SOS allergy: a varied and tasty gluten-free cuisine
The gluten is a mixture of proteins present in many cereals and especially in the corn. It is the one that allows the elasticity of our pasta pies and pasta pizza and make a bread well ventilated. Unfortunately, this named intolerance, celiac disease, is more and more common. Symptoms can occur in infants as soon as flours are introduced into the diet, and all our habits must be upset because the only effective treatment is complete abstinence from gluten. You can find it everywhere: cakes, yogurts, ice creams, sauces, hiding under different names such as malt, starch, hydrolysed vegetable proteins ...
Food brands to the rescue
Valpiform, and its organic side France Aglut, Schär or Allergo offer guaranteed products without gluten. Everything is there : breads, rusks, pastries, biscuits and chocolate bars. And the taste? For someone who has already crunched in a hot baguette out of the baker's oven and eaten cookies at cornit is sometimes hard, even if these products are not doing too badly. They are easily found in organic specialty stores but also in online shops on the Internet.
Pasta and company based on corn and rice
Instead of pasta corn, the pasta of corn will give good mood to your plates with their irresistible golden color. You can find them in all the traditional forms: penne with shells through the fusilli. For cooking leave a little longer than pasta at corn and sprinkle with a drizzle of olive oil or hazelnut. They also fit perfectly in cold pasta salad. For a cuisine with a little Asian influence, have the reflex of rice ! In angel hair preferably because the rice stands pretty badly in spaghetti. And most importantly, you have the right to soba, these Japanese noodles made from buckwheat that are fabulous in wok or cold salad. For a couscous without glutenthere is even a semolina based rice. Well seasoned with vegetables that go well, we see that fire! And to top it off you can even add quinoa, sorghum and millet to your culinary arc. In the end, an allergic to gluten will have a varied and rich diet, often even more than a non-allergic and no less tasty.
