{"id":9438,"date":"2017-07-12T21:01:54","date_gmt":"2017-07-12T21:01:54","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9438"},"modified":"2023-04-08T07:17:21","modified_gmt":"2023-04-08T07:17:21","slug":"legumotti-alle-verdure-estate-gluten-free","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/legumotti-alle-verdure-estate-gluten-free\/","title":{"rendered":"Gluten-free summer: Legumotti with vegetables"},"content":{"rendered":"

Finding a product that is perfect for both the needs of diabetes and celiac disease is a rather rare occurrence, so discovering Barilla Legumotti on supermarket shelves was more than a surprise: it was a real joy and I decided to cook Legumotti with vegetables<\/strong>.<\/p>\n

In fact, the label of Legumotti with red lentils, chickpeas and peas <\/strong>shows only these three ingredients in the quantities of 60%, 20% and 20% respectively. The total carbohydrate value of Legumotti is 48.3g per 100g of dry product, which is then half as much once cooked, as they double their weight by absorbing some of the cooking water. By adding the vegetables, we then provide lots of fibre which will slow down the absorption of the complex carbohydrates from the pulses… and this is what made our day with perfect blood glucose levels!<\/p>\n

But all with a truly unexpected treat for the palate: my children expressly asked us to unleash our creativity to bring this ‘mini-pasta<\/strong>‘ (which reminds us so much of the Sardinian fregola that we love, but have never found in a good gluten free version) to the table at least once a week.<\/p>\n

I’d say we really like this challenge, since with the kids on summer holiday the need to prepare a midday meal as well needs an extra effort of organisation and imagination!<\/p>\n

Legumotti with vegetables<\/strong><\/span><\/h1>\n

14.94g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

Ingredients<\/strong><\/span><\/h2>\n