“Gluten-free” diets made a lot of talks about them. It is also necessary to differentiate between those who adopt it for comfort and those who are really intolerant to gluten – suffering from celiac disease. They are forced to follow a gluten-free diet for life.
According to the French Association of Gluten Intolerants, one in 100 people can develop this disease in Europe.
Today, this disease is much better known even though not all cases are yet diagnosed. Gluten-free products have become much more accessible than many years ago. It is, therefore, possible to remain greedy despite this constraint.
Cereals without gluten, various flours, vegetable oils, mashed almonds … The recipes are original to seduce the taste buds.
Quinoa couscous with vegetables
- 4 glasses of quinoa
- 2 liters of water
- Bay leaves
- 2 teaspoons of 4 spices
- 4 carrots, 2 onions, 3 leeks, 1 pepper, 3 zucchini
- 1 slice of squash
- 1 cup cooked chickpeas
- 4 tofu sausages
- 2 tablespoons olive oil
Put to heat water with bay leaves, salt, and spices. Peel and detail the vegetables. Start with the carrots, which you can cut into slices. Immerse them in salted boiling water. Add sliced onions, leeks cut into pieces, peppers into small pieces and diced zucchini. Lastly, put the squash into small cubes. Everything is simmering for about fifteen minutes.
Bring the 8 glasses of water to the boil, salt, pour four glasses of quinoa and a pinch of cumin seeds. Cook covered until the water is absorbed (allow about 10 to 15 minutes).
In the vegetable casserole, add the cooked chickpeas at the end of cooking, add the tofu sausages and the olive oil.
Serve quinoa with large vegetable ladles with fragrant broth.
Gluten-free chocolate fondant
- 100 g of almond powder
- 50 g cornflour
- 1 teaspoon baker’s yeast
- 130 g of brown sugar
- 3 eggs
- 70 g of butter
- 200 g dark chocolate
Preheat your thermostat oven 6 (180 ° C). Mix the egg yolks with the sugar. Melt the chocolate in a bain-marie, then add the butter in pieces. Add the chocolate to the egg/sugar mixture, then add the almond powder, cornflour and yeast.
Beat the egg whites and add to the mixture. Pour into a dish and bake for 20 minutes of cooking.
Gluten-free pancake batter
- 1 glass of rice flour
- 2 eggs
- 2 tablespoons sugar complete cane
- 1 glass of rice milk
Mix all the ingredients.
- 1/2 liter of soy milk
- 40 g caster sugar
- 1 sachet of agar agar
- 1 vanilla pod
- 3 tablespoons coconut powder
Heat the milk with the vanilla bean cut in half. Add the coconut, the sugar, and the agar-agar, stir for a few minutes.
Pour the mixture into small cups and refrigerate for 2 hours.