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Moms’ gluten-free tips
For Anne-Béatrice, Mathys’ mother, “management is simple, you just have to replace wheat flour with corn flour. Ditto for traditional flours. I discovered cereals that I did not know like quinoa. There are also rice or corn pasta without forgetting the polenta ”.
In the mood for salty? Fanny has her little tip: “When we make béchamel, we use cornstarch for everyone”.
“Rice flour and semolina, tapioca and its derivatives (flour, starch, starch), potato starch, buckwheat flour can also be used in cooking”, suggests Magali Nadjarian, dietician.
Not to mention products naturally devoid of gluten such as meat, fish, vegetables, eggs, milk or butter. It is also recommended to consume fruits. As for the dosages, by way of example, 60 g of gluten-free diet flour is equivalent to 80 g of wheat flour and 100 g of chocolate can be replaced by 60 g of unsweetened cocoa powder.
Gluten-free preparations, to make yourself
Sauce béchamel
2 tbsp. level tablespoons of corn flower
1/4 liter of milk (250 ml)
30g butter (optional)
salt pepper
Mix the corn flower with a little cold milk. Boil the rest of the milk for 2:30 in the microwave at maximum power. Then pour in the corn flower / milk mixture and return to maximum power for 1 min. Season with salt and pepper to taste. Then quickly incorporate the butter divided into small pieces. Increase the time according to the quantity.
Pâte à choux
125 g of corn flower
100 g butter
1 tablespoon of sugar
4 small eggs
100 ml of milk
100 ml of water
1 pinch of salt
In a saucepan, boil the water, milk, butter, sugar and salt. As soon as it boils, remove the saucepan from the heat, throw in the cornflower, stirring constantly. Work hard: the dough should look like an elastic ball. Heat again slightly.
Then remove the pan from the heat and let cool. Add the eggs one by one, working the dough hard after incorporating each egg.
Arrange the dough in small, spaced heaps on a buttered baking sheet and bake in a medium oven (th. 6, 180 ° C), about 10 min.
By removing the sugar and adding 50 g of grated Gruyère to the dough you will make an excellent Burgundy gougère. To do this, arrange the dough in a crown on a buttered baking sheet, sprinkle with 30 g of diced Gruyère and cook for 1/2 hour in a medium oven.
Good gluten-free desserts for Baby
Crepe, chocolate cake, clafoutis… Here are some ideas of gluten-free delicacies for 4 to 6 people to prepare at home with the help of his gluten-intolerant bout’chou…
Congolese gluten free
Ingredients:
150 g de noix de coco râpée
150 g powdered sugar
2 egg whites
1 sachet of authorized vanilla sugar
Beat the sugars and egg whites with a fork. Add the coconut to it. Make small piles on a baking sheet covered with a sheet of ‘baking’ paper. Cook th. 5 for about 15 min. Serve cold.
Gluten-free shortbread cookies
Ingredients:
60 g sugar
1 egg
60 g of very soft butter
1 pinch of salt
100 g of cream of rice
In a bowl, mix the sugar, egg, butter and salt. Work everything with a fork, then incorporate the cream of rice in 2 or 3 times.
Pour this smooth batter into 6 individual non-stick tart molds or directly on the baking sheet. Bake in a hot oven for 25 minutes.
Gluten free pancakes
Ingredients:
100 g de maïzena
250 ml of milk
2 eggs
1 sachet of vanilla sugar
Dissolve the cornstarch in the milk, add the 2 eggs, beaten in an omelet and the vanilla sugar. Let the dough rest in the fridge for about fifteen minutes. Pour a small ladle of batter into a pan, preferably non-stick. Let cook gently. Flip the pancake when it is golden. Let cook gently on the other side. Place the pancakes on a plate held in a bain-marie and cover, so the pancakes will not dry out. You can flavor the dough with a tablespoon of orange blossom.
Gluten-free chocolate cake (in the microwave)
Ingredients:
150 g butter
150 g of authorized chocolate
150 g sugar
4 eggs
100 g of potato starch
1 C. teaspoon of yeast
2 c. tablespoons water
Melt the chocolate for 1min in the microwave. Stir and put it back for another minute if it is not completely melted, then add the butter and mix. In a bowl, put the whole eggs and the sugar. Beat until the mixture turns white. Incorporate the starch and yeast, then the butter / chocolate mixture. Prepare a container with a high edge, preferably round. Garnish the bottom with buttered baking paper, pour in the preparation and cook for 5 min in the microwave, ‘cooking’ program. The baking of this cake can be done in a gas or electric oven.
It then takes about 35 min, thermostat 5.
Gluten-free egg cream
Ingredients:
1 liter of milk
150 ml of sugar
1 gousse de vanille
8 eggs
Open the vanilla pod and put it in the milk. Heat the milk with the vanilla. Beat eggs with sugar, add to hot milk after removing the clove. Pour into ramekins and cook for 30 minutes in a 180 ° double boiler. You can add homemade caramel to the ramekins before pouring the cream.
Gluten-free pear clafoutis
Ingredients:
750 g of pear
60 g de maïzena
3 eggs
150 g sugar
1 sachet of vanilla sugar
200 ml of milk
200 ml of liquid cream
1 pinch of salt
Peel the pears and cut them into quarters. Then place them in a buttered mold. In a salad bowl, pour the vanilla sugar, eggs and sugar, liquid cream, milk, cornstarch. Mix well to obtain a smooth paste that you will pour over the fruit. Cook the clafoutis for 40 to 45 minutes, thermostat 7.