7 healthy and tasty gluten-free recipes

7 healthy and tasty gluten-free recipes

More and more people are intolerant to gluten: this substance that is found in wheat flour but also in barley, oats or rye. Present even in mustard or in some soy-type sauces, it hides in almost all our dishes and it is not always easy to find suitable recipes. Fortunately, there are alternatives (corn, buckwheat) and of course other foods are allowed (vegetables, meats, fish). Who said that eating gluten-free necessarily means eating tastelessly? From the aperitif to the dessert, we have found for you 7 gluten-free and tasty recipes present on the web: it makes you hungry!

  1. Quiche without dough

Ingredients (6 pers): 3 eggs, 1/2 liter of milk, 100 g of corn starch, 2 slices of ham,

100 g grated gruyere, 10 g butter, salt, pepper

Preparation: 20 min

Cooking: 40 min

1. In a bowl, pour corn starch. Add the eggs one by one, beating with a whisk. Pour the milk little by little. You need to get a creamy and homogeneous paste.

2. Cut the ham slices into dice. Add them to the preparation with gruyere, salt and pepper.

3. Carefully butter a pie mold. Pour the quiche device into it.

4. Bake for 40 minutes (oven preheated to 180 °C). When it is well golden, remove it from the oven. Enjoy the warm or cold.

  1. Vegetable cake and mozzarella

Ingredients (6 pers): 1/2 zucchini, 1/2 eggplant, 60 g candied tomatoes, 120 g of mozzarella,

4 eggs, 120 g of sweet butter, 70 g of Maizena, 70 g rice flour, basil, herbs of Provence,

1 t.a. of gluten-free yeast, salt, pepper

Preparation: 10 min

Cooking: 40 min

1. Preheat the oven th.6 (180°C).

2. Wash and finely prune the basil.

3. Whisk the eggs until the mixture becomes sparkling, add the softened butter.

4. Add rice flour, Maizena, yeast, a pinch of salt, herbs, basil. Mix to obtain a homogeneous paste.

5. Wash, peel and dice vegetables. Dice mozzarella.

6. Gently incorporate vegetables and cheese into the dough.

7. Pour the preparation into a butter mold

8. Charge for 35 to 40 min.

  1. Tortilla de patatas

Ingredients (8 pers): 4 medium potatoes, 1 onion, 3 eggs, olive oil, salt

Preparation: 20 min

Cooking: 10 min

1. Peel and cut the potatoes into very thin slices.

2. Peel and thinly mince the onion.

3. Heat oil in a pan and cook the onion and potatoes in it under cover for 6-7 minutes, mixing from time to time.

4. Remove from the heat when the potatoes are tender.

5. Beat the eggs in a bowl and then add the mixture of potatoes, onions, salt and pepper.

6. Heat 2 tablespoons of oil in a large pan and pour the preparation.

7. Cook for 5 minutes on each side, turning the tortilla over with the help of a plate.

  1. Stir-fried rice with vegetables, beef and spices

Ingredients (6 pers): 500 g of long grain rice, 250 g of carrots, 250 g of beef spice mixture,

3 onions, 150 g of oil, salt

Preparation: 25 min

Cooking : 32 min

1. On a board, cut the beef into pieces 1.5 cm thick.

2. Peel, rinse and cut the carrots into juliennes.

3. Peel the onions and then detail them into rings.

4. In a large casserole over medium heat, pour the oil.

5. Incorporate the meat and let it brown.

6. Attach the carrots and onions and then cook for 30 min.

  1. Coconut chicken

Ingredients (4 pers): 1 chicken cut into pieces, 1 chinese cabbage, 1 yam, 2 sweet potatoes,

2 tomatoes, 2 cups of thick coconut milk, 2 onions, 2 sliced garlic cloves

Preparation: 15 min

Cooking: 2 h

1. Preheat oven th.6 (180ºC).

2. Wash the cabbage and cut it into pieces.

3. Peel and cut the tubers into pieces.

4. Peel and mince onions and cloves of garlic.

5. Cut the tomatoes into small dice.

6. Pour a cup of coconut milk into a baking dish.

7. Lay out all the ingredients in the dish. Pour the rest of the coconut milk over these ingredients and cover.

8. Charge for 2 hours.

  1. Quinoa risotto way

Ingredients (4 pers): 250 g of quinoa, 1 zucchini (medium), 2 carrots, 1 onion,

2 tablespoons of oil, salt, pepper

Preparation: 20 min

Cooking: 15 min

1. Peel the carrots and cut into julienne, cut the zucchini roughly diced.

2. Mince the onions. Reserve everything in the same container. Prepare a liter of vegetable broth.

3. Heat your oil in a casserole or wok.

4. Add your vegetables, bring them back over medium heat 5 min. Add the quinoa and a little broth.

5. Let it all absorb the broth and put it back as many times as necessary.

6. The quinoa cooked about 15 min. Salt and pepper according to your taste.

  1. Chocolate fondant

Ingredients (6 pers): 4 whole eggs, 200 g of sweet butter (+ 10 g for the mold),

200 g powdered sugar, 200 g pastry dark chocolate, 100 g corn flower

Preparation: 15 min

Cooking: 25 min

1. Preheat your oven to th.5 (150°C).

2. Melt the chocolate in a bowl with the butter in the oven. Mix and then add the powdered sugar and let it warm.

3. When the mixture has warm, add the eggs one by one, mixing well between each addition. Then pour the corn flower and stir vigorously so as not to form lumps.

4. Bake the fondant and cook it for 20 min at th.5 (150°C).

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