Marc Fiammante's blog - Tag - gluten freeBlogging on Innovation, Information Technology, Cooking, personal FabLab.2020-05-30T09:00:08+02:00Marc Fiammanteurn:md5:353a639d84973c32452d1cce8066ec50DotclearCooking without gluten and diary products.urn:md5:482e157a41c934fd91032da58eb068f02014-11-30T12:24:00+01:00marc fiammanteCookingcocoa buttercookingdiary freegluten free
<p>I have very good friends who cannot eat either gluten or diary products. So when I invited them at home I had to find ways of cooking without these products.
Some other relatives found that avoiding gluten improves joints and reduces rheumatisms.
After a while I found a rather simple way to replace these products.
<br />
In pastries I mostly replace wheat flour by rice flour using the exact same weight in the recipes. I use that for cream puffs that flatten after cooking which is very nice.<br /></p>
<p>I sometimes also use almond powder, chestnut or corn flour or a mix of them which soften the dough.</p>
<p>For butter I struggled a little until I found cocoa butter that I use with the exact same weight for butter that was in the original recipe. You just have to melt it a little before usage.
Here is the one I use:</p>
<pre><img src="http://marc.fiammante.blog.free.fr/public/images/.beurre-cacao-1-1280_m.jpg" alt="beurre-cacao-1-1280.jpg" title="beurre-cacao-1-1280.jpg, nov. 2014" /></pre>
<p>The good things is that Cocoa butter never gets rotten or rancid even if left outside.</p>