Published: 03/21/2013 - Updated: 11/05/2018
Gluten-free recipes: Celiac disease is a permanent dietary gluten intolerance that arises in genetically predisposed individuals. It causes severe injury to the intestinal mucosa, and clinical manifestations could be quite different. Symptoms of the classic form of the disease are diarrhea, abdominal distension, weight loss and malnutrition, and mood changes, but lately there have been atypical presentations as well.
Practical rules for cooking gluten-free recipes
- • Use different utensils to stir food that is being cooked for Celiac individuals.
- • Do not cut gluten-free bread with the same knife used to cut normal bread, nor should you do this on the same table.
- • Beware of butter; if the family uses a knife to spread butter on wheat bread, remnants from that bread will remain on the knife.
- •Something similar happens with jam.
- • Be careful when reusing oil which had previously been used to make croquettes, fried calamari or that contains wheat flour. Tip: Always label oil that you plan to reuse so that you know what was previously cooked in it.
- • Cleaning the oven, which is used to cook anything and for everyone, is always very important. It’s best to clean the oven and never mix gluten-free food with food that contains gluten
- • Label gluten-free products that have been emptied into jars (ie, tomato sauce) so as to know exactly what brand of product they contain.
- • Separate different homemade meals that are gluten-free and that have already been cooked, into freezer containers, and label them accordingly.
Lentils in gluten-free cream
- 400gr. lentils
- 16 crayfish
- 3 cloves garlic
- 2 cups chicken broth
- 2 tablespoons chopped parsley
- 1 small glass of cream
- large onion
Soak lentils the night before. In a casserole dish, place the peeled onion, cut into four sections, plus one tablespoon of garlic and parsley. Cover with water and cook everything for 1 hour. Once cooked, drain water and keep the onion and garlic.
In another saucepan, boil 2 liters of water with chicken broth. Once boiling, add lentils, onion, garlic and mixture that was put aside.
After you cook the lentils well, remove from heat and mash them in a blender until creamy smooth.
Then add cream, salt and pepper, mix well and let everything simmer for 10 minutes.
Sprinkle parsley, garnish with the cooked prawns and serve hot.
- 500gr. cornstarch
- 40 gr. of bread yeast
- 15gr. of lard
Heat two cups of water, crumble the yeast in and stir until thin. To make it frothy, let sit about 10 minutes.
In a bowl, mix the corn flour, cornstarch and salt. Sprinkle over the lard, with chickpea size pieces. Knead the butter and flour with your fingers until the fat has been completely integrated. Make a hole in the center.
Pour the yeast diluted in water into the hole, and mix all ingredients until it forms a coherent mass.
Put the dough on a work surface lightly floured with cornstarch and knead for 10 minutes.
Form a ball and wrap in a sheet of lightly oiled plastic wrap. Let stand in a warm area for about 1 hour (until double in volume).
To remove the bubbles, place the dough again on floured surface and crush with the knuckles of both hands.
Give the desired shape by hand, both if you want to make a loaf and if you want to make a few balls for small bites, etc.
If you want to use a bread mold, using a rectangular mold. In any case, cover the dough with a cloth and allow to double its size.
On medium-high heat, baking time depends on the size of the pieces of the dough.
Note: Part of the flour can be substituted for rice flour, soy or quinoa.
The flour can be replaced with gluten-free breadmaking preparations.
- 250g. cornstarch
- 100gr.corn flour
- 4 eggs and one egg white
- 1 teaspoon olive oil
- 1 teaspoonsalt
- A little water
Use a bowl to measure the corn flour, cornstarch and salt. Then make a hole in the center and put the eggs, the egg white, and the oil in it. Mix everything, forming a thick dough and shape it into a ball. Sprinkle a little cornstarch on your work surface and put the ball over.
Work well with your hands for 10 minutes. The paste should be smooth and easy to handle.
Wrap the dough in wax paper and leave in the refrigerator about 10 minutes. Roll out the dough with a rolling pin, into a 1 mm thick rectangle. Give the desired shape, leaving it ready to cook.
Tortellini stuffed with cheese and spinach:
200gr. Spinach, cooked, 200 gr. cheese, salt and pepper. For cheese and chicken: 2 chicken breasts boiled, 50gr. cheese, 2 eggs, salt and pepper. For ham and mushrooms: 100g minced serrano ham, mushrooms 100 g and 50 g of fresh cheese. In addition to these typical fillings, there are other newer ingredients used today, like salmon, eggplant, pumpkin, tuna or shrimp.
- 400gr. noodles
- 100gr of shredded cheese
- 6 sausages
- 4 anchovies in oil
- 2 red peppers
- pitted olives
Prepare noodles according to the first recipe for fresh pasta, then cook, drain and let cool.
Place in a salad bowl and mix in sliced sausages and peppers and cheese in thin strips.
Chop the olives and mix well. Season with salt and pepper. Season the salad with a little oil and before serving, decorate with pitted olives.
Gluten-free Tuna casserole
- 250g.tuna in oil
- 2 loaves of bread (gluten free)
- 2 eggs
- 2 tablespoons oil
- 1 cup mayonnaise
- 1 cup milk
- 1 lemon
In warm milk,soak bread loaves according to the bread recipe. Dice the
tuna with washed parsley, and place it in a bowl and add olive oil, lemon juice, drained and cut the bread, the yolks and salt.
Finally, slowly add the beaten egg whites to peaks.
Grease a pan with butter, pour in the mixture, and cover and double boil for one hour. Take the bread out of the pan and place on a tray. Serve cold and garnish with mayonnaise.
- 400 gr. cornstarch
- 100gr. cornmeal
- 30gr. of bread yeast
- ½ liters of water
- ½ teaspoon salt
Once you’ve cut the yeast, dilute it in a bowl with warm water.
Mix the corn flour, cornstarch, salt and water until a ball.
then let sit for 2 hours.
Roll out the dough with a rolling pin and use it to line the pan you’re planning on using. Fill with your favorite garnish and bake it for 20 minutes on medium-high heat.
For sausage and mushrooms: 4 large sausages, 1 onion, cut into thin rings, 100g of fresh mushrooms rolled, 250 g tomato sauce and cheese to melt.
For shrimp and asparagus: 1 bunch of fresh asparagus, 100g bacon, 200g cooked and peeled shrimp, 250 g of tomato sauce and cheese to melt.
For tuna and corn: 1 tin of tuna. 1 can of tuna in oil, 1 onion cut into rings, 100g of corn, 250g of tomato sauce and cheese to melt.
For sausage and cheese in tomato sauce 250g, 100g chorizo, olives and cheese to melt .
- 6 eggs
- 250g sugar
- 75gr. cornstarch
- 50gr. cornmeal
- Zest from ½ lemon
Turn on the oven and preheat to 180º C. Beat the egg white to fluffy points and add the egg yolks and lemon zest. While beating, add sugar slowly. Once all is mixed well, add the corn flour and cornstarch.
Continue beating until the mixture makes peaks then pour it into a mold lined with paper or vegetable butter.
Place the sauce in the oven for 45 minutes, then remove and allow to cool. Use however you like.
Gluten free cake
- 250g. jam
- ½ liter of liquid cream
- 1 small glass of milk
- 1 kiwi
- A biscuit base
Cut the cake into three equally sized discs, and separately, get the cream together. Put a disc in a cake tray and using a spoon, moisten it with milk. Spread the first half of the jam on top and then spread a little bit of cream.
Put another disc on top, repeat the previous steps and, finally, put on the third disc. Decorate the cake with the cream and remaining kiwi and cut into slices.
Before serving at the table, let it cool in the refrigerator at least 2 hours.
For a change, the jam can be substituted by custard or a cream.
* Based on the recipe book “Come and enjoy a gluten-free.” Begoña Shipping. Editorial. Everest.
- Anson, O., Weizman, Z., & Zeevi, N. (1990). Celiac disease: parental knowledge and attitudes of dietary compliance. Pediatrics, 85(1), 98–103.
- Tarro, L., Aceves-Martins, M., Tinena, Y., Parisi, J. L., Blasi, X., Giralt, M., … Sola, R. (2017). Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground. BMC Public Health, 17(1), 393.
- Schultz, M., Shin, S., & Coppell, K. J. (2017). Awareness of coeliac disease among chefs and cooks depends on the level and place of training. Asia Pacific Journal of Clinical Nutrition, 26(4), 719–724.
- Smith, B. M., Bean, S. R., Schober, T. J., Tilley, M., Herald, T. J., & Aramouni, F. (2010). Composition and molecular weight distribution of carob germ protein fractions. Journal of Agricultural and Food Chemistry, 58(13), 7794–7800.
- de la Hera, E., Talegon, M., Caballero, P., & Gomez, M. (2013). Influence of maize flour particle size on gluten-free breadmaking. Journal of the Science of Food and Agriculture, 93(4), 924–932.
- Collar, C., Conte, P., Fadda, C., & Piga, A. (2015). Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour. Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional, 21(7), 523–536.
- Flores-Silva, P. C., Rodriguez-Ambriz, S. L., & Bello-Perez, L. A. (2015). Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index. Journal of Food Science, 80(5), C961-6.