The study was conducted by the Department of Molecular Agrofood Sciences (DISMA) of the Faculty of Agriculture of the University of Milan and had already indicated the category of traditional cheeses as suitable for celiacs.
Indeed, to date, the techniques and technologies adopted for the production in the dairy industry do not involve the usual use of ingredients containing gluten.

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 .

Easy and fast this bread, gluten-free loaf with quinoa flour and goji berries

The gluten-free recipe for salty bread tiramisu with creamy cheese and zucchini puree, ideal for starters or second courses

Simple recipe for gluten-free boiled tarallo with lentil flour and rosemary

Simple and tasty recipe for gluten-free rosettes with fresh basil

The live classroom dedicated to the pastry, embraces the need of those who can not take lactose and those who follow a vegan diet.
The cooking courses arrive by video conference directly at your home through the Gotomeeting platform, they are live to allow you to follow the Chef step by step, intervene and ask for information, clarifications and comparisons on the dough.  
The Chef will be connected from his kitchen and you will have the opportunity to follow the course as if you were in attendance.
The duration is about 3 hours, with space for questions and expectations modulated so that participants are all at the same point, bake and taste together what has been achieved.

But what are the strengths of the courses with Chef Marco Scaglione?

It is very easy to connect from a mobile phone, computer or tablet via the invitation that will be sent during registration along with the list of ingredients and necessary equipment  
The teaching is aimed at practice in which participants of execute the recipes simultaneously with the chef 
Communication with students is in real time to answer questions and curiosity 
After the course, all recipes and various teaching materials are sent 
One or more members of your family may attend the course   
Recipients of the gluten-free cooking course:
The cooking course dedicated to pastry is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes both in the home and professional field.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
In addition, the complete recipe book in pdf of the glutenfree preparations and on request a diploma of participation will be provided.

Chef Marco Scaglione opens the doors to parties with the flavors and aromas of traditional pastry with great leavened and a special treat for the panettone.
The realization of all the recipes proposed in the three hours of online course, alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, the methods of mixing and cooking.
The course’s recipes:

Pandoro classic
Panettone of tradition
Panettone with pistachio flour and chocolate chips

Objectives of the gluten-free cooking course:

Conscious approach to gluten-free raw materials for use in preparations
Learn a method of dough processing that guarantees results in the expectations
know, also through questions to ask the teacher, the secrets and the methods of handling 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 kneading, leavening, cooking and storage stages.
Structure of the gluten free cooking course:

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

introduction to raw materials naturally gluten-free
nature and characteristics of the ingredients in the mixes
Gluten-free raw material functions and reaction in the dough
Mixing method and correct sequence of ingredients in the creation of recipes
examination and study of each individual mode of rest and/or rise
Study of cooking options for individual preparations
How to store and/or reprocess the product
Method of mixing:

manual
with mixers/planetary 
Recipients of the gluten-free cooking course:
The cooking course is intended for amateurs and professionals of any level of experience, who want to enrich their knowledge of gluten-free recipes both in the home and professional environment.
As the offer divides the various classrooms into individual thematic sessions, each event completes the training.
Therefore, by participating in more cooking classes you can enrich your training in the field of gluten-free, creating a thread that does not interrupt but extends and always opens new and increasingly elaborate goals that allow to increase the level of experience.
In addition to the live training programmed on the recipes in the poster, it allows a direct comparison with the chef and the entire classroom during the preparations.
In addition, the complete recipe book in pdf of the glutenfree preparations and on request a diploma of participation will be provided.