Tag: glutenfree

Gluten-free panettone: what’s new for the 2023 holidays – Italian Cuisine

Gluten-free panettone finally exists, and it’s delicious. It is becoming a specialty of many confectionery companies, but also of large pastry shops: a real testing ground both for giants and for small and medium-sized artisans, with increasingly satisfying results, which make the dessert par excellence for the holidays truly democratic, for everyone.

Gluten-free panettone, and the numbers of celiac disease in Italy

After all, it is a necessity. Estimates from the Istituto Superiore di Sanità say that in Italy 600 thousand people suffer from celiac disease, and just as many suffer from it, but without knowing it because they have not been diagnosed. Much higher, then, are the numbers of those who are “only” – so to speak – intolerant to gluten. Over a million consumers who, on balance, due to a health problem, if there were no suitable offers, would also have to give up dessert par excellence for the holidays.

Gluten-free panettone: what’s new for 2023

Gluten-free panettone is for them, but it is also for those who want to vary and try different flavours: it is made with rice flour often mixed with potato starch and, not infrequently, with lactose-free milk and butter. The fillings? Are the same. Now you can choose: gluten-free panettone can be filled like the more traditional leavened one, with candied fruit and raisins, only with one or the other, but also without. Among this year’s proposals there are also many delicious variations, including the gluten-free chocolate panettone, and the one with ice cream.

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 =" 168 Corn 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!

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

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Text by Jacopo Giavara, Margo Schachter

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