Tag: glutenfree

Gluten-free focaccia – gluten-free focaccia recipe – Italian Cuisine

Dissolve yeast and sugar in water at room temperature.
Put the flour in a bowl and pour the yeast water in the center.
Start mixing, then add salt and oil and continue mixing until a homogeneous mixture is obtained.

The dough you get will be quite liquid.
Cover the bowl with a clean cloth and let it rise for 2 hours (or until doubled) in the oven turned off.

Brush a non-stick mold with oil, pour the mixture into it (which will be even softer after rising), brush with an emulsion of water and oil, sprinkle with coarse salt and rosemary and let it rest for another hour.
Then cook at 230-240 ° C for about 20 minutes in a preheated ventilated oven.

The gluten-free focaccia is ready: at least let it cool down before cutting it into slices and serve.

Organic and gluten-free, even intolerant sandwiches are good – Italian Cuisine

They are a must for picnics and the most comfortable solution for taking lunch to the office. But often they are inaccessible to those who must follow a gluten-free or lactose-free diet or to those who follow a healthy and controlled diet. But the healthy and tasty sandwich is not an impossible mission!

Whether it's for a trip outside the city or for a lunch to take to the office, nothing is more comfortable than a sandwich. Very easy to prepare, allergy-proof to the kitchen, it lends itself to many variations. From the most classic with cold cuts and cheeses, to those for vegetarians and vegans. It fits easily in the school folder, in the office bag and in the backpack for trips. The filling combinations are almost endless and the only limit is the imagination! Just open the refrigerator to discover that even among the advanced dishes there is something that can be perfect between two slices of bread.

Nothing seems easier than a sandwich, except that for some it is a real taboo. First of all celiacs, often forced to choose tasty alternatives. But this is not always the case. On the market there are gluten-free products with interesting nutritional values, suitable not only for intolerant people but also for those looking for products based on alternative flours to vary their diet. The Burger Probios sandwich, for example, is organic and gluten-free, based on rice flour and seed oil, without traces of lactose. Fragrant outside and soft inside, it is an excellent base for tasty burger recipes in all seasons, both hot and cold.

In the same Probios line there are also piadine in many variations, starting from the gluten-free one based on rice flour or buckwheat flour. Not only a solution for coeliacs and vegans, but also a proposal for those who want to test new types of flour. Wholemeal flour, wholemeal spelled flour, kamut flour and legume mix are all flours suitable for yeast intolerant and vegans, who can choose to vary their lunch with always different tortillas.

A choice of health, even before a response to intolerances, because the ingredients of Probios products come from organic cultivations, and when possible at zero km or of national origin if not regional. Along with bakery products, Probios' Il Nutrimento line offers sauces, pests and condiments to make delicious sandwiches and piadinas, many of which are gluten-free and certified by the Italian Vegetarian Association.

How to prepare a sandwich with spring colors: organic, gluten-free and vegetarian

Ingredients

200g of chickpeas already cooked "Il Nutrimento"

Clear Tahin sauce Probios

A piece of garlic

Whole sea salt

Juice from half a lemon

1 cooked beetroot

Aubergine

Rocket salad

Asparagus

Probios gluten-free Burger sandwich

"Red" pesto of dried tomatoes "Il Nutrimento"

Method

Prepare the hummus, blending all the ingredients very well, adding a little water to make the sauce more homogeneous, the consistency must be firm and not liquid.

Cut the aubergine into 4 mm thick slices and pass them on the grill for about 4 minutes per side, or in a non-stick pan without oil and boil 3 asparagus (per sandwich) in salted water, once cooked cut them in half lengthwise.

Stuff the previously heated burger bun with eggplant, hummus, asparagus, rocket and a teaspoon of dried tomato pesto.

Gluten-free meal with red rice – Italian Cuisine

The recipe of the pastiera, but without gluten, with oil pastry and a filling of red rice

Neapolitan dessert par excellence, typical of the Easter period, the pastiera has always been synonymous with celebration for its fragrance and its richness. However, between the pastry dough and the wheat filling, it is not suitable for coeliacs. Here then the recipe reworked by the pastry chef Maurizio De Pasquale evokes its appearance and consistency, but with the use of alternative ingredients.
To cook it, the Fibrepan mix (Farmo gluten-free mix for the preparation of bread, pizza, buns and cakes at home) and the use of sunflower oil make it delicate and with a unique crispness. The unusual touch in the filling is given by the choice of the red rice which gives a particular and decisive aroma that blends between the flavors of ricotta and raisins and is enhanced by chocolate. Red rice is also a good source of fiber, mineral salts, antioxidants; ideal for controlling blood cholesterol levels.

A dessert suitable for those who must follow a gluten-free diet, but also for all lovers of authentic and natural tastes.

The recipe for a gluten-free pastiera

Preparation and cooking time: 1.30 h

Ingredients for a cake

For the pastry

50 g of sunflower oil
110 g of wholemeal raw sugar cane
150 g of gluten-free flour
100 g of egg yolk

For the stuffing

150 g of red rice
220 g of wholemeal raw sugar cane 220 g
2 whole eggs
anise
250 g of fresh sheep's milk ricotta
250 g of raisins
1 vanilla pod
20 g of bitter cocoa
150 g of chocolate drops

Preparation

Cook the rice for about 1 hour then place it in a large bowl.

Add to the fresh ricotta rice and mix. Add raisins, anise, vanilla pod, and sugar. Mix.

Add the eggs. Mix
Spread the pastry in the molds with the edge and fill the molds with the dough until halfway
Oil and mold the 20 cm diameter mold with rice flour, bake at 180/190 ° and serve at room temperature