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Gluten Free Lasagna Recipe – Italian Cuisine – Italian Cuisine

Gluten Free Lasagna Recipe - Italian Cuisine

  • 450 g buckwheat flour
  • 50 g corn starch
  • 4 yolks
  • 3 eggs
  • salt
  • 1 Kg ragù (prepared as for classic lasagna)
  • butter
  • Parmigiano Reggiano Dop
  • 1 L milk
  • 40 g corn starch
  • nutmeg
  • salt

Knead flour and starch with yolks, eggs, 100 g of water and a pinch of salt. Collect the ball dough and let it rest covered for 1 hour.
Roll out the dough with a rolling pin, obtaining a 2 mm thick sheet; cut it into rectangles (25 × 10 cm), cook them in boiling salted water for 1 minute, then dip them in cold water and pat them on kitchen paper.

dissolve corn starch in 200 g of milk. Bring the remaining milk to a boil; add the diluted starch and bring to the boil, then flavor with salt and nutmeg.
compose lasagna and cook it as in the classic version.

How to make a sugar free apple pie: the recipe – Italian Cuisine

How to make a sugar free apple pie: the recipe

The secret is to prepare it without sugar. Not without taste, only without sugar! A perfect recipe for quarantine, in which you always want something sweet but you have to deal with the balance

The attention not to accumulate too many kilos in this period of quarantine it is very high and for this reason we offer you a recipe that will save yours desire for sweet and the need to do not get fat. How, will you ask? Simply by preparing one apple pie without sugar, perfect for the desire for sweetness (omnipresent) and for making peace with guilt.

How to replace sugar in a cake

There are many ways to sweeten a cake without resorting to sugar: among the most used products there is the honey, which has different aromas depending on the origin of the essences used by bees to produce it. For 100 g of sugar consider 80 g of honey. Another substitute is the malt, which is obtained from the fermentation of cereals and is perfect for leavened desserts or creams. For 100 g of sugar use 130 g of malt. Another option is the molasses, made from beetroot or brown sugar. You can use it for prepare cookies or bread, 80 g instead of 100 sugar. The rice syrup, which is obtained from rice itself, can substitute sugar in doses of 130 per 100 g. Even it apple or grape syrup it can be used instead of sugar, taking into account that it is sweeter: in this case, for 100 g of sugar use 70 of syrup.

The apple pulp, perfect not only for this cake

Another option to do without sugar is to reduce the apple pulp in a puree, which you will mix together with the other ingredients to sweeten your dessert. This way you will only have natural fruit sugars which will delicately sweeten yours Apple pie. As a quantity, calculate the puree from two large apples for 250-300 g of flour. And if you want to enhance the sweetness even more, you can add sultanas soaked in the dough.

The recipe for sugar-free apple pie


300 g flour, 175 g butter, 1 egg, 1/2 sachet baking powder, grated zest of one lemon, 4 large apples, 100 g chopped hazelnuts.


First prepare the apple puree. Peel two, coring them and cut them into chunks. Put them in a pan and cook them with a drop of water until they flake completely. Put them in the mixer and then keep 200 g aside. Melt the butter in a bain-marie and then add it in a bowl with the apple puree, lemon zest, egg and mix well. Add the sifted flour with the yeast, 50 g of chopped hazelnuts and continue mixing. Butter a 24 cm diameter hinged mold, flour it and pour the mixture into it. Peel the remaining apples, cut them into thin slices which you will place on the surface of the cake. Finish with the chopped hazelnuts and bake at 180 degrees in a static oven for 45 minutes.

In the tutorial some advice still!

Gluten free plumcake for breakfast – Italian Cuisine

Gluten free plumcake for breakfast

Our proposal with rice flour for a soft and soft gluten-free dessert to be enjoyed in the morning as soon as you wake up or snack

A soft dessert with a silky consistency, perfect for soaking the first Breakfast: the rice flour plumcake is a softer version of the classic plumcake made with wheat for the consistency of rice flour.

Rice flour, a valid alternative in the kitchen

Rice flour is obtained by grinding rice grains, is completely gluten free and is therefore indispensable if you are celiac, but it is perfect for many other preparations in which it is usual to use the wheat flour, and the result is a softer and lighter compound. It can be used for fries, as a thickener of creams and for doughs of cakes and cookies, also mixed with other gluten – free flours such as buckwheat or of corn. In Japan, it is the main ingredient for batter which is used in tempura: fish and vegetables wrapped in a crisp and light cloud.

The recipe for plumcake with rice flour


200 g rice flour, 110 ml sunflower oil, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 225 g sugar, 50 g crème fraîche, 2 eggs, 160 ml coconut milk, 1 vanilla bean, 1 pinch of salt, a knob of butter for the mold.


In a large bowl mix the rice flour, baking powder, baking soda, sugar and salt. Mix well and then add the oil, coconut milk and eggs. Finally, add the crème fraîche and vanilla seeds. To avoid lumps, mix everything with a whisk. Once you have obtained a homogeneous and smooth mixture, pour it into a plumcake mold, previously buttered and floured. Bake in preheated oven (175 °) for 45 minutes.

In the tutorial some more tips for a delicious plumcake

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