Cooking Out Of Love

Table of Contents

  Copertina

  titolo

  Copyright

  Table of Contents

  Attention...

  Poolish

  Custard Cream

  Arancini

  Ladyfingers

  Catanese Cartucciate

  Tagliatelle

  Saffron and Leek Sauce

  Sponge Cake

  Birthday Cake

  Milk flavoured biscuits

  Bioscia cu tuppu

  Graffe

  Pineapple Pie

  Choux pastry or beignet

  Chocolate Frosting

  immagini

Massimo Longo

Cooking Out of Love

No gluten - no preprepared mixes

No complications

All the tricks to fix your troubles in the kitchen

10 difficult recipes, carried out quickly and in a simple way

Copyright © 2019 M. Longo

The cover image and the graphics were created and edited by

Massimo Longo and Lucia Longo

All rights reserved

Table of Contents

Do not overlook this point. Read carefully before beginning any recipe.

Just a couple of words before you start reading book.

It is divided into two sections. The first one consists of a series of recipes with their respective images which can can be handy when following a recipe for the first time. Because of the limited space, I had to make a summary of the passages.

On the other hand, in the second part you will find the complete recipe and a few tips for a sure success. The recipe will be more schematic and without pictures so that you can print them out and attach them to your own personal portfolio.

For all those that are approaching gluten-free cuisine for the first time, my advice is do not lose heart: these are easy, "no-frills" recipes. I only recommend you to strictly adhere to the guidance for the gluten-free flours because, in contrast to normal flours, they interact with the other ingredients in a different way. One change and the recipe becomes inedible.

Extra flours and ingredients are chosen among those that are guaranteed to be gluten free. There is not difference among the various flour brands, just use those you have available at home. However, it is important for the rice flour to be extremely fine, otherwise the dish will stick to the palate and you will feel little grains in your mouth.

Be careful when using the liquids: when you add them in the mixer, they might look just a little, but do not be deceived. Gluten-free flours take a long time to absorb liquids. More than once at the beginning of my gluten-free culinary journey, I had been deceived and added more liquids than necessary, turning the dough into a sludge, and compared to normal doughs, there is hardly a way back. Moreover, the dough that sometimes might look to soft, gets better after the leavening, which will allow you to work the dough.