Recipes for celiac disease should not contain wheat, barley, rye and oats because these cereals contain gluten and this protein is harmful to the celiac patient, so here are a few gluten-free recipes.
Celiac disease is usually diagnosed in childhood, and has no cure, so a person should have a gluten-free diet throughout their lives. However, it is not difficult to have a gluten-free diet because there are many substitutes for wheat, barley, rye and oats.
Potato starch cake
Ingredients:
- 7 to 8 eggs;
- 2 cups (curd) of sugar;
- 1 box (200 grams) of potato starch;
- Rasp of lemon or orange
Method of preparation:
Beat the egg whites and reserve. Put the egg yolks in the mixer and beat well, add the sugar, and continue to beat until whitish. Continue beating and pouring the starch with the use of a sieve, and then the lemon zest. Now with a wooden spoon, gently mix in the egg whites. Pour one layer high and large, because the more eggs you use the more the cake will grow. Fill to taste. Complete with another layer. This cake does not take baking powder.
Potato bread
Ingredients
- 2 tablets of yeast biological (30 g)
- 1 tablespoon of sugar
- 1 box of cream rice (200 g)
- 2 large potatoes cooked and squeezed (about 400 g)
- 2 tablespoons margarine
- 1/2 cup warm milk (110 ml) or soymilk
- 3 whole eggs
- 2 teaspoons of salt (12 g)
- 1 box of potato starch (200 g)
- 2 spoonfuls of cornstarch soup
Method of preparation:
Mix the yeast, sugar and half the cream of rice (100 g). Let stand for 5 minutes. Apart, beat the mashed potatoes, margarine, milk, eggs and salt until the ingredients are well mixed. Remove from the mixer, add the reserved yeast mixture, the rest of the cream of rice, the potato starch and mix well until a homogeneous mass. Grease a loaf of bread or large English cake with margarine and sprinkle the cream of rice. Put the dough and let it sit in a sheltered place for 30 minutes. Brush with the diluted cornstarch in a half cup of cold water (110 ml) and lightly roast in a preheated oven at medium temperature (180 degrees) for about 40 minutes.
Quinoa Pudding
This pudding is rich in iron, calcium, phosphorus and omegas 3 and 6, which are some of the nutrients present in abundance in quinoa.
Ingredients
- 3/4 cup of quinoa in grains
- 4 cups of rice drink
- 1/4 cup sugar
- 1/4 cup honey
- 2 eggs
- 1/4 tablespoon of cardamom
- 1/2 cup raisins without pit
- 1/4 cup chopped dried apricots
Method of preparation
Put the quinoa and 3 cups of the rice drink in a large pot and let it cook, stirring constantly for 15 minutes. In another bowl, mix the sugar, honey, cardomon, eggs and the rest of the rice drink and stir well. Put everything in the same pan and then add raisins and apricots over low heat until the mixture thickens, which takes 3 to 5 minutes. Pour the pudding into the goblets and refrigerate for 8 hours and then serve cold.
See which foods to avoid and which ones you can eat in celiac disease:
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