INTOLERANCE AND COOKING: DRAMA OR POSSIBILITY?

Formaggi vegani

Intolerance is known, it always puts us to the test. It's at table that's where the real drama unfolds. Those who don't like cooking are a real daily challenge. But I assure you that even with the strictest diet you can survive and cook delicious things. What I understood with the intolerances is that it is necessary to cook everything at home. Only in this way can you choose the right foods and really know what you are eating.

If like me, you have always loved cooking and above all experimenting, having to exclude certain foods from the diet will give you the incentive to study new recipes and try new foods and new worlds that you had never considered before.

Who, like me, is intolerant to gluten will have a myriad of gluten-free substitutes for you to try. By now on the market you can find everything from Quinoa flour to Tefwith buckwheat. And for those who are intolerant to wheat there are a lot of ancient grain flours, in addition to the Kamut brand, which have a low gluten index and which are not poorly processed, therefore much more digestible and bearable (eg. Saragolla, Tumminia, Verna, Frassineto ..).

With all these flours you certainly won't get bored in the kitchen and the experiments that can be done are many!

It becomes more complicated when, in addition to gluten, you have a marked intolerance with milk and all its derivatives. Let's face it clearly, there is nothing on the market that can replace cheese or the taste of milk. But there is something alternative. Vegetable milks, for example, are varied and also have a good taste. In addition to the classic rice, there is almond, hazelnut, walnut, coconut. In short, a nice cup of Vegetable milk in the morning to eat with cornflakes and off you go! For butter, oil or classic margarine are always good and do their duty.

It is more difficult to replace the cheeses. Those like me who have always loved them, and the tastier they were, the better it was, having to give them up was tough. Milk protein intolerance is quite tough. Lately I've been trying the vegan cheeses. Which obviously are not real cheeses, they are based on rice oil, coconut, soy and also nuts, almonds or cashews. They are fermented or processed to give them the appearance of real cheeses. The taste is obviously far from the originals, but I still found some very pleasant ones, lately I've been trying those of Violife, and very useful to use on pizzas or in flans and baked pastas to give a little softness and a light taste .

In short, given all the alternative products on the market, I would say that you can give free rein to your imagination and try new recipes, replacing prohibited foods with those allowed. I assure you that the result will be excellent and all diners will appreciate them!

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