Let’s see what happens to our organism when gluten or celiac intolerance develops.
A series of factors alarm us, especially in adulthood as we already have a well-established lifestyle and type of nutrition.
Before taking these tests it is important that the patient maintains his dietary habits, unless otherwise prescribed by the doctor. For example, if you stop eating foods containing gluten, you may be falsely negative to the tests used for the diagnosis of coeliac disease, and then appear healthy despite the disease.

Coeliac disease has no cure other than a change in diet. Once gluten is removed from the diet, the inflammation of the small intestine will cease within a few weeks.
Due to bowel damage caused by gluten, digestion of foods that do not contain it can also cause abdominal pain and diarrhea. Some people with coeliac disease, for example, are unable to tolerate the sugar contained in milk (lactose) found in dairy products, a condition called lactose intolerance.

Dr Elena Verdu, lead researcher of the study is a Professor of Medicine at the Farncombe Family Digestive Health Research Institute in Mcmaster, highlighted that the essential amino acid exists, Tryptophan that decomposes in the intestine produces bioactive molecules that act against the inflammations typical of patients with coeliac disease .

So wide are the facets that interfere with celiac disease, that the study is always active in the field to prevent and eventually alleviate the problems that arise. Today we’re going to treat eye-related diseases.

The gluten-free strudel is made with a soft dough and a vegetable filling. Rustic and decided in the flavor of the ingredients that make the mouth water, ideal as an appetizer or for a buffet.

The Cheesecake is a cream cheese cake loved by young and old. A special variant for those who love to dare, try mine with kiwi pepper cream and oranges.

The gluten-free sandwiches with cherry tomatoes and basil are original and delicious, but what makes the taste so delicious is quinoa. A seasoned bread ideal for aperitifs or as a snack.

The soufflè is a sweet of French origin ideal as a end meal or to be enjoyed as a snack. My proposal is a simple but super greedy version with white chocolate and pineapple cream. To lick your lips...

Gluten free cooking course description :

The training room with bakery theme offers a path that will allow you to create the products of gluten-free cuisine in total autonomy.

Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience.

Objectives of the gluten free cooking course:

conscious approach to gluten-free raw materials for use in preparations
to learn a method of kneading that guarantees the results in the expectations
know, also through questions to be asked to the teacher, the secrets and methods of dough management
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course:

the course is structured in practical and theoretical phases, in particular:

introduction to naturally gluten-free raw materials
nature and characteristics of ingredients in commercial mixes
functions of gluten-free raw materials and reaction inside the dough
dough method and correct sequence of insertion of ingredients in the realization of recipes
examination and study of each individual mode of rest and /or leavening
study of cooking choices suitable for individual preparations
method of preservation and/or regeneration of the product
Method of dough:
direct
indirect
semi-direct

Method of leavening:
environment
long leavening

Method of cooking:
static
static/ventilated
ventilated

Recipients of the gluten free cooking course:

The gluten-free cooking course is intended for amateurs and professionals on any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional field.

Since the offer divides the various classrooms into individual thematic sessions, each event completes the training.

Therefore, by participating in several cooking courses 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 goals more and more elaborate that allow you to increase the level of experience.

The bread-making course, in addition to the live training programmed on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.

In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

The recipes of the new baking course include:
Loaf of bread with cereals
Crispy loaf
Arabian bread
Pizzo pugliese
Rolled the sausages with sesame seeds

A sweet new selection of sweets to be made with the pastry course 

Buckwheat and cocoa biscuits
Tart with natural flours
Apple and cinnamon muffins
Sponge cake
Glazed denuts
Click on the tab to book the course or contact us at: 

corsionline@marcoscaglione.it or tel. 353 4039385

you will receive confirmation of participation and the complete list of ingredients.

Gluten free cooking course description :
The training room with bakery theme offers a path that will allow you to create the products of gluten-free cuisine in total autonomy.
Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience.
Objectives of the gluten free cooking course:
    conscious approach to gluten-free raw materials for use in preparations
    to learn a method of kneading that guarantees the results in the expectations
    know, also through questions to be asked to the teacher, the secrets and methods of dough management
    analysis of the various processing processes for the production of gluten-free products
    understand which are the best solutions for each product in the phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course: 
the course is structured in practical and theoretical phases, in particular:
    introduction to naturally gluten-free raw materials 
    nature and characteristics of ingredients in commercial mixes
    functions of gluten-free raw materials and reaction inside the dough
    dough method and correct sequence of insertion of ingredients in the realization of recipes
    examination and study of each individual mode of rest and /or leavening 
    study of cooking choices suitable for individual preparations
    method of preservation and/or regeneration of the product

Method of dough:
direct
indirect
semi-direct

Method of leavening:
environment
long leavening

Method of cooking :
static 
static/ventilated
ventilated
Recipients of the gluten free cooking course:
The gluten-free cooking course is intended for amateurs and professionals on any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional field.
Since the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in several cooking courses 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 goals more and more elaborate that allow you to increase the level of experience.
The bread-making course, in addition to the live training programmed on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.
The course on the world of pizza offers you these fantastic delicacies :
Pizza Fritta
Baked pizza with legume flour
Pizza al piatto
Fried quinoa calzone
Piadina Romagnola
Click on the tab to book the course or contact us at: 
corsionline@marcoscaglione.it or tel. 353 4039385
...

Gluten free cooking course description :

The training room with bakery theme offers a path that will allow you to create the products of gluten-free cuisine in total autonomy.

Through a dense exchange of theoretical and practical knowledge you will be able to juggle your preparations, regardless of your level of experience.

Objectives of the gluten free cooking course:

conscious approach to gluten-free raw materials for use in preparations
to learn a method of kneading that guarantees the results in the expectations
know, also through questions to be asked to the teacher, the secrets and methods of dough management
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the phases of dough, leavening, cooking and storage.
Structure of the gluten free cooking course:

the course is structured in practical and theoretical phases, in particular:

introduction to naturally gluten-free raw materials
nature and characteristics of ingredients in commercial mixes
functions of gluten-free raw materials and reaction inside the dough
dough method and correct sequence of insertion of ingredients in the realization of recipes
examination and study of each individual mode of rest and /or leavening
study of cooking choices suitable for individual preparations
method of preservation and/or regeneration of the product
Method of dough:
direct
indirect
semi-direct

Method of leavening:
environment
long leavening

Method of cooking:
static
static/ventilated
ventilated

Recipients of the gluten free cooking course:

The gluten-free cooking course is intended for amateurs and professionals on any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional field.

Since the offer divides the various classrooms into individual thematic sessions, each event completes the training.

Therefore, by participating in several cooking courses 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 goals more and more elaborate that allow you to increase the level of experience.

The bread-making course, in addition to the live training programmed on the recipes in the poster, allows a direct comparison with the chef and the entire classroom during the preparations.

In addition, the complete recipe book will be provided in pdf of glutenfree preparations and on request a diploma of participation.

The recipes of the new baking course include:

Crispy loaf

Schiacciata Genovese

Pinsa Romana

Casserole

Baked pizza with millet flour