Tag Archive for: naturally gluten free

Gluten-free potato pizza with olives

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A gluten free potato pizza with olives as an alternative to conventional pizza.

We know that pizza for those with diabetes and coeliac disease is one of the absolute most difficult dishes to manage. It is so because not only are really good gluten free pizzas very difficult to find, but also because people with diabetes have to manage the ‘pizza effect‘, i.e. abnormal rises in blood sugar levels due to the combination of ingredients in pizza (and alas, also high amounts of sugar hidden in the dough and tomato sauce, as well as fairly high amounts of salt), even many hours after eating it.

The potato pizza is a nice alternative; yes, we have to pay attention to the carbohydrates contained in the potatoes, but they are much easier to handle than low quality pizza. Furthermore, it can be a nice idea for a naturally gluten free dinner or snack in the garden! You can serve it with a Swordfish salad.

Gluten free potato pizza with olives

14.27g carbohydrates per 100g

Ingredients

  • 700g potatoes
  • 400g tomato sauce
  • 250g cow’s milk mozzarella
  • 80g pitted green or black olives*
  • 20g spring onion
  • extra virgin olive oil, salt and pepper to taste

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

Preparation

  1. Peel the potatoes, slice them thinly and steam them for 20 minutes. Put a little oil in a non-stick frying pan, pour in the potatoes, season with salt and pepper and brown them lightly by pressing them down with a fork or a wooden spoon.
  2. Meanwhile, prepare the tomato sauce. Put a few tablespoons of oil in a non-stick frying pan, brown the finely chopped spring onion, then add the tomato sauce, season with salt and pepper, then cover and leave to cook for 15-20 minutes.
  3. Line a baking tray with parchment paper, cover the bottom with the potatoes, then top with tomato sauce and pitted olives in pieces.
  4. Bake in a static oven preheated to 200°C for about 10 minutes, then add the mozzarella and continue baking until the mozzarella has melted.
  5. Serve the potato pizza hot.

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Version with gluten of Potato pizza with olives

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

 

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Carrot and almond cakes: the perfect breakfast

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.

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Aperitif time: Guacamole Salsa

Aperitif is more and more an Italian ritual, a way to enjoy some food with a good drink with family and friends. So, even early in the week, we may be thinking about the Friday night aperitif and, this time, we have decided it will be homemade.
So we share with you a recipe for an appetising salsa to enjoy with crispy nachos: Guacamole Salsa. You can also accompany it with Teff crackers.

Do you like the idea? We are already anticipating it.

Guacamole Salsa

1.86g carbohydrates per 100g

Ingredients

  • 200g avocado (the pulp of 1 avocado)
  • 30g lime or lemon juice
  • 10g onion or spring onion
  • 3g salt
  • 2g coriander or parsley
  • 1-2 g finely chopped garlic
  • pepper, chilli and chopped tomato to taste

Preparation of Guacamole Salsa

  1. Place the avocado pulp in a blender, add the lime or lemon juice and blend well. Then add all the other ingredients chopped very finely.
  2. Season with salt, pepper and chilli and, if you want, add a chopped tomato.
    Serve the guacamole salsa with nachos or use it to stuff tortillas together with tasty Chilli con carne.

salsa-guacamole-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Guacamola Salsa

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

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Meal solutions: Pan-fried potato pie

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You know, we love trying out new recipes by mixing ingredients and experimenting with different cooking methods and tasty combinations: the Pan-fried potato pie is a perfect example.

Today’s idea is a great one-dish meal because it is hearty and perfect as a complete meal, but also ideal as a tasty main course.

So, let’s start preparing our Pan-fried potato pie, then decide on the best way to enjoy it, perhaps accompany it with Dominican salad.

Pan-fried potato pie

16.4g carbohydrates per 100g

Ingredients

  • 1kg potatoes
  • 100g non-smoked or smoked Scamorza cheese
  • 90g cooked ham*
  • 80g cooked spinach (or frozen and left to thaw)
  • 70g Parmigiano Reggiano cheese, grated
  • 2 eggs
  • butter, salt, pepper, oil

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

Preparation

  1. Boil the potatoes and mash them with a potato masher, then season with a knob of butter, Parmesan cheese and eggs.

Tortino-di-patate-senza-glutine-ph-chiara-marando
2. Now lightly grease a sheet of baking paper with a little oil, then form a disk of mashed potatoes the size of the non-stick pan in which you want to cook the pie.

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  1. Cover the disc with the cooked ham, the thinly sliced Scamorza cheese and, finally, the lightly chopped spinach.
  2. Cover the filling with a layer of mashed potatoes so that the pie filling is completely closed. It is a good idea to grease the surface of the pie before placing it in the non-stick pan with the help of the parchment paper and a dish.

Tortino-di-patate-senza-glutine-ph-chiara-marando

  1. Cook over medium heat and, after about ten minutes, turn the whole thing over to the other side with the help of two flat lids, as wide as the pan. When the second side is also golden brown, serve the pie in slices accompanied by vegetables to taste.

Tortino-di-patate-senza-glutine-ph-chiara-marando

Tip: it is excellent also eaten cold.

Version with gluten of Pan-fried potato pie

The recipe contains only naturally gluten-free ingredients so no adaptation is needed.

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