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Stuffed baguettes are a great idea not only for a picnic, but also for a lunch at work. Unlike what you may think, a sandwich can be healthy and complete, as well as tasty, as in this recipe full of fresh vegetables. These Stuffed picnic baguettes are therefore a solution for young and old, and for all tastes!

If you decide to take them for lunch at the office or for a picnic and you don’t have time to prepare fresh bread, you can freeze the loaves and stuff them as soon as they have softened slightly after taking them out of the freezer, so when it is time to eat them, they will still be soft and fragrant.

The other feature I love about stuffed baguettes is that they have a hearty and succulent filling, but because of the way they are prepared, they are easy to transport and store and the risk of dirtying the basket or other container you put them in is reduced.

And the stuffing? Have fun, dear friends, this is just one idea among thousands possible!

Stuffed picnic baguettes

65.81g carbohydrates per 100g unstuffed baguette

Ingredients for the baguette starter dough

  • 400g water
  • 330g flour mix for bread, brand Caputo Fioreglut**
  • 170g wholemeal rice flour*
  • 5g brewer’s yeast

Ingredients for the baguette dough

  • 200g flour mix for bread, brand Nutrifree**
  • 110g water
  • 50g buckwheat flour*
  • 40g milk
  • 10g brewer’s yeast
  • 10g salt
  • brown rice flour* for dusting
  • extra virgin olive oil

Ingredients for stuffing

  • 9 slices of Primosale cheese
  • 9 lettuce leaves
  • 1 tomato
  • 1 avocado
  • ½ lemon
  • 1 bunch of parsley
  • tuna in oil (optional)
  • salt, pepper, extra virgin olive oil to taste

**Ingredients specific for celiacs

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

Preparation

    1. Knead the ingredients for the starter dough to obtain an even mixture; place it in a large bowl, cover it with cling film and place it in the refrigerator to rise for 12 hours.
    2. Take the starter dough and mix it with all the ingredients for the dough; knead well, if possible in a planetary mixer, then cover again with cling film and leave to rise for 1 hour in a warm place.
    3. Place the dough on a lightly floured cutting board and divide it into 9 pieces.
    4. Flatten each piece into a rectangle of about 10x15cm, roll it from the short side to form a cylinder; brush the mini-baguettes with extra virgin olive oil.
    5. Let the mini-baguettes rise for another 30 minutes, then bake them in a convection oven preheated to 200°C for about 35 minutes.
    6. Let the mini-baguettes cool down and prepare the avocado sauce. Put the pulp of a ripe avocado in a blender, add the juice of half a lemon, a small tuft of chopped parsley, salt and pepper, then blend to a smooth, even sauce.
    7. Take the mini-baguettes, cut them in half, remove the crumb from both halves and start stuffing the lower half of the baguette.
    8. Come tagliare le baguetteCome svuotare le baguetteBaguette svuotate pronte per essere farcite
  1. Put a drizzle of extra virgin olive oil on the lower half, a pinch of salt, a grinding of pepper; form a layer with a slice of tomato, cover it with the avocado cream, place a slice of Primosale on top, put another layer of avocado sauce and a slice of tomato.
  2. Now take the top of the mini-baguette without crumb, lightly drizzle it with extra virgin olive oil and flavour with a pinch of salt and a grinding of pepper. Cut a slice of lettuce into strips and compress it well inside the baguette cavity; if you decide to put tuna fish, place it on top of the lettuce; close the mini-baguette and seal it with a string or foil so that it is tight.
  3. Let the mini-baguettes rest tightly sealed until ready to eat, when you can cut them in half to see the contents and be able to bite into them easily.

Baguette farcite

Version with gluten

For the starter dough, replace the Caputo flour and rice flour with a bread or pizza flour and mix it with 275g water; for the dough, replace the Nutrifree flour and buckwheat flour with 100g water without adding milk.

 

For ten years I have invariably cooked traditional dishes on the celebration days of our Catholic culture, but this is the first time that a large-sized leavened dessert has satisfied me 100 per cent! I have never tasted a soft and fragrant gluten-free Colomba Pasquale like this one, prepared with simple (albeit numerous!) ingredients and a mix containing only naturally gluten-free ingredients.

You can imagine the joy of seeing the dough rise without any hesitation inside the warm oven: you know what that means for those who have to deal with flours that are always a bit temperamental like gluten free ones.

The other advantage of this Colomba is that it stays good for several days, although to fully enjoy the softness after the first day, it is best to heat the slices for a few seconds in the microwave or in a conventional oven for a few minutes.

Do you know what the only flaw is? That it has to rise at least six hours and therefore it takes a whole day with its waiting… but maybe that’s good because otherwise I think I would bake one every week.

I wish you a very happy Easter that we will certainly remember for the events that have changed our lives without warning, but I hope you will also remember it a little for my Colomba. And in the video recipe you can follow how to prepare Colomba step by step.

Colomba pasquale

49g carbohydrates per 100g

 Ingredients for the poolish

  • 75g unsweetened almond milk or soya drink*
  • 50g gluten-free multi-purpose flour mix, Massimo Zero**
  • 25g wholemeal rice flour*
  • 10g acacia honey
  • 10g brewer’s yeast

Ingredients for the dough

  • 100g gluten-free multi-purpose flour mix, Massimo Zero**
  • 95g sugar
  • 95g butter
  • 85g sultanas or candied fruit
  • 4 eggs
  • 35g tapioca starch*
  • 30g rice starch*
  • 25g rice flour
  • 25g acacia honey
  • 20g liqueur to moisten the raisins
  • 2g guar gum
  • 1g xanthan gum
  • zest of 1/2 lemon
  • 1 vanilla pod
  • orange flower water (optional)
  • tonka bean (optional)
  • salt

Ingredients for the icing

  • 40g egg white (corresponding to 1 egg white)
  • 30g icing sugar
  • 30g almond flour
  • 10g corn starch
  • 10g granulated sugar
  • almonds in their skins

**Ingredients specific for celiacs

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

Preparation

  1. Mix the flours for the poolish in a planetary mixer with the honey and warm milk in which the brewer’s yeast has been dissolved. You will obtain a soft dough that you will have to put to rise at room temperature for about 3 hours covered with cling film.
  2. After 3 hours, put the poolish in the planetary mixer, add the Massimo Zero mix, starches, rice flour, sugar, guar and xanthan gum. Knead by adding the eggs, one at a time, then add the very soft butter gradually so that it is absorbed. To knead in the planetary mixer, you can use the dough hook or the leaf mixer and when the dough starts to stick to the hook, it is ready to be put to rise.
  3. Let the dough rise directly in the bowl of the planetary mixer in the oven set on proving  function for 1 hour.
  4. Soak the raisins in liqueur.
  5. Put the planetary mixer bowl back in place with the hook and add the last ingredients: grated lemon zest, vanilla bean, grated Tonka bean, orange flower water and finally honey and a pinch of salt. Stir the whole mixture and complete by adding the soaked raisins and the soaking liquid.
  6. Pour the mixture into a 500g Colomba mould and put it to rise in the oven at 30°C for at least another 2 hours.
  7. Meanwhile, prepare the icing. Whip the egg whites until stiff by adding the icing sugar, then add the almond flour and corn starch. Stir well and when Colomba is ready to be baked, sprinkle the icing over the surface of the cake and top with whole almonds with the peel and granulated sugar.
  8. Heat the static oven to 165°C and bake Colomba for 1 hour and 15 minutes (depending on the oven, it may be ready even 10 minutes earlier), preferably with the cake placed in the lower part of the oven. You can add a small pan of water in the oven to keep it slightly moist. After the first 15 minutes, cover the surface of the cake with tin foil to prevent it from browning too much.
  9. Once removed from the oven, place the Colomba upside down by poking it with two Chinese food sticks and let it cool for 1 hour.
  10. Once completely cold, store the Colomba in a well-sealed plastic bag.

colomba-pasquale

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.

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

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!

Well, here we are with gluten-free Cardinali muffins… beautiful to look at, but especially delicious to eat.

Preparing them was a great fun because I needed someone from Sardinia who could teach me how to make the “real stuff”, so I invited my friend Maria Elena for a full immersion in Sardinian cuisine. So, together with Cardinali, we also prepared Culurgiones ravioli: amazing!

But let’s focus on the dessert now and find out what we need to prepare it!

Gluten free Cardinali muffins

63.18g carbohydrates per 100g

Ingredients

  • 200g gluten-free cake flour mix, brand Molino Dallagiovanna**
  • 200g sugar
  • 2 eggs
  • 90g milk
  • 75g seed oil
  • 8g baking powder*
  • 1 lemon peel, grated
  • icing sugar*

Ingredients for the pastry cream and to complete

  • 250g milk
  • 50g sugar
  • 2 egg yolks
  • 35g potato starch*
  • 1 whole lemon peel
  • alkermes liqueur* or raspberry juice with a few drops of red colouring*

**Ingredients specific for celiacs

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

Preparation

  1. Separate the egg yolks from the egg whites and whip the latter until stiff.
  2. Whisk the egg yolks together with the sugar until the mixture is light and fluffy. Add the grated lemon zest, oil and flour, alternating with milk until all ingredients are well incorporated. Finally, add the sifted baking powder and lastly the egg whites.

Uno-Chef-per-gaia-cardinali-senza-glutine.Foto Chiara Marando

  1. Place 3-4 cm diameter ramekins inside silicone moulds, or aluminium ramekins, so that they do not get deformed during baking filling ¾ of the ramekins.
    Bake at 180°C for 15 to 20 minutes until golden brown; let cool.
  2. Meanwhile, prepare the cream. Heat the milk with the lemon peel. Beat the egg yolks with the sugar, add the flour and mix well. Pour the lukewarm milk into the freshly prepared mixture and mix until smooth. Place everything on the heat and let it simmer, stirring with a whisk until the cream has thickened. Remove it from the heat and let it cool covered with cling film.
  3. And now assemble the cake.

Uno-chef-per-gaia-ricetta-senza.glutine-Foto Chiara Marando

  1. Holding a small knife at an angle, cut a cone and remove it whole from the sweets. Using a teaspoon, moisten the freshly hollowed-out inside with alkermes or red juice and do the same with the cones, dipping them in the coloured liquid until they are completely red.

uno-chef-per-gaia_Foto Chiara Marando

  1. Pour the cream into the holes you have drilled in the cakes and sprinkle with icing sugar. Finally, cover all the sweets with the cap, i.e. with the cones turned upside down with the tip facing upwards. Place them in the refrigerator and let them rest for a few hours to allow the cream to harden well.

uno-chef-per-gaia-ricetta-cardinali-senza-glutine

Version with gluten of Cardinali muffins

Replace Molino Dallagiovanna gluten-free flour with standard flour and reduce the amount of milk for the dough to 75g instead of 90g.

Valentine’s Day is arriving to celebrate the feeling of love, to be together and exchange sweet thoughts. And what gift could be more appreciated than a delicious Lovers’ Sacher cake, decorated with fresh raspberries?

The perfect ingredients are all there: irresistible dark chocolate, delicate apricot jam and the intense flavour of raspberries to top it.

The shape chosen, needless to say, is the heart shape.

Try our recipe and give it to someone you love! And if you want more ideas for Valentine’s Day, have a look at these Chocolate sweets with candied violets.

Lovers’ Sacher cake

39.85g carbohydrates per 100g

Ingredients for the cake

  • 150g gluten free flour mix for bread, brand BiAglut**
  • 150g sugar free dark chocolate*
  • 150g butter
  • 150g sugar
  • 5 eggs
  • a bit of vanilla from the pod
  • a pinch of salt

Ingredients for filling and coating

  • 250g raspberry jam without added sugar*
  • 120g apricot jam*
  • 150g sugar free dark chocolate*
  • 50g fresh raspberries
  • 50g fresh cream
  • 30g water

**Ingredients specific for celiacs

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

Preparation

  1. Melt chocolate and butter in a bain-marie, or in the microwave, stirring so that the two ingredients are perfectly incorporated. Then let the mixture cool.
    Separate the yolks from the egg whites and whip the latter until stiff, adding a pinch of salt; then set them aside. Add sugar to the chocolate mixture and then one egg yolk at a time, stirring with a whisk. Add the sifted flour and vanilla, continuing to mix so that no lumps form.
    Finally, incorporate the beaten egg whites.
  2. Pour the mixture into a heart-shaped cake tin, corresponding to a baking tin about 24cm in diameter, lined with wet and squeezed baking paper so that it adheres well to the walls of the tin; gently beat the tin on a surface to let any air bubbles out and bake in a static oven preheated to 180°C for 35 minutes. Once the necessary time has elapsed, remove the cake from the oven and allow it to cool.
La base della Sacher

Sacher base

  1. Cut the cake in half horizontally. Spread 250g of raspberry jam on the lower half, then cover it with the top half. Pour the apricot jam into a thick-bottomed saucepan together with a little water; put it on the heat and let it melt slightly, then strain it through a fairly thick sieve to obtain a kind of thick, smooth juice.
  2. Use this jam to generously moisten the surface and sides of the chocolate cake.
La copertura con il cioccolato

Chocolate coating

  1. Prepare the chocolate coating by melting the chocolate and cream in a small saucepan over very low heat or in the microwave. Stir well to obtain a smooth and even cream and cover the cake with the help of a smooth-bladed knife.
La decorazione con i lamponi

Decorating with raspberries

  1. Place fresh raspberries around the perimeter of the heart to define it.
La Sacher pronta per essere gustata

Sacher ready to be enjoyed

Version with gluten of Lovers’ Sacher cake

Replace the 150g of gluten-free flour with an equal amount of wheat flour.