Tag: glutenfree

Gluten-free crunchy breading, gluten-free options – Italian Cuisine


With breadcrumbs, dried fruit or corn flakes. Or with various types of gluten-free flours. The secret? They must be crunchy and never greasy!


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Today we return to talk about gluten free but in an even more delicious way. Have you ever wondered how to make perfect ones crunchy gluten free breading? Don't worry, it's easier done than said! Let's start with a consideration: being celiac does not mean having to give up taste, crunchiness and gluttony. There are many gluten-free options to use to prepare crunchy breading, for example, you can use barred corn flakes, corn or rice flour, breadcrumbs and of course dried fruit. Imagine having to give up a good fried … Impossible!

A bit of history
But did you know that the feeling that crunchy food gives was studied in the 1950s at the American General Foods laboratories? Yes, this is a case where psychology meets food and the result is amazing. From the data that emerged from the study, crunchiness is a very important element in human psychology: a crunchy food is so good and psychologically satisfying that it pushes us to keep eating it without taking into account our sense of hunger or satiety! But back to us, here are which foods to prefer to prepare crunchy breading suitable for celiacs.

Crunchy gluten free breading

191103 "src =" https://www.salepepe.it/files/2021/09/corn-flakes-@salepepe.jpg "width =" 168 "style =" float: left; "height =" 168Corn flakes gluten free: crunchy. Try breading a breast or some chicken nuggets! To prepare 4 breaded chicken breasts you only need to coarsely chop 100 g of cereals, add salt, pepper, spices or herbs to taste. Beat an egg with a drop of milk (about 10 ml) and add a pinch of salt. At this point pass the chicken (breast or morsels that are) first in the liquid mixture and then in the corn-flakes breading making them adhere evenly. Now decide whether to fry or bake the meat! Guaranteed result!

191102 "src =" https://www.salepepe.it/files/2021/09/farina-di-riso-@salepepe.jpg "width =" 210 "style =" float: left;Rice flour: impalpable. Excellent for preparing tempura, the classic light and very crunchy oriental batter. The first rule of tempura is that it must always be very cold, even before dipping the vegetables or what you prefer to fry. How to prepare one Tempura perfect vegetable? Start with the ingredients: 3 carrots, 3 courgettes, 200 g of very fine rice flour, 300 ml of very cold sparkling water, salt and sunflower oil for frying. The first step is to cool the water in the freezer, it must be very cold. Meanwhile, cut the vegetables into thick sticks. Take a small bowl and add the flour, ice water and a pinch of salt; mix quickly to obtain a smooth batter. Take a large pan or a wok and heat up plenty of seed oil; at this point, when the oil is at temperature, add the vegetables previously immersed in the batter. Cook for a couple of minutes, drain the excess oil and enjoy your gluten free tempura!

Dried fruit: delicious. Chop a mixture of nuts such as pistachios, walnuts, hazelnuts, peanuts and pine nuts in a blender; add the parsley or chopped herbs, salt and pepper. Make it adhere perfectly to slices of meat or fish … Imagine eating a steak of tuna in a dried fruit crust? Mmh, what a watering!

Gluten free breadcrumbs: classic. Yes, even celiacs can enjoy the crunchy crust that only breadcrumbs can give to food. It is an indispensable ingredient for drying excessively liquid fillings, for gratinating and also, obviously, for frying. In this case, there is no choice. To make the breadcrumbs adhere evenly, you must first pass the food into a bowl where you have previously beaten and seasoned an egg with salt and pepper.

September 2021
Giulia Ferrari

Posted on 09/24/2021


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Gluten-free pastry shops: addresses for celiacs in Milan – Italian Cuisine

Croissants, pastries, cakes, sweet and savory leavened products: the pastry shops in Milan where you can buy homemade gluten-free bread and desserts suitable for celiacs. And even find Sicilian sfogliatelle and cassata

The pastry shops and local specialized in products gluten free they are on the rise; luckily for the celiacs of Milan who can finally find suitable products for them. The era of industrial sweets to buy in pharmacies is therefore over, and you can find excellent pastry shops where you can buy sweets, cakes, pastries, bread, strictly gluten-free leavened and suitable for celiacs. Where they even make Sicilian sfogliatelle or cassata: obviously gluten free.

Because gluten-free is not easy

Gluten is a protein, its peculiarity is to be able to create a mesh called gluten in the mixing phase which retains water and fat inside and makes highly hydrated cohesive doughs workable. The alveoli and the volume of a panettone or the structure of a pastry as well as bread and other leavened products develop thanks to gluten. Eliminating it is therefore not technically so easy and to create a whole range of desserts to open a gluten-free pastry shop, you have to completely revolutionize your way of working and use new techniques and ingredients for pastry doughs. It is not a small job.

It is one thing to serve desserts that do not include gluten in the recipe, like a meringue, another thing is to be able to recreate the softness of a cake without being able to use wheat flour. Flours of other cereals and legume proteins are often used as substitutes, but to find the same experience in a gluten-free croissant there are really numerous attempts (and even failures).

After all, sweets are a pleasure, and if they are not good … what pleasure is it?

In recent years the gluten free world has grown a lot, certainly now diagnoses are simpler and faster. Then there is the disorder called non-celiac gluten sensitivity, which is the subject of research and is still difficult to define and diagnose. The fact is that, partly for fashion, partly for hypochondria, gluten-free has exploded. Many have launched into the business, but not all of them are able to really affect nutritional and gastronomic needs at the same time: after all, sweets are a pleasure, and if they are not good … what pleasure is it?

These pastry shops that we have selected do not survive by fashion, quite the contrary, since the quality of the desserts is often indistinguishable from that of a classic pastry and the level is still absolutely satisfactory. For gluten-free desserts and celiacs who do not regret classic pastry.

Browse the gallery for the four addresses

Browse the gallery

Text by Jacopo Giavara, Margo Schachter

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Gluten-free aperitif: many ideas to try – Italian Cuisine

Gluten-free aperitif: many ideas to try

Vegetables, cheeses, cold cuts, but not only: with the right ingredients you can also prepare pizzas and sandwiches, for a truly appetizing and completely safe aperitif for those who cannot consume gluten

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.

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