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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.

Torta del Vescovo (Bishop’s Cake ) is typical of the towns in the province of Parma and the name is intended to recall its importance. Indeed, while the plum jam tart is perhaps one of the classics par excellence, given the popularity of the Plum trees in this area, in the past chocolate was a rather rare ingredient and therefore reserved for special occasion desserts (such as a Valentine’s Day Sacher?).

Well, as the name suggests, this cake used to be prepared when the bishop travelled to provincial towns to celebrate the confirmation of children: in its simplicity, the contrast between jam and chocolate makes it a real treat.

Another cake? Try this with fresh fruit.

Bishop’s cake

48.83g carbohydrates with cake basted with

70g fruit juice, no liquor

Ingredients for the dough

  • 300g flour mix for bread, brand BiAglut**
  • 150g butter
  • 100g wholemeal rice flour*
  • 100g sugar
  • 2 eggs
  • 8 g baking powder*
  • a pinch of salt

Ingredients for filling and coating

  • 450g plum jam with no added sugar*
  • 150g dark chocolate with no added sugar*
  • 80g fresh cream
  • 20g butter
  • rum and other dessert liqueurs*, water syrup and/or fruit juice

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the shortcrust pastry in the traditional way, i.e. by mixing all the ingredients until a compact and homogenous dough is obtained. Cover the pastry with cling film and place it in the refrigerator for about ten minutes.
  2. With the help of a sheet of parchment paper, roll out a little more than half of the shortcrust pastry to form a disk to cover a baking tin about 26cm in diameter, leaving the edges slightly high so that they can be folded well once the cake is filled.
  3. Stuff the pastry with jam and cover with a second disc, trim the edges if they are too high and fold them inwards using a fork to press them down well so that the jam does not spill out during baking.
  4. Bake in a static oven preheated to 180°C for 30 minutes or anyway until lightly browned. Let the cake cool completely.
  5. Prepare a syrup with about 70g water and a tablespoon of sugar, or a few drops of sweetener (alternatively use the same amount of fruit juice), add the liqueurs and leave to cool.
  6. With a toothpick, pierce the surface of the cake, then use a brush to wet it well with the syrup-liquor mixture.
  7. Melt the chocolate with the cream on a very gentle heat, or in the microwave, then add the butter, mix well and coat the surface of the cake perfectly.
La torta del vescovo: una crostata con marmellata di prugne ricoperta di cioccolato

Bishop’s cake: a tart with chocolate-covered plum jam

Version with gluten of Bishop’s cake

When preparing the pastry, replace the 300g of gluten-free flour with an equal amount of standard cake flour.

Carrot and almond cakes are a perfect solution for so many eating occasions: breakfast, snack, end of meal, garden party or picnic, the combination of carrots and almonds in the preparation of cakes and desserts is always a winner.

These sweets bring together the needs of type 1 diabetes and celiac disease with ease and great taste: the two main ingredients are in fact almonds and carrots, a much-loved classic, the right mix of lightness and taste that brings to mind the flavours of yesteryear, the ones we used to taste when we were kids.

Since you will be able to make so many sweets with this recipe, you can store them in the freezer and take them out at the last moment, perhaps by popping them for a few seconds in the microwave or a few minutes in the conventional oven, and you will always enjoy them as if they were freshly made.

If you are thinking of breakfast, also try the Braid with ricotta, apricots and chocolate chips.

Carrot and almond cakes

46g carbohydrates per 100g

Ingredients

  • 300g almonds, peeled
  • 300g carrots
  • 250g sugar
  • 150g wholemeal rice flour*
  • 4 eggs
  • 16g baking powder*
  • 1 bit of vanilla from the pod
  • a pinch of salt

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

Preparation

  1. Chop the almonds and carrots separately and set them aside. Whip the egg whites and set them aside for a moment.
  2. In a bowl or planetary mixer, whip the egg yolks with the sugar until white and frothy, then add the almonds, carrots, flour, baking powder, vanilla, salt and, as a last ingredient, the egg whites.
  3. Pour the mixture into cupcake tins of the desired size: they are perfect size for breakfast in the morning!
  4. Bake in a convection oven preheated to 160°C for about 25 minutes.
dolcetti-carote-mandorle-senza-glutine-uno-chef-per-gaia

Carrot and almond cakes

Version with gluten of Carrot and almond cakes

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

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.

In the Emilian and Mantuan tradition, it is one of the most popular desserts, the perfect end to a meal to be savoured piece by piece, perhaps accompanied by a delicate cream or, for the greediest and most traditionalists, with sabayon. Fragrant, crispy and crumbly: this is my gluten-free Sbrisolona, the cake that is best enjoyed down to the last crumb.

Compared to more traditional Sbrisolona recipes, this gluten-free version contains less butter and fewer eggs to make it more diabetes-friendly without taking away the richness of its flavour and inimitable texture: remember to break it up with your hands so that the pieces are uneven and form crumbs… which everyone will try to grab!

Preparing it is so simple that you will find yourself making it whenever you have guests and little time. And if you like crumbs, don’t miss the Oat and ricotta crumble.

Gluten-free Sbrisolona

55.2g carbohydrates per 100g

Ingredients

  • 250g almonds (of which 150g with peel and 100g peeled)
  • 250g flour mix for bread, brand BiAglut**
  • 170g butter
  • 150g coarse corn flour*
  • 150g sugar
  • 50g wholemeal rice flour*
  • 2 eggs
  • grated rind of 1 lemon

**Ingredients specific for celiacs

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

Preparation

  1. Chop the almonds very coarsely, leaving some whole.
  2. Mix all ingredients in a bowl.
  3. Cover a round baking tin 30-32cm in diameter with parchment paper, pour the mixture onto it and spread it out with your hands in an even layer. Finally, bake in a convection oven preheated to 160°C for about 35 minutes.
  4. Once cooled, break it up with your hands into nice irregular pieces.
sbrisolona-senza-glutine-ph-chiara-marando

Gluten-free Sbrisolona

Version with gluten of Sbrisolona

Replace the gluten free Biaglut flour with an equal amount of wheat flour.

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.

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.

Today we are going to bake mixing good and tasty ingredients to prepare an equally tasty dessert: Braid with ricotta cheese, apricots and chocolate chips.
A creamy, fresh and delicate filling enclosed in a soft and fragrant short pastry. A mix of flavours that make this dessert a real temptation for every moment of the day. Want another breakfast idea? Try these Rice and buckwheat biscuits.

Braid with ricotta cheese, apricots and chocolate chips

41.84g carbohydrates per 100g

Ingredients for the shortcrust pastry

  • 300g flour mix for bread, brand BiAglut**
  • 150g butter
  • 100g wholemeal rice flour*
  • 100g sugar
  • 2 eggs
  • 8g baking powder*
  • 1 pinch of vanilla pod

Ingredients for the filling

  • 400g mixed ricotta
  • 80g dried apricots
  • 20g chocolate chips*
  • 3g powdered sweetener* or a few drops of liquid sweetener*

**Ingredients specific for celiacs

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

Preparation

  1. Knead all the ingredients for the shortcrust pastry until you obtain a firm, smooth ball. Cover the dough with cling film, then let it rest in the refrigerator for the time needed to prepare the filling.
  2. Mix the ricotta until it is perfectly creamy and lump-free; add the sweetener (or sugar to taste), chopped apricots and chocolate chips, then mix well.
La preparazione della treccia di ricotta, albicocche e gocce di cioccolato

Preparing the braid with ricotta cheese, apricots and chocolate chips

  1. Roll out the shortcrust pastry to form 3 rectangles measuring approximately 25×20 cm. In the centre of the rectangle, parallel to the long side, form a cylinder of ricotta filling. On both sides of the filling, cut the pastry as if forming a fringe. Starting from one end, fold the first two strips of shortcrust pastry, crossing them over each other in a braid-like manner; continue until complete.
La treccia di ricotta, albicocche e gocce di cioccolato prima di essere infornata

Braid before baking

  1. Place the 3 plaits on a baking tin covered with parchment paper and bake them in a static oven preheated to 180°C for about 20 minutes.
La treccia di ricotta, albicocche e gocce di cioccolato pronta per essere gustata

Braid ready to be enjoyed

Version with gluten of Braid with ricotta cheese, apricots and chocolate chips

Replace the BiAglut flour with an equal amount of wheat flour. No other adaptation is needed.

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

We are dealing with the last Christmas decorations and couldn’t resist… eggs, flour, butter and the shortcrust pastry was practically ready. Creativity made us create a colourful and imaginative Cookie house, our classic to put as a centrepiece for the holidays.

While making the Cookie house, don’t stop the creative mood and maybe even make some Christmas cookies to hang on the tree!

Cookie house

66g carbohydrates per 100g of cookie without icing

Ingredients for the shortbread

  • 400g gluten-free cake flour** (for flour with gluten, see below)
  • 150g butter
  • 100g sugar
  • 2 eggs
  • 8g baking powder*
  • 1 pinch of salt, 1 pinch of vanilla

Ingredients for the icing

  • 150g icing sugar*
  • 25g pasteurised egg white

**Ingredients specific for celiacs

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

Preparation of the Cookie house

  1. Put the flour, butter, sugar, salt and eggs in a bowl. Stir in the baking powder and vanilla.
  2. With the shortcrust pastry, prepare the house pieces using special moulds. Bake the pieces in a static oven preheated to 180°C for 10-15 minutes. Let them cool down.
  3. For the icing, mix the pasteurised egg white with the icing sugar until smooth and firm.

casette-di-biscotto-uno-chef-per-gaia

casette-di-biscotto-uno-chef-per-gaia

  1. Fill a pastry bag with the icing and decorate the pieces as desired. Once the icing has dried, assemble the little house with the help of someone to hold the biscuits in place until the icing has solidified.

casette-di-biscotto-uno-chef-per-gaia

casette-di-biscotto-uno-chef-per-gaia

Version with gluten of Cookie house

Replace the 400g gluten free flour with your regular cake flour.