Tag: HIGH

Alarm on the costs of gluten-free products, the President of AiC Basilicata: “Costs are too high” – Gordon Ramsay’s version

Celiac disease is a chronic condition of the small intestine caused by the intake of gluten in genetically predisposed individuals, and has been recognized as a “social disease” since 2005. According to Rocco Laguardia, president of the Italian Celiac Association (AIC) Basilicata, there are 1,850 celiacs registered in the region in 2022 and around 220,000 in Italy, but this represents only the tip of the iceberg as many celiacs remain undiagnosed.

One of the main problems raised by Laguardia concerns the high cost of gluten-free products. In Basilicata, we are trying to face this challenge thanks to the use of the “Celiac Card,” which allows those suffering from celiac disease to make purchases not only in pharmacies and specialized shops but also in supermarkets and online. However, there are still reports of irregularities, especially in school canteen services, as well as long waiting lists in the regional reference centers for disease control (ASM Matera and AOR San Carlo di Potenza).

Projects for Celiac Disease in Basilicata

AIC Basilicata is leading various initiatives to address celiac disease in the region. These include a “Food Out of Home” project to inform restaurateurs and private businesses about gluten-free cooking and a project called “At the school of celiac disease,” which trains students from the hotel institutes of Potenza, Melfi and Matera on gluten-free cooking. . Furthermore, a pilot project is being planned to screen part of the population for celiac disease and diabetes.

Throughout the region, numerous initiatives are organized to spread information about celiac disease, in particular during the National Celiac Disease Week which takes place every year in May. AIC Basilicata collaborates with schools and other organizations to raise awareness of the gluten-free diet and provide support for celiacs.

lucadeejay

Father, Husband, Journalist. A #GlutenFree and #Fearless traveller.

Gluten-free sponge cake (high and soft) Recipe Tavolartegusto – Gordon Ramsay’s version

The Gluten free sponge cake and the gluten free version of this basic dessert of Italian pastry making; perfect for celiacs , gluten intolerant and all those who want to achieve stuffed cakes and decorated lighter! It is a Sponge cake with rice flour and potato starch, without yeast and without butter. Few genuine ingredients And 2 tricks and you will get a gluten-free sponge cake fluffy , high , airy And very good just like the great classic following all my advice!

First of all, know that it is one simple preparationonce purchased gluten free flouryou will only need some electric whisks . The first trick to have a gluten-free sponge cake very soft without the addition of yeast it is whisk eggs and sugar for at least 10 minutes . The mixture must be thick and write. Read the procedure carefully and you will be guided step by step up to second trick : moderate cooking without ever opening the oven! This will ensure that the cake will not sag after cooking and it will remain nice and tall ! From this basic version, you can also make a chocolate sponge cake gluten free! Simply replace the percentage of ’00 with rice flour. L’I tested it! Once cooked. Please remember, it is very important: it must be done cool down ! Only then can you proceed cut and then stuff to taste with gluten-free custard or other creams of your choice. Finally you can make the endless preparations , such as the magnificent mimosa cake; layered desserts of all kinds, the delicious Zuccotto, small glasses and single portions or simply a tiered cake!

Discover also:

Gluten-free shortcrust pastry (the perfect recipe to make for celiacs and intolerants with rice flour)

Gluten-free sponge cake recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	35 minutes	55 minutes


Bass	Italian	320 Kcal

Ingredients

Quantity for 6 people – one 24cm mould
3 large whole eggs 3 large egg yolks 160 g of granulated sugar 70 g of rice flour 95 g of potato starch grated peel of 1 lemon seeds of one vanilla bean (or 1 sachet or extract) 1 pinch of salt

Quantity for 6 people – one 24cm mould

3 large whole eggs

3 large egg yolks

160 g of granulated sugar

70 g of rice flour

95 g of potato starch

grated peel of 1 lemon

seeds of one vanilla bean (or 1 sachet or extract)

1 pinch of salt

Method

How to make gluten-free sponge cake

First of all, whip the eggs with the electric whisk at maximum speed with the sugar, vanilla, salt and grated lemon peel for 8 – 10 minutes until you obtain a mixture that is tripled in volume, dense, compact and which, when you raise the whisk, reads:

how to make gluten-free sponge cake - Recipe by Tavolartegusto

Then add the rice flour and starch previously sifted together in 3 batches and mix with a spatula or spoon from bottom to top with slow movements so as not to dismantle the mixture and pour into a buttered and floured pan.

Go and see these steps photographed in the article Sponge Cake to understand the right consistency.

Finally, cook in a static oven in the central part already hot at 180° for about 35 minutes.

Attention is very important: never open the oven until a nice golden crust has formed on the surface. Only at that point can you do the toothpick test, which must be dry.

Remove from the oven and leave to cool in the pan for 10 – 15 minutes. Then detach the sides of the cake with a knife, open the pan and leave to cool on a cake rack for at least 2 – 3 hours, preferably. Proceed with cutting only when it is completely cold, better if you have sealed it in cling film and left it overnight in the fridge. the cut will be perfect! watch

here is the Gluten free sponge cake ready!

gluten-free sponge cake recipe - Recipe by Tavolartegusto

How to fill gluten-free sponge cake

For the filling I recommend not only the gluten-free or dairy-free custard. For an even lighter version, also the one without eggs which you can also make with rice flour.

If you want to make a gluten-free birthday cake you can use Chocolate Ganache, only 2 ingredients and without flour! also in white version.

and For those who love green gold you can fill it with a delicious pistachio cream

storage

Gluten-free sponge cake can be stored freshly cooled, perfectly sealed in cling film, both at room temperature and in the fridge. However, I recommend keeping it in the fridge for a more precise cut.

Finally, you can also freeze, defrost in the fridge and then consume within 1 day.

If already stuffed, it can be kept perfectly in the fridge for 2 days or you can freeze in practical single portions

Also discover all my collection of gluten-free recipes.

ACE Cake (oranges, lemon, carrots) High and Soft! – Gordon Ramsay’s version

There ACE cake it’s a cupboard dessert genuine and delicious! A high donut And fluffy based on juice Of oranges, lemon And carrots. The same ingredients that make up the ACE drink from which takes its name the cake! Imagine it very fragrant with citrus fruits, with consistency so soft it melts in your mouth and this intense orange color that makes thewatering just looking at it!

When you have desire to fill up on vitamins And taste; preparing the ACE Cake Recipe , you will combine in 1 dessert all the goodness of orange cake, carrot cake and lemon cake! The preparation also it’s very easy, without butter and with few ingredients . You will need them 15 minutes of time, one electric mixer it’s a grater to finely reduce the carrots and citrus peels. Which is why I recommend you use organic fruit. Just enough time to assemble everything, insert it into the mold and start cooking in the oven. Once baked I chose to frost the surface with one citrus syrup which made the cake ace even wetter And tasty! but you can also skip this step and simply dust with icing sugar. Wonderful to enjoy for both snack that for breakfast! But also for a dessert at the end of a meal! Try it soon and I’m sure it will become one of your most loved cakes! to do and redo throughout the winter!

Discover also:

The Orange Donut (soft, fragrant and without butter)

Ace cake recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	45 minutes	1 hour


Bass	Italian	321 Kcal

Ingredients

Quantity for 8 people – 1 donut mold or simple cake tin
For the ace cake dough: 320 g of 00 flour 3 medium eggs 230 g of sugar 250g of raw carrots 100 g of filtered orange juice + peel of 1 orange 50 g of lemon juice + grated peel of 1 lemon 120 g of sunflower seed oil 1 sachet of baking powder for desserts (16 g) salt 1 pinch For the citrus glaze (optional) 2 tablespoons of orange juice 2 tablespoons lemon juice 3 tablespoons of water 1 tablespoon of sugar leftover zest from orange and lemon peel

Quantity for 8 people – 1 donut mold or simple cake tin

For the ace cake dough:

320 g of 00 flour

3 medium eggs

230 g of sugar

250g of raw carrots

100 g of filtered orange juice + peel of 1 orange

50 g of lemon juice + grated peel of 1 lemon

120 g of sunflower seed oil

1 sachet of baking powder for desserts (16 g)

salt 1 pinch

For the citrus glaze (optional)

2 tablespoons of orange juice

2 tablespoons lemon juice

3 tablespoons of water

1 tablespoon of sugar

leftover zest from orange and lemon peel

Method

How to make ace cake

First of all, beat the eggs with the sugar and the finely grated peels of the citrus fruits for 5 minutes, then add the oil and the filtered juices of the citrus fruits and always mix with the mixer:

ace cake dough - Recipe by Tavolartegusto

Finally, add the previously washed and finely grated carrots and mix them while still whisking.

Then add flour, a pinch of salt and finally the sifted yeast.

the ace cake dough must be soft and fluffy.

At this point, oil and flour a mold.

You can use either a donut-shaped mold as in my case of 22 cm with a height of 8 – 10 cm; or a classic cake tin, in this case use a 24 cm mold if the edges are not particularly high:

recipe how to make ace cake - Recipe by Tavolartegusto

Finally, cook in a preheated static oven at 175° for 45 minutes, then remove from the oven and leave for 10 minutes in the cake tin before turning it over and turning it out onto a wire rack.

If you have decided to frost it, you can make the syrup while the cake cools.

First of all, cut the orange and lemon peels into 3 – 4 mm long strips, 5 – 6 cm long.

Then add water, filtered citrus juices, sugar and about 10 fillets of peels to a pan, cook over low heat for 10 minutes, the time until the liquid becomes slightly gel.

Then add it hot with a pastry brush or a spoon onto the cake.

Alternatively you can dust with icing sugar or brush with orange marmalade.

Here’s yours ready ACE cake

ace cake recipe - Recipe by Tavolartegusto

storage

It can be stored perfectly at room temperature for 2 days, preferably under a cake tin which promotes its softness.

You can also freeze it and thaw it gradually at room temperature.