A healthier gluten-free dessert

For some time I have been on a more special diet due to my gluten intolerance, and there are not many gluten-free products on the market and that's why I had to look for recipes and reformulate them, so that my cake would come out as tasty as the one made from gluten flour.

What is gluten?

Gluten is a protein found in wheat, barley, oats and other derived grains, which for some people with intolerance or celiac disease can give associated symptoms such as: vomiting, stomach pain, flatulence, diarrhea, weight loss, malabsorption of nutrients that can cause other associated diseases due to inflammation of the intestine etc.

Unfortunately, there is no drug treatment, only any trace of gluten is removed from the diet. For people with intolerance, this diet can last only a few years, they can return to the normal gluten diet, but for people with celiac disease, it is a diet that lasts a lifetime, this being an autoimmune disease that does not cure, and the most low doses of gluten can aggravate the disease and more.

Both, gluten intolerance and celiac disease are very difficult to detect by blood tests, a biopsy is collected from the stomach and intestine to see the specific category of the disease, plus other blood tests that may be negative but still the symptoms of the disease be present. Sometimes takes years to detect this disease that you may have from childhood and be able to learn about it only in adulthood.

If you ask me, I already have 2 years of "treatment" in which I no longer consume gluten and I can say that I would never go back to the diet I had before, because the way I feel now does not I would change nothing compared to how I felt when I consumed gluten, always tired, with anxiety, general malaise, headache, stomach pain, etc., many other symptoms that I would not want to have ever and which complicated my social life and work environment.

One recipe, my childhood favorite , I found this recipe on a Facebook group called "Prieteni Fara Gluten", I added a little more to the original quantities and it came out as tasty as a the cake made with the normal flour you know.

Gluten free brownies

-3 eggs

-300 ml of milk

-80g butter

- 3 tablespoons oi

l - vanilla / lemon essence

-250 g gluten-free flour for bread

-150 g of brown sugar

-a teaspoon of baking powder

-100 g cocoa powder

In a bowl, break the eggs and mix with the milk, oil, butter (previously melted in a bain marie! Be careful not to be hot) and vanilla / lemon essence.

In another larger bowl mix the flour, sugar, baking powder and cocoa over which the first composition will be added!

Mix with a whisk / mixer until smooth. The resulting composition is soft and no more flour should be added because the blackness must be aerated on the inside and moist!

Preheat the oven to 170 degrees, then put the cake in the oven and leave for 40-50 minutes (test the toothpick).


-100 g gluten free dark chocolate (70% cocoa)

-60ml of milk

-30 g butter

Put the chocolate on the bain marie, broken into small pieces, after melting it, put the milk and then the butter and mix it, remove from the heat to cool. Pour over the cake only after it has cooled!

The cake is kept cold!

Bon appetit!

0 views0 comments

Recent Posts

See All