The celiac can consume all kinds of foods that do not contain gluten like fish, eggs, cereals such as rice or corn, fruits, legumes, tubers, vegetables, oil seeds, sprouts, edible fats, etc. . There are many dishes tht can be developed so that mealtime is always a delight.

It is advisable not to consume products in bulk which may be mixed with any food with gluten, in addition to revise the labels of the products we consume.

Here we share some gluten-free recipes that can be consumed with confidence and are also highly nutritious.

AMARANTH COOKIES 
Ingredients:

• 1 kg flour without gluten (Glutestop)
• 1 kg and 200 gr. Butter (not margarine because the dough is very soft)
• 800 gr. cornstarch
• 600 gr. brown sugar
• 4 beaten eggs 100 grms
• amaranth

Preparation:

Mix the flour and starch. Take a handful of the mixture and put in a separate pan. Gradually add the beaten egg, brown sugar, butter, and the rest of amaranth flour to the dough. Mix well, kneading and stretching the dough. Once everything is very well integrated, cut the dough into circles, triangles or squares or use cookie cutters to shape as you want them. Grease a pan with some butter and espolvoréala with a little flour. Place the cut dough in this tray. Click the mass of each cookie so they do not rise. You can untarle egg on top to give it shine. Bake at 210 º C. When the cookies brown, Remove from oven.

Note: This dough can be used to produce cookies. Without amaranth serves as a basis for other recipes such as apple pie. If you like you can keep the dough for one month for subsequent occasions stored in the refrigerator.

MOUSSE DE PERA

Ingredients:

• 1 fresh pear
• 1 big glass of milk (preferably soybeans)
• 2 tablespoons rice flour grated
• 1 / 2 lemon 1 teaspoon coffee
• 1 tablespoon brown sugar
• 1 egg white
  

Preparation:
Mix the rice flour with milk. Put in a saucepan over medium heat, add brown sugar and coffee. When you boil away, add the grated or crushed or pear, lemon and the scrape of the raid beforehand to clear snow lasts. Features gradually and gently stirred with a wooden spatula. Serve warm or cold. You can sprinkle a little cinnamon.

RICE REGANCE
Ingredients:

• A chicken breast
• Water
• 200 grams of mushrooms
• 300 grams of rice
• 30 grams of butter
• 1 tablespoon cornstarch 1 cup white wine
• Milk
• Olive oil
• One cup chicken broth

Preparation:
Simmer rice with chicken broth and white wine. Remember that a portion of rice for two portions of water. While the rice is cooked, put the breast in the skillet with a little olive oil. Reserved. Cook the mushrooms in a pan with butter and a little oil and salt. Milk dissolved in a tablespoon of cornstarch. Cut the breast into small pieces and rinsed in gravy and cuécela. When ready place the rice on a plate as a bed, covered with mushrooms and adorned at the top with the breast. Serve warm.

CHEESE BISCUITS
Ingredients:

• 300 grs. rice flour
• 1 tablespoon leudante
• 1 teaspoon salt
• 200 grams of butter
• 1 cup shredded cheese

Preparation:
Mix all ingredients, adding water if necessary, so as a mass consistent and well integrated. Roll out the dough on floured board. Cut and shape bizcochitos. Place on a greased tray and sprinkle with a little rice flour. Bake for 15 minutes.

BROWNIES
Makes 8 servings

Ingredients:

• 80 g unsalted butter
• 165 g sugar glass
• 135 g of black coverage
• 2 eggs
• 130 g of cornstarch or flour
• 2.5 g promoter (sodium bicarbonate)
• 1 pinch of salt 100g walnuts

Preparation:
Place the butter warm (like cream) in a container. Add the sugar glass and the pinch of salt beating vigorously with a stick until a sweetened cream. Incorporates coverage gradually and continue beating black cast. Add eggs one at a time without bringing the next until the first is not well mixed. Add, stirring very gently, the rest of the ingredients. Put the mixture into a greased and floured mold previously or if you want to do it individually, make balls and give them the form of cubes or muffins. Cook in oven at 180 º C for 30 minutes.