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Nā ʻōlelo aʻoaʻo gluten-free a nā makuahine
No Anne-Béatrice, ka makuahine o Mathys, "he maʻalahi ka hoʻokele, pono ʻoe e pani i ka palaoa palaoa me ka palaoa kulina. Ditto no ka palaoa kuʻuna. Ua ʻike au i nā cereals aʻu i ʻike ʻole ai e like me ka quinoa. Aia nō hoʻi ka laiki a i ʻole ka pasta kulina me ka poina ʻole i ka polenta ”.
I ka manaʻo no ka paʻakai? Loaʻa iā Fanny kāna ʻōlelo aʻoaʻo liʻiliʻi: "Ke hana mākou i ka béchamel, hoʻohana mākou i ka cornstarch no kēlā me kēia kanaka".
"ʻO ka palaoa laiki a me ka semolina, ka tapioca a me nā mea i loaʻa iā ia (palaoa, starch, starch), starch potato, buckwheat flour hiki ke hoʻohana ʻia i ka kuke ʻana", manaʻo ʻo Magali Nadjarian, meaʻai meaʻai.
ʻAʻole e haʻi i nā huahana me ka nele o ka gluten e like me ka ʻiʻo, ka iʻa, nā mea kanu, nā hua manu, ka waiū a i ʻole ka pata. Paipai ʻia hoʻi e ʻai i nā hua. E like me nā dosages, ma ke ʻano he laʻana, 60 g o ka palaoa gluten-free meaʻai e like me 80 g o ka palaoa palaoa a me 100 g o ke kokoleka hiki ke hoʻololi ʻia e 60 g o ka pauka koko unsweetened.
Gluten-free hoʻomākaukau, e hana oe ia oe iho
ʻuala Béchamel
2 tbsp. puna papa o ka pua kulina
1/4 lita waiu (250 ml)
30g pata (pono ʻole)
ka paʻakai paʻakai
E hui pu i ka pua kulina me ka waiu anu. E hoʻolapalapa i ke koena o ka waiū no 2:30 i loko o ka microwave ma ka mana kiʻekiʻe. A laila e ninini i ka hui ʻana o ka pua kulina / waiū a hoʻi i ka mana kiʻekiʻe no 1 min. E kau i ka paʻakai a me ka pepa e ʻono ai. A laila e hoʻokomo koke i ka pata i māheleʻia i nā'āpana liʻiliʻi. E hoʻonui i ka manawa e like me ka nui.
Choux pastry
125 g o ka pua kulina
100 g pata
1 punetēpō kō
4 hua liʻiliʻi
100 ml o ka waiū
100 ml o ka wai
1 paina paʻakai
I loko o kahi ipu, e hoʻolapalapa i ka wai, ka waiū, ka pata, ke kō a me ka paʻakai. I ka wā e hoʻolapalapa ai, e wehe i ka ipu mai ka wela, e hoʻolei i ka cornflower, e hoʻoulu mau. E hana ikaika: e like ke ʻano o ka palaoa me ka pōpō hili. E wela hou.
A laila wehe i ka pā mai ka wela a hoʻomaha. E hoʻohui i nā hua i kēlā me kēia, e hana ikaika i ka palaoa ma hope o ka hoʻokomo ʻana i kēlā me kēia hua.
E hoʻonohonoho i ka paila palaoa i loko o nā puʻu liʻiliʻi, i hoʻopaʻa ʻia ma luna o kahi pepa baking buttered a hoʻomoʻa i ka umu waena (th. 6, 180 ° C), ma kahi o 10 min.
Ma ka wehe ʻana i ke kō a me ka hoʻohui ʻana i 50 g o Gruyère grated i ka palaoa e hana ʻoe i kahi gougère Burgundy maikaʻi loa. No ka hana ʻana i kēia, hoʻonohonoho i ka palaoa i loko o ka lei aliʻi ma kahi pepa bakena buttered, kāpīpī ʻia me 30 g o Gruyère diced a hoʻomoʻa no 1/2 hola i ka umu wela.
ʻO nā meaʻai ʻono ʻole gluten maikaʻi no Baby
Crepe, keke kokoleka, clafoutis… Eia kekahi mau manaʻo o nā mea ʻono gluten-free no 4 a 6 mau kānaka e hoʻomākaukau ai ma ka home me ke kōkua o kāna bout'chou gluten-intolerant…
ʻAʻohe gluten ʻole Congolese
nā mea hoʻohui:
Niu grated 150g
150 g kō kō
2 hua keʻokeʻo
1 sachet o ke kō vanilla ʻae ʻia
E kuʻi i ke kō a me ka hua manu keʻokeʻo me ka ʻōpala. E hoʻohui i ka niu i laila. E hana i nā puʻu liʻiliʻi ma luna o kahi pepa bakena i uhi ʻia me kahi pepa 'baking'. Kuke th. 5 no kahi o 15 min. E lawelawe i ke anu.
Kuki berena pōkole ʻole gluten
nā mea hoʻohui:
60 g gula
ʻOihana 1
60 g o ka pata palupalu loa
1 paina paʻakai
100 g kilika laiki
I loko o ke kīʻaha, hoʻohui i ke kō, ka hua manu, ka pata a me ka paʻakai. E hana i nā mea a pau me ka ʻōpala, a laila e hoʻohui i ka ʻaila raiki i 2 a 3 mau manawa.
E ninini i kēia pāpaʻi maʻemaʻe i loko o 6 mau pahu tart non-stick a i ʻole ma luna o ka pepa bakena. E kālua i ka umu wela no 25 mau minuke.
ʻO nā pancakes ʻole gluten
nā mea hoʻohui:
100 g o ka cornstarch
250 ml o ka waiū
Nā hua 2
1 sachet o ke kō vanilla
E hoʻopau i ka cornstarch i ka waiū, e hoʻohui i nā hua 2, i hahau ʻia i ka omelet a me ke kō vanilla. E waiho i ka paila palaoa i loko o ka pahu hau no ka ʻumikūmālima mau minuke. E ninini i kahi kīʻaha liʻiliʻi o ka paila i loko o kahi pā, ʻoi aku ka maikaʻi ʻole ka lāʻau. E hoʻomoʻa mālie. E hoʻohuli i ka pancake ke gula. E kuke mālie ma kekahi ʻaoʻao. E kau i nā pancakes ma kahi pā i paʻa i loko o ka bain-marie a uhi, i ʻole e maloʻo nā pancakes. Hiki iā ʻoe ke ʻono i ka palaoa me ka punetune o ka pua ʻalani.
ʻO ka keke kokoleka ʻole gluten (i loko o ka microwave)
nā mea hoʻohui:
150 g pata
150 g o ke kokoleka ʻae ʻia
150 g gula
Nā hua 4
100 g o ka mākū ʻuala
1 C. teaspoon o ka hu
2 c. puna wai
E hoʻoheheʻe i ke kokoleka no 1 min i loko o ka microwave. E hoʻoulu a hoʻihoʻi i kekahi minuke inā ʻaʻole i hoʻoheheʻe ʻia, a laila hoʻohui i ka pata a hui pū. I loko o ke pola, e hoʻokomo i nā hua a pau a me ke kō. E kuʻi a hiki i ke keʻokeʻo o ka hui ʻana. E hoʻohui i ka starch a me ka hū, a laila ka hui ʻana o ka pata / kokoleka. E hoʻomākaukau i kahi pahu me kahi lihi kiʻekiʻe, ʻoi aku ka poepoe. Garnish i ka lalo me ka buttered baking pepa, e ninini i loko o ka hoomakaukau ana a me ka kuke no 5 min i loko o ka microwave, 'kuʻi' papahana. Hiki ke hana ʻia ke kālua ʻana o kēia keke i loko o ke kinoea a i ʻole ka umu uila.
Ma kahi o 35 min, thermostat 5.
Gluten-free egg cream
nā mea hoʻohui:
1 lita o ka waiū
150 ml o ke kō
1 pod vanilla
Nā hua 8
E wehe i ka vanilla pod a hoʻokomo i loko o ka waiū. E wela ka waiū me ka vanilla. E kuʻi i nā hua me ke kō, e hoʻohui i ka waiū wela ma hope o ka wehe ʻana i ka clove. E ninini i loko o nā ramekins a e kuke no 30 mau minuke i loko o kahi paila pālua 180 °. Hiki iā ʻoe ke hoʻohui i ka caramel homemade i nā ramekins ma mua o ka ninini ʻana i ka ʻaila.
Pear clafoutis gluten-ʻole
nā mea hoʻohui:
750 g o ka pea
60 g o ka cornstarch
Nā hua 3
150 g gula
1 sachet o ke kō vanilla
200 ml o ka waiū
200 ml o ka wai holika
1 paina paʻakai
Peel i ka pears a ʻokiʻoki i ʻāpana. A laila e hoʻokomo iā lākou i loko o kahi modole buttered. I loko o kahi kīʻaha saladi, e ninini i ka vanilla sugar, hua a me ke kō, wai holika, waiu, cornstarch. E hui maikaʻi e loaʻa kahi paʻi maʻemaʻe āu e ninini ai ma luna o ka hua. E hoʻomoʻa i ka clafoutis no 40 a 45 mau minuke, thermostat 7.