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Un dulce fara gluten, mai sanatos!



De ceva timp tin o dieta mai speciala datorita intolerantei mele la gluten, iar in comert nu prea se gasesc produse fara gluten si de aceea a trebuit sa caut retete si sa le reformulez, astfel incat sa-mi iasa prajitura la fel de gustoasa ca si cea facuta din faina cu gluten.


Ce este glutenul?

Glutenul este o proteina ce se regaseste in grau, orz, ovaz si alte cereale derivate, care, pentru unele persoane cu intoleranta sau celiachie poate da simtome asociate precum: stari de voma, dureri de burta, flatulenta, diaree, scadere in greutate, malabsobtie a subtantelor nutritive ce pot cauza si alte boli asociate datorita inflamatiei intestinului s.a.


Din nefericire nu exista un tratament medicamentos, doar se inlatura din alimentatie orice urma de gluten. Pentru persoanele cu intoleranta aceasta dieta poate dura doar cativa ani, ei se pot intoarce la dieta normala cu gluten, dar pentru persoanele cu boala celiaca, este o dieta ce dureaza toata viata, aceasta fiind o boala autoimuna ce nu se vindeca ,iar cea mai mica doza de gluten poate duce la agravarea bolii si nu numai.


Ambele, atat intoleranta la gluten cat si boala celiaca sunt foarte greu de depistat prin analize de sange, se colecteaza biopsie din stomac si intestin pentru a se vedea concret categoria de boala, plus alte teste de sange ce pot fi negative dar totusi simptomele bolii sa fie prezente. Ca atare, cateodata necesita ani pentru a depista aceasta boala pe care o poti avea din copilarie si sa poti afla de ea abia la maturitate.


Daca ma intrebi pe mine, eu am deja 2 ani de "tratament" in care nu mai consum deloc gluten si pot spune ca nu m-as mai intoarce niciodata la alimentatia pe care o aveam dinainte, deoarece felul in care ma simt acum nu l-as mai schimba cu nimic fata de modul cum ma simteam atunci cand consumam gluten, mereu obosita, cu stari de anxietate, stari de rau general, dureri de cap, de stomac etc., multe alte simtome ce nu as vrea sa le mai am vreodata si care imi complicau viata sociala si mediul de lucru.



Din pacate, in Romania, in magazine nu se gasesc decat produse de import si din aceasta cauza pretul alimentelor fara gluten este cateodata si triplu fata de alimentele cu gluten, si de foarte multe ori este dificil de tinut dieta stricta, dar din fericire, exista variante de inlocuire a fainii simpla de grau cu o faina fara gluten, se gasesc la preturi destul de bune in magazinele online si pentru care se merita sa iti procuri pentru a gatii acasa retetele preferate.



O reteta, preferata mea din copilarie, este cea de negresa, am gasit aceasta reteta pe un grup de pe facebook numit "Grup prieteni fara gluten" , eu am mai adaugat cate putin la cantitatile originale si a iesit la fel de gustoasa ca si o prajitura facuta cu faina normala pe care o cunoasteti.



Gluten free brownies (Negresa fara gluten)

-3 oua

-300 ml lapte

-80g unt

- 3 linguri ulei

-esenta vanilie/ lamaie

-250 g faina fara gluten pt paine

-150 g zahar brun

-o lingurita praf de copt

-100 g cacao pudra

Intr-un vas se sparg ouale si se amesteca cu laptele, uleiul, untul( topit in prealabil pe bain marie ! atentie sa nu fie fierbinte) si esenta de vanilie/lamaie.

In alt bol mai mare se amesteca faina, zaharul, praful de copt si cacao peste care se va adauga prima compozitie!

Se amesteca cu un tel/ mixer pana ce se omogenizeaza. Compozitia rezultata este moale si nu mai trebuie adaugata faina deoarece negreasa trebuie sa fie aerata pe interior si umeda!


Se incalzeste cuptorul, in prealabil la 170 de grade, apoi se introduce prajitura in cuptor si se lasa 40-50 de minute ( se face testul scobitorului).

Glazura

-100 g ciocolata neagra fara gluten(70% cacao)

-60ml de lapte

-30 g unt


Pe bain marie se pune ciocolata, rupta in bucatele mici, dupa topirea ei se pune laptele apoi untul si se amesteca, se ia de pe foc pentru a se raci.


Se toarna peste prajitura doar dupa ce aceasta va fi racita!

Prajitura se tine la rece!

Bon appetite!












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).


Glaze

-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!



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