Le May 16 from 17 p.m., an “Afterwork Meeting” is organized by ALIG. 

We hope to see many of you at the Italian restaurant “La Commedia Dell'Arte” 281, route d'Arlon in Strassen. This friendly meeting accompanied by a drink and a slice of gluten-free pizza and dessert (offered by ALIG, drinks payable), is primarily aimed at our new members (48 people in 2017). Now is the time to ask your questions about diet and celiac disease to our President, Ms. Vicky Kuffer, dietician and dr. Monique Bamberg, gastroenterologist, member of the board of directors. Then we hope that everyone will participate in the discussion by sharing their personal experiences. Free and mandatory registration. Before registering, it is imperative to identify yourself by LOGIN on our site.

 

Recently, GF pasta based on legumes has been appearing more and more often. What is the nutritional and taste benefit for celiac patients? It's up to you to test and share your opinion with us.

In the conclusion of a recent study it is cited that 100% legume spaghetti is rich in protein, fiber and essential amino acids, particularly lysine. These spaghetti have a specific texture, different from that of a traditional wheat dough and that of a gluten-free cereal dough and in particular less elasticity. 

These specific textural characteristics, to which is added the typical taste of a legume different from that of a cereal, could displease the consumer. Nevertheless, the study shows that 100% legume pasta seems to be as well appreciated or even better than their gluten-free equivalents made from commercial cereals.

 

Source : Study of “Culinary, sensory and nutritional qualities of gluten-free pasta based on legumes” carried out by Karima Laleg published in 2017 in “Agronomic Innovations”.

 

Preparation: 45 minutes

Rest: 1 hour

Cooking: 1 hour

 

250 g cooked jacket potatoes

250 g raw potatoes

150 g potato starch

75 g corn flour

50 g buckwheat flour or millet flakes

25 g flax

25 g sunflower seeds

25 g sesame

2 packets dry yeast

2 tsp salt (full to the brim)

1 tsp sugar

 

Peel the potatoes and pass them through a strainer while still hot. Grate the raw and peeled potatoes very fine.

 

Mix starch, flour and seeds with dry yeast, salt and sugar and knead a dough with all the ingredients. Let the dough rest covered with a cloth for 30 minutes.

 

Knead again very well and form a round loaf. Cover a baking tray with baking paper and let the covered bread rise for 30 minutes.

 

Preheat the oven to 200-220° C and bake the bread for approximately 1 hour.

 

PIPE. Potato bread stays fresh for a long time. You can also bake the dough in a mold.

 

View this  LINK on the site published by the CNIPT (National Interprofessional Potato Committee) to find other good potato recipes.