Intolerance with the gluten: new reflexes

Intolerance with the gluten: new reflexes

Intolerance with the gluten, or coeliaque disease, is in constant rise. Particularly ignored in France, this intestinal malabsorption related to the gluten, the water soluble fraction of proteins contained in the cereals (corn, wheat, German wheat, kamut, oats, barley, rye), request a true course of the combatant, in order to find food virgin of any gluten!

Products without gluten

Protein contained in corn and its derivatives, the barley, the oats, rye and its derivatives, gluten, present in very many food or food products commercial, in extremely various forms (ice cream, yoghourt, cold meats, beer…), is difficult to detect unless reading the labels thoroughly. Certain drugs contain corn starch in their excipients. Thus prohibited bread, gingerbread, the beer, pastes with tart, pizza pie, cabbages, the pasta products, the semolinas, the raviolis, cannelloni, the couscous… Prohibited the pork-butchery, the roll, salami, vegetables out of preserves, cereals, the food aromatized with the spirit vinegar, perhaps manufactured starting from many ingredients of which the corn… But fortunately, the gluten is absent in rice, buckwheat, the quinoa, the corn, the millet. There exists, of course, of the products without gluten, but they are still difficult to find in all large surfaces and the choice is often restricted in the small biological stores. The intolerant one with the gluten must already take as practice to banish preserves with the profit of fresh produce, meats, fish, fruits, vegetables, not prepared and cooked “house”.

To cook without gluten

Let us be positive, intolerance with the gluten makes discover new ingredients like the sweet chestnut or rice flour, the mashed potatoes of almonds, the coconut milk… Why deprive itself of cakes, breads, good small sauces under pretext which one is allergic to corn? The flours without gluten are many, very different from/to each other and one should not especially be deprived to mix them, you will obtain a more interesting and original savor thus. A way, for the intolerant ones as for the others, to discover and introduce into its kitchen the sweet chestnut flour of Ardeche or Corsica, that of buckwheat which is not reserved for Breton wafers and the flour of quinoa… The hazel nut flour, as oil, is, once one there tasted, very tempting. One can use it for the clothes industry of the blinis, tarts and good of other desserts. The result is greedy! A pizza pie with a bottom of paste containing rice is quite as delicious as the traditional one. All these flours are not kneaded as easily as that of corn but it is not necessary to make a paste be spread out, one can use a paste with cake and pour it in a large tart mould on little thickness. After cooking, one thus obtains a bottom ready to furnish. For a paste sanded way, use almond powder… Who tested the rice cream for the sauces whose famous white sauce, does not use any more flour thereafter.
Side yeast, choose a Levante powder without gluten and phosphates, containing fermentation of corn grape and starch, for example.