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Until recently, we ate pastries, unaware of the existence of gluten. The XXI century has brought people new knowledge, including about products. It turned out that gluten is a protein contained in some cereals, which was popularly called gluten. Many doctors believe that gluten leads to weight gain and suggest giving up products containing it in order to lose weight. But, it turns out, there is also gluten intolerance, in which compliance with these recommendations is the main condition for health and normal life expectancy.
Where is gluten contained and to whom is it contraindicated?
There is such a disease as celiac disease, in which gluten disrupts the activity of the intestines. This diagnosis is observed in one out of 150 people on the planet. In this case, the body perceives gluten as a foreign protein and rejects it. The appearance of the disease is due to the fact that during the last century, breeders have bred the best varieties of cereals that improve the quality of baking, so modern wheat, rye and oats are characterized by a high concentration of protein content.
In addition, there is an allergy to gluten, which manifests itself as poor health after eating bread, flatulence, intestinal upset, constipation and stomach pain. It is only necessary to exclude baking from wheat, rye, barley and oats from the diet, as well-being immediately normalizes. The question arises — why then do we need gluten, if it is a complete harm?
The fact is that gluten is harmful to only 2% of the inhabitants of our planet, and the remaining 98% react well to it, so there is no need to talk about obvious harm.
So what is gluten?
Gluten is a combination of protein amino acids, enzymes and peptides. The 18 amino acids contained in gluten are not synthesized in the human body, so they are of particular value — they are involved in the synthesis of hemoglobin, in tissue regeneration, in the work of the gastrointestinal tract and other important vital processes. Gluten has a beneficial effect on the immune system, bone tissue and helps to recover from severe injuries and diseases, providing us with the necessary vitamins and trace elements.
It is gluten that makes the dough lush, tasty, porous and airy. However, if you are gluten intolerant, you can only eat gluten-free pastries and gluten-free bread.
What kind of flour to use
Today, it is easy to find a replacement for wheat and rye flour. These are rice, buckwheat, corn, chickpeas, peas, flax, coconut, almond, amaranth flour, as well as flour from tapioca and ancient sorghum grain. In addition, there is flour from tefa, a grain from which bread was made in Ethiopia, and arrowroot, a starch powder made from reed-like maranta. In South America, cassava root flour is used, and in North Africa, ground almond chufa flour is used. Of course, you are unlikely to find exotic products in our stores, but there is enough of what you have. It remains to understand how to make gluten-free pastries lush, if there is no gluten in it.
Secrets of making gluten-free pastries
If you decide to master the preparation of bread and other gluten-free pastries, you will have to remember some subtleties. Instead of gluten, it is recommended to use a special baking powder, which is prepared from baking soda, starch and wine vinegar. In extreme cases, add soda, slaked with lemon juice, to the usual baking powder. However, many housewives do without baking powder at all.
Regular water or milk can be replaced with mineral water, gluten-free beer, soy or nut milk. The taste of baking will become much more interesting!
Before baking, put the dough in the refrigerator for a while so that the bread holds its shape better. On the surface of the product formed from the dough, make shallow notches, otherwise the baking will crack and look unsightly. While the bread is baking, do not open the oven door so that it does not sit down — it will be impossible to lift the baking. By the way, for a delicate texture of cupcakes and pies, you can put a small baking tray with water on the bottom of the oven.
Do not pull the finished bread out of the oven immediately — first turn off the heat, slightly open the door and let it brew. In this case, it will not settle, it will remain lush and tender. In general, gluten-free pastries are better to overexpose in the oven than underexpose — this will improve its appearance and taste properties. And do not be afraid to heat the oven — gluten-free products like hotter.
Corn flour buns with herbs
Cornmeal buns are very tender and yellow, and fragrant herbs give them a pleasant aroma. There are not even eggs and butter in this recipe, so the baking turns out to be hypoallergenic and dietary.
Lightly heat 600 ml of milk and pour 2 tsp of sugar and the same amount of dry active yeast into it. Add 500 g of corn flour, 80 g of ground flaxseeds, 30 g of freshly ground pepper mixture, 2 tbsp. l. Provencal herbs and 1 tsp. salt. Knead the dough, and then leave it for an hour, covered with a damp towel.
Again, remember the dough with your hands, form a lump, cover it again and let it swell.
Preheat the oven to 220°C, lay greased baking parchment on a baking sheet, roll up the buns, flatten them and transfer to a baking sheet. Again, let them swell a little and bake for about half an hour. It all depends on the power of the oven, so adjust the time yourself. Check the readiness of baking with a wooden stick. Let the buns cool down in the oven and only then pull out the baking tray with fragrant sunny-colored pastries!
Rice and potato bread in a bread maker
Gluten-free bread can be baked in the oven or bread maker. In modern bread makers there is a special option “gluten-free bread”, and in the designs of the old format it is better to use the mode for cupcakes or dietary baking.
Recipes for bread can be different, but it is worth observing the correct sequence of placing products in the bowl. First, the liquid is poured out, salt is added, after that flour with other ingredients is laid, and yeast is already placed on top.
Rice-potato bread has a very interesting taste, be sure to try to cook it!
To do this, you will need 300 ml of warm water or almond milk, 450 g of rice flour, 150 g of dry mashed potatoes, 2 tbsp brown sugar, 2 tbsp vegetable oil, 1.5 tsp salt and 1.5 tsp dry yeast.
Place the ingredients in the bread maker, set the gluten-free baking or cupcake mode, knead the dough and stop the program after 15 minutes. Check the consistency of the dough, if necessary, add more liquid or add more flour. Turn on the selected mode again and repeat the kneading. Stop the program and let the test rise for an hour. Next, turn on the baking mode and cook for 60 minutes. Let the bread cool in the oven for about 20 minutes, and then serve it on the table with any dishes!
This is one of the best recipes for baking from gluten-free flour. The cookies are very tender, delicious, fragrant, characterized by a chocolate color and an exquisite nutty aroma. Children will really like it.
Beat 6 quail eggs and 50 g of sugar, add 70 g of buckwheat honey and add 170 g of buckwheat flour. Mix the dough well, cover it with a damp cloth and leave for half an hour.
Grease a baking sheet with oil and put the dough on it in the form of small circles. Put the cookies in the oven, preheated to 160°C-for about 20 minutes.
Buckwheat cookies can be served with milk, tea or coffee. It is light, appetizing and very tasty!
Vegetarian pizza on chickpea dough
Gluten-free pizza based on chickpea flour dough is prepared very easily and simply. And its taste is impossible to describe and compare with nothing. Try it and you will get a new culinary experience!
Mix 200 g of chickpea flour with 0.5 tsp of salt and 1 tsp of herbs of Provence. Pour in 100 ml of cold water, stir well and leave the resulting viscous mixture for half an hour to swell. Brush the baking paper with vegetable oil, and then put the dough on it and form a tortilla with wet hands.
Bake the vegetables and mushrooms in the oven. To do this, put strips of bell pepper, thin slices of mushrooms and tomatoes on parchment,sprinkle with olive oil and salt. Bake the vegetables and mushrooms on both sides for 10 minutes.
And now grease a flatbread with 100 g of tomato paste or sauce, put the vegetables with mushrooms, a little onion in half rings and olives in halves. On top, you can sprinkle with ordinary hard cheese, crushed on a grater.
Put the pizza in the oven for 10 minutes, preheated to 180-200°C. Chickpea dough is a little different, more dense, but very tasty and crispy. Garnish the finished pizza with arugula or parsley leaves. Eat it hot — chickpea pastries are especially delicious if they are fresh from the oven!
Pumpkin pleasure
Autumn pumpkin pie made with almond flour will open up an abyss of new tastes for you and will become a real gastronomic revelation. Moreover, autumn is a pumpkin season, and you can not deny yourself this pleasure.
Mix the egg with 150 g of almond flour, add 2 tablespoons of coconut oil, 1 tablespoon of honey. Knead the dough and let it rest a little under a damp towel.
At this time, prepare the pumpkin filling. Grate 400 g of fresh pumpkin on a fine grater, add 2 eggs, 200 ml of coconut milk, 4 tablespoons of honey, a pinch of cinnamon and salt. Put the dough in a silicone baking dish, pour the filling on top and put the form in the oven, preheated to 160°C. Bake the pie for 50 minutes, and so that the edges do not burn, cover the browned places with foil 20 minutes after the start of baking. When serving, you can decorate the pieces of cake with whipped cream.
Cool the fragrant cake and enjoy a tea party with your family!
Since gluten-free pastries become stale faster than gluten-free ones, do not cook for the future — it will quickly lose its softness and delicate taste. Many losing weight include such food in their menu and are very happy with the results. It is quite possible that some recipes will take root in your kitchen!