Tag Archive for: ricette senza glutine

Gluten-free Apulian focaccia: soft and fragrant

Who can resist a soft and fragrant freshly baked Apulian focaccia ? Indeed, it is one of those treats that it is good to indulge in from time to time.

So prepare the ingredients to reproduce this recipe from the traditional cuisine of an area with genuine and simple flavours, but which is always a great success.

Needless to say, this is a strictly gluten free preparation. To make it, we decided not to add sugar, as the original recipe calls for, so you simply have to be a little more patient to let it rise.

Gluten-free Apulian focaccia 

40.60g carbohydrates per 100g

Ingredients

  • 450g flour mix for bread, brand Nutrifree**
  • 450g water
  • 250g potatoes (weight of cooked and peeled potatoes)
  • 250g cherry tomatoes
  • 50g buckwheat flour*
  • 50g wholemeal rice flour*
  • 20g brewer’s yeast
  • extra virgin olive oil, fine and coarse salt, oregano

**Ingredients specific for celiacs

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

Preparation

  1. Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, put it to rise for 1.5 hours inside the mixing bowl.
  2. Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
  3. Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
  4. Pour the soft dough into a large baking tin covered with lightly greased parchment paper. Oil your hands well and flatten the dough, forming the typical holes with your fingers, then leave to rise for at least 1 hour.

Uno_Chef_per_Gaia_preparazione focaccia pugliese

Preparing Apulian focaccia

  1. Now cut the cherry tomatoes in half and let them sink slightly into the focaccia from the cut side. Finish the preparation with coarse salt, extra virgin olive oil and oregano.
Uno_Chef_per_Gaia_focaccia gluten free

Focaccia ready to be baked

  1. Bake in a hot oven at 200°C for about 40-45 minutes, then let it cool before serving.
Uno_Chef_per_Gaia_focaccia pugliese senza glutine

Apulian focaccia

Version with gluten of Apulian focaccia

Just replace the Nutrifree flour with 500g wheat flour and mix with 300g water.

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Craving for something sweet? Try my gluten-free Apple pie

Gluten-free Apple pie is a must. Impossible to resist the scent of apples, their taste that blends sweet and ‘sharp’ flavours in a single bite, further enhanced by the many spices that can be used to create flavour variations.

And it is precisely apples the main ingredient in the dessert we are recommending today: a gluten-free Apple Pie that can be enjoyed at any time of the day, for breakfast, as a snack, to accompany tea, but also to finish dinner on a sweet note.

With this recipe, you can create a cake with a soft and enveloping heart, enclosed in a thin shell of fragrant puff pastry, a mouth-watering idea to pamper your palate. If you like apple cakes, also try my Soft apple and cinnamon cake.

Uno_Chef_per_Gaia_ricetta Apple Pie

Gluten-free Apple pie

19.30g carbohydrates per 100g

Ingredients for the brisè pastry

  • 300g gluten-free flour mix for bread, brand BiAglut**
  • 150g cold butter
  • 80g water
  • 1 pinch of salt
  • sweetener* or sugar

Ingredients for the filling

  • 1350g Granny Smith apples (weight of whole, unpeeled apples)
  • 2-3 tablespoons of water
  • 25g lemon juice
  • 25g almond flour*
  • 1 teaspoon cinnamon powder
  • sweetener* or sugar

Ingredients for finishing

  • 1 whole eggs
  • 20g brown sugar

**Ingredients specific for celiacs

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

Preparation

  1. Start preparing the shortcrust pastry by mixing flour, butter cut into chunks, sugar/sweetener and a pinch of salt. The mixture will be grainy, so mix it until it becomes firm, wrap it in cling film and refrigerate whilst preparing the filling.
  2. And now the filling! Peel and cut the apples, put them in a non-stick pan with a few tablespoons of water and let them cook until soft. Then remove everything from the heat and let it cool down.
    At this point you can add the sugar/sweetener, lemon juice and cinnamon, stirring to combine all the flavours.
  3. Well, we have both the dough and its filling….let’s assemble.
  4. Roll out more than half of the brisè pastry on a sheet of baking paper and line a 24cm diameter mould. Sprinkle the base with almond flour, cover the bottom with the freshly prepared apple filling and close with another disc of brisè. It will be like a treasure chest of taste and scents.
  5. Make ray-like cuts on the surface and brush it with beaten egg and a sprinkling of sugar to taste. Finally, bake the cake in a convection oven preheated to 180°C for about 45 minutes.
L'Apple pie pronta per essere gustata

Apple pie ready to be enjoyed

  1. If it does not brown properly, set the oven to 200°C and continue baking for another 10-15 minutes. This fantastic Apple Pie can be served either warm or cold.

Version with gluten of Apple pie

Replace the gluten free BiAglut flour with an equal amount of wheat flour and possibly reduce the amount of water to be added to the crust.

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