The world of gluten-free desserts it is expanding and it is not at all rare, compared to even just a few years ago, to find bakeries and patisseries equipped for the purpose. You must be very careful if you have a restaurant or a laboratory with mixed preparations, because a zero risk of “contamination” must be absolutely certified: only in this way can you be sure to administer a healthy product to those with celiac disease. The same is true if you have celiac guests in your home: or prepare a solution like one of these for everyone 5 recipesor make sure that the workspace dedicated to gluten-free desserts is clean and away from starchy foods with gluten.
For the day of celiac disease, 16 amggio, we have selected both gluten-free desserts that are born as such, and proposals capable of becoming gluten-free right with fourth care: follow us step by step. Let’s start with a very elegant and majestic delicacy, New Zealand by birth but as a tribute to the Russian dancer Anna Pavlovna Pavlova: the Pavlova, a pie meringue dry on the outside and moister in the center, served with cream and fruit. From elegance to sinfulness with the tender chocolate cake: not only gluten-free but also without wheat flour (grain free), as it is made with almond flour, a lot of dark and little else.
There Gluten-free key lime pie is an amazing variant of the classic: this cake has a base of biscuits like cheesecake, and a cream made with lots of lime, condensed milk and egg yolks … creamy like butter, sweet but also very citrusy and tropical. From limes to carrots, with ours gluten-free carrot cake and lactose-free: the classic flour for the base is replaced by that of rice, for a balance of ingredients that still keeps the dough moist and rich. Another classic and iconic pie is the apple pie, gluten-free in this case: we will use the gluten-free pastry, to then abound with a filling rich in apples, spices and…. vanilla ice cream, as tradition dictates.
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Ekaterina Smirnova1/5Pavlova with cream and fresh fruit
Ingrediants: egg whites at room temperature 100 g, fine granulated sugar 200 g, corn starch 25 g, vanilla extract to taste, lemon juice 15 g, fresh liquid cream 200 g, honey a drizzle, fresh seasonal fruit to taste
Method: whip the egg whites, adding the starch immediately, and then add the sugar in three stages from the moment they become frothy and white. Also add the lemon and vanilla extract. Line a dripping pan with parchment paper and pour all the meringue in the center. Model it with a spatula, in order to obtain an irregular crown, with the cornice higher than the center. Bake in a preheated static oven at 130 ° C for 15 minutes, then continue for another 50 minutes at 100 ° C. Let it cool completely and fill it with the whipped cream along with the honey. Decorate with fresh fruit. -
Air Haiwang / EyeEm2/5Carrot cake without gluten
Ingredients for a 20×20 cm square mold: carrots 300g, rice flour 250g, brown sugar 180g, seed oil 110g, pecan nuts 20g, 3 medium eggs, baking powder (make sure it’s gluten-free) 1 sachet, 1 pinch salt, 200 g cream cheese, 60 g fresh cream, powdered sugar to taste
Method: separate the egg whites from the yolks and whip them together with the brown sugar. Add the drizzle of oil, vanilla and a pinch of salt to the mixture. Incorporate the grated carrots and egg whites, after having whipped them until stiff peaks. Mix the flour and yeast, to sift them into the dough and incorporate them with movements from the bottom up. Add the walnuts and pour into the lined mold. Bake in a preheated static oven at 175 ° C for 30 minutes. Leave to cool and cut in half Stuffed and coat the cake with a cream obtained by mixing cheese, icing sugar and whipped cream. -
RUSS ROHDE3/5Soft chocolate cake, gluten-free
Ingredients for a 20 cm round mold: 15 g almond flour, 250 g dark chocolate, 4 medium eggs, 1 pinch salt, 150 g icing sugar, 100 g seed oil, spices such as cinnamon or chopped chilli 1 pinch.
Method: chop the chocolate and melt it, then add the oil. Separately, whip the eggs with the sugar until the mixture is light and fluffy. Incorporate the chocolate into the eggs, pouring it slowly and mixing gently. Finally, the pinch of salt, spices and almond flour. Pour the mixture into the lined mold and bake in a preheated static oven at 180 ° C for 25-30 minutes. Let it cool completely before cutting the cake.
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“” “Clifton, Emily” “”4/5Gluten-free key lime pie
Ingredients for a 22 cm round mold: gluten-free biscuits (normal or cocoa) 200 g, butter 100 g, condensed milk 500 g, lime 4 zest + juice, medium eggs 3 yolks (keep the egg whites for the pavlova!), whipped cream to decorate
Method: blend the biscuits to obtain a sand and add the melted butter, then use the mixture to line the bottom and edges of the mold (coated). First obtain the zest and then the lime juice, which you must add to the condensed milk. Incorporate the egg yolks into the milk to mix well and pour the cream into the biscuit base. Bake in a preheated static oven at 175 ° C for 40-45 minutes. Leave to cool completely, refrigerate for a few hours and serve decorating the cake with whipped cream. -
LauriPatterson5/5Gluten-free apple pie
Ingredients for a 20 cm pie mold: 2 rolls of gluten-free puff pastry (or brisé), 2 tablespoons cartoon corn flour, 1 kg rennet apples, 30 g raisins, 30 g flaked almonds, cinnamon to taste, vanilla to taste, juice of 1 lemon, granulated sugar 80 g, 20 g brown sugar, vanilla ice cream.
Method: Cut the peeled apples and put them in a little water and lemon, together with the raisins to rehydrate. Toast the almonds. Combine drained apples and raisins with sugar, spices and almonds. Spread a first disc of pastry on the bottom of the greased and floured pan with a little corn flour. Fill with apples and cover with another disc of puff pastry. Prick the surface to allow moisture to escape during cooking, thus preventing the cake from watering down. Bake in a preheated static oven at 200 ° C for 20 minutes, and continue for another 30 at 170 ° C. Serve the cake warm or cold, along with the ice cream.
Source: Vanity Fair
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