4 very appetizing gluten-free recipes for everyday life

You can enjoy biscuits, pastas, quiches and pizzas without difficulties despite eating a gluten-free diet. Only special flour is necessary.

An authentic Italian menu, with pasta, pizza and dessert sounds impossible when talking about a gluten-free diet.

And yet, using specific ingredients and preparing the dishes at home to make sure to avoid contamination in the preparation is a luxury available to anyone.

The most demanding palates will enjoy these four gluten-free recipes, whether celiac or not! Delicious combinations of vegetables and cereals for a complete meal.

MULTICOLORED VEGETABLE PIZZA

Ingredients (for 4 people):

For the dough:

• 250 g Glut stop special gluten-free flour (or 300 g Proceli)
• 150 g water
• 30 g fast baker’s yeast
• a pinch of salt
• a splash of oil

For the filling:

• 150 g havarti vegetable cheese
• 150 g red pepper
• 150 g green pepper
• 150 g yellow pepper
• 100 ml raw tomato sauce
• 200 g zucchini
• 1 bunch of tender wild asparagus
• 250 g grated mozzarella vegetable cheese
• 300 g artichokes
• 150 g corn
• 50 g toasted hazelnuts
• oregano

Preparation (1h. +10′ cooking + 3h. rest)

1. Sift the flour in the form of a volcano in a bowl and put in the center the yeast, previously dissolved in two tablespoons of warm water. Add the salt and a splash of oil. Work the dough, first with a fork and then with your hands, until you get a thin and soft paste that sticks very lightly to the fingers. Let stand 5 minutes and stretch with your hands on a silicone stand shaping it into a pizza, rectangular or circular. Cover with a cloth and let ferment for a few hours until the volume doubles (the time will depend on the heat of the place).
2. Cut the peppers and zucchini into very thin strips or slices. Remove the hard piece to the asparagus and cut them into pieces of about 2 centimeters. Clean the artichokes and cut their hearts as if they were potato chips.
3. Place the havarti cheese on the pizza first, then spread with tomato and cover with the vegetables arranged harmoniously and without being piled up. Spread the corn kernels on top and cover with grated cheese. Finally sprinkle with oregano and chopped hazelnuts and bake about 10 minutes.

Nutritional information:

• Calories: 418
• Carbohydrates: 46 g
• Protein: 18 g
• Fat: 18 g
• Cholesterol: 46 mg.

MUSHROOM QUICHE

Ingredients (for 6 servings):

For the breeze pasta:

• 180 g Glutestop special gluten-free flour (or 230 g Proceli)
• 1 teaspoon lustre sugar coffee
• 1 teaspoon salt
• 90 g butter
• 1 egg
• 1 teaspoon lemon juice
• 4 or 5 tablespoons water

For the filling:

• 2 eggs
• 400 g miscellaneous mushrooms
• 2 tablespoons margarine
• 1 onion
• 1 garlic clove
• 2 red tomatoes
• 200 ml vegetable milk cream
• 100 g fresh vegan cheese
• pepper and salt

Preparation (1 h. + 35′ cooking + 35′ rest):

1. Sift the gluten-free flour into a bowl, add the teaspoon of lustre sugar and salt. Add the margarine in pieces and with your fingertips soak it with the flour. Pour this mixture over the work table and shape it into a volcano. Separate the yolk from the white and place it in the center along with the teaspoon of lemon juice and two tablespoons of water.
2. Work slowly so that the mixture is moistened and gradually incorporate the rest of the water by spoonfuls, so that it is bound. At the same time go crushing with movements from back to front with the palm of your hand, to remove the lumps of margarine.
3. The dough will have already acquired some elasticity. Form a ball, without needing, and let stand for five minutes. Then stretch well with the help of a roller and line with it a low cake pan. With a fork pinch it and place it in the refrigerator for at least half an hour.
4. With a brush paint the dough with egg white and place in the oven, preheated to 180 ºC, for 10 minutes.
5. Meanwhile, clean the mushrooms with a damp cloth and, if they are large, chop them. Melt the butter in a pan, sauté for a few minutes with the minced garlic, and let cool slightly.
6. Peel the onion, cut together with the tomato into thin slices and arrange both in the bottom of the cake. Season with salt and pepper and spread the mushrooms sautéed with garlic on top. Beat the two eggs together with the cream and pour the mixture over the mushrooms. Spread over the fresh cheese cut into slices and place back in the oven for 20 or 25 minutes or until golden brown. Serve warmly.

Nutritional information:

• Calories: 376
• Carbohydrates: 33 g
• Protein: 9 g
• Fat: 23 g
• Cholesterol: 214 mg.

SPINACH CANNELLONI WITH PINE NUTS AND RAISINS

Ingredients (for 8 people):

For pasta:

• 125 g Glutestop special gluten-free flour (or 175 g Proceli)
• 1 egg
• 2 yolks
• olive oil
• salt

For the filling:

• 1 kg fresh spinach
• 1 garlic clove
• 20 g pine nuts
• 20 g raisins
• olive oil

For the sauce:

• 40 g margarine
• 30 g cornstarch
• 4 dl vegetable milk
• nutmeg
• 500 g crushed tomato
• Grated Emmental vegetable cheese
• pepper
• salt

Preparation (2 h. + 30′ cooking + 1 h. rest)

1. Sift the flour in a bowl and add the egg and yolks, oil and a pinch of salt. Work with your hand until you get a homogeneous mixture, which should be a little sticky. Cover with plastic wrap and let stand for an hour.
2. Once rested, stretch the paste so that it is very thin and cuts squares according to the desired size. Boil that paste in a pot with plenty of water and salt. Take it out with a tinsel, cool in a bowl of cold water and drain on a clean cloth on the marble or work table to fill.
3. Boil the spinach with a little salt for 5 or 10 minutes. Drain in a strainer. In a frying pan put a little oil and sauté the garlic, then add the spinach, raisins and pine nuts. Sauté for 3 or 4 minutes.
4. Sauté the tomato and set aside. In a saucepan melt the butter, add cornstarch and cook stirring with a whisk. When it begins to take color pour the milk, little by little, and continue stirring until the boil starts. Season with salt, pepper and nutmeg.
5. Place the filling in each cannelloni and roll them. Cover the baking tray with a layer of tomato sauce, spread the cannelloni on top and bathe with the béchamel. Finally sprinkle with the cheese and gratin for a few minutes.

Variant

These cannelloni are delicious with vegetable cottage cheese instead of spinach (also eliminating tomato sauce).

Nutritional information:

• Calories: 241
• Carbohydrates: 21 g
• Protein: 10 g
• Fat: 13 g
• Cholesterol: 139 mg.

SACHER CAKE WITH CHOCOLATE GANACHE AND RED FRUITS

Ingredients (for 8 people):

For the cake:

• 90 g butter
• 25 g lustre sugar
• 4 egg yolks
• 70 g dark topping chocolate
• 70 g special gluten-free flour
• 2 egg whites
• 60 g sugar

For the ganache:

• 200 cc liquid vegetable cream
• 220 g dark chocolate coating
• 50 g margarine

To decorate: red fruits

Preparation (30′ + 25′ cooking + 2 h. rest):

1. To prepare the cake, work the butter about ointment with the lustre sugar and yolks. Add the melted and warm topping chocolate, followed by the special sifted gluten-free flour. Carefully add the soft whipped egg whites with the rest of the sugar and pour the mixture into a square pan smeared with butter and lined with nonstick paper.
2. Cook this dough in the oven, preheated to 180 ºC, between 20 and 25 minutes.
3. Put the liquid cream in a saucepan on the fire and let the boil start. Pour the chopped dark chocolate. Let cool slightly and add the diced margarine to bind the chocolate well. Pour the mixture into a mold and let it set in the fridge.
4. Cover the cake with the ganache cream and decorate with the red fruits.

Nutritional information:

• Calories: 520
• Carbohydrates: 41 g
• Protein: 7 g
• Fat: 37 g
• Cholesterol: 227 mg