preparations is 00 wheat, among all that less rich in nutrients: the refining processes to which it is subjected deprive it of fibers altogether, with the result that the starches it contains are more easily assimilated. This causes a rapid rise in blood glucose levels, resulting in an increase in insulin, the hormone that helps cells take advantage of glucose to produce energy. Important levels of blood glucose and insulin in the body can predispose, over time, to the development of metabolic diseases such as obesity or diabetes. For this reason it would be appropriate to learn to use other types of flour, less refined and richer in nutrients.

Of rye, spelled, millet and other whole grains

The secret is this: choose wholemeal flour, because they preserve all the nutrients present in the germ, the soul of the grains (rich in mineral salts, amino acids and vitamins) and in the bran (the part that covers every grain, rich in fiber). There are several, each with features that make them perfect for preparing desserts, pizzas or pasta. Let's see some of them.

Whole rice flour

It is light and rich in starch perfect for making cakes. Gluten-free, it is a valid alternative to wheat for those suffering from celiac disease and is perfect for preparing pasta or gnocchi. It is excellent as a thickener for creams or puddings.

Whole rye flour

This flour is used to prepare the black bread, typical of some Italian regions such as Trentino. Combined with spelled flour and whole wheat it is useful for the preparation of biscuits and breadsticks.

Quinoa wholemeal flour

With quinoa you get a flour that you can prepare with cookies or cakes, suitable for those suffering from celiac disease, because quinoa does not contain gluten. It is rich in mineral salts such as calcium, iron and potassium. Combined with spelled or oat flour, it is excellent for preparing fresh pasta or savory products.

wheat flour

Whole oat flour

It is rich in fiber and the products made with this flour have the characteristics of being very filling. It is often used together with spelled flour to make bread or baked desserts. It is also used as thickener for creams or velvety.

Whole millet flour

It is perfect for those suffering from celiac disease because it is gluten-free. Has a taste that tends towards sweetness, it is very digestible and is also used for feeding newborns. It is also a source of silicic acid, which plays a very important role on the immune system.

corn flour

It is obtained by grinding corn grains and differs depending on how refined the grinding process is: bramata has the largest grain and is used to prepare polenta; the foil is finer and used for less consistent cakes or polenta; the corn comic is the finest one, perfect for confectionery.

Whole wheat barley flour

This flour has a very low glycemic index, is low in gluten and therefore is not suitable for preparing bread unless mixed with others. It is recommended to do fresh pasta and in some regions (and in some African cuisines) it is used to make the cous cous instead of durum wheat semolina. It is rich in mineral salts like calcium, iron and phosphorus, and is recommended to women because it stimulates the production of breast milk.

Kamut flour

Excellent to use for pizzas, bread, cakes or biscuits, Kamut flour is rich in lipids and therefore very energetic. Contains gluten and is not recommended for those suffering from celiac disease. Perfect for preparing the carrot cake or the classic jam tart, is more digestible than wheat.

And now some recipes from our archive

Make the custard without eggs, milk, sugar, flour – Italian Cuisine

Make the custard without eggs, milk, sugar, flour

Eggs, milk, sugar, flour and flavorings: the classic custard recipe brings together simple ingredients, to create one of the most popular cake fillings (and not only) in the world. Ready in just a few minutes, this cream can be kept in the fridge for a few days. The big advantage is that everyone gets together at the table. However it can happen that, due to intolerances or alternative diets such as vegan or low glycemic index, the custard becomes off limits.

Don't worry: with Sale & Pepe you can make the custard without eggs or milk, sugar, flour. Here are all the tips to follow!

Custard: the traditional recipe

Invented by Monsieur François Massialot at the end of the sixteenth century, the custard conquers the hearts – and above all the palates – of the French nobles of the time. The recipe makes its first appearance in the book Le cuisinier roïal et bourgeois, published in 1691, together with that of crème brûlée is sugar paste. The success is enormous and here is that this recipe reaches us, almost equal to the original. The main difference is the removal of the use of butter or ox fat from the list of ingredients.

For prepare the custard you will need half a liter of milk. Pour it into a saucepan, where you will also add an engraved vanilla pod: in this way the aroma will be creamy. Bring the mixture to a boil. Meanwhile, separate the 4 egg yolks from the egg whites, which you can later retrieve by preparing meringues. Whip the egg yolks with 80 grams of sugar: you can do this using an electric or manual whisk, or by trusting an electric mixer. Work the mixture until it becomes puffy and frothy.

Add a pinch of salt and 40 grams of flour. Mix the cream until it reaches the desired density. After having filtered it from the residues of the vanilla pod, pour the milk slowly and dilute the egg mixture, stirring vigorously.

Take the cream and cook it in a saucepan over a very low heat, without ever stopping to mix with a wooden spoon. When the mixture begins to soak and thickens, remove from heat and let the cream cool in a large bowl. Once ready, keep it in the fridge: to avoid it coagulates on the surface, put a sheet of film in contact with the cream.

Why change the traditional recipe

The recipe for custard is perfect as it is, but alas it is not suitable for everyone. People affected by diabetes, celiac, lactose intolerant or supporters of a cruelty free diet and therefore vegan they don't get along with this preparation. However, for each of them there is a variation on the theme that is equally delicious and tasty.

The recipe for vegan custard

To prepare a sustainable vegan custard starts with replacing the granulated sugar with whole cane sugar: checks that the crops are traced and recognized by the organizations that deal with eco-compatible environmental development.

Remove the eggs from the recipe, using half a liter of vegetable milk (you can use soy or almond, oat or rice), 60 grams of starch; a pinch of vanillin, a piece of untreated lemon peel. To give the cream the traditional yellow color, use the turmeric or a pinch of saffron.

Gluten-free pastry cream recipe

In the traditional recipe of custard, flour is used, which is a very forbidden food in celiac diets. To avoid the side effects of gluten intolerance, simply remove the wheat flour from the list of ingredients, replacing it with one of the many alternatives on the market.

You can range from potato starch, which we used in vegan custard or some starches (corn or rice, for example). You can also use the hemp flour, the buckwheat flour and even that of quinoa. All these mixtures are gluten-free because they are not obtained from cereals.

How to make custard without eggs

To do the custard without eggs it is sufficient to follow the procedure adopted to prepare the vegan variant. In this case, however, you can keep the granulated sugar and cow's milk. Remember that the addition of turmeric or saffron – yellow spices – is recommended for aesthetic reasons but you can also serve a perfectly white cream.

How to make custard without milk, cream or butter

According to the recipe of Monsieur Massialot the cream had to be worked also with butter, a sprinkling of green pepper and, even using beef fat. However, butter has an important function in this preparation. Added in a quantity equal to 3-5% of the total weight, this ingredient supports the cream at + 4 ° C (in the fridge) and is used as preservative thanks to the fat it contains. It also enriches the flavor of the cream and its creaminess.

However this ingredient can be suppressed, as well as the cream, used to make the cream more full-bodied (to get the same effect, just add more flour or potato starch). The cream can therefore be easily replaced by milk, which in turn has numerous substitutes.

As with vegan custard, we choose a vegetable alternative to cow's milk: they are on the market rice, soy, oat, coconut, almond milk. In these last two cases the custard will acquire a very particular aroma.

How to make custard without sugar

To make the custard without sugar, replace the semolina or cane cream with two teaspoons of stevia. It is a substance extracted from a very widespread plant in Brazil, from which a zero-calorie syrup is obtained.

How to make custard without flour

To do the custard without flour it is sufficient to use an alternative thickener, such as corn or rice starch, or the very popular one potato starch, precious ally in many confectionery preparations.

How to make custard without vanilla or lemon peel

In the traditional recipe of custard we read that the milk is brought to a boil together with an engraved vanilla pod. Other recipes focus on the use of lemon or orange peel. These flavors can be replaced by aromatic ampoules alcohol-based, widely used in confectionery.

You can also decide to replace the classic citrus and vanilla scents with essences with lavender: you will certainly get a very original result.

How to use it to fill light cakes

Vegan custard is a perfect ingredient to complete tasty light desserts. For example, from the Apulian tradition we come to the rescue sporcamuss, squares of puff pastry used as a sandwich to enclose a soft layer of cream. You can also use phyllo dough and custard to prepare gourmands stuffed rolls. Or you can serve it in one pastry cream pie and fruit or, simply, in a cup, as tasty spoon dessert.

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