Gluten is found in many cereals: wheat, oats, rye, barley, spelt, barley and others. That is, it can be found in such familiar products as bread, pizza, pies and spaghetti.
Gluten is a combination of protein amino acids, enzymes and peptides. Gluten-free baking secrets and interesting recipes.
The 18 amino acids contained in gluten are not synthesized in the human body, so ideally they are of particular value — they are involved in the synthesis of hemoglobin, in tissue regeneration, in the work of the gastrointestinal tract and other important vital processes.
Gluten has a beneficial effect on the immune system, bone tissue and helps to recover from severe injuries and diseases, providing us with the necessary vitamins and trace elements. And it is gluten that makes the dough fluffy, tasty, porous and airy. However, if you are gluten intolerant, you can only eat gluten-free pastries and gluten-free bread.
(1) – “Gluten is a high-molecular-weight seed storage protein commonly found in grass-related grains, such as wheat, barley, and rye. The natural role of these seed storage proteins is to nourish seeds during flowering and germination, thereby contributing to the successful reproduction of the species. Gluten is a composite protein, composed of glutenin and prolamins, and is also responsible for the ability of wheat to form dough. Hence, gluten is an integral component of an incredible variety of wheat-containing foods, including breads, cereals, and pastas.”
Which gluten-free flour should i use? Gluten-free baking secrets and interesting recipes.
It is easy to find a substitute for wheat and rye flour. In fact, the choice will please you:
Chickpea and pea flour
Amaranth flour and others
It remains to figure out how to make gluten-free pastries lush if there is no gluten in them. Some manufacturers produce specially prepared formulations based on rice, linseed and corn flour — they are quite easy to find in the supermarket. You will not notice the difference in cooking and will be able to please yourself with your favorite treats.
The secrets of making gluten-free pastries. Gluten-free baking secrets and interesting recipes.
If you decide to master the preparation of bread and other gluten-free pastries, you will have to remember some of the subtleties.
#1. Instead of gluten, it is recommended to use a special baking powder, which is prepared from baking soda, starch and wine vinegar. As a last resort, add baking soda, slaked with lemon juice, to the usual baking powder. Flaxseed flour is also an excellent substitute for gluten.
#2. Regular water or milk can be replaced with mineral water or nut milk. The taste of baking will become much more interesting!
#3. Before cooking, put the dough in the refrigerator for a while so that the bread holds its shape better.
#4. Make shallow notches on the surface of the product formed from the dough, otherwise the pastry will crack and look unaesthetic.
#5. While the bread is baking, do not open the oven door so that it does not sit down — it will be impossible to lift the pastry. By the way, for a delicate texture of cupcakes and pies, you can put a small baking tray with water on the bottom of the oven.
#6. Do not take the finished bread out of the oven immediately — first turn off the heat, slightly open the door and let it brew. In this case, it will not settle, it will remain lush and tender. Gluten—free pastries are better overexposed in the oven than underexposed – this will improve their appearance and taste properties.
(2) – “People with gluten sensitivity have problems with gluten. It is different from celiac disease, an immune disease in which people can’t eat gluten because it will damage their small intestine.
Some of the symptoms of gluten sensitivity are similar to celiac disease. They include tiredness and stomach aches. It can cause other symptoms too, including muscle cramps and leg numbness. But it does not damage the small intestine like celiac disease.
Researchers are still learning more about gluten sensitivity. If your health care provider thinks you have it, he or she may suggest that you stop eating gluten to see if your symptoms go away. However, you should first be tested to rule out celiac disease.”
Cornmeal buns with herbs. Gluten-free baking secrets and interesting recipes.
Cornmeal buns turn out to be very delicate, with a slight yellow tinge, and fragrant herbs give them a pleasant aroma. There are not even eggs and butter in this recipe, so the pastries are hypoallergenic and dietary.
milk 2 cups
corn flour 2 cups
flaxseed flour 3.53oz
sugar 2 teaspoons
dry active yeast 2 teaspoons
Provencal herbs 1 tablespoon
pepper mixture 1 teaspoon
salt to taste
Heat the milk slightly, add sugar and the same amount of yeast.
Add corn and flaxseed flour, followed by a mixture of peppers, herbs of Provence and salt. Gently knead the dough and leave it for an hour, covered with a damp towel.
Again, remember the dough with your hands, cover and let it swell.
Preheat the oven to 396F, place greased baking parchment on a baking sheet. Roll the dough into balls, press them down a little with the palm of your hand and transfer to a baking sheet. Let it swell slightly and bake for about 30 minutes. It all depends on the power of the oven, so adjust the time yourself.
Let the buns cool in the oven and only then pull out the baking tray with fragrant sun-colored pastries.
Vegetarian gluten-free pizza. Gluten-free baking secrets and interesting recipes.
Gluten-free pizza based on chickpea flour is prepared very easily. And the dough turns out to be hearty and dense — try it yourself!
For the test:
chickpea flour 7.0oz
cold water 1/2 cup
salt to taste
Italian herbs 1 teaspoon
For the filling:
tomato paste 3.53oz
champignons 5 pcs.
Bulgarian pepper 1 pc.
tomatoes 2 pcs.
onion 1 pc.
hard cheese 5 tablespoons
olive oil 2 tbsp
salt to taste
Mix the dry ingredients for the dough: flour, salt and herbs. Pour in cold water, stir well and leave the resulting viscous mixture for 30 minutes to swell.
Grease baking paper with vegetable oil, put the dough on it and form a tortilla with wet hands.
Bake the vegetables and mushrooms in the oven. To do this, put strips of bell pepper, thin slices of champignons and tomatoes on parchment, sprinkle with olive oil and salt. Bake on both sides for 10 minutes.
Brush the chickpea tortilla with tomato paste, put the vegetables with mushrooms, add a little onion in half rings and olives in halves. You can sprinkle the usual hard cheese on top, crushed on a grater.
Place the pizza in the oven for 10 minutes, preheated to 356F. Chickpea dough will turn out to be a little unusual, more dense and crispy. Decorate the finished pizza with arugula or parsley leaves. Eat it hot — so chickpea pastries are especially delicious
Almond tart with grapefruit cream, white chocolate. Gluten-free baking secrets and interesting recipes.
Amazingly delicious tart, which charges you with a good mood for the whole day. You can decorate it with any berries and fruits to your taste.
rice flour (can be replaced with wheat flour) 7.0oz
ground almonds 5.29oz
egg 2 pcs
sugar 3 tablespoons
butter (room temperature) 4 tablespoons
salt and cinnamon to taste
lemon juice 2 tablespoons
fresh grapefruit juice (2 grapefruits) 1 cup
eggs 3 pcs
zest of 1 lemon
butter 6 tablespoons
sugar 2/3 cup
vanilla sugar 1 teaspoon
Filling for almond tart:
grapefruit cream 8.82oz
white chocolate 3.53oz
gelatin 1 tablespoon
cold water 3 tablespoons
Preparation of grapefruit cream. Everything is simple here. Squeeze the juice from the grapefruits. Beat the eggs lightly with a blender. Pour the juice into a saucepan. Add sugar (plain and vanilla), lemon zest, and butter. Add eggs. Put the saucepan on a slow fire. Bring the cream to a boil, stirring constantly with a whisk. After the cream boils, cook it for about 5 more minutes until thickened. Rub the cream through a sieve into a clean bowl (to get rid of the lemon zest).
Cover the cream with cling film so that it lies on its surface (this is done so that a crust does not form on the cream). Let the cream cool down. Ready-made grapefruit cream. Preparation of almond dough. Pour rice flour into a bowl. Make a recess and break an egg into it. Add sugar, as well as salt and cinnamon.
Add the almond crumbs. Add cubes of butter. Rub everything into crumbs with your hands. Pour in the lemon juice. Knead the dough. Put the dough into a mold and smooth it out with your hands. Place the dough form in the refrigerator for 30 minutes.
Preheat the oven to 356F. Chop the dough with a fork and put the mold in the oven for 20-25 minutes – until the dough is ready. Take the finished cake out of the oven and let it cool.
At this time, you can prepare the filling for the tart. Pour gelatin with water and leave until it swells (10-15 minutes). Melt the chocolate in a water bath. Add mascarpone to the melted chocolate. Melt the swollen gelatin. Strain it. And pour it into grapefruit cream. Mix it up. Add grapefruit cream to the chocolate mass and mix until smooth.
Put the grapefruit and cream filling on an almond base. And put it in the refrigerator for 1 hour. Remove the finished tart from the mold. And decorate as desired. You can use ground almonds, white chocolate crumbs and grapefruit pulp (sprinkled with sugar). Enjoy your meal!
(1) – National Library of Medicine (US); A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis. Ana Diez-Sampedro, Maria Olenick, Tatayana Maltseva, and Monica Flowers. Published online 2019 Jul. 1 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6636598/
(2) – National Library of Medicine (US); Gluten Sensitivity. Also called: Gluten Intolerance. Dept. of Health and Human Services Office on Women’s Health. https://medlineplus.gov/glutensensitivity.html