Many of us have never heard of coeliac disease as this disease is not as widespread as other health troubles.
It has an autoimmune reason: the body is not responding properly to gluten (cereal protein), resulting in damaging intestinal mucosa and other organs and tissues. Even if you have identified this disease, do not despair! Understanding the problem is always better than ignorance. Remember that among all possible health problems coeliac disease and gluten intolerance can be easily treated with properly selected diet. By following some simple advice on nutrition you will realise that your diagnosis in fact is not a disease but only a certain way of life with a properly planned gluten-free diet. Gluten free products can easily become a part of your festive table. Moreover, the choice of food is not limited to some raw vegetables and fruits; you can serve even desserts, for example Glebe Farm gluten-free chocolate cake.
Here is one of the popular recipes of chocolate cake made with gluten-free flour. All your guests will love it (they probably won’t even know that it’s gluten free!)
Ingredients:
vanilla essence – 1 tsp
Guarana (thickener) – 1 tsp
cashew nuts – 1 cup
potato starch – 120 g
cocoa – 8 tablespoons
oil – 30 tablespoons
almond flour – 120 g
baking soda – 1 tsp
buttermilk – 1 cup
rice flour – 90 g
powdered sugar – 450 g
salt – 1 tsp
sugar – 2 cups
whole milk – 6 tablespoons
food emulsifiers – 2 tsp
eggs – 2 pcs
Instructions:
1. Preheat oven to 200 degrees. Take a baking sheet with high borders.
2. Mix gluten-free flour, food emulsifier, thickener, sugar and salt.
3. Mix buttermilk, eggs, vanilla, baking soda and stir.
4. Cook chocolate mixture. To do this, melt 16 tablespoons of butter (2 packs) and then add half of the cocoa. Pour 1 cup of water into the chocolate mixture, bring to a boil and turn off the heat.
5. Mix chocolate with flour, then with egg mixture. Stir until the mixture is smooth. Turn dough out onto a baking sheet and return to the oven for 30 minutes (check the readiness with a toothpick).
6. While the cake is in the oven, make the glaze. To do this, melt the butter in a large saucepan over medium heat, add the remaining cocoa, milk and vanilla and mix well. Add 450 grams of powdered sugar and chopped nuts.
7. When the cake is done, take it out of the oven and put the glaze. Let get cool for 20 minutes.
8. It will be useful to know that this gluten free chocolate cake is perfectly stored in the refrigerator – not that there will be any leftovers!