Tag: glutenfree

Gluten-free beer: how it is produced and which to drink – Italian Cuisine

There are more and more products designed for celiacs and among these there is no lack of gluten-free beer. But what are these beers and how are they made? It is the producers themselves who explain it to us.

Gluten-free beer: celiac-proof

"A beer is called gluten free – he explains Teo Musso of Baladin beer – when it contains traces of gluten of less than 20 parts per million. It is, in fact, harmless to anyone suffering from celiac disease. In order to be defined gluten free, each single production batch must be analyzed by an accredited laboratory that certifies compliance with the parameters indicated by law. "

The production obviously has precise characteristics, starting from the raw materials used. Musso explains: «Normally they are used, during production, swallowed malt or enzymes or process adjuvants are used. This is not the case with the Baladin Gluten Free National Team. In fact, starting from a recipe already very close to respecting the 20 PPM threshold, we added del Carnaroli rice (gluten-free cereal) which further reduced the presence of gluten in beer, bringing it below the limit threshold. A natural product that has all the organoleptic characteristics of a classic beer . There are therefore two possible production techniques: one part from cereals naturally gluten-free, the other from swallowed raw materials.

Gluten-free beer: connoisseur-proof

The absence of gluten obviously must not translate into less pleasure for those who taste beer: "Our National Gluten Free – explains Musso – in terms of flavor and contentment on the palate is absolutely comparable with beers containing gluten. It is inspired by the National team, and rice completes its harmonization by enriching the beer with a dry note that enhances the hints of chamomile. An important customer who manages a chain of fish restaurants offers it regardless of why it loves its aromatic profile in combination with the dishes served . So many other breweries in Italy have decided to produce gluten-free beer.

Particular is the case of Gritz, Franciacorta brewery founded by Claudio Gritti and the only reality in Italy dedicated to gluten-free beers: «The choice to open the first artisan brewery in Italy with totally gluten-free process production – explains Gritti himself – as well as one of the very few craft breweries in the world specialized in this type production, was born from an initial basic assessment: the Italian market had a gap in the sector and there were no other entities in the area that had ever done so. I therefore tried to offer an answer to requests that over time had come to me precisely from those looking for a gluten-free beer that was at the same time of quality, which did not force you to give up the taste. Personally, I do not have gluten intolerances, but I have always liked the idea of being able to give those who find themselves unable to drink beer to continue doing it in the best possible way ".

Below (and in the gallery) a small selection of gluten-free beers.

IOI

It is a blonde beer, produced exclusively with barley malt, which undergoes a particular processing that allows the complete extraction of gluten, without changing the flavor of real craft beer. Deep yellow blonde with orange highlights, citrus scented, it stands out for its freshness and drinkability. The name? An exclamation of joy in Friulian!

Big bear

From Barcelona Beer Company, craft brewery of Barcelona, a Pale Ale, gluten-free beer very close to the English style, produced by working with a careful choice of malts, hops and yeasts, without additives and with pure water from the Montseny Natural Park, the 'Acqua de “Font del Regàs.

Bavaria Gluten Free

It is checked at each production stage to guarantee a gluten content of less than 10 ppm. Thirst quenching and easy to drink (5th vol. Alc.), It is characterized by a high olfactory intensity, balanced between malt and hop aromas, and a slight bitter taste that makes it immediately recognizable on the palate. In fact, Bavaria Gluten Free stands out for the same superior quality ingredients used to produce Bavaria Premium.

Griz

Entirely dedicated to the production of gluten-free beers, the brewery offers different qualities. La Belga della Danda, Belgian Strong Amber Ale with a liqueur flavor and malty character; the Pils della Graziella, Bohemian Pilsner fresh and fragrant with hops, pale gold color; Barbara's Weiss, delicate and fruity, characterized by turbidity; the IPA of Camilla, Indian Pale Ale, with a fruity aroma and an amber color.

National

Special edition of a now classic Baladin beer, the National team. The use of Carnaroli rice produced in the province of Vercelli significantly reduces its gluten content. The aromatic profile is based on keeping the original aroma of the National team almost unchanged. Golden in color, it has a compact foam hat. Scented with cereals and hops, it retains the characteristic dryness of the National team.

Gluten-free chatter and gluten-free pancakes – Italian Cuisine

A small guide to make the typical carnival sweets, without sacrifices but strictly gluten free. Here is the recipe for gluten-free chatter and gluten-free pancakes

TO Carnival every joke is true, but when it comes to celiac disease not joking. For everyone, however, young and old, traditional desserts are an essential part of the fun. Starting from pancakes to gluten-free chatting, preparing them is really easy.

Gluten-free pancakes with rice flour

The recipe is that classical of the pancakes, the flour is gluten free. 150 g of rice flour with 50 g of potato starch, 1 dl of milk, 2 eggs, 100 g of sugar, 1 sachet of suitable baking powder, a spoonful of rum are mixed in a bowl. ) and a pinch of salt. When the dough is homogeneous, it is left to rest, covered with plastic wrap, for a quarter of an hour. Then take the dough by spoonfuls and drop them in a pan with hot olive oil: fry the dough little by little, drain the pancakes with a perforated ladle and pass them on absorbent paper to lose the excess grease. A sprinkling of icing sugar and they are ready to taste, hot. If desired, the dough can be enriched with raisins previously found in rum.

Gluten-free pancakes

Rice and chestnut pancakes

Traditional alternative, always gluten free are the risotto pancakesor. 100 g of rice are cooked in half a liter of milk until the liquid is completely absorbed; add a knob of butter, a spoonful of sugar, 3 yolks, a spoonful of starch, grated lemon zest and a pinch of salt; it mixes and finally the egg whites of the eggs whipped in firm snow join. Fry the dough by spoonfuls in hot oil, dripping the pancakes on absorbent paper.

A classic of the Tuscan carnival are the chestnut pancakes. They are very simple: 250 g of chestnut flour are mixed with a glass of milk (or water), adding it flush and stirring to obtain a uniform batter. You salt slightly and add to taste raisin soaked in rum, rosemary needles and pine nuts. Also in this case, the dough should be dropped by spoonfuls into the hot oil.

Gluten-free chat

Slightly more demanding is the preparation of gluten-free chatter, which requires a few more precautions. It starts with the dough, made with 200 g of gluten-free flour (perfect mixes for pasta), arranged like a fountain on a pastry board. In the center, an egg, 2 tablespoons of grappa, a teaspoon of sugar, grated zest of half a lemon and a pinch of salt should be placed. Separately, let half a glass of milk cool with a small knob of butter, so that it melts. Start kneading by adding the mixture a little at a time milk and butter: you will need to use just enough to get a firm and non-sticky dough. The pasta will be rolled out in one thin sheet: better to use the special machine, well floured. Flour generously (always with gluten-free flour, of course) also the work surface and cut the dough with the toothed wheel into strips about 2 centimeters wide. The chats are fried a few at a time, in plenty of hot oil, turning them only once. Drain them as soon as they are golden brown and transfer them to kitchen paper to lose excess grease. Finally, they are placed on a serving plate and served sprinkled with icing sugar.

50 gluten-free recipes – Italian Cuisine

Learn to cook online with La Cucina Italiana

Start cooking now: try for free for 14 days, cancel whenever you want.

Access dozens of online courses, without limits
Follow new lessons every week
Learn from professional chefs, with practical explanations in videos and step-by-step cards
Have fun at all times: create your educational plan, freely from any device

Digital edition included
Annual magazine subscription
(12 numbers) only € 26.40
45%Discount

Every year, over 1,000 new recipes are tested for you in the editorial kitchen.
Ideas, ideas and suggestions to have fun in the kitchen and prepare dishes for sure success.
                  The Italian cuisine, recently renewed in its graphic layout, also proposes columns
                  ranging from cooking school to nutrition education for children, from food and wine tourism
                  to new trends.

The advantages are many, including the ability to read your magazine on a tablet!

Customer care

Do you want to subscribe? You are a subscriber but haven't the copy arrived? Did you change address?
For these and other questions, the subscription service is at your disposal:
E-mail: abbonati@condenast.it
Phone: 199 133 199 * from Monday to Friday from 9.00 to 18.00.
Fax: 199 144 199
Go to customer service
Do you want to request a backlog, a newsstand number or a special issue?
Go to the backlog service

* The cost of calling landlines from all over Italy is 11.88 cents
euros per minute + VAT without connection fee. For mobile calls
the costs are linked to the operator used.