If you are looking for ideas for your gluten free lunches and dinners, we suggest 12 recipes (from appetizers to desserts) able to satisfy all tastes.
More and more people, by necessity or by choice, are eating gluten-free. Fortunately, there are many products designed for their dietary needs with which to make tasty recipes. If you are looking for ideas for your gluten free lunches and dinners, we suggest 12 recipes (from appetizers to desserts) able to satisfy all tastes.
There are those who suffer from celiac disease, those who have found themselves sensitive to gluten (gluten sensitivity) and those who have decided to limit or eliminate this substance from their diet. At the beginning you may find it difficult to orient yourself in the search for suitable foods, in reality there are many options that are offered to those who follow a gluten free diet and now all supermarkets, pharmacies and specialized shops sell products specifically designed for these new needs. food.
But how to use them to make dishes that are healthy, balanced and also tasty? Here are some recipes you can take inspiration from.
Index
Antipasti
Apulian-style panzerotti
To make 15 Apulian-style panzerotti (about 15 12 cm panzerotti) you will need:
Ingredients
For the dough
- 500 g of Schär MIX B MIX gluten-free bread
- 10 g of yeast
- 400 ml of water
- 10 g salt
- 10 ml of cold pressed olive oil
- 10 g acacia or wildflower honey
For the stuffing:
- 60 g of tomato puree or 60 g of peeled tomatoes
- 150 g of mozzarella
- 3 basil leaves
- salt and pepper to taste
For frying:
- 1 liter of peanut oil
- Preparation Time:
4 hours - Cooking time:
10 minutes - Rest time:
3 hours - Dose:
for 15 panzerotti - difficulty:
medium
In a large bowl combine flour, crumbled yeast and 350 of the total grams of water, warmed to 28 ° -30 °. Knead well and then add oil and honey until absorbed. Finally add the remaining 50 grams of water and the salt. After having worked the dough well, it forms a sphere, transfer it to a work surface, grease it lightly and roll it out with a rolling pin until it reaches a thickness of about 1/2 cm.
With a 12 cm diameter pastry cutter, obtain cylinders, grease them and let them rise on a sheet of lightly oiled parchment paper for about 3 hours in a dry place away from sources or cold currents. In the meantime, chop the mozzarella and drain it from the water. government, then add it to the tomato and the broken basil leaves: season everything with a pinch of salt and ground black pepper.
When the dough has risen, fill each shape with a nice spoonful of filling, then folding the edges to obtain a half moon. Seal the edges well, pinching them carefully to keep the filling from coming out. Fry the panzerotti in boiling oil at maximum 180 °, letting them brown on both sides. Serve them immediately, adding salt and pepper to the surface.
Egg and avocado salad on bread
To prepare this egg and avocado salad on bread you will need:
Ingredients
- 8 slices of Schär gluten-free homemade bread with seeds
- 4 eggs
- 1 ripe avocado
- a little lemon juice
- mayonnaise or white Greek yogurt to taste
- salt and pepper
- chopped chives
- Preparation Time:
15 minutes - Cooking time:
10 minutes - Dose:
4 people to - difficulty:
low
Prepare hard-boiled eggs by cooking them for 10 minutes in boiling water. Cut the avocado in half, remove the core and engrave the pulp like a lattice. Separate the pulp from the peel with a spoon and collect it in a bowl. Coarsely mash with a fork and season with lemon juice, salt and pepper. Mix the avocado pulp with mayonnaise or Greek yogurt.
Let the egg cool, peel it and cut it into small pieces. Add the egg to the avocado cream and mix well. Season the cream with salt, pepper and chopped chives.
Spread the cream on the bread. Overlap two slices and cut them diagonally.
Mini-fare with peppers
To make the minifrittata with peppers you will need:
Ingredients
- 150 grams of chickpea flour
- 300 grams of water
- 200 gr of peppers already cleaned
- Salt to taste
- extra virgin olive oil to taste
- 6 cups or muffin mold
- Preparation Time:
30 minutes - Cooking time:
35 minutes - Dose:
6 people to - difficulty:
low
First cut the peppers into small pieces, put the flour in a large bowl, pour the water slowly and mix at the same time with a whisk to dissolve the flour, then add the peppers and season with salt.
Then grease the cups and pour the dough into them, bake in a hot oven and bake at 180 ° for about thirty-five minutes, when cooked, remove from the oven and gently turn out. Finally, serve and serve immediately.
Pastas
Fusilli with rocket pesto
To prepare fusilli with rocket pesto you will need:
Ingredients
- 320 g Schär gluten-free fusilli
- 100 g of rocket
- 120 ml of extra virgin olive oil
- 1 clove of garlic
- 50 g of Parmesan
- 50 g of pecorino cheese
- 50 g pine nuts
- 1 pinch of salt
- 10 cherry tomatoes
- 100 g mozzarella (diced)
- to taste pitted olives
- Preparation Time:
15 minutes - Cooking time:
10 minutes - Dose:
4 people to - difficulty:
low
Wash and dry the rocket well and pour it into the mixer together with the garlic clove, pine nuts, salt and cheeses. Pour in 1/3 of the oil and start blending. You have to blend at low speed so as not to overheat the blades and thus maintain the bright color of the rocket.
Gradually add the remaining oil, and continue to blend until you get a cream. Boil plenty of salted water. Cook the fusilli, drain and transfer them to a bowl. Season with pesto, cherry tomatoes cut into four wedges, mozzarella and olives!
Casarecce with broccoli and dried tomatoes
To prepare this first course of Sicilian origin: casarecce with broccoli and dried tomatoes, you will need:
Ingredients
- 400 g of Schär gluten-free homemade pasta
- 250 g of previously boiled broccoli (also keep the cooking water)
- 3 dried tomatoes in olive oil
- 2 shallots
- 1 clove of garlic
- paprika
- extra virgin olive oil
- grated pecorino
- salt to taste
- Preparation Time:
30 minutes - Cooking time:
20 minutes - Dose:
4 people to - difficulty:
low
Sauté the garlic in a pan, as soon as it turns brown, remove it, adding the chopped dried tomatoes and the chilli pepper, let it cook for a few minutes. Take the boiled broccoli and put them in a pan to sauté with the prepared sauce, mixing everything. On the other hand, use the cooking water to cook the casarecce. When the pasta is al dente add it to the sauce and mix everything well. Finally, sprinkle the grated pecorino on top.
Risotto with mushrooms and pomegranate
To make this perfect first course for autumn you will need:
Ingredients
- 500 gr of mushroom mushrooms
- 1 large pomegranate
- 1 onion
- 1 L of vegetable broth
- 400 gr of rice
- extra virgin olive oil to taste
- Preparation Time:
15 minutes - Cooking time:
20 minutes - Dose:
4 people to - difficulty:
low
Clean the mushrooms and slice them, peel the onion and cut it finely. Then divide the pomegranate into two parts, one of which must be larger than the other, squeeze the largest part with a juicer and shell the remaining part.
Put the oil and the onion in a thick-bottomed pan and when it starts to brown, add the mushrooms, brown them and add the rice, toast it and blend with the pomegranate juice, then cover with the hot broth and cook, stirring often and adding more broth if necessary.
When the rice is almost cooked, add the pomegranate grains, stir in the oil or, if you like, with the butter. Put on a plate and serve hot.
Second courses
Mini legume and quinoa burger with basil
To prepare these mini veggie burgers you will need:
Ingredients
For the burgers:
- 480 g of Borlotti beans
- 50 g of quinoa
- 2 potatoes
- 1 pack of Schär gluten-free Hamburger bread
- 4 slices of gluten-free Classic bread from Master Baker Schär
- some Schär gluten-free breadcrumbs
- 1 tomato
- 2 sprigs of basil
- a little extra virgin olive oil
- 2 g of curry
- 1 pinch of salt
For the sauce:
- 1 avocado
- some lime juice
- 1 clove of garlic
- 1 sprig of cilantro
- extra virgin olive oil
- 1 pinch of salt
- 1 pinch of black pepper
- Preparation Time:
60 minutes - Cooking time:
20 minutes - Rest time:
4 hours - Dose:
4 people to - difficulty:
low
Peel the potatoes and steam them for 20-25 minutes. Cook the quinoa in boiling salted water for about 15 minutes, then drain well. Meanwhile, prepare the avocado sauce by cutting the fruit in half and removing the stone. Peel it, cut it into small pieces and pass it to the mixer together with the lime juice, oil, peeled garlic, coriander leaves, salt and pepper. Blend until the mixture is smooth, then put it in a bowl and keep it in the fridge until you use it.
Mix the sliced bread with the basil until it is finely crumbled, then collect it in a bowl. Mix the borlotti beans with potatoes, curry and a pinch of salt; obtained a homogeneous mixture, collect it in a bowl, add the quinoa and the bread. Cover and leave to rest in the refrigerator for 4 hours, then divide the burger dough into 12 small parts, shape them in your hands and pass them in breadcrumbs.
Brown the burgers in a hot pan with 2-3 tablespoons of oil for 1 minute then turn them over and finish cooking for another minute. Salt them lightly and arrange three inside each burger bun (which you have previously toasted in a non-stick pan), well spread with the avocado sauce. Complete with a slice of tomato and serve.
Mushroom pie
To prepare this mushroom pie you will need:
Ingredients
- 2 tablespoons of Schär gluten-free MIX IT flour
- 2 tablespoons Schär gluten-free breadcrumbs
- 150 g of porcini mushrooms
- 400 g of ricotta
- 100 g of Fontina
- 30 grams of grated Parmesan cheese
- 6 eggs
- 1 bunch of parsley
- 2 spoons of olive oil
- 1 pinch of salt and pepper
- Preparation Time:
60 minutes - Cooking time:
40 minutes - Dose:
4 people to - difficulty:
low
Clean the mushrooms and cut them into thin slices. Wash, dry and chop the parsley. Pour the oil into a pan and fry the mushrooms for a few minutes to soften, season with salt and pepper, sprinkle with parsley and remove from heat.
With the whisk soften the ricotta until it is like a cream, then add the cheese cut into cubes, the flaked Parmesan and the egg yolks, mixing everything well. Mix the flour with 2 tablespoons of water and add it to the cheese mixture, finally add the mushrooms.
Beat the egg whites until stiff with a pinch of salt and add them to the mixture, taking care to mix from the bottom up. Grease a mold with high edges and a diameter of 22 cm, sprinkle with gluten-free breadcrumbs and pour the mixture.
Bake in a preheated oven at 160 ° C for about 40 minutes, taking care not to open the oven door before the set time so as not to “sag” the pie.
Chickpea vegetable cutlets
For these vegetable cutlets you will need:
Ingredients
- 250 g of already boiled chickpeas
- 5 spoons of extra virgin olive oil
- 2/4 teaspoon of turmeric powder
- 3/4 teaspoon of Goan curry
- 1 pinch of salt
- breadcrumbs to taste
- extra extra virgin olive oil to taste.
- Schär gluten-free breadcrumbs
- Preparation Time:
20 minutes - Cooking time:
10 minutes - Dose:
6 people to - difficulty:
low
Put the chickpeas in a food processor together with the spices, salt and four / five tablespoons of oil and reduce everything to a smooth and lump-free puree, transfer it to a bowl and add a little breadcrumbs at a time. , just enough not to make the mixture sticky. Now line a baking sheet with parchment paper and grease it with additional oil, moisten your hands with water and knead a little dough with your hands thus forming a cutlet. Put all the cutlets in the breadcrumbs and place them in the pan. Grease the cutlets on the surface with more additional oil and bake in a preheated oven at 200 ° for about ten minutes or in any case until golden brown.
Desserts
Pear and cinnamon cheesecake
For this pear and cinnamon cheesecake, perfect for autumn you will need:
Ingredients
For the base:
- 180 g of Biscotto to Avena Schär
- 80 g of butter
For coverage:
- 600 g of pan
- 500 g of mascarpone
- 180 g of sugar
- 15 g isinglass (or vegan alternative)
- 1 cinnamon stick
For the pears:
- 400 g of pears
- 60 g of cane sugar
- 1 vanilla bean
- 1 or 2 cinnamon sticks
- 200 g of water
- 30 g butter
- Preparation Time:
30 minutes - Rest time:
4 hours - Dose:
4 people to - difficulty:
low
First, coarsely crumble the cookies, then make them floury with a mix. Melt the butter over low heat, pour it over the biscuits and mix well. Line the bottom of the mold with parchment paper and the edges with a sheet of acetate. Put the biscuit base inside, leveling it well with the back of a spoon and then let it rest in the refrigerator for half an hour.
For the cream, soak the gelatine in water at room temperature or follow the instructions of your alternative thickener. In the meantime, take 100 g of the cream from the provided dose and heat them with the cinnamon stick, then remove from the heat and leave to infuse for a few minutes. Filter and heat again. Squeeze the isinglass and dissolve it well in the flavored cream, then let it cool slightly.
Semi whip the liquid cream, stir in the sugar and mascarpone, finally also stir in the flavored cream in which you dissolved the gelatin. Pour the cream into the mold and level the surface well, then place in the refrigerator for at least 4 hours.
Wash and peel the pears, cut them into 4, removing the core and reducing each clove into 3-4 slices: do not break them, they must remain whole. Bring the water to a boil and immerse the pears for a few seconds, drain and set aside. In a large and capacious pan put cinnamon stick, sugar and butter. Melt well and let the cinnamon flavor everything for a few minutes.
Now distribute the pears, without overlapping them: they must only take color, it will take about 10 min. Remove them and set aside the pear slices. Add the 60 g of brown sugar and the water: let the bottom of the pears deglaze and thicken slightly, to obtain a syrup.
Now let it cool to room temperature, removing but keeping the cinnamon stick. Now all that remains is to decorate with radial pear wedges, cinnamon and a few mint leaves.
Apple and hazelnut cake
For this apple and hazelnut cake you will need:
Ingredients
- 220 g of MIX C Schär gluten-free cakes & biscuits
- 600 g of apples
- 1 lemon
- 150 g of sugar
- 125 g of butter
- 3 eggs
- 1 pack of baking powder
- 125 g of plain yogurt
- 1 pinch of salt
- 50 g of hazelnuts
- Preparation Time:
20 minutes - Cooking time:
50 minutes - Dose:
6 people to - difficulty:
low
Peel the apples, slice them and sprinkle them with lemon juice. With a food processor, grind together the sugar, hazelnuts and lemon zest. Put the mixture in a bowl with the flour, eggs, salt, baking powder, butter and yogurt. Knead well and pour half of the dough into a greased and floured cake pan, cover with a layer of apples, pour over the rest of the dough and finish with the apples. Bake in a preheated oven at 180 ° C for 50 minutes.
Vegan tart with blueberry jam
For this tart with vegan and gluten-free blueberry jam you will need:
Ingredients
- 250 g buckwheat flour or MIX C Schär gluten-free cakes & biscuits
- 120 ml of water or almond milk
- 4 tablespoons of extra virgin olive oil
- 4 tablespoons of agave or maple syrup
- 4 tablespoons of blueberry jam
- 2 tablespoons of rice flour or potato starch
- 1 teaspoon of baking powder for gluten-free desserts
- 1 teaspoon of grated orange zest
- ½ teaspoon of cinnamon powder
- Preparation Time:
60 minutes - Cooking time:
30 minutes - Rest time:
30 minutes - Dose:
4 people to - difficulty:
low
For the base, pour it into a large bowl buckwheat flour or the gluten-free mix together with a teaspoon of baking powder for desserts (always gluten free). Also add the grated orange or lemon zest or cinnamon. Add the water or almond milk little by little and start kneading with your hands.
Also add the extra virgin olive oil and the maple or agave syrup that you have chosen for sweeten the tart in a natural way. Continue to knead and when you feel that the dough begins to approach the typical consistency of shortcrust pastry, but it is still a bit sticky, add rice flour or potato starch and continue to work it until it is very compact and no longer sticks to your fingers. Put the well-kneaded dough in a bowl and let it rest in the refrigerator for 30 minutes. In the meantime, line a tart tin with baking paper, or grease the bottom and edges with oil.
When the dough is ready, spread it on the bottom of the mold and spread the blueberry jam. Cook in oven preheated to 180 ° C for 20-25 minutes.
We just have to wish you a good appetite!
In collaboration with Schär
