Tag: Gluten

Gluten Free Stuffed Potato Bombs – Gordon Ramsay’s version

Gluten Free Stuffed Potato Bombs

The stuffed potato bombs are a dinner, aperitif, greedy appetizer to offer to everyone, with different fillings: from the classic cooked ham, to the vegetables and cheeses of your choice. Quick recipe, without leavening, you mix it with potatoes by hand or with the planetary mixer.

Family💚, appetizers or delicious single dishes are never enough in the family for celiacs, intolerant or not, so here's the wonder: super versatile dough to fill as you want and offer to everyone!

With these doses you will get 15 bowler hats.

These potato bombs are a quick dish to make even at the last moment thanks to the instant yeast for savory pies or pizza.

If you'd like to try a swollen and fluffier yeast dough with potatoes and brewer's yeast, check out the recipe here!

It is essential that your potato bombs do not open during cooking, so once you have obtained the 3 mm thin discs, place the filling in the center and crushes lightly the edges with your fingertips. In order not to break the disc you are going to place on top, you must also lightly squeeze the second disc, then with the wet finger of water pass along the edges of both discs and overlap them pressing firmly until sealed.

It is important that the filling is positioned perfectly in the center of the disc and does not interfere with the closure!

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17 – Gordon Ramsay’s version

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17

Crispy fried chicken, dinner-saving recipe, tasty, good for everyone! Quick and easy, breaded, but gluten-free, you do it in a short time and with very few ingredients, at home. The breading is crunchy, made with rice breadcrumbs, the frying without odors!

# Family💚 you know how much I like to share my ultra-simple dinners that allow me to bring to the table only one dish for us, celiac and intolerant, but also for the children who remember this recipe so much the Mcnuggets.

Also look at the egg-free, non-fried chicken slices

Add one apple wedge with frying oil so as not to spread odors!

I noticed that if you let the freshly breaded chicken rest for about ten minutes, the breading becomes "hardened", you won't lose it lying around in the oil pan and your chicken will be more crunchy.

Check out the baked McNuggets too

This is a dinner-saving recipe, because I always insert white meat for the whole family at least once a week. I always have chicken breast even in the freezer and all the other ingredients are few and more or less present in the house.

Gluten Free Pumpkin Swirls Stuffed with Dried Figs and Chocolate – Gordon Ramsay’s version

Gluten Free Pumpkin Swirls Stuffed with Dried Figs and Chocolate

Pumpkin pan gluten-free, in the shape of a swivel with a filling of dried figs And chocolate: easy recipe that will give you a stuffed bread to offer to everyone, perfect for a basket to put on the center of the table. The version with chocolate chips makes this recipe also suitable for one Breakfast or greedy snack.

With these doses you will get 6 swivels.

#Family 💚 for this recipe I was freely inspired by fried Christmas that are made in our area: leavened dough with pieces of dried figs! I wanted to combine a fragrant bread like pumpkin with the sweetness of dried figs for a surprising result!

Check out the pumpkin pan in the shape of a pumpkin!

In these wonderful swivels I wanted to put pieces of dried figs and chocolate chips to turn completely to dessert, but you can use a thousand things.

I'll just mention some of the ingredients that come to mind for this purpose: raisins, almonds, prunes, pistachios, walnuts, hazelnuts …

Baking bread can be difficult on its own, even more so when there is a moist part in addition to the dough such as pumpkin which can affect your own humidity.

For a perfect cooking of this bread with a "home" oven, I leave you some advice: let it preheat up to 200 degrees ventilated.

Knowing your oven well, you can evaluate if too violent heat comes from above, in which case you will put the baking sheet lower, otherwise you can put it in the center.

Let it cook for 20/25 minutes, until golden brown, then switch to static mode, again at 200 degrees for another 10 minutes minimum: you can do the toothpick test in the center of the swivel where it is highest. The toothpick must come out not with the dough stuck, but slightly moist.

You can cook the pumpkin both in the microwave and in the traditional oven as I explain you here!

The important thing is to have a well-dried pumpkin, a firm and non-watery puree so as not to unbalance the dough. If for some reason your puree is more liquid than mine, it may also depend on the quality of the pumpkin you choose, add an extra handful of flour or decrease the amount of water!

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