Important Tips on gluten free cooking
Given that consuming this kind of ingredient often results in misery, and even gluten itself can cause diseases, today we will discuss what can be done while cooking gluten-free, if we are not careful.
The number of people who are gluten intolerant is quite expressive all over the world and until recently, it was very difficult to go out to eat in a restaurant, for example, because we did not find specific dishes for people who cannot eat gluten.
Currently, a lot has changed, and it is possible to follow a natural gluten-free diet, eating delicious things and maintaining a 100% healthy life. Even commercial establishments in the food sector have started to adapt to these demands.
Bet on the new flours of the moment.
You don’t have to worry about wheat, as there are other types of quinoa, oat, and buckwheat starch, for example. We are currently experiencing the real boom of new flours. Today there is rice flour, almond flour, tapioca, corn, soy, etc.
With all these possibilities, people who are gluten intolerant will no longer have to work to develop certain recipes that require flour.
Cook gluten-free primary ingredients
Don’t be fooled by any commercial chain, as a fillet of red meat is gluten-free at all and should not be labeled as such. Consuming fresh and primary products that, in their origin, do not contain gluten, such as meat, fish, eggs, milk, vegetables, fruits and vegetables, sugars, rice, or corn, is a mandatory commandment for those who are intolerant to gluten. .
We should not eat pre-cooked food
Products that are pre-cooked or processed should be avoided by those people who are gluten intolerant. We recommend this, as manufactured products carry potential risks to human health, although it may appear that ingredients of this pre-cooked type are unsuspicious, it could be that the manufacturer used gluten to develop it. So it’s better not to risk it.
Even if the law requires the specification of the botanical origin of flour, almonds, starch or semolina, confusion or contamination should be avoided.
You don’t have to give up desserts
Pies, cakes, madeleines, cookies and other types of desserts can be prepared without any problems and avoiding wheat and its derivatives. Today, numerous pâtisseries and bakeries already produce excellent gluten-free dessert products.
Make your own sauces
People who want to cook without the addition of gluten and make sauces can easily develop this type of recipe. The ideal when making a sauce is to insert corn flour, because in addition to being nutritious, there is no risk of lumps. If what you want to do is bread some kind of food, know that you can use mashed potatoes or crushed corn cereal.
Use creativity to cook gluten-free
The best way to overcome the little difficulties that can arise when cooking gluten-free is to work hard on our imagination. See some ideas below:
Without gluten protein, bread and cookie dough are less spongy, capture less air, and are therefore denser. Adding air to the mix with an energy shake or incorporating egg whites mounted in the snow point can be a good solution. You can also boost a dough by adding a mixture of lemon juice and baking soda.
Products like arrowroot, a type of white starch, give dough elasticity and thicken sauces naturally.
Use chopped almonds (not almond flour) to replace breadcrumbs in some recipes or breadcrumbs to create a crunchy effect in gratins.
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