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Respect a diet that skip gluten it does not necessarily mean missing something. Quite the opposite. At Summum we celebrate the International Celiac Day giving proposing the keys to organize an intolerance-proof gourmet menu that will include everything from biscuits to pasta to beer, porridge and cereals.We tell you what are the most attractive products, directions and tracks in the world «gluten free».
Cereals
Between the gluten free cereals and beyond corn and rice we find many fascinating and exotic options. It is the case of teff, an Ethiopian cereal with tiny, multi-colored seeds. Also peculiar is amaranth, whose tiny seeds have been cultivated in Central America for 5.000 years.
El what’s good It is another very old cereal this time from Asia and Africa, it stands out for its high protein content, from 16% to 22%. It is also rich in magnesium, iron, manganese, and vitamin B.
And finally the Quinoa, one of the hottest ingredients (at least on this side of the world!), which contains quality protein, dietary fiber, polyunsaturated fats, and minerals like iron, magnesium, and zinc.
Cookies
Generous is the name of the brand and its philosophy of work. Your mission? Trying to make the best gluten-free cookies in the world, in line with the Belgian baking tradition, with organic ingredients and a certain appetite for experimentation.
The result is a line of cookies that stands out both for its design and for its suggestive flavors. Hazelnuts, coconut, speculoos cookies, stracciatella (with Belgian chocolate chips) or chocolate and whiskey are just some of them. The 125 gr sachets are sold in specialized stores for 4,50 euros.
Beer
In the Spanish beer world there is a before and after the emergence of La Virgen beers. Artisanal and thuggish, the beers of the Madrid brand just a year ago welcomed a new reference: the Madrid Lager its gluten. It is a low fermentation beer made with four types of gluten-free malts (Pilsen, Pale, Melano and Carared) and three types of hops (Perle, Nugget, Cascade).
During the fermentation process, an enzyme is added that breaks down gluten, giving rise to the first 25cl bottle of gluten-free beer on the market. Its price is around 2 euros.
How to make the most of “black wheat” in the kitchen
Buckwheat or black wheat (which is not, nor does it belong to the common wheat family) is rich in iron, magnesium, phosphorus and B vitamins. It also boasts a high content of fiber and complex carbohydrates that appear to act positively on cardiovascular health , of the nervous and immune system.
It does not contain gluten, but there is a small amount of mucilage, a complex carbohydrate that adds some viscosity to the dough that includes it as an ingredient.
Clémence Catz, a vegetarian blogger and writer, is the author of a cookbook focused on that pseudocereal with its peculiar triangular seeds. Raw, flaked, in flour and mixed with other ingredients to make blinis, pizza, breads, porridge, risottos, cakes and cookies. A few sweet ideas to get the most out of this versatile alternative to gluten-free cereals.
Porridge
Primrose’s Kitchen is an English brand focused on healthy and responsible eating. Among their products there are two based on certified gluten-free organic oats from, they emphasize, from the Scottish countryside.
These are the oat flakes selected to make a creamy Porridge and the ground oats with chia, the super seed that is not only gluten-freeInstead, it is rich in protein, iron, phosphorus, magnesium, and vitamins C and B9. 500 gr of these delicatessen can reach 7 euros.
Pasta
Rummo is one of the Italian pastas with more history and without a doubt one of the best on the market. Its secret is slow production, a commitment to traditional pasta production methods.
In 2015 the brand, born in Benevento, near Naples, launched a gluten-free line on the market. The ingredients –rice, yellow corn and white corn– they are amalgamated with the help of steam until obtaining a soft but tenacious dough. Spaghetti, linguine, mezzi rigatoni are some of the types of pasta in the gluten free range to choose from.
Shopping at Kiki Market
Fresh products and at kilometer 0, turmeric roots, acai ice cream and pulp, bulgur and, of course, gluten-free products.
Kiki Market stores – there are already three in Madrid, of which one with «food house» anexa– they are one of those relaxing and essential places to go whether you have to or like to eat healthy.
The staff is very friendly, but if you don’t feel like going and you are clear about what you want, the purchase can also be made by phone or online and they will bring it directly to your home.
MadeGood: the eco and “without” granola
MadeGood is a Canadian brand of organic and allergen-free products. With only five years of existence, this company distributes in forty countries its grainlas –In bars and bags in «mini» format – which stand out for their beautiful packaging and, of course, for their flavor.
In some specialized stores in this country you can find strawberry granola and chocolate chip granola. To mix with milk or yogurt or just to nibble on. They are made with whole grains and eco.
They are gluten free and other allergens, Kosher and vegan. A 100 gr bag is around 5 euros.
chocolates
Flor D’KKO is a chocolate shop with its own workshop located on Padilla street, in the exclusive neighborhood of Salamanca. Behind this project are the Venezuelan Karem Molina and the Swiss Ardiel Galvan, both chocolatiers for passion and DNA and both celiac.
All the chocolates, bonbons and truffles made at this establishment are gluten-free. Starting this June, those who wish will be able to learn more about chocolate in a series of showcookings.
Preparation of live chocolate, tastings and suggestive pairings such as champagne, vermouth and Gin and tonic are some details of an experience that completes a complete orbit around cocoa. Places can be reserved through its website.
Pan
Gluten free bakery, bakery and cafeteria, Sana Locura was born with the intention of providing the celiac public with a wide range of gluten-free specialties: from breads to empanadas and pizzas to traditional pastries. And not only this. The objective is that what comes out of the workshop is liked by those who must do without gluten in their diet as well as those who do not. A challenge that, according to Fermín Sanz, one of the founding partners of this project, has been fully achieved. Highly recommended the yogurt loaf with corn flour and coffee among other ingredients. By the way, the chocolate with which you can taste some of Sana Locura’s proposals comes from the gluten-free workshop Flor D’KKAO.