Celiac disease is a chronic inflammation of the small intestine, triggered by the ingestion of gluten, affecting those genetically predisposed and distinguished by a highly varied clinical picture.
Gluten, the causal factor of the illness, is a protein complex composed of two proteins, gliadin and glutenin, which are found in wheat and in other cereals, such as emmer, barley, rye, oats, etc. Gluten causes a toxic reaction in the intestine that forms deep wounds in the walls of the intestine, obstructing the absorption of nutrients.
A gluten-free diet is the only possible treatment, which will cure the symptoms but will not eliminate predisposition to the illness.
- Being free to enjoy your food
- Making sure your body receives the right amount of important nutrients
- Knowing you are eating a safe product
The logo issued by the Ministry of Health is a guarantee for consumers: it identifies a gluten-free product that has been registered with the Ministry of Health as a gluten-free dietary product and has completed the approval procedure set forth in Legislative Decree 111/92.
Registered products are included in an Italian Register of Gluten-Free Foods and can be provided free of charge by the National Health Service in Italy.
This right is extended to all those with gluten intolerance, subject to diagnosis in accordance with that set for in the Ministerial Decree of 2001.
A well-balanced recipe made with rice flour, corn flour (white and yellow) and quinoa flour!
Quinoa has been chosen to redress the balance, from a nutritional point of view, in relation to the nutrients provided by rice and corn, to produce a pasta that does much more than just eliminate gluten!
The pasta has a typical corn fragrance and taste, toned down by the rice flour, with the quinoa adding a vegetable note.
Combining the three flours adds colour, firmness and flavour, without having to compromise on the taste of traditional pasta. The roughness of the surface allows sauces to bind well.
Granoro GlutenFree lasagne is made using only corn and rice flour, so you can still enjoy this traditional Italian dish.
A perfectly drawn sheet of pasta, with the same flavour and appearance as traditional lasagne and the right porosity, allowing it to trap the sauce perfectly.
Granoro GlutenFree Gnocchi have a delicate flavour and are distinguished by excellent firmness and consistency.
They are quick and easy to prepare, just tip them into boiling, lightly salted water and drain when they come to the surface. Ready in two minutes, they can be served with all types of sauces.
Corn flour has played an important part in the history of the Italian diet (it has long since been used to make polenta) and the underlying culture has led to some producers selecting fine varieties of corn for the gluten-free market too, varieties that have specific and distinctive qualities, well defined flavours and reasonably high protein levels. The flour produced by milling the grains of corn has a delicate fragrance, bringing to mind the smell of wet straw, combined with a decidedly sweet flavour.
Various varieties of corn are available, in addition to the yellow corn flour used to prepare dishes such as polenta, white corn flour can also be produced by milling a particular variety of corn that is naturally white (because it does not contain carotenoids, responsible for yellow/red colour) and is almost identical in taste to yellow corn flour.
Rice is undoubtedly one of the most popular gluten-free products in the world, it is grown everywhere and to grow well it needs plenty of water and a humid climate.
In western culture, rice flour has a decidedly limited use in cooking compared to wheat, however because it is completely gluten free, it is becoming ever more popular as an ingredient in gluten-free foods.
Quinoa is a plant that grows on the Andes, up to 4,200 metres above sea level, even in extreme conditions. It has very similar characteristics to oats, barley, wheat, etc., however it is NOT a graminaceous plant, it is a herbaceous plant that produces small seeds.
It belongs to the Chenopodiaceae family (the same as beets) and is therefore considered a pseudocereal.
It has been nicknamed the “super cereal of the Incas”, thanks to its exceptional qualities (such that FAO, the United Nations Food and Agriculture Organisation, has identified it as playing a key role in achieving world food security).
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