Gluten Free Blog: Last posts

Fennel : plant rich in properties and benefits

The land offers special foods, complete and essential to man, today I present the vulgar foeniculum, commonly called fennel, is a particularly versatile and crisp vegetable with a pleasantly intense scent that is part of the family of Apiaceae .
 

Pizza in a pan with brown millet flour with capers and Tropea onion

How to prepare a tasty pizza in a pan? try this with brown millet flour, capers and Tropea onion

Fried conversations without citrus gluten

Tuesday, 13 February 2024
Fried conversations without citrus gluten

The recipe for fried chatter easy, gluten-free and with a special citrus aroma

Baked calzone with tomato and mozzarella

Friday, 09 February 2024
Baked calzone with tomato and mozzarella

Easy and fast recipe of gluten-free baked calzone with tomato and mozzarella, a nice variation of pizza.

Pizza with pistachios and smoked scamorza

The best recipe for pizza with smoked scamorza and pistachio, simple and delicious. Gluten-free and delicious, simple to do.

New Gluten Free Bakery Course

Friday, 23 February 2024

Course of Pastry without Gluten

Friday, 23 February 2024
Course of Pastry without Gluten

A classroom dedicated to the main recipes of pastry, essential preparations and steps that will allow you to achieve excellent results. 
The recipes will be made with commercial mix, and others with flours in purity to offer the possibility of choice to those who want to participate on several levels
Gluten free cooking course description :
The training room dedicated to pastry, offers a path that will allow you to make gluten free products in total autonomy.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.
Gluten free cooking course objectives:
conscious approach to gluten-free raw materials to be used in preparations
learn a method of working the dough that ensures the results in expectations
know, also through the questions to be asked to the teacher, the secrets and the methods of managing the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the stages of dough, leavening, baking and storage.
Gluten free cooking course structure:
the course is structured in practical and theoretical phases, specifically:
introduction to naturally gluten-free raw materials
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product
Method of cooking:
static
static/ventilated
breezy
Frying
Gluten free cooking course recipients:

The gluten-free cooking course is intended for all those who need an approach to confectionery preparations with any level of experience, who want to enrich

Corso di Pasticceria senza Glutine in presenza

A classroom dedicated to the main recipes of pastry, essential preparations and steps that will allow you to achieve excellent results. 
The recipes will be made with commercial mix, and others with flours in purity to offer the possibility of choice to those who want to participate on several levels
Gluten free cooking course description :
The training room dedicated to pastry, offers a path that will allow you to make gluten free products in total autonomy.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.
Gluten free cooking course objectives:
conscious approach to gluten-free raw materials to be used in preparations
learn a method of working the dough that ensures the results in expectations
know, also through the questions to be asked to the teacher, the secrets and the methods of managing the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the stages of dough, leavening, baking and storage.
Gluten free cooking course structure:
the course is structured in practical and theoretical phases, specifically:
introduction to naturally gluten-free raw materials
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product
Method of cooking:
static
static/ventilated
breezy
Frying
Gluten free cooking course recipients:

The gluten-free cooking course is intended for all those who need an approach to confectionery preparations with any level of experience, who want to enrich

Training room smooth and filled fresh pasta without gluten and lactose

Gluten free cooking course description :
The online training room for gluten-free fresh pasta, offers a path to learn how to prepare gluten-free products in total autonomy with smooth and filled variant.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.
recipes made simultaneously with the professional for excellent results and constructive comparison.

The presence of the Chef will help you to understand and manage the dough for excellent results, discover the essential raw materials and their function in the dough.

Gluten free cooking course structure
the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product
-Teaching is aimed at the practice in which participants work simultaneously with the Chef and deepen theories to discover the secrets of the dough

-Real-time communication to answer questions and queries from students.

-Release of the cookbook in pdf and other teaching materials related to the cooking course.

-With a single classroom, the realization of several recipes

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