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Super Health Food

Ricette

Gluten-free basic recipes



Celiac disease is the only true "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. Therefore it is always better to alternate flour and cereals and not limit ourselves only to the consumption of wheat-based products. 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 Khorasan 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 (cakes, breadsavoury and focaccias), for crunchy but elastic doughs (biscuits, pies and savory pies) and to make fresh pasta sheet.


Make the mix and use the amount 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 gr 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 puff pastry, 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 grams of xanthan

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