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Super Health Food

Ricette

Gluten Free Basic Recipe


Celiac disease is the only real "allergy" to food and therefore must be treated with caution, avoiding all foods containing gluten that refer to the world of cereals. Beyond celiac disease, we can be sensitive to gluten because we eat many foods that contain it and therefore it can happen that our body goes into surplus. It is always better to alternate flour and cereals and not limit ourselves to the consumption of wheat-based products only.


To get to know them better, here is the list of flours available on the market:


Flours with gluten: wheat, durum wheat semolina, spelt, Kamut (which is the Korasan wheat), rye, barley, oats


Gluten-free flours:

- of cereals or similar: amaranth, buckwheat, corn, millet, quinoa, rice, sorghum, teff;

- of legumes: azuki (red and green), chickpeas, beans, broad beans, lentils, lupins, peas, soya;

- fruit or oilseeds: banana, hemp, carob, chestnuts, coconut, flax seeds, almonds, hazelnuts, walnuts, pistachios, chia seeds, sunflower seeds;

- starches and starch: corn, rice, konjac, tapioca, maranta (known as arrowroot), potato starch


Below are some gluten-free flour mixes to be used to replace the flours normally used in traditional recipes and recommended for leavened doughs (cake, bread and focaccia), for crunchy but elastic doughs (biscuits, pies and savoury pies) and to make a sheet of fresh pasta.

Make the mix and use the quantity required by the chosen recipe.


* mix for leavened dough

290 grams of very fine rice flour

80 gr of potato starch allowed

50 grams of cornstarch (or tapioca starch)


* mix for biscuits, pies and savoury pies (very useful for any type of crunchy but elastic dough)

230 gr of cornstarch

220 grams of very fine rice flour

65 gr of potato starch allowed

8 grams of xanthan (natural rubber that can be purchased in organic shops, but also in some corners of food shops in the large distribution)


* mix for egg pasta (essential for the pasta to be rolled out, but also for desserts such as chiacchiere)

250 gr of cornstarch

250 gr of potato starch allowed

100 gr of very fine rice flour

10 gr of xanthan

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