Tag: lactose

“Free” cakes: 10 recipes without lactose, gluten or eggs – Italian cuisine reinvented by Gordon Ramsay

Any problems with gluten, dairy or eggs? Then this is the right article for you. Because thanks to these cakes “without” you can enjoy a delicious slice of dessert and not give up the taste. In addition to not losing the joy of sharing because the ones we offer are all sweet, good for everyone.
Inside the gallery you will find different types: some without any of the 3 ingredients, others simply only without eggs, gluten or lactose.

Pay attention to the ingredient

Especially for gluten, pay attention to the ingredients: in fact, there are baking powders on the market that contain gluten. Special attention should also be paid to cocoa and icing sugar. Some components of eggs are also often used in these ingredients. Finally, also pay attention to the wording “May contain traces”: in the case of allergic subjects, the possibility of contamination must also be taken into consideration.

What are gluten-free flours?

Are you looking for a gluten free solution? Be careful with the flour: the classic 00 for cakes, made of soft wheat, contains gluten. But there are now various naturally gluten-free flours on the market, and they are:

oatmeal
Rice flour
corn flour
Millet flour
Quinoa flour
buckwheat flour
Dried fruit flour
Legume flour
amaranth flour
sorghum flour

How to replace eggs in desserts

Eggs in desserts have the function of acting as a binder and giving structure. Some desserts do not require the use of eggs in the recipe, but if you still want to try making a recipe that includes eggs with a substitution, here are the 4 alternatives available to you:

There banana: half a banana is enough to replace an egg. The substitution is a winner because the banana also has a binding function and also helps to keep the dough moist;
There potato starch or cornstarch: they also have a high binding power. The proportion, for substitution, is two tablespoons of starch or cornstarch for each egg provided from the recipe.
Milk: 50 ml of milk they are enough to replace an egg;
The yogurt: one egg can finally be replaced with half a jar of yogurt.

How to replace butter and milk in desserts?

If you have an intolerance problem with dairy products, butter, milk and derivatives – such as cream – will be forgotten by you. Luckily there are many on the market today plant-based alternativesas the margarinethe so-called vegetable “milks”. and also the vegetable cream. And then, let’s not forget the good old guy olive oilperfect for replacing butter.

10 “without” cakes, good for everyone

Foods that contain lactose: 10 unsuspected foods – Italian Cuisine

Who knew lactose was hiding in so many foods? Shopping for intolerant people can be difficult: this is why always pay attention to labels

Milk, fresh cheeses, yogurt: those who are intolerant to lactose he knows he must avoid them. How do you know that butter is an ingredient in biscuits and pies and that most of ice creams and creams are milk-based. But that too cold cuts or snacks salty can be a problem is less obvious. In fact, lactose is often present as an additive, capable of thickening and softening various preparations. This is why it is always important to read the labels, and choose, when possible, simple raw materials, to be cooked at home: preparations and ready bases are in fact among the greatest dangers.

A small list of foods that contain lactose beyond all expectations it can prove useful.

Lactose: foods to avoid

1. Cooked ham
It is added as an additive during processing. However, some producers certify that their ham is lactose-free.

2. Würstel
The same goes for ham, which can also be extended to some types of salami, especially those not protected by DOP or IGP brands.

3. Sauces and ready-made gravies
Some brands contain small amounts. Just enough to make those with a particularly aggressive form of intolerance feel bad.

4. Bread
If it is taken for granted that biscuits and brioches may contain milk and butter, the presence of these ingredients in bread is less intuitive. Pay particular attention to the processed bread, to the sandwich bread and to the one for burgers.

5. Nut
Nut and especially prepared for granular broth. Those entirely vegetable, certified vegan or lactose-free are preferred.

6. Prepare for soups and soups
They may contain milk powder or lactose as an additive.

7. Instant coffee
In some brands of coffee, lactose is present precisely because it promotes solubility.

8. French fries
Those in bags, and more precisely those flavored, not only with cheese, but also with other "unsuspected" flavors can be at risk.

9. Sorbets
Here, too, lactose can appear as an additive, as well as in some fruit juices or jams.

10. Medicines
Many medicines contain lactose. Those who know they are intolerant often have to discuss with their doctor to find the best alternative.

The super digestible 2A milk arrives (and this time the lactose has nothing to do with it) – Italian Cuisine

No, it is not a macroscopic spelling mistake: the latest innovation launched by Central of Turin's milk is called its own Laatte Tapporosso. A curious name, chosen because it refers to the unique characteristic of this product: the best digestibility obtained "Rethinking" the production chain starting from stable, that is without resorting to any treatment at the plant. The milk thus obtained it contains only the beta-Casein more digestible, which is called A2. And to which the name of this product is inspired, innovative for Italy because it was born from a project research conducted in collaboration with CNR-ISPA and CREA. In the rest of the world this special milk is a case of success, in particular for a New Zealand company, the A2 Milk, which is selling it with excellent results in half the world. But what's so special about it to please you so much?

ALL A QUESTION OF PROTEINS
When it is hard to digest e "handle" milk and look for a culprit you immediately think of lactose, the milk sugar. But proteins also play their part. That typical of milk, casein, is made up of five fractions protein, including beta-casein which represents approximately 36% of the total and of which 13 genetic variants are known, born as a result of mutations in the DNA of cows occurred over time. The variant genetics more widespread, because it is more present in the breeds most used for milk production (such as the Frisona), is the A1 but the original one seems to be the A2. The fact that it is better tolerated by the system would also confirm this gastrointestinal. In fact, during digestion, the A1 variant can form a fragment of protein (la beta-casomorphine 7) which, according to some studies, has a pro-inflammatory effect on the intestine, even causing intolerances and eczema. Consider these discoveries, research has begun to understand how "Packaged" a milk that contained only A2 and was therefore, naturally, beneficial for the functionality of the digestive system. This type of milk is produced in New Zeland, United States and Great Britain e it is sold in China, Europe and America. But so far in Italy there was not.

ZERO TREATMENTS
It took about two years to get to the Laatte Tapporosso, produced by the Centrale del Latte of turin in two versions and distributed (for the moment) throughout the Piedmont area. To naturally obtain a milk that contains only the betacasein A2 you have to start from the stables. Indeed the processes of selection of the dairy cows have originated, over time, cattle breeds and populations that differ in the genetic heritage responsible for production of beta-casein A1 and A2. So it was necessary to "map" the farms present in Piedmont to select only those where the cows have the genetics specific for the production of milk with beta-casein A2. Once identified the farms, which must also comply with the requirement animal welfare, we have moved on to designing the milk processing and packaging cycle, which is separate from that of ordinary milk and which is equipped with a certification of process that guarantees the traceability of production chain.

LOVE SPECIAL AND NICHE LOTS
Milk A2 fits into the vein of development of the highest added-value milks in terms of characteristics nutritional, of sustainability or relationship with the territory from which they come. An example of this is the Hay Milk which has obtained recognition from the EU STG (Traditional specialty guaranteed). You only get it from cows fed in the traditional way, that is with at least the 75% of fresh grass, hay and cereals, and without the use of fermented fodder (salads). Thus a more fragrant milk is obtained e tasty, but also with a better nutritional profile, because, given the same fat, increases the share of healthy ones. Research conducted by the University of Vienna revealed that, compared to standard milk, the Hay milk contains twice as much Omega 3 and acid linoleic conjugate (CLA), which helps reduce fat deposits in thebody and to improve the immune system. The most of Hay Milk STG produced in Italy comes from Alto Adige (the rest from Veneto, Trentino and Friuli) and is also found in the supermarket, both under form fresh milk and as an ingredient in yogurt, skyr and cheeses.

Manuela Soressi
November 2019