Tag: glutenfree

Tortellini in broth with legume flour, gluten-free – Italian Cuisine

Unmissable in the Christmas lunch, they are also delicious in this gluten free version, perfect for those who are celiac and not only

The classic Christmas first course becomes gluten free and conquers everyone, even those who are not celiac. "Secret" ingredient, the legume flour steamed: good and tasty, it allows you to obtain an elasticity similar to that of gluten-free flours, but completely gluten free. Not only that: legume flour is also suitable for those suffering from diabetes, for children, for athletes, for all those looking for a greater protein intake in their diet, but also for those who want a new taste.

How to use it? We asked for the tortellini in broth recipe a Monica Neri, which produces legume flour Legù. From her a piece of advice: "The dough involves the use, in addition to legume flour, of cooked gluten-free cereal flours: steam cooking gluten-free cereals and legumes, together with the use of hot water greater elasticity and help to naturally bind the dough without using licit, xanthan or other thickeners / agglomerants .

Tortellini in gluten-free broth: recipe with legume flour

Ingredients

For pasta

100 g of steamed yellow cornmeal
50 g of steamed white corn flour
150 g of LEGÙ BLEND (steamed legume flour)
150 g of hot water
Rice flour for sprinkling

For the stuffing

100 g of sausage
50 g of lean ground beef
50 g of pork
50 g of veal
50 g of PANURÈ LEGÙ (steamed legume breadcrumbs)
salt, pepper and nutmeg

For the broth

500 g of broth meat
1/2 onion
1/2 carrot
1/2 stalk of celery, halved
1 parmesan crust (optional)
2 level teaspoons of fine sea salt
laurel
peppercorns

Method

For the broth: In a saucepan, collect the meat, the peeled and washed vegetables, a few bay leaves, peppercorns, salt and a liter of cold water. Bring to a boil and leave to cook over low heat for at least 2 hours. When cooked, strain the broth through a fine sieve.

For the pastry: on the pastry board, sift the flours forming the classic fountain. Make a hole in the center and slowly pour in the hot water; bring the flour to the center with your fingers, mixing it. Knead and form a ball that you will cover with cling film and let it rest for at least 2 hours.

For the stuffing: coarsely cut the meat and collect it in a bowl with the mince. Place the sausage cut into small pieces in a pan, brown and grease the meat; cook for about ten minutes. Add the cooked legume breadcrumbs, mix and let cool. Put everything in a blender and blend until you get a homogeneous mixture. Add the nutmeg, salt and pepper, blend again and set aside.

Prepare a few tortellini at a time, to work them quickly. Divide the dough into 6 parts, leave the remaining sheet covered to prevent it from drying out. Roll out the pastry with the help of a rolling pin or a pasta machine, sprinkle with rice flour, so it doesn't stick. With a wheel, preferably knurled, first cut the sheet of dough horizontally (lengthwise) into strips about 3 cm high, then cut vertically into strips about 3 cm wide, creating squares.

Place a little filling on each square, moisten the edge with a finger soaked in water, close in half, press around the edges with your fingers and pinch the shorter sides.

Cook the tortellini in boiling broth but on a very low flame, very gently, for one minute from when they come to the surface. Turn off the heat and let it rest for 2 minutes. Serve the tortellini hot to taste, sprinkling with grated parmesan.

Gluten-free flours: a small guide – Italian Cuisine

Everything you need to know about gluten-free flours, from production to use, up to the organoleptic characteristics

For those who are celiac or intolerant, find your way around the world of gluten-free flours it's not always easy. We asked for help from an expert, Aurore Ranchon, Head of Corporate Product Development Gluten Free at Dr. Schär, a company specializing in gluten-free products.

Swallowed flour and gluten-free flours: how can we define them?

"The term "swallowed”Refers to raw materials containing gluten, such as wheat or thebarley, from which gluten was eliminated during the production process. For example, this is the case of swallowed wheat starch. The case of our gluten-free flours is different: these are blends of naturally gluten-free ingredients. They contain flours like those of corn, rice, but also sorghum, linen or buckwheat, to which other ingredients are added (starches, vegetable fibers, thickeners) which allow to optimize the functional and sensory characteristics to obtain final products similar to those containing gluten .

How is gluten-free flour made?

«A recipe is developed to find the best combination of ingredients, the most suitable to be processed in such a way as to obtain the desired final result (bread, biscuits, cakes, etc.). The product is then brought to the production line. The process is relatively simple and consists of mixing of the various components, and therefore in the dosage in packs of 500g / 1kg. During the process, all the important steps for ensuring food quality are performed, such as sieving to check for the absence of foreign bodies and checking with a metal detector to ensure the absence of metal residues ".

What nutritional characteristics do these flours have compared to "normal" wheat flour?

"During the development of the product, the nutritional profile is evaluated in order to get as close as possible to that of a wheat flour, through the choice of a mixture of ingredients that brings fiber, protein and nutrients in a balanced way. The characteristics are therefore mostly similar to the traditional product, although depending on the reference of flour there may be differences (for example more fiber, or less protein than the equivalent "glutinous") .

It is said that gluten-free flour is more digestible: is it true?

“This kind of claim has to be supported by scientific evidence and we are working in this direction to understand if there are concrete differences with gluten-containing products. However, it is easier to refer this type of analysis to a final product (for example pizza, bread or pasta) than to the flour itself, as the ingredients added during the final processing play an important role (for example fats, eggs, milk, fruit, etc.) ".

What are the organoleptic characteristics, taste and yield, of this flour compared to the others?

«The different gluten-free flours proposed by Dr. Schär are developed to meet specific needs of the finished product. With this in mind we can say that the organoleptic characteristics of the finished products are very similar to those of the consideration cooked with wheat flour. The work of developing and creating the recipe is done with regular comparison with the gluten-containing product in order to select the most suitable blend of ingredients .

In the kitchen, can gluten-free flour be used as a "normal" wheat flour or are there any special instructions to follow?

«In general, considering the concepts expressed above, we try to be able to use the same recipes that are used for a traditional product. It is however recommended to follow recipes dedicated to gluten-free, as it may be important, especially for some more delicate products, to balance the proportions of the other ingredients to obtain the best result. For example, a difference of water absorption gluten-free flours due to both the absence of gluten and the presence of fiber, and it is right to take it into consideration to have a dough of the right consistency ".

the gluten-free biscuit good for everyone – Italian Cuisine

Light, crumbly and greedy: here's how to prepare these gluten free cookies that will create addiction even in those who do not have intolerance problems

THE cornmeal and hazelnut biscuits are prepared with a flour mix very different from each other, which give rise to an incredibly light and fragrant dough, due to the different consistency of the ingredients used. The addition of the flour derived from chopped hazelnuts instead gives an intriguing scent and texture, which makes these cornmeal and hazelnut biscuits the ideal accompaniment for breakfast of all those who have intolerance or allergy to gluten, without detracting from the taste! So much so that even those who do not suffer from these disorders will not be able to do without them!

The choice of banana to mix

In the dough of these corn flour and hazelnut biscuits, the banana pulp instead of eggs to make the mixture soft, homogeneous and less fat. If you don't like the idea of banana, you can use it with a whole egg and a yolk: you will get an even more crumbly but also more caloric biscuit.

Chocolate & friends

If you have no problems with your line and you are very greedy, you can indulge yourself and add to your dough dark chocolate chips, raisins, freeze-dried coconut flakes or oatmeal. Add these ingredients to the dough and finish the recipe as shown below: you will have a biscuit that will make you addict!

gluten-free-biscuits

The recipe for cornmeal and hazelnut biscuits

Here's how to proceed to prepare these cookies.

Ingredients

150 g of butter
100 g of rice flour
100 g of corn starch
90 g of banana pulp
85 g of cane sugar plus a little
80 g of corn flour
40 g of finely chopped hazelnuts
1 pinch of salt

Method

In a bowl, mix the butter with the sugar, a pinch of salt and the banana pulp. Mix everything well. Then add the rice flour, corn flour and starch and pour them into the bowl with the butter. Add the chopped hazelnuts and knead for a short time with your fingertips, as if it were the mixture of a tart. Wrap the dough in cling film and let it cool in the fridge for 1 hour. Then divide the dough into two parts and stretch them under the palm of your hands to obtain two cylinders with a diameter of 6 cm. Pass them in brown sugar poured into a deep plate and then slice them into 40 biscuits with a thickness of about 1 cm. Place them on a plate covered with a sheet of baking paper and let them cook for 20 minutes at 180 ° in a static oven. Once ready, wait for them to cool before serving.

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