Zoé Reich has come a long way since discovering her celiac disease at the age of 18. “There is a sort of fashion today to eat gluten-free, she notes. But truly intolerant people cannot swallow a crumb of bread without getting sick. I encourage anyone who has doubts to get diagnosed. » The young woman discovers that many foods that seem harmless actually hide gluten: soy sauce, stock cubes, cold meats, stewed preserves… First reaction, distraught, she hardly eats anymore and deserts her kitchen. Then, gradually, she became informed and shared her experiences on the Web (first on the blog zonoglu.comthen on his Instagram page zoe.nogluten), and returns to the kitchen.
Gluten is a central element in many recipes, which gives flexibility and softness to preparations, particularly in pastries. To replace it, as she explains, you often have to resort to chemicals, which is not ideal for your health. Another limitation: gluten-free products found in supermarkets are often very expensive.
Zoé Reich gives the parade in her recipes: working with raw products and large portions. This allows you to eat healthier and more economical overall. The proof in this little menu from his work published a few months ago: My gluten-free recipes (Marabout, 96 p., €10.90).
Pumpkin crumble
Preparation: 10 minutes
Cooking time: 40 minutes
Ingredients for 2 people
- 1 small pumpkin
- 80 g gluten-free oat flakes
- 6 tbsp. tablespoon of grated parmesan
- 3 tbsp. cornstarch
- 6 tbsp. tablespoon of olive oil
- 3 tbsp. tablespoons of water, nutmeg, salt and pepper
Preheat the oven to 180°C.
Cut the pumpkin into pieces. Pre-cook in the oven for 20 minutes at 180°C, using steam or boiling water.
Puree it and add salt, pepper and nutmeg (to taste).
Mix the oatmeal, cornstarch, parmesan, olive oil and water in a salad bowl. Mix roughly.
Pour the pumpkin puree into a baking dish and add the crumble mixture on top.
Bake for 20 minutes at 180°C. You can use the oven’s grill function for the last ten minutes to brown.
Butternut squash gnocchi
Preparation: 25 minutes
Cooking time: 35 minutes
Ingredients for 2 people
- 1 butternut squash
- 1 large russet potato
- 250 g of gluten-free flour mix
- 50 g grated parmesan, salt and pepper
- Half-salt butter
- Optionally: sage leaves and chili powder
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