Tag Archive for: senza glutine

The magic of Christmas in a Cookie house

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.

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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.

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Have fun with Christmas cookies

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We love preparing biscuits for the holiday season! Today we got inspired by colours, the result was some fun Christmas cookies, naturally in a gluten free version.

Take some time and play with us to create many different decorations and enjoy this video for more ideas for decorating cookies.

Or even make a beautiful Cookie house to decorate your Christmas table.

Christmas cookies

67g carbohydrates per 100g of cookie without icing

Ingredients for the shortcrust pastry

  • 250g wholemeal rice flour*
  • 250g bread flour mix for bread, brand BiAglut**
  • 200g butter
  • 150g sugar
  • 3 eggs
  • 4g baking powder*
  • 1 pinch of salt, 1 grated lemon peel

Ingredients for the hard icing

  • 150g icing sugar*
  • 25g pasteurised egg white
  • food colours as needed*

Ingredients for the soft icing

  • 140g icing sugar*
  • 25g pasteurised egg white
  • food colours as needed*

**Ingredients specific for celiacs

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

Preparation of Christmas cookies

  1. Place the flour, butter, sugar, salt and eggs in a mixing bowl. Mix well, then add baking powder and grated lemon zest. Cover with a piece of cling film and leave to rest for the time needed to prepare the icing, about 10-15 minutes.
  2. The icings are almost identical, but their texture changes, as they have different functions: hard icing is used to draw outlines and make decorations, while soft icing is used to fill the inner areas inside the outlines. The given proportions are used to obtain white-coloured icings; starting with the white colour, colours can be added to obtain the various nuances.
  3. It is important to remember that if the colours are liquid, a little more icing sugar may have to be added to achieve the same texture of the initial white icings.
  4. Take bowls with rounded bottoms, one for each colour you wish to prepare. For the hard white icing, place 25g of pasteurised egg white in a bowl and gradually add 150g of icing sugar, stirring with a spoon so that the mixture is smooth and even. For the soft icing, repeat exactly the same procedure, adding 140g icing sugar.
  5. Starting with the white bases, add the necessary colours and sugar to obtain the various nuances, both hard and soft.
    The hard icing will be used with a pastry bag with a tip of about 1mm, while the soft icing will be applied using a teaspoon and the rounded tip of a knife.
  6. Cover all frostings with tight clingfilm until they are used.
    Roll out the short pastry with a rolling pin to a thickness of about 5mm, cut the biscuits into the desired shapes, place them on a baking tin covered with parchment paper and bake them in a ventilated oven preheated to 160°C for 10 minutes.
  7. When the biscuits have cooled down completely, form the outline with one of the hard icings, white or coloured; cover the surface of the biscuit inside the outline using the soft icing to be spread with the help of a round-pointed knife so that no gaps are left. Let the icing dry for at least 15 minutes before making other decorations with a pastry bag on the soft icing to avoid colour smudging.

biscotti-di-natale-senza-glutine-uno-chef-per-gaia

  1. For each biscuit, you need on average of 5g of icing, so it is important to remember to add 5g of carbohydrates per biscuit in the carbohydrate count.

biscotti-di-natale-senza-glutine-uno-chef-per-gaia

Store the biscuits in a tin or a sealed cake tin… they will stay delicious for over a week.

Version with gluten of Christmas cookies

Replace the gluten-free BiAglut flour with the same amount of your usual baking flour.

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From Tuscan tradition, Ribollita

You know, we like to fight the cold at the table with dishes rich in flavour and able to warm even the coldest winter days, and Ribollita is always one of the first choices.

Here is our recommendation today, a great classic coming from the Tuscan gastronomic tradition: Ribollita, an irresistible speciality prepared with simple and wholesome ingredients, as its peasant history dictates.

And Ribollita is so good that it will win over even the most stubborn vegetable detractors, just like the Vegetable mix au gratin.

Ribollita

3.25g carbohydrates per 100g

Ingredients

  • 400g canned cannellini beans*
  • 200g carrots
  • 180g courgettes
  • 150g kale
  • 150g savoy cabbage
  • 150g potato
  • 100g onions
  • 100g leek
  • 70g herbs
  • 300g ripe tomatoes or tomato sauce
  • 1 clove garlic
  • 1 bunch of herbs
  • 1 potato
  • water, extra virgin olive oil and salt as needed
  • bread croutons**

**Ingredients specific for celiacs

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

Preparation of Ribollita

  1. Wash and chop the vegetables. Put a little oil in a large saucepan, add onion and leek (let them sweat), then carrot, potato, courgette, Savoy cabbage, herbs and tomatoes.
  2. Cover with water (about 2 litres) and add salt; prepare a bunch of herbs tied with string and add it to the vegetables; finally, add garlic. Let it cook for a long time, add the beans and continue cooking.
  3. When the vegetables are perfectly cooked, set 1/3 of the vegetables aside and blend the rest.

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  1. Serve the soup with slices of stale bread and a drizzle of extra virgin olive oil.

ricetta-ribollita-uno-chef-per-gaia

Version with gluten of Ribollita

The recipe contains only naturally gluten-free ingredients, while you may have to replace the gluten free bread croutons with standard ones.

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Cookie Christmas trees

Christmas is approaching and we would like to recommend a sweet preparation that can become a delightful gift to give your friends, an original placeholder for the table, or a small ornament to decorate home over the Christmas period: Cookie Christmas trees.

Moreover, baking Cookie Christmas trees is a wonderful opportunity to involve the little ones at home in manual and creative activities that will make the result even more special, whether to be eaten at breakfast on festive days or to be given as gifts to loved ones.

It takes dexterity and a little patience, but the result will give you great satisfaction.

Roll up your sleeves, let’s start making Cookie Christmas trees, and if you want to get creative, also try Christmas cookies and  Cookie handleouse.

Cookie Christmas Trees 

66g carbohydrates per 100g of cookie without icing

  • 400g gluten-free cake flour**
  • 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

  1. Put the flour, butter, sugar, salt and eggs in a bowl. Mix well, then add the baking powder and vanilla.
  2. With the shortcrust pastry, prepare cookies using 6 descending star-shaped moulds. Bake the cookies in a static oven preheated to 180°C for 10-15 minutes. Let them cool down.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

  1. For the icing, mix the pasteurised egg white with the icing sugar until smooth and firm. Fill a pastry bag with the icing and decorate the stars as desired. Once the icing has hardened, stack the cookies on top of each other, securing them with a little icing to form a Christmas tree. If you want to make other cookies, check out this recipe.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

Version with gluten of Cookie Christmas trees

Replace the gluten free flour with the same amount of standard cake flour.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

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Francesca’s recipes: Coffee biscuits

Today, Francesca Morandin gives us an idea to brighten up our day with a mouth-watering recipe that is perfect for sweetening certain moments of the day, such as breakfast, afternoon tea or coffee and, why not, even a tasty after-dinner drink: Coffee biscuits.

To enrich your table with more sweet temptations, try one of my favourite biscuits: gluten free Canestrelli.

Coffee biscuits

51.28g carbohydrates per 100g

Ingredients

  • 250g buckwheat flour mix, brand Petra 5**
  • 120g butter
  • 100g sugar
  • 50g hazelnut flour* (or hazelnuts to be blended into flour)
  • 40g milk chocolate with no added sugar*
  • 10g sprouted buckwheat flour* (optional)
  • 10g ground coffee
  • 1 cup of espresso coffee
  • 1 egg yolk
  • a pinch of salt

**Ingredients specific for celiacs

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

Preparation

  1. In a planetary mixer, whip the butter left at room temperature with the sugar. When the mixture is well whipped, add the ground coffee, egg yolk and espresso; mix everything together and only at the end add the buckwheat, hazelnut flour and sprouted buckwheat flour. Mix well and place in the refrigerator for a few hours.
  2. Roll out the shortcrust pastry between two sheets of baking paper and cut the biscuits into the desired shape or, as in this case, form a ball and place it in a paper cup.
  3. Bake in a static oven preheated to 175°C for 20 minutes.
    Meanwhile, melt the milk chocolate in a bain-marie, or in the microwave, and decorate just the tip of the biscuits.

biscottini-al-caffe-senza-glutine-uno-chef-per-gaia

Version with gluten of Coffee biscuits

Replace the Petra 5 flour with 280g cake wheat flour.

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Cold weather? Go for a Lentil soup

As the cold weather arrives, the best thing to do is to pamper yourself with food that will warm even the coldest of days, providing the right amount of nutrients without forgetting taste, and for this there is nothing better than a steaming Lentil soup.

Well, the season of soups, the main dish for winter evenings, has begun again. The protagonists of our recipe are pulses and, more precisely, lentils. If you like lentils, discover Rascino lentils and how to cook them to prepare a Pulse pasta with Rascino lentils.

So, ready to prepare it?

Lentil Soup

12.26g carbohydrates per 100g soup without pasta

Ingredients

  • 200 g lentils
  • 100g carrots
  • 90g onions
  • 50g celery
  • gluten-free Ditalini rigati pasta** (optional)
  • water, parsley, extra virgin olive oil, salt and pepper

**Ingredients specific for celiacs

Preparation

  1. Cover the lentils with water in a large saucepan, add the carrot, celery, a small bunch of parsley and the onion in large pieces and cook without salt.

zuppa-di-lenticchie-uno-chef-per-gaia

  1. Once the lentils are ready, drain them but keep the cooking water and remove the parsley.
    Put the carrot, celery and onion (if you do not like onion, you can remove it) and possibly some of the lentils in a food processor with a few tablespoons of cooking water and blend to form a cream.
  2. At this point, you can decide whether to complete the soup with or without pasta. In case you decide to prepare it with pasta, cook some Ditalini rigati in the cooking water of the lentils and, only at the end of cooking, pour the cooked lentils and the vegetable cream in the pan with pasta. If, on the other hand, you do not want to use pasta, assemble the soup by mixing the cooked lentils with the vegetable cream and the amount of cooking water necessary to reach the desired density.
  3. Then serve the soup hot with a drizzle of extra virgin olive oil.

zuppa-di-lenticchie-uno-chef-per-gaia

Version with gluten of Lentil soup

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten. If you add pasta, replace gluten-free pasta with standard pasta.

 

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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.

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Quinoa pies with avocado

Today’s recipe is vegetarian and very, very tasty: Quinoa pies with avocado, a dish I tasted, in a more American version, on one of my overseas business trips and wanted to adapt it to a more ‘Italian’ taste.

Simple, healthy ingredients for a dish that is perfect as an appetiser, focusing on lightness without sacrificing taste. If you like quinoa, try also Quinoa surprises.

Get ready!

Quinoa pies with avocado

carbohydrates 14.84g per 100g without mozzarella and mustard chutney

 Ingredients

  • 95g avocado pulp (approx. ½ avocado)
  • 75g quinoa
  • 50g spring onion
  • 1 mint leaf
  • 1 sprig of parsley
  • extra virgin olive oil, salt, pepper, buffalo mozzarella, apricot mustard chutney*, valerian

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

Preparation

  1. Cook the quinoa for about 15 minutes in lightly salted water (usually twice its weight), then leave to cool.
  2. Meanwhile, in a non-stick pan, soften the finely chopped spring onion on low heat. In a bowl, mash the avocado pulp with a fork and add chopped mint and parsley. Season the cooked quinoa with the avocado cream, add the cooked spring onion and, finally, season with salt and pepper.
  3. Using a pastry cutter, form a disc of quinoa directly on the serving dish; accompany the flan with sliced buffalo mozzarella, a pinch of apricot mustard chutney and a few valerian leaves as decoration.

tortini-di-quinoa-allavocado-uno-chef-per-gaia

Version with gluten of Quinoa pies with avocado

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

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Gluten-free Digestives

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Do you have a craving for something sweet, perhaps a biscuit to break your appetite, but don’t want to indulge in a sin of gluttony? The answer is gluten-free Digestives, a mouth-watering solution, sweet to the point and, above all, without too much guilt.

In fact, this version of Digestive contains much less butter and much less sugar than the original recipe, so it will also be perfectly suited to accompany some blue cheese or a piece of Stilton.

What else? Have fun and watch the video to see how to prepare them step by step.

Gluten-free Digestives

52g carbohydrates per 100g without chocolate

Ingredients

  • 100g oatmeal*
  • 100g flour mix for bread, brand BiAglut**
  • 90g butter
  • 60g milk
  • 60g brown sugar
  • 40g dark chocolate
  • 8g baking powder*
  • 3g salt

**Ingredients specific for celiacs

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

Preparation

  1. In a food processor, mix all the ingredients except the dark chocolate and blend to a smooth, even dough. Depending on the oatmeal you use, you may have to add a bit more milk.
  2. Cover the dough with cling film and leave to rest for 30-40 minutes in the refrigerator.
  3. Roll out the dough to a thickness of about half a centimetre, cut out the biscuits with a round mould 5-6cm in diameter and bake them in a static oven preheated to 180°C for about 13 minutes.
  4. Melt the chocolate in the microwave or over very low heat, then dip in it one side of the digestives and let them cool down before serving.

Version with gluten of Digestives

Replace the gluten-free BiAglut flour with wheat flour and, if necessary, increase the amount of butter by 20g.

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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.

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