Gluten Free Blog: Last posts

What is the guar, where it comes from and why it is used

Let’s find out what guar gum is, advantages and advantages of the most common thickener. 
It appears quite often among the ingredients of industrial foods, but not everyone knows what it is used for and what its origins are.

Le nombre de coeliaques augmente les cas diagnostiqués mais pas les malades.

Today we try to understand how the numbers of celiac disease move if patients are increasing or diagnoses are increasing.
Until a few years ago it was a problem of a few, but today it is increasing exponentially the number of patients. There are 172 thousand people who, in reality, could be many more, considering that coeliac disease is not always immediately diagnosed because of the "chameleon" patients difficult to identify.

Celiac disease and herpetiform dermatitis

Individuals with coeliac disease rarely suffer from herpetiform dermatitis (or herpetiform dermatitis of Duhring, or again, painful polymorphic dermatitis of Brocq), a particular condition that is also defined as celiac skin.  Wrongly, herpetiform dermatitis tends to be considered an autoimmune disease; however, considering the established correlation with celiac disease, Duhring’s dermatitis is more correctly classified as a cutaneous manifestation of a food intolerance.

Gluten-free tart with tomatoes and olives

Gluten-free tart with tomatoes and olives

Raviolo fresco con ricotta, tartufo e semi di girasole

Raviolo fresco con ricotta, tartufo e semi di girasole

Bisquit with white chocolate semifreddo, blueberry sauce and sugar grill

Bisquit with white chocolate semifreddo, blueberry sauce and sugar grill

Margherita gluten-free cake with custard, cream and fresh fruit

Margherita gluten-free cake with custard, cream and fresh fruit

Gluten Free Pastry Course

Friday, 23 April 2021
Gluten Free Pastry Course

Waiting room and proposal for all the gourmands of pastry, live to realize together :

Crowd cookies with buckwheat and cocoa
Sponge cake
Tart with natural flours
Muffin apple and cinnamon
Glazed denuts
for reservations and info please contact lanes@marcoscaglione.it or w.app 3534039385

Course on Fresh Gluten-free Pasta

Friday, 23 April 2021
Course on Fresh Gluten-free Pasta

Mettiamoci all'opera per realizzare la pasta fresca :

Sfoglia all'uovo

Orecchiette pugliesi

Raviolo con farina di Teff

Tortellino bolognese

Gnocchi di patate

New special pizza dough course

Friday, 23 April 2021
New special pizza dough course

Dedicated to pizza lovers this new classroom :

Fried pizza

Baked pizza with legume flour

Pizza al piatto

Fried quinoa calzone

Piadina

To pre-register just send an email to corsionline@marcoscaglione.it or w.app 3534039385

New Bakery Course Without Gluten

Friday, 23 April 2021
New Bakery Course Without Gluten

La cultura italiana del pane racchiusa in un corso in diretta mani in pasta e ovviamente gluten free:

Filoncino craccante

Schiacciata genovese

Pinsa romana

Pane in cassetta

Pizza in teglia con farina di miglio

per effettuare la preiscrizione basta inviare una mail a corsionline@marcoscaglione.it oppure w.app 3534039385

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