The aperitif time marks the end of work: it does not just mean "have a drink", but also relax, unplug. And obviously nibbling on many good things. For those with celiac disease (or those who are intolerant to gluten), most of the standard snacks, such as croutons and crackers, pizzas and puff pastries, are taboo. Hence the need for reinvent the aperitif.

Gluten-free aperitif: many naturally gluten-free proposals

A gluten-free aperitif may include diced cheese and cured meat (obviously choosing from those allowed), hazelnuts and almonds lightly toasted in the oven, perhaps scented with a touch of paprika or other spices, chips (allowed) and vegetable chips, to be prepared by drying very thin slices of pumpkin, courgette, beetroot or other vegetables in the oven. And speaking of vegetables, an inviting and colorful idea is a pinzimonio: seasonal vegetables in sticks to be served with oil, salt and pepper or with your favorite sauces. And still olives, pickles, pickles … in short, there are so many alternatives.

Finally, also with regard to pizzas and pretzels, you certainly don't need to give up. They can be prepared starting from ready-made bases of gluten-free puff pastry or shortcrust pastry: easily available in supermarkets, garnished as desired and baked in the oven, just like those with gluten. Or, you can create bespoke appetizers following your own inventiveness and some targeted recipes, obviously using suitable ingredients. Here are 5 tasty proposals for a gluten-free aperitif!

Savory gluten-free almond biscuits

To prepare them, you must first mix 250 g of gluten-free flour with a pinch of salt, one of paprika (if you like) and 120 g of grated Parmesan cheese; knead quickly with 130 g of butter into small pieces, then add an egg and a yolk and knead briefly. Let the dough rest in the refrigerator for 4 hours, then roll it out to about one centimeter thick and cut it out with a mold to form the biscuits. Garnish each biscuit with an almond and bake them at 180 ° C for about a quarter of an hour.

Farinata lozenges

To prepare the farinata, in a bowl, dilute the chickpea flour with cold water added slowly: for 500 g of flour, one and a half liters of water are calculated. Add salt, cover the bowl and let it rest for at least 4 hours. Remove the foam that has formed on the surface with a slotted spoon and mix. Pour the mixture into a generously oiled baking pan. Season to taste with rosemary or other herbs and cook at 200 ° C for about 20 minutes. Cut the farinata into lozenges, sprinkle it with pepper and serve, perhaps accompanied by a selection of cold cuts.

Polenta pizzas

Prepare the polenta as usual, with the yellow flour, then pour it into a large rectangular pan, slightly moistened, and level it. Let it cool, then cut it into discs. Grill the polenta pizzas on both sides in a hot pan, garnish with cooked vegetables, cold cuts or cheese to taste and enjoy hot.

Potato mini-pizzas

Boil the potatoes in their skins, peel them while still hot and mash them in a potato masher, collecting the proceeds in a bowl: 500 g of potatoes add an egg, a little grated Parmesan cheese and a spoonful of starch. Transfer the dough to a pan greased with oil, level the surface and garnish as desired with mozzarella, sliced ​​tomatoes, anchovies, or other ingredients to taste, always completing with a drizzle of oil. Bake in a preheated oven at 200 ° C for about 30 minutes, remove from the oven and cut into regular squares.

Pao de queljo

The typical ones Brazilian cheese sandwiches they are a tantalizing idea for a gluten-free aperitif. They prepare themselves with the tapioca flour: boil a mixture of 100 ml of milk, 100 ml of water and 150 ml of seed oil, and add 600 g of tapioca flour little by little, stirring with a whisk; when the mixture is cold, add 200 g of grated parmesan, and then two eggs, one at a time, stirring and waiting to add the second egg only when the first has been completely absorbed. Shape the dough into balls and bake in the oven at 180 ° C for 25 minutes.