The diet of celiacs must obviously be gluten-free, this protein being the main cause of the disorders that affect those suffering from celiac disease .
Gluten is present in many cereals, for example wheat, rye, barley, kamut, spelled, oats and their derivatives. Instead, they are naturally gluten-free: corn, rice, amaranth, quinoa, fresh meat, fish, eggs, plain yogurt, cream not mixed with other ingredients, coffee, eggs, honey, fruit, vegetables and all the foods listed in a complete on the specific section of the website of the Italian Celiac Association (AIC).
Following a gluten-free diet appears, especially at the beginning, to be particularly complicated, due to the spread of this protein in our diet and because, often, even foods that are naturally lacking, must be abandoned by celiacs, as they are subject to cross contamination.
Fortunately, however, the ever increasing attention towards celiac disease helps celiacs to follow a diet adapted to their needs; the complete absence of gluten in food is therefore generally reported clearly on the label.
Apart from the exclusion of gluten, the diet for celiacs follows the same rules of correct nutrition valid for all; it must therefore be rich in seasonal fruits and vegetables, varied and balanced both from the caloric point of view and as regards the correct intake of nutrients.
A sweet in the diet for celiacs
The exclusion of most cereals from the diet often makes the preparation of desserts complicated. We offer an absolutely gluten free product, suitable for coeliacs, but also for all gourmands.
Tart with custard
Ingredients for gluten-free short pastry :
> 150 grams of corn flour,
> 150 grams of rice flour,
> an egg,
> 100 grams of cane sugar,
> 100 grams of butter,
> a pinch of salt,
> milk to taste
Ingredients for the cream :
> half a liter of milk,
> 4 tablespoons of white sugar,
> 2 egg yolks,
> 40 grams of corn starch.
Procedure : prepare the short pastry by mixing first the dry ingredients and then eggs, butter and milk. Get a ball and put it in the fridge. Meanwhile prepare the custard.
Spread two discs of dough; cover the bottom of a non-stick pan with the first shortcrust pastry, pour the cream, cover with the second shortcrust pastry, dust the surface with chopped walnuts or hazelnuts.
We remind you that, before choosing the ingredients, it is always necessary to consult the handbook of the Italian Celiac Association to make sure that they are not products at risk, or potentially contaminated with gluten.
Find out which month is dedicated to gluten intolerances
To know more:
> Symptoms, causes, diagnosis and treatment for celiac disease
