Celiac disease is a permanent intolerance to gluten from the diet, will arise in genetically predisposed individuals a severe injury of the intestinal mucosa, the clinical manifestations can be quite varied. The symptoms of the classic form of the disease are diarrhea, abdominal distension, weight loss and malnutrition, and changes in the character, but lately there is atypical presentation.

Practical rules for cooking gluten free
• Use different covered to remove the food that is in the fire of the celiac the rest of the family.
• Do not cut the gluten-free bread with the bread knife that normal nor on the same table. • Beware
butter, if the family makes the knife in the butter which is then spread on wheat bread, bread remains the same. •
Something similar happens with the jam. • Eye
to reuse oil which previously made croquettes, fried calamari or carrying wheat flour. Tip: Always put a label to reuse oil that is thought to see what's been cooked with it before. •
cleaning oven, which is cooked for everyone, with or without gluten, it is always very important. It is not clean and never mix with food and gluten free. • Tag
gluten-free products that have been emptied cans (eg, tomato sauce) in glass jars to know exactly what brand of product they contain. • Separate
frozen in containers other than those on a gluten-free recipes we've cooked and labeled accordingly.

Lentils in cream gluten free
Ingredients •
400gr. • 16
lentil • shrimps

3 cloves garlic • 2 cups chicken broth
• 2 tablespoons chopped parsley • 1
small glass of cream

• 1 large onion • Salt • Pepper


Development The night before, into the soaking lentils. Place in a casserole onion, peeled and cut into four, one tablespoon of garlic and parsley. Cover with water and cook everything for 1 hour. Once cooked, drain water and keep the onion and garlic.
In another saucepan, boil 2 liters of water with chicken broth. When you break the boil, add lentils, onion, garlic and reserved.
After you cook the lentils well, remove from heat and mashed in a blender until creamy smooth.
Then add cream, salt and pepper, mix well and let everything simmer for 10 minutes.
Sprinkle parsley, garnish with the cooked prawns and serve hot.

Ingredients •
500gr. cornstarch • 200gr.de
cornmeal
• 40 gr. of baker's yeast
• 15gr. of lard
Preparation • Salt

Heat two cups of water, crumble the yeast and stir until it is thinned. To get you frothy, let sit about 10 minutes.
In a bowl mix the corn flour, cornstarch and salt. Picar above lard, with pieces the size of a chickpea. Knead with fingers butter and flour until the fat has been waste of everything. Make a hole in the center.
Pour into the hollow of the yeast diluted in water, and mix all ingredients until it forms a coherent mass.
Put the dough on lightly floured work surface with cornstarch and knead for 10 minutes.
Form a ball and wrap in a sheet of lightly oiled cling film. In warm, let stand for about 1 hour (until double in volume).
To remove the bubbles, place the dough again on floured surface and crush with the knuckles of both hands.
Give the desired shape by hand, whether they want to make a bar as you would want to get some bread for sandwiches, etc..
If you are seeking bread mold, using a rectangular mold. In any case, cover the dough with a cloth and allow to double its size pieces.
A strong heat-half, the time of baking of bread depends on the size of the pieces of the dough.
Note: Part the flour can be substituted for rice flour, soy or quinoa.
The flour can be replaced with gluten-free breadmaking preparations.

Ingredients •
250g. cornstarch •
100gr.
corn flour • 4 eggs and a clear
• 1 teaspoon olive oil • 1 teaspoon

salt • A little water
Preparation
< / U> Sieve on a bowl of maize flour, cornstarch and salt. Then make a hole in the center and put inside the eggs, and the clear oil. Solve everything, forming a thick dough and shape of ball. Sprinkle a little cornstarch on your work surface and put the ball over.
Work well with hands for 10 minutes. The paste should be smooth and easy to handle.
Wrap the dough in a antigrasa paper and leave in the refrigerator about 10 minutes. Roll out the dough with a rolling pin, until a rectangle of 1 mm thick. Give the desired shape, leaving it ready to cook.
For tortellini stuffed with cheese and spinach
: 200gr. Spinach, cooked, 200 gr. cheese, salt and pepper. Cheese and chicken: 2 chicken breasts boiled, 50gr. cheese, 2 eggs, salt and pepper. Ham and mushrooms: 100g minced serrano ham, mushrooms 100 g and 50 g of fresh cheese. In addition to these typical landfill, there are other newer employees today as salmon, eggplant, pumpkin, tuna or shrimp.

Noodle salad Ingredients •
400gr. • 100gr of
noodles. shredded cheese sausages

• 6 • 4 anchovies in oil 2 red peppers
• Olives •
boneless

• Pepper • Oil • Salt

< U>
Preparation Prepare noodles according to the first recipe for fresh pasta, then cook, drain and let cool.
Place in a salad bowl and accompany sliced sausages and peppers and cheese in the form of thin strips.
chop the anchovies and mix well. Season with salt and pepper. Season the salad with a little oil and before serving, decorate with olives pitted.

Tuna cake gluten free
Ingredients •
250g.
tuna oil • 2 sticks of bread (gluten free)

• • 2 eggs 2 tablespoons oil • 1

cup mayonnaise • 1 cup milk •
1 lemon

• Butter • Salt •
Perejil
Preparation
In the warm milk, put the soaked bread sticks prepared according to the recipe of bread. Picar
tuna with parsley washed, miss in a bowl and add olive oil, lemon juice, drained and cut the bread, the yolks and salt.
Finally, slowly add the beaten egg whites to peaks.
Grease a mold with butter, pour the mixture, and cook andalusia taparla water bath for 1 hour.
lubricants tuna pie on a cold and serve decorated with mayonnaise.

gluten free
Ingredients
• 400 gr. cornstarch •
100gr. cornmeal •
30gr. of baker's yeast •

½ liters of water • ½ teaspoon salt Preparation

Once cut yeast, diluted in a bowl with warm water.
Mix the corn flour, cornstarch, salt and water until a ball.
then let sit for 2 hours.
Roll out the dough with a rolling pin and line the mold with her that ready to use. Fill with favorite garnish and pass the 20 minutes for the oven to medium-high heat.
Stuffed Pizza
sausage and mushrooms 4 large sausages, 1 onion into thin rings, 100g of fresh mushrooms rolled, 250 g tomato sauce and cheese to melt.
shrimp and asparagus: 1 pot of natural asparagus, 100g bacon, 200g cooked and peeled shrimp, 250 g of tomato sauce and cheese to melt.
Tuna and corn: 1 tin of tuna. 1lata tuna in oil, 1 onion cut into rings, 100g of corn, 250g of tomato sauce and cheese to melt.
From sausage and cheese in tomato sauce 250g, 100g chorizo, olives and cheese to melt .

Biscuit gluten-free
Ingredients
• 6 eggs • 250g
. • sugar
75gr. cornstarch •
50gr. cornmeal
• The grated ½ lemon
Preparation
Turn on the oven and preheat to 180 º C. Beat the snow to clear and add the egg yolks and lemon scraping. While beating, add sugar slowly. Once all mixed well, add the corn flour and cornstarch.
Continue beating until the mixture makes gorgoritos then poured into a mold lined with paper or vegetable spread of butter.
Pass the sauce through the oven for 45 minutes, then withdrawn, allowed to cool and give the desired use.

Ingredients •
250g. jam
• ½ liter of liquid
cream • 1 small glass of milk • 1 kiwi

• A biscuit base
Preparation
Cut the cake three disks of equal size, and separate the cream mount.
Put a disc in a cake tray with a spoon, wants to work his way dunking with milk. Spread the first half of the jam above and then some cream.
Put another disc over, repeat the previous steps and, finally, put the third disc. Decorate the cake with the cream over the remaining kiwi and cut into slices.
Before serving at the table, let it cool in the refrigerator at least 2 hours.
For a change, the jam can be substituted by custard or a cream.

* Based on the recipe book "Come and enjoy a gluten-free." Begoña Shipping. Editorial. Everest .