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Recipes, books, restaurants and shops for coeliacs

Recipes, books, restaurants and shops for coeliacs

Celiac disease is a permanent intolerance to wheat gluten, barley, rye and probably oats that is characterized by an inflammatory reaction, immune based, in the mucosa of the small intestine and that hinders the absorption of macro and micronutrients. On May 27, National Celiac Day is celebrated.

There are different associations in which to find a lot of information and become familiar with this intolerance. The FACE is the Federation of Celiac Associations of Spain (www.celiacos.org)

Advertising - Keep reading under Recipe: Vegetable Pizza

INGREDIENTS:

  • 1.5 cup chickpea flour
  • ½ cup cassava starch
  • ½ teaspoon baking powder
  • 1 tablespoon ground flaxseed
  • ½ cup of water
  • 2-3 tomatoes
  • ½ zucchini
  • asparagus
  • 5 cherry tomatoes
  • Arugula, basil, garlic, salt and red onion

PREPARATION: you can cook the zucchini and steamed asparagus a little so that they are more tender. If you don't feel like it, use only zucchini or canned asparagus.

Preheat the oven to 200-220 ° C.

Mix the flaxseed with 2 tablespoons of water. Let stand 15 minutes until the mixture is “slug”.

Crush the tomatoes for the sauce. In the other bowl mix the chickpea flour and the cassava starch.

To the flaxseed mixture with water add ¼ cup of water. Mix well.

Add 1-2 tablespoons the flour to the liquid mixture. Stir. You have to mix and knead until you get a ball that does not stick to the bowl or hands, but is soft. If the dough is too soft or sticks, add a little more flour.

Spread the pizza dough on baking paper. Add the tomato and ingredients and season.

Bake until the edges of the pizza are golden brown.

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What is gluten?

Gluten is a glycoprotein, present in many different types of cereals. It acts as a binding element, that is, "unites" ingredients. He is responsible for the elastic consistency of the masses.

These are cereals that contain gluten: wheat, rye, barley, spelled, spelled, triticale, farro, kamut, green spelled, bulgur and oatmeal. Precautions must be taken for all foods prepared with these ingredients. Among them baked goods (breads and cakes), pasta, muesli, cereal flakes and others.

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Recipe: gluten-free cake
INGREDIENTS:
  • 4 eggs 200 gr. sugar
  • 125 gr. Butter
  • 125 ml oil
  • 220 gr. gluten free flour
  • 1 tablet of white chocolate
  • 25 ml milk
  • 1 sheet of neutral jelly

PREPARATION: egg whites are separated. Beat the egg whites until stiff with half the sugar.

Mix the flour, egg yolks, butter, oil and the rest of the sugar in a bowl. When you have a compact mass, the egg whites are gradually added to the point of snow.

The whole mixture is poured into a container previously greased with butter. Bake at 170º for approximately 50 minutes.

Hydrate the jelly sheet in a bowl of cold water. Melt the chocolate with the milk.

Mix the melted chocolate with the jelly sheet. Let it cool.

Once cold, cover the cake with the mixture.

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Recipe: gluten-free tuna patties

INGREDIENTS:

For the mass:

  • 100 ml of water
  • 100 ml of oil
  • 100 ml white wine
  • 2 eggs
  • 3 large tablespoons of butter
  • 1 small spoonful of salt
  • 650 gr. Glutestop flour
  • a pinch of sugar
  • 35 gr. compressed yeast

    For the filling:

  • 300 gr. of tuna
  • 100 ml oil
  • 150 gr. green pepper
  • 200 gr. of onion
  • 3 red tomatoes
  • 3 cooked eggs
  • Salt

PREPARATION: put the liquids in the container, previously heated to a mild temperature, add the pressed yeast and sugar. Dissolve. Then add the rest of the ingredients, except the flour that must be incorporated little by little, finishing working the dough on the table.

Then spread the dough with the roll, leaving it thin, put a large spoonful of stuffing, wrap with the dough and cut forming the pie. Paint with beaten egg yolk and bake at a temperature of 170 ° C for 15 minutes.

For the filling: put the oil to fry, add the peppers, onion and chopped tomatoes. When the sauce is ready add the tuna and the cooked eggs.

Photo by Getty Images

Source: www.celiacos.org

Recipe: pistachio falafel with yogurt sauce

INGREDIENTS:

  • 300 g dried chickpeas
  • 1 onion
  • 2 cloves of garlic
  • 1 handful of peeled pistachios
  • 1 tablespoon of baking powder (chemical yeast)
  • chickpea flour to batter
  • soft olive oil
  • Salt
  • green leaves (to accompany)
  • coriander
  • ground cumin
  • parsley
  • vinaigrette

For yogurt sauce:

  • 1 plain yogurt
  • 1 clove garlic
  • The juice of half a lemon
  • extra virgin olive oil
  • Salt
  • Pepper
  • 6 mint leaves

PREPARATION: Soak the chickpeas in a bowl for 24-48 hours and then spread them on a clean cloth to dry for approximately 30 minutes.

Transfer the chickpeas to a chopper, add a little chickpea flour and crush well. Chop the onion finely, add it and accompany with a little cumin. Sprinkle with chopped parsley and a little cilantro, add the pistachios and add the garlic. Season and crush the whole until the mixture is well chopped and homogeneous.

Transfer the mixture to a bowl, cover it with a transparent paper and let it sit for about 1 hour. Make some balls with the mixture, pass them by chickpea flour and fry them in a saucepan with plenty of oil.

For the yogurt sauce, put the yogurt in a bowl, chop the garlic, add it and water with the lemon juice. Pepper, dip with extra virgin olive oil and mix everything well.

Serve some green leaves in a bowl and dress them with a little vinaigrette. Place the yogurt sauce in another bowl and serve the pistachio falafel balls on the plate.

Photo by Getty Images

Recipe: Chickpea Burgers

A few chickpea burgers, vegetarian, very succulent.

INGREDIENTS:
  • 400 gr. of chickpeas (cooked)
  • 1 grated scallions
  • 1 grated carrot
  • 1 endive
  • 300 ml of water
  • vinegar
  • extra virgin olive oil
  • Salt
  • 2 tablespoons white sesame
  • parsley

PREPARATION: Pass the chickpeas through the crushed pastry or glass.

Saute the carrot and the spring onion grated or very crushed. Add the chickpea puree and mix well. Cook the whole for 3-4 minutes without stopping to stir. Bring up salt.

Toast sesame in a pan and add the chopped parsley. Reserve the mixture.

Shape the hamburgers. You can use molds or by hand. You can also make croquettes.

Fry the hamburgers in a pan with very little oil.

ADVICE: the chickpea puree can be flavored with the spice or aromatic herb that you like, cumin, oregano, curry ...

Photo by Getty Images

Restaurant: Celtic

There are more and more restaurants that include special dishes in their menu for gluten intolerant.

Celtic, in the center of Madrid, a step away from Gran Vía, is a bakery suitable for coeliacs Gluten-free products so that celiac customers and those who are not do not notice the difference. It is on Hortaleza Street, 3 (Madrid).

Restaurant: New York Burger

At number 89 of the Paseo de la Castellana you will find New York Burger with a letter for celiac and gluten sensitive. Enjoy the hamburger!

Restaurant: Attic

Located in the center of Barcelona, Attic It is a design space and full of natural light, created by Dani Freixes. Its market cuisine has a menu for coeliacs with 100% gluten-free products. It is in Rambla dels Estudis, 120 (Barcelona).

Restaurant: Gut

Gut Restaurant

This restaurant is committed to Mediterranean and vegetarian cuisine. In his letter they appear marked in a clear and colorful way the dishes that do not carry gluten, the majority. C / Perill, 13 (Barcelona),

Restaurant: Emma and Julia

An Italian suitable for coeliacs. It is located in La Latina and since its opening in 1998 offers authentic food based on traditional Italian cuisine. But if Emma and Julia are characterized by something, it is because of their concern for people with some kind of food intolerance. The special menus suitable for coeliacs, lactose intolerant or people who are doing some kind of diet stand out. Calle Cava Baja, 19 (Madrid).

Zer0gluten recipes for celiac and non-celiac

Zer0gluten recipes for celiac and non-celiac,from Grijalbo editorial. It belongs to María Luisa Barreiro and proposes recipes so that everyone can eat them at home.

Book: Your gluten free recipes

Your gluten free recipes,from Aguilar.

Book: Mom's recipes for coeliacs

Mom's recipes for coeliacs,by Ana María Prieto and Francisco de Juan. Editorial Platform.

Book: Desserts for coeliacs

Desserts for coeliacs, from Susaeta.

Celiac disease, food intolerances and allergies

800 appropriate recipes for coeliacs. Celiac disease, food intolerances and allergies It's from Teresa Tranfaglia. Obelisk editorial.

Zonasin.es

Buy appropriate products from home. Store specializing in products for food allergies and intolerances: Zonasin.es

Creatusabor.com

Creatusabor.com

Biomix.es

Organic personalized food: www.biomix.es