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 .
 

Gluten-free soup

Tuesday, 05 March 2024
Gluten-free soup

An easy recipe of the delicious gluten-free English soup

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.

Special Pizza Baking Course in Italy

Tuesday, 12 March 2024
Special Pizza Baking Course in Italy

The classroom will be dedicated to pizza dough in the most delicious variations and includes the realization of all the recipes proposed in the hours of the course live, gluten-free, lactose-free and vegan.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The themes of the course:
Pizza and the new methods of spreading and leavening, with particular attention to the world of static and ventilated cooking
Kneading and kneading machines
Rising and maturing
Balls and preparation of the dough
Seasonings and toppings
Leavening and fermentation of dough
Classic and ventilated oven cooking
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, baking and storage.
Method of cooking:
static
breezy
refractory
Gluten free cooking course recipients:
The cooking course dedicated to the world of pizza, is intended for amateurs on any level of experience, who want to enrich the knowledge of gluten-free recipes.
Therefore, by participating in several cooking classes you can enrich your training in the field of gluten-free, creating a common thread that does not stop, but always extends and opens new and more elaborate goals that allow you to increase the level of experience.
In addition, you will be provided with the complete pdf cookbook of glutenfree preparations and on request a certificate of participation.

Course of Pastry without Gluten

Tuesday, 12 March 2024
Course of Pastry without Gluten

L'aula è dedicata agli impasti di pasticceria e prevede la realizzazione di tutte le ricette proposte nelle ore di corso in diretta, senza glutine, senza lattosio.
Alternando alla pratica, nozioni teoriche in cui lo Chef vi spiega come interagiscono gli ingredienti, modalità di impasto e cottura.
Approccio cosciente alle materie prime senza glutine da utilizzare nelle preparazioni
apprendere un metodo di lavorazione degli impasti che garantisca i risultati nelle aspettative
conoscere, anche attraverso le domande da porre al docente, i segreti e le modalità di gestione degli impasti
analisi dei vari processi di lavorazione per la realizzazione dei prodotti senza glutine
comprendere quali siano le migliori soluzioni per ogni prodotto nelle fasi di impasto, cottura e conservazione.
Struttura del corso di cucina gluten free:
il corso è strutturato in fasi pratiche e teoriche, nello specifico:
introduzione alle materie prime naturalmente senza glutine
natura e caratteristiche degli ingredienti presenti nei mix
funzioni delle materie prime senza glutine e reazione all’interno degli impasti
metodo d’impasto e corretta sequenza di inserimento degli ingredienti nella realizzazione delle ricette
esame e studio di ogni singola modalità di riposo e /o lievitazione
studio delle scelte di cottura adatte alle singole preparazioni
modalità di conservazione e/o rigenerazione del prodotto
Il corso mani in pasta è destinato ad amatori e professionisti su qualsiasi livello di esperienza, che vogliono arricchire la conoscenza delle ricette senza glutine sia in ambito casalingo che in ambito professionale.
Pertanto, partecipando a più corsi di cucina si può arricchire la propria formazione nel campo del senza glutine, creando un filo conduttore che non si interrompe, ma si estende e apre sempre nuovi obbiettivi sempre più elaborati che permettono di aumentare il livello di esperienza.
Inoltre, verrà fornito il ricettario completo in pdf delle preparazioni glutenfree.

Course in the presence of special gluten-free baking

The classroom dedicated to baking in the presence, involves the preparation of all the recipes proposed, putting their hands in dough under the guidance of the gluten free professional.
Alternating with practice the theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.

The theoretical module is:
Baking and its methods
Simple and advanced proofing techniques
Accurate explanation of static and ventilated cooking methods
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
Gluten free cooking course structure:
the course is structured in practical and theoretical phases, specifically:
nature and characteristics of the ingredients present in the mixes
functions of gluten-free raw materials and reaction inside the dough
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
Gluten free cooking course recipients:
Since the offer divides the various classrooms into individual thematic sessions, each event makes the training complete.
Therefore, by participating in several cooking classes you can enrich your training in the field of gluten-free, creating a common thread that does not stop, but always extends and opens new and more elaborate goals that allow you to increase the level of experience.

New Gluten Free Bakery Course

Friday, 23 February 2024
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