Tag: Gluten

Gluten free plumcake for breakfast – Italian Cuisine

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

Ingredients

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.

Method

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

How to cook gluten free and not lose friends – Italian Cuisine

A spring recipe, gluten free, so as not to lose celiac friends. From Anna Barnett's book, 50 recipes for food intolerants, people and sad evenings

The table can be good, fun and convivial even without gluten. Having to give up bread, pizza, traditional spaghetti may seem like a tragedy – in Italy, then! – but it is not: thank goodness there are countless other ingredients, foods and recipes that make life happy and special dinners. How to cook Gluten Free and don't lose friends (EDT edizioni) is a gluten-free recipe book, but full of joy: not only more than 50 dishes from all over the world to discover new and delicious flavors, but also many suggestions for making you live – and eat – together omnivores and gluten free . London-based author Anna Barnett promises to help newcomers in the fabulous world of gluten-free, when amateurs wonder if they will survive, smile again, stop complaining, still enjoy dinners and appetizers; and for veterans to give them new recipes that don't make them feel sad, angry, embarrassed.

Ingredients for 4 people

For the stuffing
10 heaped tablespoons of cottage cheese
1⁄2 freshly grated nutmeg
a bunch of fresh parsley
two bunches of chives
200 g of peas, fresh or frozen (thawed)
salt and freshly ground black pepper

For pancakes
6 large eggs, beaten
6 cubes of spinach
a curl of butter
a handful of parsley
fresh chopped
olive or peanut oil,
for frying
salt and freshly ground black pepper

Method

In a bowl mix the ricotta, the grated nutmeg, a nice pinch of salt and lots of black pepper. Season with salt and set aside.

In a mixer pour all the ingredients for the pancakes (apart from the oil), salt and pepper, then blend until you obtain a homogeneous liquid compound with a bright green color.

In a large pan, heat a little oil over medium heat. As soon as it is hot, pour a ladle of the green dough (about half) and cook until it is thicker but not completely cooked. At this point, spread half the ricotta on one half

pancake and add half parsley, chives and peas. Fold the pancake on the filling and cook for about 30 seconds more, to heat the ricotta.

Serve gently and keep the first pancake warm while you prepare the second one.

Season with salt and serve.

Tortellini without gluten for Christmas: the recipe – Italian Cuisine

The tradition, the taste and the atmosphere of Christmas, but without gluten: here is the recipe and the tips to prepare delicious tortellini, suitable (also) for those who are celiac

Christmas it is not Christmas without tortellini. Why should anyone with celiac disease renounce this delicious tradition? On the market they are ready, gluten-free. But the joy and satisfaction of preparing them at home will be another. The ritual of kneading, spreading and filling is also perpetuated by using suitable flours. A portion only for the celiac guest (or landlord)? Or all gluten-free: they are delicious! And they do not present greater difficulties than the classic recipe. The important thing is to choose the right flour: they can be bought ready-made mixtures of gluten-free flour, specially designed and balanced for egg pasta. Alternatively you can opt for a mixture, in equal parts of rice and corn flour. Furthermore, it is fundamental to work pasta for a long time, to then give it adequate rest. Once ready, you can boil the tortellini in the capon broth, as usual, and serve them in the cooking broth. If you prefer a "dry" dish, you can cook them in boiling salted water and serve them with butter and parmesan.

The recipe for gluten-free tortellini for Christmas

Ingredients for 4 people

For the egg pasta

300 g of gluten-free flour
4 eggs
Rice flour
1 pinch of salt

For the stuffing

300 g of pork loin
100 g of mortadella allowed
100 g of raw ham allowed
150 g of grated Parmigiano Reggiano
1 egg
butter
nutmeg
salt

Capon broth for serving and cooking

Method

For pasta

Break the eggs into a bowl, beat them with a fork, add the flour and salt, then start kneading. When the mixture has taken on consistency, continue to work it energetically on the work surface. Knead for a long time, until it is no longer sticky. You can use the kneader. Form a loaf, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

For the stuffing

Cut the loin into pieces and roast it in a knob of butter, salt, cook and leave to cool; pass the meat to the meat grinder together with the mortadella and ham. Add the Parmesan, egg and nutmeg and mix thoroughly.

Roll out the dough to obtain a thin layer, using the special machine. On the work surface floured with rice flour, lay the pastry and cut it into squares of 3.5 cm on the side. Place a little filling on each square, fold the dough into a triangle and press the edges with your fingers. Slightly bend the outer corner of the triangle and loop it around the finger.

While making tortellini, the remaining dough should be kept covered with a sheet of plastic wrap, so that it does not dry out. Boil the tortellini in the capon broth and serve in their cooking broth.

Preparation time: 2 hours + 1/2 hour of rest