Is gluten-free pizza actually healthier than regular pizza. What are the potential health benefits of choosing gluten-free options. How does the nutritional value of gluten-free pizza compare to traditional pizza. Who should consider incorporating gluten-free pizza into their diet.

Understanding Gluten and Its Impact on Health

Gluten is a protein found in grains such as wheat, barley, and rye. It’s commonly present in foods like bread, pasta, cereal, and pizza dough. For some individuals, consuming gluten can lead to serious health issues.

Who needs to avoid gluten? There are three main groups:

• People with celiac disease: An autoimmune disorder where gluten consumption damages the small intestine
• Those with non-celiac gluten sensitivity: Experience digestive issues when consuming gluten without having celiac disease
• Individuals with gluten ataxia: An autoimmune disorder affecting nerve tissues and muscle control

For these groups, adhering to a gluten-free diet is crucial for maintaining good health and avoiding potentially severe complications.

The Rise of Gluten-Free Pizza Options

As awareness of gluten-related health issues grows, so does the demand for gluten-free alternatives to popular foods. Pizza, a beloved dish worldwide, has seen a significant increase in gluten-free options.

What makes gluten-free pizza different? The main distinction lies in the crust ingredients. Instead of wheat flour, gluten-free pizzas often use alternative flours such as:

• Rice flour
• Potato starch
• Cornmeal
• Almond flour
• Chickpea flour

These alternatives aim to mimic the texture and taste of traditional pizza crust while eliminating gluten.

Potential Health Benefits of Gluten-Free Pizza

While research is ongoing, some potential health benefits have been associated with gluten-free diets, including gluten-free pizza consumption:

1. Improved digestive health for those with gluten sensitivities
2. Potential weight management benefits
3. Reduced inflammation in the body
4. Increased energy levels
5. Better nutrient absorption for individuals with celiac disease

It’s important to note that these benefits primarily apply to those with gluten-related health issues. For individuals without gluten sensitivities, the health advantages of switching to gluten-free pizza may be less pronounced.

Nutritional Comparison: Gluten-Free vs. Regular Pizza

When comparing the nutritional value of gluten-free and regular pizza, several factors come into play:

Caloric Content

Do gluten-free pizzas have fewer calories? Not necessarily. The caloric content of a pizza depends more on toppings, cheese, and sauce rather than the crust type. Both gluten-free and regular pizzas can be high in calories if loaded with fatty toppings and excessive cheese.

Fiber Content

Gluten-free crusts made from alternative flours may have different fiber content compared to whole wheat crusts. Some gluten-free options might be lower in fiber, while others, especially those made with nutrient-dense flours like almond or chickpea, could potentially offer more fiber.

Nutrient Density

The nutritional profile of gluten-free pizza can vary widely depending on the ingredients used. Some gluten-free crusts may be fortified with vitamins and minerals to match the nutrient content of wheat-based crusts.

Is gluten-free pizza inherently healthier? The answer isn’t straightforward. While it’s a necessity for those with gluten-related health issues, for others, the healthiness of the pizza depends more on the quality of ingredients and portion control rather than the presence or absence of gluten.

Making Gluten-Free Pizza a Healthier Choice

To maximize the nutritional value of gluten-free pizza, consider the following tips:

• Choose crusts made with nutrient-dense flours like almond or chickpea
• Opt for vegetable toppings to increase fiber and nutrient content
• Use lean proteins like grilled chicken or turkey instead of processed meats
• Control portion sizes to manage calorie intake
• Consider making your own gluten-free pizza at home to have full control over ingredients

By focusing on quality ingredients and balanced toppings, gluten-free pizza can be a part of a healthy diet for both those with and without gluten sensitivities.

The Impact of Gluten-Free Pizza on Digestive Health

For individuals with gluten sensitivities or celiac disease, switching to gluten-free pizza can have significant positive effects on digestive health. Common improvements include:

• Reduced bloating and gas
• Alleviation of abdominal pain
• Improved regularity
• Enhanced nutrient absorption

Can gluten-free pizza improve digestion for everyone? While those without gluten sensitivities may not experience dramatic changes, some people report feeling less bloated after consuming gluten-free options. This could be due to the reduction in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) often found in wheat-based products.

It’s important to note that the digestive benefits of gluten-free pizza are most pronounced for those with diagnosed gluten-related disorders. For others, the impact on digestive health may vary based on individual factors and overall diet composition.

Gluten-Free Pizza and Weight Management

There’s a common misconception that gluten-free automatically means low-calorie or weight-loss friendly. In reality, the relationship between gluten-free pizza and weight management is more complex.

Potential Weight Loss Benefits

For some individuals, switching to a gluten-free diet, including gluten-free pizza, may lead to weight loss. This could be due to:

• Elimination of certain high-calorie, gluten-containing foods from the diet
• Increased awareness of food choices and portion sizes
• Reduced inflammation in the body, which can affect weight

Possible Pitfalls

However, gluten-free pizza isn’t inherently a weight-loss food. Some potential issues include:

• Gluten-free crusts may be higher in calories or fat to improve texture and taste
• Overconsumption due to the perception of gluten-free as “healthier”
• Some gluten-free products may be higher in sugar or additives to enhance flavor

Does gluten-free pizza support weight loss goals? The answer depends on individual dietary needs, overall calorie intake, and the specific ingredients used in the pizza. As with any food, moderation and attention to overall diet quality are key for effective weight management.

The Role of Gluten-Free Pizza in Special Diets

Gluten-free pizza can play a significant role in various special diets beyond just catering to those with gluten sensitivities. Let’s explore how it fits into different dietary approaches:

Paleo Diet

Many gluten-free pizza crusts, especially those made from almond or coconut flour, can be compatible with the paleo diet. This prehistoric-inspired eating plan excludes grains, making traditional pizza off-limits.

Ketogenic Diet

While traditional pizza is too high in carbohydrates for a ketogenic diet, some gluten-free pizzas made with low-carb flours like almond or coconut can be keto-friendly when topped with high-fat ingredients.

Vegetarian and Vegan Diets

Gluten-free pizza bases are often suitable for vegetarians and vegans, especially when paired with plant-based toppings and dairy-free cheese alternatives.

Low FODMAP Diet

For individuals following a low FODMAP diet to manage irritable bowel syndrome (IBS), gluten-free pizza can be a good option, as wheat is high in FODMAPs.

How can gluten-free pizza accommodate diverse dietary needs? By offering a versatile base that can be customized with various toppings and ingredients, gluten-free pizza allows individuals following special diets to enjoy a food that might otherwise be off-limits.

The Future of Gluten-Free Pizza: Trends and Innovations

As the demand for gluten-free options continues to grow, the pizza industry is responding with innovative solutions and exciting trends:

Alternative Flours

Manufacturers are experimenting with a wider range of gluten-free flours to improve taste and texture. Some emerging options include:

• Cassava flour
• Tiger nut flour
• Green banana flour
• Sorghum flour

Cauliflower Crusts

Cauliflower-based pizza crusts have gained popularity as a low-carb, gluten-free alternative. This trend is expanding to include other vegetables like zucchini and sweet potato.

Improved Texture and Taste

Advancements in food science are leading to gluten-free crusts that more closely mimic the taste and texture of traditional wheat-based pizzas.

Artisanal and Gourmet Options

High-end restaurants and pizzerias are increasingly offering gourmet gluten-free pizzas, elevating the status of these alternatives in the culinary world.

Frozen and Ready-to-Eat Options

The convenience food market is expanding its range of gluten-free pizza options, making it easier for consumers to enjoy these alternatives at home.

What can we expect from future gluten-free pizza innovations? As technology and consumer demand evolve, we’re likely to see even more diverse, flavorful, and nutritionally balanced gluten-free pizza options entering the market.

Making Informed Choices About Gluten-Free Pizza

With the increasing availability of gluten-free pizza options, it’s important for consumers to make informed choices. Here are some factors to consider:

Read Labels Carefully

Not all gluten-free pizzas are created equal. Look for options that are certified gluten-free to ensure they meet strict standards for gluten content.

Consider Nutritional Content

Compare the nutritional information of different gluten-free pizzas. Look for options that are balanced in terms of calories, fiber, and nutrients.

Check for Additives

Some gluten-free products may contain additional additives or preservatives to improve texture and shelf life. If you’re sensitive to certain ingredients, be sure to check the full ingredient list.

Experiment with Homemade Options

Making your own gluten-free pizza at home allows you to control the ingredients and customize the nutritional profile to your needs.

Consult with a Healthcare Professional

If you’re considering switching to a gluten-free diet for health reasons, it’s important to consult with a healthcare professional or registered dietitian. They can provide personalized advice based on your individual health needs and goals.

How can consumers navigate the world of gluten-free pizza options? By staying informed, reading labels, and making choices that align with their personal health goals and dietary needs, individuals can enjoy gluten-free pizza as part of a balanced diet.

In conclusion, gluten-free pizza can be a healthy and delicious option for many individuals, especially those with gluten sensitivities or celiac disease. While it may not provide significant health benefits for those without gluten-related issues, it can still be part of a balanced diet when chosen wisely. As the market for gluten-free options continues to expand, consumers have more choices than ever to find a gluten-free pizza that meets their taste preferences and nutritional needs.

Why Are Gluten-Free Pizzas Good For You?

Why Are Gluten-Free Pizzas Good For You?

Fresh Brothers is known for our diverse menu that offers dietary alternatives for everyone, whether they’re vegetarian, vegan, keto, or gluten free. We’re often asked if our alternatives pack all the same nutrients as our regular menu items. Today, we’re addressing if gluten-free pizzas are good for you! Read on to see why people go gluten free, potential health benefits, and information about our gluten-free pizzas!

Gluten-free is a diet that is free of the protein gluten, which is found in most grains. You’ll find gluten to be the main protein of grains like wheat, barley, and rye. The most common foods with gluten include bread, pasta, cereal, crackers, seasoning mixes, desserts, and drinks like beer or ale.

Gluten allergy refers to a chronic condition called celiac disease. When people with celiac disease consume gluten, their immune system becomes activated and will damage their body.  

Some people don’t have celiac disease, but find that consuming gluten gives them gastrointestinal and digestive problems. 

Gluten ataxia is an autoimmune disorder. When those with gluten ataxia consume gluten, it affects certain nerve tissue and may create muscle control problems. Ultimately, consuming gluten for these individuals may worsen their voluntary muscle movement, so it’s important to abide by a gluten-free diet!

There are many people who choose not to consume gluten for personal reasons. Maybe they have loved ones at home that are allergic to it, and choose to cut it from their own diet to reduce the presence of an allergen in their home.

Research is still being conducted on if gluten-free diets provide a significant health benefit for those without gluten sensitivities. Gluten-free diets may be effective for weight loss, improved gut health, heightened athletic performance, and better overall health. These statements need some more scientific backing, but it’s certainly possible that gluten-free options could provide additional health benefits. As always, talk to your doctor before trying an entirely gluten-free diet. With that said, you can definitely try a gluten-free pizza without any adverse effects no matter your diet!

Yes! Although for some, the difference may be negligible between gluten-free pizza and pizza made with normal dough. The benefits to gluten-free diets for those without necessary gluten avoidances are still being studied. However, for those that need to cut gluten from their diet, gluten-free pizzas are certainly a healthy option, and aren’t any less healthy than Fresh Brothers’ other nutritious pizza options!

Not only are our gluten-free pizzas healthy, but they taste extraordinarily similar to “normal” crust and are nearly identical in nutritional value. Made with rice, potato, and seasonings, our gluten-free crust mirrors the consistency and taste of crust with gluten without the grain protein that affects those sensitive to gluten.

Fresh Brothers is proud to offer many of our menu entrees in gluten-free variants. Our gluten-free pizza crust can be applied to any 7” personal pizza or medium-sized pizza. All of our signature pizzas can be switched to gluten-free, and nearly all of our delicious toppings are naturally gluten-free. If you’re looking to add to your gluten-free Fresh Brothers meal, try grabbing a salad or some chicken! All of our signature salads can be made gluten-free upon request. Our boneless bites made gluten-free are coated in potato crust, still baked just like our other chicken items. To check out our gluten-free options, peruse our menu online, or order Fresh Brothers online now!

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Thin Crust Gluten Free Pizza Vs Regular Pizza, which one’s healthy? — The Mayflower

As more and more people become aware of the complications that come with gluten protein, their food habits are gradually changing towards a  gluten free diet.  Most breads, dough, and starch products that are made from wheat, barley, or rye contain gluten. Given the negative attributes of  gluten protein,  people are becoming more inclined towards a gluten free pizza crust.

 Its a healthier choice, nonetheless, dietary experts point out that eating overly processed sugary gluten-free foods can still result in weight gain. If a gluten-free pizza has cheese, sauce, and other tasty toppings, it has a marginal  impact on the caloric value of the pizza, according to them.

Regular Pizza Bread Is Thick & Fluffy

On the flip side,  when a regular pizza dough is mixed, the flour and water create a chemical reaction that leads to a build-up of gluten. This build-up of gluten gives the dough a structured and stretchy texture without breaking-up, allowing it to rise.  

That explains why a regular pizza bread is thick, soft, and extremely fluffy with crispy edges. In comparison, a gluten free bread  is specially  formulated to provide a pillowy, chewy crust or a thinner crust with less chew.

Origins Of The Thin Crust Gluten Free Pizza Bread

The formulations of the two variants of gluten free pizza bread originated from two different cities, one from Naples in Italy, known as the Neapolitan Pizza, and the other variant known as the New York style pizza.

The thin crust of the New York style pizza bread is better suited to support thick layers of cheese and toppings.

 The Neapolitan style of gluten free pizza bread on the other hand,  is made out of basic dough, with simple ingredients like raw tomatoes, fresh mozzarella cheese, fresh basil and extra virgin olive oil, all added as toppings.    

In both the variants of the gluten free bread, balanced amount of starch and protein are added to get the thin crust, which is crisp and one that doesn’t fall apart.

The thin crust pizza bread  stretches about 1/4 inches thick,  it can be pre-baked, before adding the toppings. This helps the bread  retain its crispness, without  getting soggy after toppings are added on the top. The gluten free crust requires a longer time to bake than the regular pizza crust.

Eating a thin crust has its own advantages, you consume less dough, meaning fewer intakes of carbohydrates and calories. The thin crust pizza becomes more nutritious after adding plenty of  delicious  and healthy toppings that are fibre and protein rich. This results in lowering the Glycemic Index of the pizza.

Pizza is eaten with the hand, its a most reliable practice worldwide, but Italians use the knife and fork  to cut the pizza, and the slices are then eaten with their hands. Its served piping hot, and the reason they use the knife and fork is because its too hot to rip it apart.

We in India though, love to eat the pizza with our bare hands.

At ‘The Mayflower’ we only serve the gluten free thin crust pizza, its delivered piping hot, with generous toppings of cheese and variables.

Remember, you don’t have to reach out for a knife and fork, ‘it is un-Indian to do that’. Just pick it up with your fingers, and don’t hang around much, eat it up before it starts sagging, we don’t want your apparel to be messed.

Gluten free: rice flour pizza and more

Going gluten-free is a hot topic in dietetics. Just five years ago, no one thought about it, and today the absence of gluten in the composition is put on the packaging, and trendy restaurants add gluten-free pizza and pies to the menu. We understand who and why should reduce gluten consumption. And we share interesting recipes from rice flour.

Gluten-free products: why?

Gluten is a special group of proteins found in rye, wheat, and barley. The most well-known type of gluten is gluten. In combination with water, it makes pastries fluffy and soft.

A gluten-free diet is indicated for patients with celiac disease, in which gluten is harmful to the intestines. Also, many people have an increased sensitivity to gluten: they experience heaviness in the stomach and discomfort from flour.

That is, it makes sense to completely remove gluten from the diet only for medical reasons. But to reduce its consumption will be useful for the figure, and for the stomach, and for the general condition. At the same time, it is not necessary to refuse baking: it is enough to replace the wheat dough with gluten-free ones. For those who care about their health and just love culinary experiments, we offer three interesting recipes.

Pizza with potatoes and bacon

Gluten-free pizza dough is based on rice flour. It is hypoallergenic, rich in vitamins and amino acids. You can find it in any major supermarket.

You will need:

• Rice flour – 100 gr;

• Butter – 50 gr;

• Sour cream – 50 gr;

• Potato – 1 pc.;

• Bacon – 5-7 slices;

• Eggs – 3 pcs.;

• Hard cheese – 50 gr;

• Olive oil;

• Chili pepper, salt.

Cooking:

1. Chop the butter into small crumbs, mix with flour. Gradually adding sour cream, knead the dough. Roll into a ball and refrigerate for at least half an hour.

2. Cut potatoes into thin slices. Brush with olive oil, salt and pepper.

3. Roll out the dough. Lay potatoes and bacon slices on the base. Crack the eggs on top. Sprinkle with chili and grated cheese.

4. Bake for 20 minutes at 200 degrees.

Recipe 2. Rice flour margarita

Rice flour pizza can be prepared in such a way that it tastes no different from the usual one. For example, here is a classic Margarita.

You will need:

• Rice flour – 250 gr;

• Corn starch – 100 gr;

• Water – 250 ml;

• Brewer’s yeast – 25 gr;

• Honey – 1 tsp;

• Mozzarella – 300 gr;

• Tomato sauce – 200 ml;

• Olive oil;

• Basil;

• Oregano;

• Sea salt.

Cooking:

1. Mix flour with starch. Sift through a sieve with a slide. Make a hole in the center of the hill.

2. Dissolve yeast in a glass of warm water. Add honey and a tablespoon of olive oil there. Salt.

3. Slowly add the mixture of water and butter to the flour, knead the uncooked dough. When it stops sticking to your hands, roll it into a ball and leave it in a warm place for an hour and a half.

4. Season the tomato sauce with a spoonful of olive oil and oregano. Salt.

5. Roll the finished dough into a round cake and place on a baking sheet greased with olive oil.

6. Spread the sauce over the base. Bake in the oven for 10 minutes at 200 degrees.

7. Place thinly sliced ​​mozzarella on the base and place in the oven for another 5 minutes. Sprinkle the finished pizza with fresh basil leaves.

Recipe 3. Risotto with mushrooms

Finally – another unusual recipe based on rice.

You will need:

• Arborio rice – 400 gr;

• White mushrooms – 1 kg;

• Dry white wine – 150 ml;

• Parmesan – 80 gr;

• Garlic – 2 cloves;

• Bouillon cube – 3 pcs.

Cooking:

1. Wash the mushrooms under cold water, dry and cut. Chop the garlic finely.

2. Fry mushrooms with garlic in a pan.

3. Boil the broth. Cool and mix with white wine.

4. Divide the broth into two parts. Pour rice with one half, mushrooms with the second.

5. Boil rice in broth until tender. Drain the liquid, mix rice with mushrooms and sprinkle with grated parmesan.

Taste and benefits

So, you don’t have to cut out gluten completely. But reducing its consumption can give good results: first of all, it concerns the heaviness and bloating of the abdomen. Therefore, now many restaurants add special items to the menu. For example, gluten-free pizza with delivery appeared in Gusto. If you care about nutrition and health – try it! By the way, this pizza is well suited for children: their digestion is usually more sensitive than that of adults.

Gusto has new items with turkey and arugula or pear and cheddar. Perhaps you will be inspired to create your own culinary masterpiece. And definitely enjoy the unusual taste.

Gluten-free pastries: what is useful, how to cook

More recently, we ate pastries, not suspecting the existence of gluten. The 21st century has brought people new knowledge, including about products. It turned out that gluten is a protein found in some cereals, which was popularly called gluten. Many doctors believe that gluten leads to weight gain and suggest avoiding foods containing it in order to lose weight. But it turns out that there is also gluten intolerance, in which compliance with these recommendations is the main condition for health and normal life expectancy.

Where is gluten found and for whom is it contraindicated?

There is a disease called celiac disease, in which gluten interferes with the functioning of the intestines. This diagnosis is observed in one in 150 people on the planet. In this case, the body perceives gluten as a foreign protein and rejects it. The appearance of the disease is due to the fact that over the past century breeders have bred the best varieties of cereals that improve the quality of baking, so modern wheat, rye and oats are characterized by a high concentration of protein.

In addition, there is an allergy to gluten, which manifests itself as feeling unwell after eating bread, flatulence, intestinal upset, constipation and stomach pain. One has only to exclude pastries from wheat, rye, barley and oats from the diet, as well-being immediately returns to normal. The question arises – why then do we need gluten, if it is a complete harm?

The fact is that gluten is harmful only to 2% of the inhabitants of our planet, and the remaining 98% react well to it, so there is no need to talk about obvious harm.

So what is gluten?

Gluten is a combination of protein amino acids, enzymes and peptides. The 18 amino acids contained in gluten are not synthesized in the human body, therefore they are of particular value – they are involved in the synthesis of hemoglobin, in tissue regeneration, in the gastrointestinal tract and other important life processes. Gluten has a beneficial effect on the immune system, bone tissue and helps to recover from severe injuries and illnesses, supplying us with the necessary vitamins and minerals.

It is gluten that makes the dough fluffy, tasty, porous and airy. However, if you have a gluten intolerance, you can only eat gluten-free baked goods and gluten-free bread.

Which flour to use

Today it is easy to find replacements for wheat and rye flour. These are rice, buckwheat, corn, chickpea, pea, flaxseed, coconut, almond, amaranth flour, as well as flour from tapioca and ancient sorghum. In addition, there is flour from teff, a cereal from which bread was made in Ethiopia, and arrowroot, a starch powder from cane-like arrowroot. In South America, cassava root flour is used, and in North Africa, chufa ground almond flour is used. Of course, you are unlikely to find exotic products in our stores, but what is enough is enough. It remains to understand how to make gluten-free pastries lush if it does not contain gluten.

Gluten-Free Baking Secrets

If you decide to learn how to make gluten-free bread and other baked goods, there are a few things you need to remember. Instead of gluten, it is recommended to use a special baking powder, which is made from baking soda, starch and wine vinegar. In extreme cases, add soda slaked with lemon juice to the usual baking powder. However, many housewives do without baking powder at all.

Plain water or milk can be replaced with mineral water, gluten-free beer, soy or nut milk. The taste of baking will become much more interesting!

Place the dough in the refrigerator for a while before baking to help the bread hold its shape better. On the surface of the product formed from the dough, make shallow notches, otherwise the pastries will crack and look unaesthetic. While the bread is baking, do not open the oven door so that it does not sit down – it will no longer be possible to raise the pastries. By the way, for a delicate texture of cupcakes and pies, you can put a small baking sheet with water on the bottom of the oven.

Do not take the finished bread out of the oven immediately – first turn off the heat, open the door slightly and let it rest. In this case, he will not settle, remain lush and tender. In general, it is better to overcook gluten-free pastries in the oven than undercook them – this will improve their appearance and taste. And don’t be afraid to heat up the oven – gluten-free products like it hot.

Herb corn buns

Corn buns are very soft and yellow, and aromatic herbs give them a pleasant aroma. This recipe does not even contain eggs and butter, so the baking is hypoallergenic and dietary.

Warm 600 ml of milk slightly and add 2 tsp. sugar and the same amount of dry active yeast. Add 500 g cornmeal, 80 g ground linseeds, 30 g freshly ground pepper mixture, 2 tbsp. l. provencal herbs and 1 tsp. salt. Knead the dough, and then leave it for an hour, covered with a damp towel.

Knead the dough again with your hands, form a ball, cover it again and let it swell.

Preheat the oven to 220°C, line a greased baking sheet with baking parchment, roll into balls, flatten them and transfer to the baking sheet. Let them swell a little again and bake for about half an hour. It all depends on the power of the oven, so adjust the time yourself. Check the readiness of baking with a wooden stick. Let the buns cool in the oven and only then pull out the baking sheet with fragrant sunny-colored pastries!

Rice and potato bread in the bread machine

Gluten-free bread can be baked in the oven or bread machine. Modern bread makers have a special “gluten-free bread” option, while older format designs are better off using the muffin or diet baking mode.

Bread recipes may vary, but it is important to follow the correct order of placing the ingredients in the bowl. First, the liquid is poured out, salt is added, after that flour is laid with other ingredients, and yeast is already placed on top.

Rice and potato bread has a very interesting taste, be sure to try it!

For this you will need 300 ml of warm water or almond milk, 450 g of rice flour, 150 g of dry mashed potatoes, 2 tbsp. l. brown sugar, 2 tbsp. l. vegetable oil, 1.5 tsp. salt and 1.5 tsp. dry yeast.

Place the ingredients in the bread maker, set the gluten-free baking or cake setting, knead the dough and stop the program after 15 minutes. Check the consistency of the dough, add liquid or add more flour if necessary. Turn on the selected mode again and repeat kneading. Stop the program and let the dough rise for an hour. Next, turn on the baking mode and cook for 60 minutes. Let the bread cool in the oven for about 20 minutes, and then serve with any dishes!

Buckwheat honey biscuits

This is one of the best gluten-free pastry recipes. The biscuits are very delicate, tasty, fragrant, distinguished by their chocolate color and exquisite nutty aroma. It will be very popular with children.

Whisk 6 quail eggs and 50 g sugar, add 70 g buckwheat honey and 170 g buckwheat flour. Mix the dough well, cover it with a damp cloth and leave for half an hour.

Grease a baking sheet with oil and place the dough on it in the form of small circles. Place the cookies in an oven preheated to 160°C for about 20 minutes.

Buckwheat cookies can be served with milk, tea or coffee. It is light, appetizing and very tasty!

Vegetarian Chickpea Dough Pizza

Gluten Free Chickpea Dough Pizza is very easy to make. And its taste cannot be described and cannot be compared with anything. Try it and you will get a new culinary experience!

Mix 200 g chickpea flour with 0.5 tsp. salt and 1 tsp. herbs of Provence. Pour in 100 ml of cold water, stir well and leave the resulting viscous mixture for half an hour to swell. Lubricate the baking paper with vegetable oil, and then put the dough on it and form a cake with wet hands.

Bake vegetables and mushrooms in the oven. To do this, put strips of bell pepper, thin slices of champignons and tomatoes on parchment, sprinkle with olive oil and salt. Bake vegetables and mushrooms on both sides for 10 minutes.

And now grease the tortilla with 100 g of tomato paste or sauce, put vegetables with champignons, a little half-rings of onion and halves of olives. Top with regular grated hard cheese.

Put the pizza in the oven at 180-200°C for 10 minutes. Chickpea dough is slightly different, denser, but very tasty and crunchy. Garnish the finished pizza with arugula or parsley leaves. Eat hot – chickpeas are especially delicious when fresh from the oven!

Pumpkin Delight

Autumn pumpkin pie made with almond flour will open up a whole new world of flavors for you and become a real gastronomic revelation. Moreover, autumn is a pumpkin season, and you can not deny yourself this pleasure.

Mix egg with 150 g almond flour, add 2 tbsp. l. coconut oil, 1 tbsp. l. honey. Knead the dough and let it rest a little under a damp towel.

Meanwhile, prepare the pumpkin filling. Grate 400 g of fresh pumpkin on a fine grater, add 2 eggs, 200 ml of coconut milk, 4 tbsp. l. honey, a pinch of cinnamon and salt. Put the dough into a silicone baking dish, pour the filling on top and place the form in the oven, heated to 160 ° C.