Tag Archives: eat

Gluten-free Food Gluten-free And Celiac Sprue

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A list of gluten-free food is a grateful Guide for many people with gluten intolerance. Anyone who has to suffer from gluten intolerance and celiac sprue, is happy about gluten-free food. Carefully cooked, prepare the party concerned no problems? To get a brief overview of gluten-free food, here is a little introduction: what are not gluten-free food? Gluten, called adhesive protein, makes an elastic ground grain in connection with water and is incompatible for many people. Get more background information with materials from Sam Lesser Upenn. It is contained in wheat, barley, durum, Einkorn, wheat meal, semolina, bulgur, spelt, CousCous, Kamut and Triticale. The most oat flakes from the supermarket contain gluten due to their method of production (mixed with wheat varieties). Also all recipes that are provided or breaded, have a crust, with croutons any type of bread, bagels, croissants, pizza dough, cereal, biscuits, cakes, pretzels, crackers, toast, PITA and Donerbrot, are not all gluten-free and may not be eaten. Tofu and tempeh, you must check whether gluten-free or not.

Gluten is sneaky in coeliac disease it is extremely important to note the gluten hidden in certain foods. Hidden gluten can be included in the following products: sauces, broths, Bouillon, soy sauce, marinades, salad dressings, sausages, hot dogs (also in vegan!), burgers, took cheeses, blue – mold cheeses, spices, soups, tomato puree, sweetener. Furthermore are not gluten-free: brown sugar, geschmacksvertarkte coffee, herbal teas with barley, roasted or flavor-enhanced nuts, flavor-enhanced yogurt and pudding, finished some Vinegars (if mixed), liqueur, cocoa and coffee blends, some ice cream, etc. Read always the ingredients. Call the manufacturer in case of doubt! What foods are actually gluten-free? Following cereals, flour, starch, and thickener are safe with coeliac disease and gluten intolerance and definitely gluten-free: corn, maize grits, maize starch, polenta and cornmeal, buckwheat and buckwheat flour rice white, Brown, risotto, basmati, jasmine, sticky rice rice flour, quinoa and Quinoamehl millet and millet flour, sorghum flour, amaranth, Pigweed gluten-free oats (extra marked) coconut flour flour from nuts: cashew, almond, chestnut / chestnut, Pekan flour from chickpeas, garbanzo, soy and beans tapioca and cassava starch and potato starch for further information there is the extensive gluten-free food list. Copyright 2011

MasterCuisine

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Trivia and dining on a healthy plant autumn is pumpkin season so how Halloween was also the pumpkin from America into Europe and both now inseparably belongs to the autumn season. Apart from the decorative gourds, most types of delicious food can be processed. To the most famous recipes, various pumpkin soup and pumpkin pie are likely to (United States: pumpkin pie) count. Pumpkin slices sliced can but are also grilled or roasted, to serve as a delicious vegetable side dish. Pumpkin meat in cube form makes itself very well in dishes and stews. By the way, the zucchini is also the pumpkin plants. The “Hokkaido”, which despite its comparatively small size, has a tough shell is one of the most commonly used varieties of pumpkin.

Who shy away from dealing for the purpose of fragmentation with a sharp slicing knife, can the pumpkin for 10-15 minutes in the oven at 180 C before cooking, because then he can easily be skin. This makes the shape and the tough shell of pumpkins not only to the carving of halloweenischen pumpkin heads – you can use them as soup pots, cut off the top and eroded the fruit with a spoon until the fleshy layer. The pumpkin is indeed very beneficial also for health. Seeds and seed oil is an excellent medicine for bladder and prostate woes in naturopathy. Raw pumpkin mousse helps against motion sickness and nausea in pregnancy. The Karotene contained in the predominantly Orange gourds acting preventive against cardiovascular disease and protect the skin from UV radiation.

While the asparagus unfolds its purifying effect in the spring, the pumpkin takes over this in the autumn. Pumpkins need the Sun to the tires. If the cold autumn days begin, the vegetables at 15 to 20 degrees should be stored. At these temperatures, pumpkins for at least four months are stable, so that even in winter delicious and varied dishes can be conjured up. Spicy pumpkin soup with paprika and chili ingredients for 4-6 servings: 400 g pumpkin flesh 1 red bell pepper (chilli) 200 g potatoes 1 chilli pepper 2 shallots 400 ml chicken stock (or vegetable stock) 200 ml cream 100 ml port wine 1 Tablespoon tomato paste 2 TBSP olive oil fresh parsley preparation: Peel the pumpkin and remove the innards and seeds (Tip: Roast pumpkin seeds and add them at the end of the soup). Cut the pumpkin flesh and the potatoes into small cubes. Also remove the inside of the peppers and cut the rest into thin slices. Finely chop the shallot and the chili. Saute the cubes of pumpkin and potatoes and crushed red pepper, chili pepper and shallot in olive oil on all sides. Delete after about 5 minutes with the port wine and the broth. Giving the tomato paste and 40 minutes on medium level covered the soup boil. If you want, can now mash the pumpkin soup with the magic wand. I like them in a some rustikalerer form dear and she therefore only vigorously stir with a wooden spoon. Finally remove the cream among them and sprinkle in some parsley. With roasted pumpkin seeds and bread cubes (Croutons) supplement on request. To fit bread and crisp salads. Gopalakrishnan Brade for MasterCuisine.eu