Stomach aches or headaches, fatigue, bloating… hypersensitivity, even intolerance to gluten (or celiac disease) clearly affected the gastronomic relationship we had with him. A loss of love that is sometimes described as a fad, yet is a reality, confirmed by studies on the subject.
Several factors explain this: the genetic transformation of modern grains, which has resulted in the gluten contained in them being much less tolerable from a digestive point of view. Add to that an immune system – thus digestion – weakened by our modern lifestyle, gluten hiding everywhere as it brings binder and softness. One hell of a mix that doesn’t mix well.
Different flours, different flavours
In case of celiac disease or wheat allergy, gluten must be strictly prohibited. If you are hypersensitive, removing it will restore general well-being. But concretely, how do you do that? We leave out rye, oats, wheat and barley, and we look carefully at the ingredient lists of our varieties to make sure they do not contain gluten (for example: in yeast, spreads, sauces, etc.).
Then we replace certain essentials (flour, pasta, etc.) with alternatives to become familiar with. As for flour, there are now many brands (notably Markal or Ma Vie Sans Gluten, for sale on greenweez.com) that offer rice, chickpea and chestnut flours, or preparations for making homemade bread or pizza dough…
To prepare cakes, pancakes, pancakes with satisfying flavors and textures, it is recommended to mix and sometimes combine these flours with starch, almond powder or baking powder. And for the famous pasta dish, the commercial offerings have improved considerably in recent years, with colored pasta with legumes or corn, buckwheat fusilli, tagliatelle or rice spaghetti. But let’s face it, it will have a small impact on the basket quantity.
The good idea: more vegetables and more legumes (lentils, beans, chickpeas, split peas). That’s why we have a stock of gluten-free grains such as rice (white, black or red), millet or buckwheat to prepare mixed salads or baked vegetables. If they are flaked, they will make it possible to make delicious porridge for breakfast, much more interesting from a nutritional point of view than a buttered toast.
And then imagine: stuffed or roasted vegetables, lentil salads with fresh herbs, bean risotto, rice flake pancakes, millet tabbouleh, creamy polenta, buckwheat blinis. Likewise, to fuel your inspiration, a few books can be added to your library and will be precious allies every day. For example, “Gluten-Free Super Recipes,” published by Mango, or, more recently, “The Gluten-Free Cookbook,” published by Phaidon (more expensive, but costly world tour of recipes that are naturally gluten-free and have no substitute ingredients). A gastronomic and gluten-free life is possible!
Gluten-free carrot cake
Ingredients for 8 people:
For the cake: 250 g grated carrot 60 g full sugar 10 g gluten-free baking powder 1 pinch salt 1 tbsp. ground cinnamon 1 tbsp. ground ginger ½ tsp. grated nutmeg 2 eggs 80 g brown rice flour 20 g potato starch 20 g almonds 2 tbsp. tablespoons olive oil 50 g pecan nuts 30 g hazelnuts
For the glaze: 50 g softened butter 200 g icing sugar 100 g cream cheese 1 untreated lemon
Preparation : 1 hour
- Preheat the oven to 180°C (thermostat 6).
- In a bowl, pour the eggs, full sugar and salt. Mix the preparation until the eggs turn white. Peel and finely grate the carrots. Meanwhile, toast the almonds in a hot pan for 3 to 4 minutes before mixing. Add the carrots and ground almonds to the salad bowl.
- Then add the 80 g brown rice flour, the 20 g potato starch, the gluten-free yeast and the olive oil. Mix the preparation. Then roughly chop the pecans and hazelnuts with a knife before adding them to the rest. Once the preparation is homogeneous, add the spices.
- Pour the mixture into a mold and bake for about 30 minutes. Then let the carrot cake cool, which should still be soft inside, and prepare the icing. Mix the softened butter with the icing sugar. Add the cream cheese and beat together, but not too long so that the mixture does not become too runny. Spread the icing on the cooled cake and let it set in the fridge for 12 hours. Grate a little lemon zest over the cake before serving.
At the aperitif. a Belgian
The mild spring evenings celebrate the return of the beers on the terrace. But that refreshing break is often synonymous with gluten. On the other hand, thanks to some innovative brands, there is no question of robbing yourself at home. Founded in 1891, the Brasserie de Brunehaut offers a range of organic and gluten-free beers, including a light golden blond, produced with barley grown on its own estate. With its round and spicy taste, it will satisfy lovers of this frothy and friendly drink, which we rarely get enough of. Gluten-free blond beer, Brasserie de Brunehaut, 2.08 euros
Toast. Buckwheat Crisp
For breakfast or as an aperitif, toast is a classic. Made in France from rice and buckwheat flour, these crunchy gluten-free sandwiches are a perfect alternative to a slice of toast. Accompanied by fresh cheese with herbs, a slice of salmon or garnished with almond puree with tea, these snacks without palm oil and added sugars can be enjoyed lightly, without weighing down the digestion. Crispy buckwheat toast, about 2.20 euros