This pancake recipe is peculiar because you don’t need neither milk nor flour. The basic ingredients are just two: banana and eggs. I added coconut flour and vanilla for a sweeter result. Time of cooking 10 minutes Servings 2 What
A tasty recipe with few ingredients and fast to realize, a cuddle for who is going to taste it! These cookies are soft and lighter than the cookies using only 00 flour. Ingredients 4 What did I use A bowl,
Pizzoccheri are a classic recipe of our wonderful italian cuisine, from the North precisely, it’s time to discover and taste a dish that also people intolerant to gluten can allow themselves without being worry ! Time of cooking 30 minutes
To create the recipe of these mini cakes I used a basic one of a cake Ricotta and orange based, substituting the rice flour to the other one and putting the dough in few little silicon moulds instead of a
This second course results refined without being particularly expensive and it is, as all the other recipes I suggest you, very simple… the two sauces give one taste and the other sweetness and both are really good with the sweet
This dish was born to let fish taste more tasty for people who don’t like it too much in a natural way and it was thought also for people intolerant to gluten who don’t want to renounce to quality and
Here there is my first gluten-free muffin recipe . Light but soft and compact, perfect both for intolerant people and for who just wants to try an alternative to the wheat flour… Time of cooking 30 minutes Servings 10 muffins
I know that the name of this summer recipe seems banal, but to obtain a good result it is necessary to keep in mind some little details. The result is simple but with a very balanced taste. Time of cooking
A fluffly cream prepared with the classic icelandic Skyr (or the Greek yoghurt) and few more ingredients for a tasty, fresh and simple dessert. Time of cooking 20 minutes + standing Servings 2 What did I use A whisk, an
I discovered that on the market you can find the gluten free puff pastry so I started to use it for my recipes dedicated to intolerant people. It’s not bad I have to say, even if at the beginning I