Pumpkin and turmeric bread: gluten-free treats

Autumn in the kitchen means pumpkin , so why not prepare Pumpkin and turmeric bread?

Pumpkin is a delicious treasure of nature, and is extremely versatile when it comes to sweet, savoury and leavened recipes. And we love it, because it can give a special touch to food and is suitable for many preparations, besides having many health benefits and vitamins.

So let’s start kneading little goodies!

Pumpkin and turmeric bread

53.11g carbohydrates per 100g

Ingredients

  • 500g flour mix for bread, brand Nutrifree**
  • 320g pumpkin
  • 200g water
  • 150g milk
  • 100g wholemeal rice flour*
  • 20g extra virgin olive oil
  • 12g brewer’s yeast
  • 10g salt
  • ½ teaspoon turmeric (optional)

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Cut the pumpkin into small cubes, steam it for 20 minutes or cook it in a thick-bottomed pan with 2 tablespoons of water, then purée it with a fork or in a food processor – the important thing is that the pumpkin flesh is nice and dry.
  2. Put the flour in a bowl or planetary mixer, mix it with the pumpkin purée and crumbled brewer’s yeast, then add all the other ingredients. You can add a pinch of turmeric to give a boost of colour and flavour, then knead well until the mixture is smooth and even. Form a loaf, cover it with a tea towel and leave it to rise until doubled in volume.
  3. Divide the dough into 6 parts, shape each into a loaf and make 3-4 turns of string around each loaf, then leave the bread to rise for another 40-50 minutes, directly on the baking tin that you will use to bake the bread in the oven.
  4. Bake the pumpkin rolls at 180°C for 20-25 minutes.
pane-zucca-curcuma-senza-glutine-uno-chef-per-gaia

Pumpkin and turmeric bread with the typical pumpkin shape

Version with gluten of Pumpkin and turmeric bread

Replace the Nutrifree and rice flours with 600g of wheat flour and mix with just milk and no water.

/0 Comments/by

Travelling to South America: Pao de queijo

,

Pao de queijo or cheese bread is typical throughout South America, with some interesting regional variations that define its distinctiveness. The key element, however, is that it is prepared with naturally gluten free flours.

In many cases it is fried rather than baked, but it is always extremely rich and tasty, so much so that it can be eaten not only with other foods, but also on its own as a snack.

It is also extremely easy to prepare, so it can be a solution when we do not have the time to prepare a leavened bread. Another bread idea if you do not have time for leavening is this Yoghurt flat bread.

Pao de queijo

37.95g carbohydrates per 100g

Ingredients

  • 300g milk
  • 265g quinoa flour*
  • 150g Parmigiano Reggiano cheese, grated
  • 130g rice oil
  • 80g wholemeal rice flour*
  • 60g rice starch*
  • 2 eggs
  • 5g salt

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put the milk, oil and salt in a saucepan and bring to the boil. As soon as it comes to the boil, remove the pan from the heat and add all the starch and flours to the liquids, stirring with a wooden spoon: the mixture will be firm leaving the saucepan sides clean.
  2. Let the mixture cool, then add one egg at a time and finally the grated Parmesan cheese. Finish mixing the ingredients well by placing the dough on a cutting board and, when it is perfectly homogeneous, form into small loaves about 4 cm in diameter. Place the balls on a baking tray lined with parchment paper and bake in a static oven preheated to 180°C for about 30 minutes.
  3. Cheese bread can be eaten warm or cold.
ricetta-senza-glutine-pao-de-queijo-uno-chef-per-gaia

Cheese bread ready for a snack

Version with gluten of Pao de queijo

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Gluten-free olive buns

Bread represents the greatest challenge in the world of gluten free and the pleasure of variety of shapes and flavours is central to the experience. Olive buns are a moment of joy for us because they are one of my son Nicolò’s favourite breads and he loves them so much!

Olive buns are also perfect as a school snack or garden party, but they add a touch of flavour and colour to the bread basket that I love to put on the table whenever possible with as much variety as possible: white bread, dark bread seed bread, cheese bread and so on and so forth!

So, let’s knead!

Olive buns

43.5g carbohydrates per 100 g

Ingredients

  • 370g water
  • 250g pitted green and black olives
  • 220g flour mix for bread, brand Schär B**
  • 150g gluten-free flour, brand Revolution**
  • 150g flour mix for bread, brand Pedon Easyglut**
  • 20g extra virgin olive oil
  • 12g brewer’s yeast
  • 5g salt
  • extra virgin olive oil to brush the surface
  • rice flour* for dusting

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Place water and crumbled yeast in a bowl or food processor and stir for a few seconds to dissolve the yeast. Add all the flours, salt and oil, then knead until you have a homogeneous and firm mixture that can be rolled out with a rolling pin.
  2. Divide the mixture in half and roll out each half with the help of a little rice flour to form a rectangle about 40cm long and 25-30cm wide.
  3. Place the sliced green and black olives, slightly offset from the centre of the rectangle lengthwise. Cover the olives with the dough to form a roll.
  4. Cut the roll into pieces of about 10cm. Place them on a sheet of parchment paper, leaving them far enough apart to allow them to rise. Brush the surface with olive oil and leave to rise for at least 1 hour. Bake in a convection oven preheated to 200°C for 20 minutes.

panini-alle-olive-senza-glutine-uno-chef-per-gaia

Version with gluten of Olive buns

Prepare the dough with 500g wheat flour and 250g water.

/0 Comments/by

Walnut dark bread

Gluten-free dark bread is always a feast at our place, but every time I like to enrich it with different touches of flavour. One of my favourite additions is nuts, which also allow us to take care of diabetes. That’s why we love Walnut dark bread.

In fact, when we combine a source of complex carbohydrates, as is the case with flour, the fibre from wholegrains and the good fats contained in nuts (walnuts in today’s recipe), the body’s absorption of sugars slows down significantly, helping to avoid blood sugar peaks, which are to be avoided not only in people with diabetes, but in general in all people to prevent the onset of diseases as the years go by.

Therefore, let us get into the habit of eating wholemeal foods as often as we can and when we bake bread, let us always try to vary it by adding sources of fibre and small amounts of good fats as this will not only make it tastier to the palate, but also more friendly to our well-being.

Are you ready to knead? Also try the Mixed leavening bread: it is going to be another great experience.

Walnut dark bread

41.72g carbohydrates per 100g

Ingredients

  • 450g flour mix for dark bread, brand Massimo Zero**
  • 380g water
  • 50g shelled walnuts
  • 30g extra virgin olive oil
  • 10g brewer’s yeast
  • extra virgin olive oil for the surface, rice flour* to form the bread

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. This recipe is very similar to the one written on the mix packet, but includes the addition of walnuts and a few differences in the process.
  2. Place the water and the crumbled yeast in a bowl, or in a food processor, and stir for a few seconds to dissolve the yeast. Add flour, oil and walnuts and knead until the mixture is smooth and firm.
  3. Dust a chopping board with rice flour and place the dough on it; again with the help of some flour, shape the mixture into a large cylinder and place it to rise in an elongated bread basket, or in a container that can hold the dough while it rises and give it the desired shape. Let it rest for about 1.5 hours, or until doubled in volume.
  4. Cover a baking tin with parchment paper, place the loaf of bread on it and brush the surface with olive oil. Bake in a convection oven preheated to 200°C for about 40 minutes.

Pane-nero-alle-noci-senza-glutine-ph-chiara-marando

Walnut dark bread

Version with gluten of Walnut dark bread

Replace the 450g of Massimo Zero dark bread flour with 450g of standard wholemeal flour, reducing the amount of water until the right dough texture is achieved.

/0 Comments/by

Loaf with raisins and walnuts

Today we felt like getting our hands covered with flour, kneading and smelling the unmistakable, irresistible scent of warm, freshly baked bread. That fragrant smell that fills the house with goodness and makes you want to share and enjoy good food. The recipe we propose is that of a homemade Loaf with raisins and walnuts, perfect to accompany a few slices of Parma ham, in a contrast between sweetness and savouriness, but also delicious with some jam. If you prefer a wholemeal bread, try my Dark bread with flaxseeds.

Well, let’s knead!

Loaf with raisins and walnuts

47.78g carbohydrates per 100g

Ingredients

  • 350g flour mix for bread, brand Nutrifree**
  • 350g water
  • 70g flour mix for bread, brand Fibrepan Farmo**
  • 60g wholemeal rice flour*
  • 50g shelled walnuts
  • 30g raisins
  • 20g chia seeds* (to be soaked in 50g water)
  • 20g extra virgin olive oil
  • 12g brewer’s yeast
  • extra virgin olive oil for the surface, rice flour* to form the bread

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Place the chia seeds in a container with 50g water and wait about ten minutes, stirring occasionally, so that a kind of mucilage forms. Meanwhile, place the remaining water and the crumbled yeast in a bowl or a food processor and stir for a few seconds to dissolve the yeast. Add the flours, chia mucilage, oil, walnuts and raisins, then knead until the mixture is smooth and firm.
  2. Dust a chopping board with rice flour and place the dough on it; again with the help of a dusting of flour, shape the mixture into a large cylinder and place it in an elongated bread basket or in a container that can hold the dough while it rises and give it the desired shape. Let rise for about 1.5 hours or until doubled in volume.
  3. Cover a baking tin with parchment paper, place the loaf of bread on it and brush the surface with olive oil. Bake in a convection oven preheated to 200°C for about 40 minutes.

filone-uvetta-noci-senza-glutine-ph-chiara-marando

Loaf with raisins and walnuts

Version with gluten of Loaf with raisins and walnuts

Replace the 420g of Nutrifree and Farmo flours with a standard bread flour of your choice and reduce the amount of water to about 270g.

/0 Comments/by

Buckwheat and rice focaccia

Today we are ready to bake something really very tasty and delicious: gluten-free Buckwheat and rice focaccia.

Soft and, at the same time, with that crunchy touch that satisfies the palate, this focaccia is perfect to be eaten plain, but also to accompany enticing aperitifs. Try also my Apulian focaccia.

Try it stuffed with grilled vegetables or with some slices of Parma Ham or Salami, and then tell us what you think.

For us who love baking, this focaccia can be addictive.

Here’s how to prepare it!

Buckwheat and rice focaccia

54.11g carbohydrates per 100g

Ingredients

  • 450g water
  • 350g flour mix for bread, brand Nutrifree**
  • 80g flour mix for bread, brand Fibrepan**
  • 70g buckwheat flour*
  • 40g wholemeal rice flour*
  • 35g rice oil
  • 25g extra virgin olive oil
  • 20g fine corn flour*
  • 12g brewer’s yeast
  • 10g salt
  • extra virgin olive oil, salt and water for brushing the surface

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

 Preparation

In a bowl or planetary mixer, mix all the ingredients together. When the dough is even and fairly compact, pour it onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance. Let rise for about 2 hours or until the dough has doubled in volume.

Bake for about 30 minutes in a static oven preheated to 200°C.

Let the focaccia cool and brush the surface with an emulsion of water, extra virgin olive oil and a pinch of salt.

Focaccia-senza-glutine-al-grano-saraceno-e-mais-uno-chef-per-gaia

Version with gluten of Buckwheat and rice Focaccia

Replace the Nutrifree and Fibrepan flour with equal amounts of traditional flours and reduce the water to 360g.

/0 Comments/by

Olive bread braid

But how pleasant is it to breathe in the aroma of freshly baked bread? It gives your home that extra touch of enveloping warmth that soothes. That we like bread a lot is a well-known fact by now, but today we have chosen to share with you an alternative and tasty version to be enjoyed slice by slice: Olive bread braid.

Ready to work? Also try Vegetable buns.

Olive bread braid

45.58g carbohydrates per 100g

Ingredients

  • 450g water
  • 450g flour mix for bread, brand Nutrifree**
  • 70g pitted olives
  • 50g buckwheat flour*
  • 20g extra virgin olive oil
  • 20g sprouted buckwheat flour* (optional)
  • 12g brewer’s yeast
  • 5g salt
  • oil to brush the surface, flour* for dusting the board

**Ingredients specific for celiacs

Preparation

  1. Dissolve the yeast in the water, add the water to the flours, in a bowl or a planetary mixer, and mix. Add the oil, salt and chopped olives and continue to knead until smooth and homogeneous. Let the dough rise for about 1 hour.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia

  1. Divide it into three equal parts, form three cylinders and twist them together to form a braid. Place the braid on a baking tin covered with parchment paper and leave it to rise for about 1 hour or until nice and swollen.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia

  1. Bake in a static oven preheated to 190°C for about 30 minutes.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia

/0 Comments/by

Vegetable buns

Today the topic is leavened products and, more specifically, gluten-free Vegetable buns, so a tasty bread that can also be enjoyed on its own, because it is extremely tasty and pleasant.

The only downside: one bite leads to another!

Ready to get your hands in the dough to prepare some soft and fragrant Vegetable buns?
Let’s get started!

Vegetable buns

54.57g carbohydrates per 100g

Ingredients

  • 1 kg flour mix for bread and pizza, brand Molino Dallagiovanna**
  • 700g water
  • 175g mixed vegetables already sautéed (courgette, carrot, spring onion, pepper)
  • 25g chia seeds (soaked in 60 g water)
  • 12g brewer’s yeast
  • 10g salt
  • oil for brushing the surface, salt for vegetables, rice flour for dusting*

** Ingredients specific for celiacs

Preparation

  1. In a non-stick pan, cook a mixture of vegetables cut into strips or chunks, adding a drizzle of extra virgin olive oil and a pinch of salt. Brown.
  2. In a planetary mixer or bowl, mix all the ingredients for the bread, add the cooked vegetables and continue kneading to obtain an even mixture. Dust a cutting board with rice flour and put the dough on it; let it rest, i.e. pre-rise, for about 15-20 minutes.
  3. With the help of a metal scraper, form rectangular pieces of dough, place them on baking tins covered with parchment paper and let them rise for about 2 hours.
  4. When the rolls are nice and puffy and have doubled in volume, brush them with oil and bake them in a static oven preheated to 200°C for about 30 minutes.

panini-alle-verdure-senza-glutine-uno-chef-per-gaia

Version with gluten of Vegetable buns

Replace the gluten-free Molino Dallagiovanna flour with an equal amount of wheat flour and mix with 500g water.

/0 Comments/by

Fragrant Rustic loaves

How pleasant is the smell of freshly baked Rustic loaves? For us freshly baked bread is truly irresistible, one of those treats that fills the house with goodness, warming it up and making it even cosier… especially when the first cold weather sets in.

Then there is the satisfaction of enjoying a fragrant loaf of bread made with one’s own hands.
Today we are going to make gluten-free Rustic loaves that you can use to accompany meals, snacks and breakfasts; and if you don’t have time to let bread rise, try Yoghurt flat bread.

Rustic loaves

45.73g carbohydrates per 100g

Ingredients

  • 780g water
  • 420g flour mix for bread, brand Revolution**
  • 300g flour mix for dark bread, brand Schär**
  • 120g buckwheat flour*
  • 100g flour mix for bread, brand Bene Sì Coop**
  • 50g extra virgin olive oil
  • 20g sprouted buckwheat flour* (optional)
  • 25g brewer’s yeast
  • 10g salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. In a bowl, or in a planetary mixer, mix all the ingredients together, setting aside only 10g of oil.
  2. When the dough is even and fairly firm, divide it into 4 pieces and form into large loaves; place them on 2 baking tins covered with parchment paper and leave them to rise for about 2 hours.
  3. Brush the surface with the oil set aside; bake for 30-40 minutes in a static oven preheated to 200°C.

filoni-di-pane-rustici-senza-glutine-uno-chef-per-gaia

Version with gluten of Rustic loaves

Replace the gluten-free flours with equal amounts of mixed wholemeal flours, reducing the water to 550g.

/0 Comments/by

Maxi teff crackers

,

Warmer and longer days lead us to have the desire to organise aperitifs with friends, outdoor dinners or parties.
We are well aware of this, in fact the recipe we recommend today will not only serve as an accompaniment to sauces, deli meats or snacks, but also as a tasty afternoon snack: Maxi teff crackers.

Crispy, fragrant, tasty and easy to prepare… let’s see how!

Maxi teff crackers

65.12g carbohydrates per 100g

Ingredients

  • 150g gluten-free bread flour mix, brand Schär Mix B**
  • 150g water
  • 100g wholemeal rice flour*
  • 50g corn flour*
  • 50g teff flour*
  • 30g extra virgin olive oil
  • 7g fine salt
  • 3g brewer’s yeast

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Mix together all the ingredients, except the oil, to form a smooth, even dough.

cracjer-al-teff-senza-glutine-uno-chef-per-gaia

2. Roll it out into very thin layers and cut into long, rather wide rectangles as desired; then place them on a baking tin covered with a sheet of baking paper, prick the surface with a fork and brush it with oil.

ricetta-senza-glutine-cracker-al-teff-blog-uno-chef-per-gaia

  1. If you wish, you can sprinkle the surface with sesame seeds or other seeds and herbs.
    Bake in a static oven preheated to 200°C for 10-15 minutes until crispy.

ricetta-senza-glutine-uno-che-per-gaia-cracker-al-teff

Now you can serve them!
Our tip: try them with Chickpea hummus!

/0 Comments/by