GORDON RAMSAY RECIPES

The gluten-free plumcake it is the last recipe I prepared for my celiac friends, it is a dessert enriched with philadelphia, which made the dough moist and fragrant. After shortcrust pastry, muffins and sponge cake I decided it was time to try my hand at these flours so delicate and difficult to handle for beginners. I used the gluten-free mix Caputo, but the leavened cakes, fortunately, with rice flour, cornstarch and potato starch are always good, so you can use a mix of these starches (I suggest 6 parts of rice flour 2 parts of starch and 1 part of cornstarch) or any mix for gluten-free cakes you find on the market.
Just keep in mind that changing the mix of flour could change the degree of absorbency, so consider whether to put a little less flour, or if it is instead necessary to add a goccino of milk. The important thing, as always, if you have celiac friends, is that you use all certified ingredients without gluten and that you do not contaminate spatulas and bowls with ingredients that are not gluten free 😉

With the scents of South Tyrol, this cake will win you over at the first taste! Try it for breakfast, but also after dinner with a scoop of ice cream

There buckwheat cake with blueberry jam It is a sweet of South Tyrolean tradition that you can often find on the tables of hotels and bed and breakfasts for breakfast. Easy and quick to prepare, it has a decisive flavor, not at all cloying and a soft and soft consistency, perfect for the summer.

Buckwheat, naturally gluten free

The main feature of this cake is to be made with the buckwheat, a pseudo-cereal of the Polygon family, naturally gluten-free. The cake made with buckwheat flour is for this reason perfect for all those who suffer from celiac disease or intolerance to this wheat protein. In addition, buckwheat is rich in iron and magnesium, fiber and an important flavonoid, the rutin, which contributes to the elasticity of blood vessels, reducing the risk of bleeding.

Homemade blueberry jam

To make one blueberry jam easy and fast, get yourself 1 kg of blueberries, 400 g of brown sugar and a limonis. First, leave the blueberries, washed and dried, in a bowl with the juice of the squeezed lemon, a little grated peel and sugar. Stir and leave to flavor for at least three hours. Then transfer everything to a pot and cook for 35 minutes. Pour into the already sterilized glass jars, close and leave them upside down to obtain the vacuum.

The recipe for buckwheat cake with blueberry jam

Ingredients

250 g buckwheat flour, 6 eggs, 200 g brown sugar, 1 tablespoon of powdered sugar, 250 g shelled almonds, 200 g blueberry jam, 250 g butter, 1 bag of baking powder.

Method

First let the butter soften at room temperature and then add it with the sugar, stirring until a cream has formed. Stir in the egg yolks one at a time, then add the flour, baking powder and ground almonds. Whisk the egg whites and add them gradually to the mixture with the flour and mix well. Grease a pan, flour it and pour the mixture. Bake in a hot oven at 180 degrees for 45 minutes. When it has cooled, cut it in half and stuff it with the blueberry jam. Replace half of the cake, sprinkle with icing sugar, add it with a scoop of ice cream and serve.

Tag: glutenfree

Gluten-free plumcake – gluten-free Plumcake recipe – Italian Cuisine

Buckwheat cake with blueberry jam: gluttonous and gluten-free – Italian Cuisine