Gluten free cheese bread

 

This recipe is a one-piece version, which is made in a blender and is very easy to make.

Gluten-free cheese bread

 

Ingredients:

 

3 eggs

1 cup of milk tea (can be coconut milk)

1 cup of oil (can be coconut oil)

150 g of grated cheese

3 cups of sweet sprinkle tea

1 spoon of baking powder

salt to taste

 

Method of preparation:

Beat all the ingredients in a blender, then pour into cupcake molds or a loaf pan n°2. Bake in a preheated oven at 180° for approximately 45 minutes or until golden brown.

Yields 12 buns.

Gluten-free creamy cornmeal cake

 

The origin of the creamy cornmeal cake is a little uncertain. Some believe that it appeared in the northeast of Brazil, around the 19th century, as a way of taking advantage of ingredients that were abundant in the region, such as cornmeal, milk, and eggs. Others believe that the cake originated in Portugal and that it was brought to Brazil by Portuguese colonizers.

The creamy cornmeal cake, with three layers, became popular in Brazil from the 1950s onwards, with the increase in urbanization and industrialization. The recipe became more accessible and began to be prepared at home by many Brazilian families.

Currently, creamy cornmeal cake is a very popular sweet in Brazil. It is served at parties, family gatherings, and even for breakfast.

Here are some fun facts about creamy cornmeal cake:

The original recipe for creamy cornmeal cake, with three layers, did not include grated cheese. Cheese was incorporated into the recipe later as a way to add more flavor and creaminess to the cake.
Creamy cornmeal cake can also be made with other ingredients, such as grated coconut, chocolate, or fruit.
Creamy cornmeal cake is a very versatile sweet. It can be served plain, with syrup, or with ice cream.
I hope this information is helpful.
Below is a recipe for creamy cornmeal cake without cheese.

Gluten-free creamy cornmeal cake

 

Ingredients:

2 teaspoons of sugar (325 g)

3 eggs

2 tablespoons of butter (50 g)

2 tablespoons of oat or rice flour (20 g)

2 cups of fine cornmeal tea (240 g)

4 cups of milk tea or coconut milk (700 ml)

1 tablespoon baking powder (30 g)

1 mold greased and floured with cornmeal

 

Method of preparation:

Put the milk, eggs, butter, sugar, oats, and cornmeal in the blender, beat for approximately one minute, add the baking powder, and beat for another four seconds. Pour into the mold and bake in a preheated oven at 180°C for 40 to 55 minutes, or until golden. And it's ready!

Gluten-free orange cupcakes with coconut whipped cream

 

Gluten-free orange cupcakes with

coconut whipped cream

 

 

Ingredients:

200 ml of orange juice

3 gems

3 egg whites

1 cup of sugar

100 g of butter at room temperature

2 tea cups of rice flour

1/2 cup sweet sprinkle tea

1/3 cup potato starch

1 tablespoon vanilla essence or vanilla extract

1 tablespoon powdered yeast

16 cupcake liners

 

Ingredients for the whipped cream:

 

300 g coconut milk cream

1 tablespoon Emustab emulsifier or soy lecithin (for creaminess)

10 g of colorless gelatin (to make it firm)

50 ml of water

150 g of sugar

 

Dough preparation method:

In a bowl, beat the butter, sugar, and egg yolks until creamy; mix in the orange juice; then add the rice flour, the sweet tapioca, and the potato starch; beat until a homogeneous mass is formed; add the vanilla essence and the egg whites; beat until everything is mixed; and lastly, mix in the baking powder. With the help of an ice cream spoon, pour the dough into the molds, remembering not to fill the molds to the brim so as not to spill them while baking. Take to a preheated oven at 180°C for 15 to 30 minutes, or until lightly golden.

Chantilly preparation method:

Place the coconut milk cream and sugar in a bowl and beat; add the emustab; continue beating until it reaches whipped cream; mix 50 ml of water with the gelatin and let it hydrate; then melt in a bain-marie and mix with the whipped cream. Decorate to taste, and it's ready!

Note: The gelatine is only to give firmness in case it is exposed for a long time outside the refrigerator.

Gluten-free honey bread recipe:

 

Gluten-free honey bread recipe:

 

Ingredients:

 300 ml of milk (you can substitute coconut milk)

1 teaspoon of cinnamon powder

1/2 teaspoon ground cloves

250 g of honey (you can replace it with molasses if you are vegan)

1 teaspoon of bicarbonate of soda

1 pinch of salt

1 teaspoon powdered yeast

25 g chocolate powder (you can substitute carob powder)

1 and 1/2 cups of brown sugar

150 ml of oil

1/2 cup of potato starch

1 cup of sweet sprinkle tea

200 g of rice flour

5 eggs

1 tablespoon of vanilla essence

200g of dulce de leche

honey bread mold, or you can use a rectangular baking pan n°5, greased and floured with rice flour.

1,100 kg of gluten-free chocolate

Method of preparation:

Mix the rice flour, the potato starch, and the sweet tapioca, and set aside. Put the milk, cinnamon, and cloves in a pan, stir, and bring to a boil. After boiling, add the honey and stir until it dissolves completely. Turn off the heat, cover the pan, and let it cool. After cooling, pour into a blender, add the oil, vanilla essence, eggs, and sugar, beat for approximately one minute, pour into a bowl, add the sifted chocolate powder and salt, stirring after each addition, add half of the sifted flour mix, stir, then add the other half, also sieved, then mix in the sifted baking soda, and lastly, the baking powder, also sieved.

Pour into the molds and bake in a preheated oven at 180° for 20 to 40 minutes, or do the toothpick test; if it comes out dry, it's ready.

Assembly:

Unmold the buns when they have cooled down, cut them in half, fill them with dulce de leche, and then bathe them in the tempered melted chocolate.

Gluten-free sponge cake with peanut filling

 

Gluten-free sponge cake with peanut filling

 

Ingredients for the sponge cake dough:

 

6 egg whites

6 gems

1 cup granulated or granulated sugar

1/2 cup granulated or granulated sugar

1/2 cup oil

200 ml of water

1 teacup of rice flour

2 tablespoons of corn starch

1 tablespoon powdered yeast

 

Ingredients for the brigadeiro de pé de moleque:

(You will need to make this recipe twice: once for the filling and once for decoration.)

2 cups roasted peanuts, chopped and skinned

395 g of condensed milk

200g sour cream

1 tablespoon of melted butter

(To give it an extra taste, you can add 1 tablespoon of 70% chocolate powder.)

 

How to prepare sponge cake:

In a bowl, beat the egg whites with a cup of sugar until soft peaks; in another, beat half a cup of sugar with the egg yolks until a clear and very creamy cream is formed; add the oil; stir; add the water; stir; then sift the rice flour, the cornstarch, and the yeast; mix until all the flour is incorporated; add half of the egg whites, stirring gently; mix everything; add the other half of the egg whites; pour into the mold; and place in the pre-heated oven. heated to 180°C for 25 to 35 minutes, or do the toothpick test; if it comes out clean, it is ready.

How to prepare the brigadeiro de pé de moleque:

In a pan, add the peanuts, the cream, the condensed milk, and the melted butter; bring to a medium heat, stirring constantly, until it reaches a brigadeiro point; turn off the heat and refrigerate for approximately 30 minutes; remove from the fridge and make balls; pass in chopped peanuts; and reserve.

  Assembly:

Cut the cake in half, put the stuffing on top, cover with the other half, place the balls on top of the cake, spread the custard cream around the cake, sprinkle chopped peanuts on top, and that's it!

Chicken fricasse

The origin of chicken fricassê is uncertain, but it is believed to have emerged in France in the 18th century. The original dish was made with shredded chicken, white sauce, and cheese. Over time, the recipe adapted to different cultures and regions, gaining new ingredients and flavors.

In Brazil, chicken fricassê is a popular dish that is served on several occasions, such as family lunches, special dinners, and even parties. The traditional Brazilian recipe is made with shredded chicken, corn, cream cheese, cream, olives, and cheese. The dish is usually au gratin in the oven, which gives it a crunchy and tasty texture.

Here are some variations of the chicken fricassee recipe:

Chicken Fricassee with Ham and Cheese: Add sliced ham and mozzarella cheese to the dish.
Chicken fricassee with tomato sauce: Substitute white sauce for tomato sauce.
Chicken fricassee with vegetables: Add vegetables such as carrots, zucchini, and peas to the dish.

What's your favorite version of fricassee?

Here is a recipe for fricassee:

Chicken fricasse

 

Ingredients:

180 g of cottage cheese

80 g of straw potato

500 g of grated mozzarella or parmesan cheese (cannot be from a packet)

200 g of green corn without the water

800 g of shredded chicken breast

200 ml of chicken broth

1 small, chopped onion

1 chopped medium tomato

2 minced garlic cloves

salt and green seasoning to taste

Note: To make the broth, I used a whole chicken breast with bones, leeks, onions, and 1 bay leaf.

Method of preparation:

In the blender, beat the corn, the cottage cheese, and the broth until you form a cream. Reserve. In a pan, put two threads of oil, fry the onion until it becomes slightly transparent, add the garlic, stir a little, add the tomato, then the shredded chicken, stir well, add the salt and stir, then add the reserved cream, pepper, and green smell to taste, and stir. Pour it on a platter, then splash the cheese over it, and take it to the preheated oven at 180° until the cheese melts. After removing it from the oven, place straw potatoes on top, and it's ready!

Carrot cake

 

There are no written records of carrot cake recipes before the 19th century. However, it is possible that the recipe originated in Europe, where carrots were a popular food.

The first known printed carrot cake recipe was published in a German cookbook called "Kochbuch für die Deutschen" ("Kitchen Book for Germans) in 1822. The recipe is quite simple and consists of grated carrots, eggs, sugar, wheat flour, and yeast.

In Brazil, the carrot cake recipe probably arrived in the 19th century with German immigration. The first known printed recipe for Brazilian carrot cake was published in a cookbook called "Cozinha Brasileira" ("Brazilian Cuisine) in 1876.

The carrot cake recipe became popular in Brazil in the 20th century, and today it is one of the most consumed cakes in the country. There are many variations of the recipe, but the most traditional version uses grated carrots, eggs, sugar, wheat flour, baking powder, and cinnamon.

Carrot cake
This carrot cake recipe contains gluten. If you make gluten-free recipes to sell, it is recommended not to work with wheat in the same place you make gluten-free recipes due to contamination because the flour is in the air and can contaminate other foods. Let's go to the recipe!

Carrot cake

Dough Ingredients:

3 cups of wheat
2 cups of sugar
4 eggs
3 medium-chopped carrots
1/2 cup oil

Topping ingredients:

200g sour cream
80g milk or semisweet chocolate

Method of preparation:

in the blender Place the eggs, oil, and carrots in the blender and beat for two to three minutes, until the dough is very smooth. Transfer the dough to a bowl or basin, scraping well all the dough that remains in the blender jar. Add the wheat flour; you can add the flour all at once, then the sugar, and mix gently until all the ingredients are incorporated. It looks like it will go wrong, but it turns out to be a very beautiful dough. Lastly, add the baking powder, stir everything until the yeast is well incorporated, and pour the dough into the mold I am using here, a round mold number 30. Take it to bake in a preheated oven at 180 degrees for 35 to 40 minutes, or I do the Sticks test; if it comes out dry, it's ready.

How to prepare the ganache:

To make the ganache, I mixed the chocolate with the cream. I heated this cream in a small pan, but it didn't come to a boil. I turned off the heat, so I put the chocolate in and kept stirring until it dissolved completely. For this ganache, I used 200 grams of milk cream in a box and an 80-gram chocolate bar. I used 44% cocoa chocolate here, but you can use any other bar, milk, white chocolate, whatever you prefer. One more tip: you can heat this cream in the microwave or in a bain-marie as you prefer. This method that I used took approximately 2 and a half minutes to break up the entire chocolate bar to mix everything. You can also use a processor already with warmed cream, put it in the mini processor, and pass it in the processor, which is much faster; I preferred it that way. After the chocolate is completely melted,

Let's pour this wonderful ganache on top of the cake. Of course, if you prefer, you can also put a chocolate syrup, the one made with sugar that gives a crackle. Spread well to cover the whole cake, then just cut and serve.

Well, I couldn't eat this delight, but my guinea pigs could; it was a super cake. cute, approved by friends and family

Gluten free crepes

The first known crepe recipe is from the 14th century and was found in a French cookbook called "Le Viandier de Taillevent". The recipe is quite simple and consists of flour, milk, eggs, butter, and salt.

The crepe is a simple yet versatile dish. It can be served sweet or savory and can be filled with a variety of ingredients. Sweet crepes are usually served with fruit, chocolate, or ice cream. Savory crepes can be filled with cheese, meat, chicken, or vegetables.

Crepe is a popular dish in many countries, including France, Italy, Spain, and Portugal. It is also a popular dish in Brazil, where it is known as "panqueca".

Here is a gluten-free crepe recipe.

Gluten-free crepes

 

Ingredients:

 

1 egg

300 ml of coconut milk

1 tea cup of rice flour

2 tablespoons of sweet sprinkle

1 tablespoon of potato starch

1 teaspoon of salt

black pepper to taste

stuffing to taste.

 

Method of preparation:

Beat all the ingredients in a blender. Pour half a ladle of dough into the already heated frying pan, greased with oil or butter. When you release it from the frying pan, just turn it over. If you like it a little more golden, just leave it until golden (the thicker the dough becomes). breaks), stuff to taste, and it's ready!

(If using another type of milk, add a tablespoon of soy lecithin.)

Gluten-free sensation roulade

The origin of the roulade recipe is uncertain, but it is believed to have appeared in France in the 18th century. The dish is a dessert made with sponge cake dough rolled with a cream and fruit filling.

The first written record of a roulade recipe was found in the book "Le Cuisinier Royal" by Marie-Antoine Carême, published in 1844. Carême's recipe was made with sponge cake dough, pastry cream, and fresh fruit.

Swiss roll became popular in France and, in the 19th century, began to spread to other European countries. In Brazil, rocambole arrived at the beginning of the 20th century, brought by European immigrants.

Characteristics of the roulade

A Swiss roll is a dessert made with sponge cake dough rolled with a cream and fruit filling. The dough is usually thin and soft, and the filling can be made with a variety of ingredients, such as pastry cream, fresh fruit, chocolate, or dulce de leche.

Advantages of the Swiss Roll

Swiss roll is a versatile dessert that can be served as a dessert, snack, or even meal. It is also a relatively cheap and easy option to make.

Here is a gluten-free recipe for roulade:

Gluten-free sensation roulade

Ingredients for the dough:

 

6 egg whites

3 gems

90 g of sugar

4 tablespoons of rice flour

4 tablespoons of cocoa powder

1 teaspoon of bicarbonate of soda

1 teaspoon salt

1 tablespoon of vanilla essence

1/2 cup oil

 

Ingredients for the filling and topping:

300 g of strawberry

1/2 cup granulated sugar

300 g of fresh cream or coconut cream

 

Dough preparation method:

Start by beating the egg whites; when foam forms, add the sugar little by little until it reaches a stiff peak. In the mixer, add the yolks little by little, then the vanilla essence and the salt. Sift the cocoa powder, the sodium bicarbonate, and the rice flour and mix them into the dough at once. Stir gently with a whisk, and for last, add the oil and stir (if you want; you don't need to add it; it's to make the dough thinner). Pour it into a low rectangular baking sheet for a few minutes, or do the toothpick test; if it comes out dry, it's ready.

How to prepare the filling and topping:

Reduce the strawberry, place the strawberries in a pan with a lid, over medium heat, until a jelly forms; do not let it dry; take it to the fridge for approximately 20 minutes; beat the cream with the sugar until it forms whipped cream; add the strawberry jelly. strawberry and beat until completely mixed.

 

Assembly:

Separate the whipped cream into two parts. Place a part of the cream over the dough and spread it out. With the help of parchment paper, roll up the roulade, cover with the other part of the cream, and decorate as you like.

The first cake decorated with fondant appeared in the United States in the 1950s. American fondant is a dough made with sugar, vegetable fat, glucose, and food coloring. It is used to cover cakes and create elaborate decorations.

Foampaste was invented by an American confectioner named James A. Robbins. Robbins was looking for a way to create more beautiful and durable cakes. He developed a recipe for a dough that was easy to work with and could be molded into any shape.

American paste quickly became popular in the United States and soon spread to other countries. In Brazil, cakes decorated with fondant are popular on special occasions, such as birthdays, weddings, and parties.

Here are some of the first cakes decorated with fondant:

Wedding cake: a wedding cake decorated with fondant flowers

Birthday cake: a birthday cake decorated with cartoon characters

Party cake: a party cake decorated in festive colors and themes

Cakes decorated with fondant are a fun and creative way to celebrate special occasions. They can be customized to suit any taste or theme.

Below is a cake recipe covered with fondant:

 

Gluten-free kiss cake

Ingredients for the dough:

 

8 to 9 eggs (depending on size, if small)

150 g of rice flour

40 g of corn starch

70 g of sweet sprinkle

230 g of crystal sugar

1 mold with a removable bottom lined with baking paper (20 cm in diameter by 10 cm in height)

 

Ingredients for the kiss:

 

200 ml of coconut milk

790 g of lactose-free condensed milk

200 g lactose-free cream

100 g unsweetened shredded coconut

 

 Ingredients for the syrup:

200 ml of coconut milk

1/2 cup of sugar

 

Ingredients for topping:

900g American paste

food coloring in blue, pink, or yellow to taste

 

fondant dolls to decorate

 

Ingredients for pasting the fondant:

 1 teaspoon cm

50 ml of water

Just mix the two ingredients, and you're done.

 

Dough preparation method:

First, mix the rice flour, sweet sprinkles, and cornstarch. Then, in the bowl of a mixer, place the eggs and sugar. Beat until doubled in volume; it may take approximately 5 minutes. After doubled in volume, take the mixture to a bain-marie until the dough reaches 54°C and is warm. If you do not have a thermometer, test it using your finger; once it's warm, it's ready. Then remove from the bain-marie and add the flour, mixing little by little and stirring slowly with a whisk until all the flour is incorporated. Pour into the mold and bake in a preheated oven at 180° for 30 to 40 minutes, or do the test on the toothpick; if it comes out dry, it's ready.

 

How to prepare the kiss:

In a pan, put the condensed milk, coconut milk, cream, and grated coconut, stir well, and bring to a low heat. Stir non-stop until it thickens and detaches from the pan, then turn off the heat, divide into three equal parts, cover, and refrigerate for approximately 30 minutes.

 

Assembling cake and filling:

Unmold the cake, remove the parchment paper, and let it cool. After cooling, cut the cake into three parts (in layers). Place the first layer on the plate it will serve, wet with the syrup, pour the filling of approximately 390 g of Beijinho, cover with another layer of cake, repeating the same process, wet with the syrup, pour 390 g of Beijinho, then place the third layer, wet with the syrup, pour the rest of the Beijinho, spread it out, and smooth it out. After smoothing it, take it to the fridge.

 

Cover with fondant.

 

On a super clean countertop, sprinkle cornstarch and knead the fondant until it's soft and easy to shape. Make a ball and then stretch it with a rolling pin. Remember to always sprinkle cornstarch under the paste, stretch it, and check if it is sticking to the worktop; if it is, sprinkle more cornstarch. Do not stretch the dough too much so that it is not too thin; the dough has to be at least 5 mm thick. Keep stretching and turning it until it reaches the desired size. You can use the mold in which you baked the cake to measure, so that's it. Cover the cake with the paste, smooth it on the top of the cake, and then glue the sides. Smooth it with the help of a smoothing spatula suitable for fondant or with your hands, and cut the leftovers. Make a roll of approximately 30.40 cm and stretch it with a rolling pin, then cut it, making ripples or, if you prefer, a straight cut. Make a mixture of cmc and water and paste the strip on the side of the cake. Paint with the help of a brush and dye of your

Gluten-free green corn cake

Gluten-free green corn cake

Did you know? The first green corn cake recipe was published in an American cookbook in 1880. The recipe was simple, with just a few ingredients: green corn, flour, sugar, eggs, butter, and yeast. The cake was baked in a round shape and served with butter or icing.

Green corn cake quickly became popular in the United States and other countries around the world. Today, there are many different variations of the recipe, including sweet corn cakes with chocolate, coconut, vanilla, and even cheese.

Green corn cake is a versatile cake that can be served as a dessert, snack, or even breakfast. It is an easy cake to make, and it appeals to all tastes.

Here is a cornbread recipe:

Ingredients:

1 can of green corn with water
1 cup of fine cornmeal
1 tea cup of oil
4 eggs
1/2 cup of rice flour tea
1 tablespoon powdered yeast
2 tablespoons grated coconut
1 mold with a removable bottom of 22 cm, greased and floured with rice flour
Note: You can use cooked corn at home; give 2 cups of corn tea with water.

Method of preparation:

Blend all the ingredients except the yeast in a blender, place the mixture in a bowl, and mix the yeast, then pour into the mold and bake in a preheated oven at 180° for 30 to 40 minutes, or do the toothpick test; if the toothpick comes out dry, the cake is ready.

How to prepare white hominy

White canjica is a typical dish from Brazil, made with white corn, coconut milk, sugar, and cinnamon. It is a very popular dish at the June festivities, but it is also enjoyed on other occasions.

The origin of white canjica is unknown, but it is believed to have appeared in Brazil in the colonial period. The dish has been adapted to Brazilian culture and has become one of the most popular dishes in the country.

White hominy is a nutritious and delicious dish. It is a good source of carbohydrates, proteins, and vitamins. It is also a versatile dish that can be served as a dessert, main dish, or snack.

Here is a white hominy recipe:

 How to prepare white hominy

 

Ingredients:

500 g of white hominy

500 ml of coconut milk

395 g of condensed milk

100 g grated coconut

Method of preparation:

Soak the hominy in a bowl of water for 6 to 4 hours, then wash the hominy, drain the water, pour it into a pan with 1 liter of water, and cook over medium heat until cooked. Add the coconut milk, condensed milk, and grated coconut, and cook for another 15 or 20 minutes. Turn off the fire, and that's it!

Mint, origin, benefits, contraindications, and how to cultivate

Mint, origin, benefits, contraindications, and how to cultivate

Mint is a perennial herbaceous plant that is native to Europe, Asia, and Africa. It is known for its refreshing taste and distinctive aroma. Mint is a versatile plant that can be used in a variety of applications, including cooking, medicine, and personal care.

Peppermint benefits include:

• Relieve the headache.
• improve digestion
• Relieve nausea and vomiting.
• Relieve cold and flu symptoms.
• Relieve a sore throat.
• Relieve toothache
• Relieve muscle pain
• Relieve menstrual pain
• Improve oral health
• Improve skin health
• Improved hair health
• improve mood
• increase energy
• Improve focus and concentration.
• improve sleep

Mint can be used in many ways, including:

• Tea
• Dye
• Essential oil
• Extract
• fresh leaves
• Dry leaves

Mint is generally safe for most people, but it can cause some side effects, such as:

• Diarrhea
• Nausea
• vomiting
• Headache
• Stomachache
• Allergic skin reactions
• Pregnant or nursing women should consult a doctor before using mint.

Mint can be planted and grown in pots or in the ground. It prefers moist, well-drained soil and exposure to full sun or partial shade. Mint is easy to care for and does not require a lot of care.

Here is a mint tea recipe:

Ingredients:

1 tablespoon of fresh mint leaves
1 cup of boiling water
Instructions:

Add mint leaves to boiling water.
Let it steep for 5–10 minutes.
Strain and drink.
Peppermint tea can be consumed hot or cold. It can also be used to make cookies, cakes, and other desserts.

Carob Cake with Blueberries

Carob is a legume that is native to the Mediterranean and Asia Minor. It is known for its sweet taste and is often used as a substitute for chocolate. Carob is rich in fiber, antioxidants, and vitamins and is a good source of calcium, iron, and phosphorus. It is also naturally free of caffeine and theobromine, making it a safe choice for children and people with sensitivities to these compounds.

Carob can be consumed in many ways. It can be used to make chocolate bars, ice cream, sauces, cakes, cookies, and other desserts. It can also be consumed fresh, as a snack, or added to meals.

Carob is a versatile and nutritious food that can be enjoyed by people of all ages.

Below is a recipe with carob powder: 

Carob Cake with Blueberries

 

 Ingredients for the dough:

 

3 gems

3 egg whites

1 cup brown sugar

2 tablespoons of carob powder

1/2 cup flaxseed flour

1/2 cup chia seeds

1 cup of oil

1 cup of boiling water

1 tablespoon powdered yeast

100 g of blueberries

2 cups of rice flour (you can replace it with sorghum flour, chickpea flour, buckwheat flour, etc.)

 

Ingredients for syrup:

 

1 tablespoon of margarine

1 tablespoon carob powder

2 tablespoons of coconut milk

2 tablespoons brown sugar

                                                                                                                                                                   

Method of preparation:

In a bowl, put the yolk and sugar and stir, then add the carob to the mixture, then the boiling water, stir, and mix the oil. Pour in the flaxseed flour and chia and stir again; mix the egg whites; and lastly, add the baking powder. After you finish mixing everything, bake in a preheated oven at 180 degrees for 30 to 40 minutes.

Syrup preparation method:

Mix all the ingredients in a pan and heat until it boils; after that, stir for a minute and turn it off. Pour over the cake and decorate with blueberries. Tip: Use Becel margarine (it does not contain milk).

Cinnamon sticks and powder: what it is, how to use it, and contraindications

Cinnamon sticks and powder: what it is, how to use it, and contraindications

Cinnamon is a spice obtained from the inner bark of the Cinnamomum zeylanicum tree. It is known for its sweet and tangy flavor and is used in a variety of sweet and savory dishes. Cinnamon also has a number of health benefits, including antioxidant, anti-inflammatory, and antibacterial properties.

Cinnamon stick and powder;
Cinnamon can be found in two forms: sticks and powder. Cinnamon sticks are the most traditional form and are considered the most flavorful. Powdered cinnamon is easier to use, but it can lose some of its flavor if not fresh.

Where is cinnamon extracted?
Cinnamon is native to Sri Lanka but is also grown in other countries such as India, China, and Brazil. The cinnamon tree can grow up to 100 feet tall and has broad, green leaves. The tree's bark is harvested and dried, then peeled to reveal the inner cinnamon.

How to use cinnamon;
Cinnamon can be used in a variety of sweet and savory dishes. It is a common ingredient in cakes, biscuits, puddings, rice pudding, jams, and sweets. Cinnamon can also be used in savory dishes such as meat, chicken, fish, vegetables, and stews.

against indications;
Cinnamon is generally safe for most people, but it should be avoided by pregnant women, nursing mothers, and young children. Cinnamon can also interact with some medications, so it's important to consult a doctor before consuming it.

How to plant and grow cinnamon;
Cinnamon can be grown from seeds or cuttings. Seeds should be sown in pots or seeding trays and kept in a warm, humid place. Seedlings should be planted in a sunny location with well-draining soil. The cinnamon tree takes about 5 years to start producing cinnamon.

Health benefits of cinnamon;
Cinnamon has a number of health benefits, including:

Helps control blood sugar
Reduces cholesterol
Improves cardiovascular health
It helps fight cancer.
Has anti-inflammatory properties
Improves cognitive function
Helps to lose weight
improves digestion
It helps fight pain.
Improves skin health
It helps fight dandruff.
Cinnamon is a versatile spice with many health benefits. It can be used in a variety of sweet and savory dishes and is a great way to add flavor and nutrients to your diet.

How to prepare cinnamon tea:

Ingredients:

1 cinnamon stick
1 cup of water
1 tablespoon of honey (optional)
Instructions:

Put the cinnamon stick in a pan.
Add the water.
Bring to a boil over medium heat.
Reduce the heat and let it cook for 5 minutes.
Remove from heat and let cool slightly.
Strain the tea and serve hot.
If you like, you can add honey to the tea to sweeten it.

Gluten-free cheesecake

The origin of cheesecake is unknown, but it is believed to have originated in Ancient Greece. The ancient Greeks and Romans made a cheesecake-like dessert, made with goat cheese, honey and spices. The dessert was also popular in the Roman Empire, and was taken to other parts of Europe by Roman soldiers.

Cheesecake arrived in North America with European settlers. The first American cheesecake recipe was published in a cookbook in 1796. Cheesecake quickly became a popular dessert in the United States, and today it is one of the most popular desserts in the country.

There are many different cheesecake variations, but the classic recipe is made with cream cheese, sugar, eggs, flour and butter. The cheesecake is usually baked in a biscuit crust, and can be served with a variety of toppings, such as berry sauce, chocolate, or whipped cream.

Cheesecake is a delicious and versatile dessert that can be enjoyed by people of all ages. It's a perfect dessert for special occasions, or for a simple weekend snack.

Hier is a gluten-free cheesecake recipe.

Gluten-free cheesecake

Ingredients for the base:

1/2 cup demerara sugar
2 tea cups of rice flour
1 cup of sweet sprinkle tea
2 tablespoons of melted butter
1 tablespoon powdered yeast
300 g fresh cream (cream)
1 teaspoon of salt
1 lightly beaten egg
1 mold with a removable base 26 cm

Ingredients for the dough:

1,200 kg of cream cheese
6 eggs
2 tablespoons of vanilla essence
2 tablespoons of corn starch
2 cups demerara sugar

Ingredients for the syrup (jelly)

1 cup of Demerara sugar
1 cup of raspberry tea
2 cups of strawberry tea (leaving some whole for garnish)
1 cup of water at room temperature
1 cup of blueberry tea

How to prepare the base:

In a bowl, mix the rice flour, the sweet sprinkles, the sugar, the salt, the baking powder, and stir. Add the egg, the cream, and the butter, and keep stirring until it comes off the hands. If it gets soft, you can add more rice flour (it depends a lot on the cream; the creamier it is, the firmer the dough is). Line the bottom of the mold with the dough, pierce it with a fork to prevent it from lifting, and bake in a preheated oven at 180° for approximately 15 minutes or until golden.

Dough preparation method:

In a bowl, beat the cream cheese to soften, add a cup of sugar and beat until well incorporated, add the other cup of sugar, beating until incorporated, add the vanilla essence, the cornstarch, the eggs (one at a time), add one beaten egg, add another beaten egg, and so on. Pour the cream over the base and bake in a preheated oven at 180° in a water bath with already hot water for approximately 1:30 hours or until the dough is firm.

How to prepare the topping:

Place the blueberries, raspberries, strawberries, sugar, and water in a saucepan and heat over medium heat until thickened. Turn off the heat and set it aside.

gluten-free French bread

French bread, also known as water bread, is a small, elongated-shaped bread with a crispy crust. It is made with wheat flour, water, yeast, salt and sugar. French bread is a staple food on the Brazilian table and is consumed for breakfast, lunch, dinner and as a snack.

French bread appeared in Brazil in the 19th century, with the arrival of French immigrants. The French brought with them the recipe for French bread, which quickly became popular in the country. French bread is a versatile food and can be consumed in many ways. It can be used to make sandwiches, toast, cakes and desserts.

French bread is a nutritious food and contains vitamins, minerals and fiber. He is a good source of energy and can help improve bowel function. French bread is also a good source of complex carbohydrates, which are slowly released in the body, preventing blood sugar spikes.

French bread is a tasty and nutritious food that can be consumed by people of all ages. It is a versatile food that can be used to make different recipes.

Here's a gluten-free version.

Gluten-free French bread

 

Ingredients for the dough:

300 ml of warm water
3 clear
1 and ½ tablespoons of sugar
10 g of biological yeast
1 cup of sour sprinkle tea
2 tea cups of rice flour
3 dessert spoons of xanthan gum
1 tablespoon of salt
2 tablespoons of melted butter
1 tablespoon apple cider vinegar
1 greased and floured rectangular baking dish

Method of preparation:

Mix sugar and yeast in warm water and set aside. In a bowl
Put the dry ingredients, the rice flour, the sour starch, and the starch
xanthan, and salt. Then mix the reserved yeast with the egg whites slightly.
beats, the butter, and finally the apple cider vinegar. Mix until it comes off the
bowl, make balls, and place on a baking sheet. Flatten with a spoon with oil.
a cut in each bread and take it to the preheated oven at 180°C from 35 to 45
minutes or until golden.

Gluten-free carrot bread

The first recipe for carrot bread appeared in Germany in the 16th century. The bread was made with grated carrots, wheat flour, milk, eggs, sugar, salt, and yeast. Carrots were used to give bread a sweeter, more velvety flavor.

The original German carrot bread recipe was a little different from the recipe we know today. The bread was made with grated carrots, wheat flour, milk, eggs, sugar, salt, yeast, and spices such as cinnamon, nutmeg, and cloves.

Carrot bread spread throughout Europe and, in the 17th century, reached North America. In America, carrot bread has been adapted to local ingredients and flavors. For example, American carrot bread is not usually made with spices.

Carrot bread became popular in Brazil in the 20th century. The original German recipe was adapted for Brazilian ingredients and flavors. For example, Brazilian carrot bread is usually made with chopped chocolate or filled with dulce de leche.

Currently, carrot bread is one of the most popular breads in the world. It is a tasty and nutritious bread that can be eaten for breakfast, as a snack, or as a dessert.

Here I will present an easy and nutritious recipe for carrot bread. It is not the original version of carrot bread, but it is very tasty. I hope you like it!

Below is an easy gluten-free carrot bread recipe:

Gluten-free carrot bread

Ingredients:

3 eggs
1 cup of milk tea (can be coconut milk)
1 cup of oil (can be coconut oil)
150g grated carrot
3 cups of sweet sprinkle tea
1 tablespoon powdered yeast
salt to taste

Method of preparation:

Beat all the ingredients in the blender; lastly, add the baking powder; then pour into cupcake molds. Bake in a preheated oven at 180° for approximately 45 minutes or until golden. And it's done!

Yields: 12 servings.

 

The cuca recipe originated in Germany and was brought to Brazil by German immigrants. Cuca is a cake made with light dough and stuffed with fruit, chocolate, or cheese. It is very popular in southern Brazil, where there is a large community of German descendants.

The recipe for cuca varies according to the region of Brazil. In the south of the country, cuca is most commonly made with a fruit filling, such as an apple, pear, plum, or banana. In the north of the country, cuca is most commonly made with a chocolate or cheese filling.

Cuca is a delicious and versatile cake that can be served as a dessert or as a snack. It is a great choice for parties and family gatherings.

Below is a recipe for cuca.

German cuca with bananas

 

ingredients for the dough:

300 g of rice flour (2 cups of tea)
200 g of sugar (1 cup of tea)
10 g of biological yeast (1 tablespoon)
50 g of butter at room temperature (2 tablespoons)
250 ml of warm milk (not hot)
zest of 1 lemon
1 pinch of salt
1 teaspoon of cinnamon powder
2 eggs
a rectangular baking pan n°2 or a bread pan greased with oil or butter

Dough preparation method:

In a bowl, mix the wheat flour, then add the biological yeast and stir. In another bowl, mix the sugar with the salt, stir well, and combine with the first mixture. Add the cinnamon powder, the lemon zest, the butter, the eggs, and the milk, and stir very well until you form a homogeneous mass, a soft bread dough. Pour it into the mold, spread it well until it covers the entire bottom, and let it rest for approximately 45 minutes or until it doubles in size.
Tip: You can mix everything in the mixer.

 

Ingredients for the filling:

5 chopped bananas
50 ml of lemon juice
1 teaspoon of cinnamon powder
2 tablespoons of sugar

How to prepare the stuffing:

Mix the banana, sugar, cinnamon powder, and lemon juice and set aside.

Ingredients for the farofa:

1 cup of sweet sprinkle tea
2 tablespoons of corn starch
1/2 cup of rice flour tea
1 cup of sugar (you can replace it with brown sugar or Demerara)
1 teaspoon of cinnamon powder
5 tablespoons of butter or margarine

How to prepare the farofa:

Mix the wheat flour, sugar, cinnamon powder, and butter; stir with your hands or with the help of a spoon until it forms a moist farofa.

Assembly:

After the dough has doubled in volume, spread the banana gently, covering the whole dough, then sprinkle the farofa gently so as not to lower the dough, covering the whole banana. Bake in a preheated oven at 180° for 35 to 45 minutes, or until lightly golden. And it's ready!

 

The recipe for the Black Forest Cake originated in Germany, in the Black Forest region. The cake is made with three layers of chocolate cake, filled with vanilla cream and black cherries in syrup. The cake is decorated with whipped cream, black cherries, and chocolate shavings.

The origin of the black forest cake is not certain, but there are two versions of its creation. One version says that the cake was created in 1915 by pastry chef Josef Keller, who worked at Café Ahrend in Bad Godesberg, Germany. The other version says that the cake was created in 1930 by confectioner Erwin Hildenbrand, who worked in the city of Tübingen, also in Germany.

The Black Forest cake quickly became one of the most popular cakes in Germany and is now known all over the world. It's a delicious, festive cake that's perfect for special occasions.

Below is a gluten-free version of the recipe. 

Gluten-free black forest cake

Ingredients for the dough:

8 gems
150 ml of oil
3/4 cup cocoa powder or 2 heaping tablespoons carob powder
2 tea cups of sugar
1 tea cup of rice flour
8 egg whites
1 cup of sweet sprinkle tea
1 teaspoon of bicarbonate of soda
1 dessert spoon of xanthan gum
1 tablespoon of potato starch
1 tablespoon powdered yeast
1 tablespoon of vinegar
1 tea cup of water
(Water is only needed if using xanthan gum.)
1 mold with removable bottom, 15x10 cm, lined with parchment paper

Ingredients for the filling and topping:

1 tea cup of water 

1 tea cup of sugar 

100 g of cherries cherries to decorate 

900 g whipped cream

Note: You can replace the natural cherries with canned cherries, and if you are going to replace them, you don't need to boil them; just use them directly with whipped cream.

Dough preparation method:

Beat the whites in snow and book. In a container, mix the rice flour, the sweet tapioca, the potato starch, and the xanthan gum. Stir. After mixing everything very well, add the chocolate powder and set aside. Beat the sugar and the egg yolks until a light cream forms. Add the oil without stopping beating, and then mix the reserved flour mix. Add the water, the vinegar, the bicarbonate of soda, and the egg whites. After mixing the egg whites completely, add the baking powder, mix well, and pour into the mold. Bake in a preheated oven at 180° for 30 to 45 minutes, or do the toothpick test; if it comes out dry, it's ready.

How to prepare the filling and topping:

In a pan, put the chopped cherries, sugar, and water. Stir and bring to a boil until reduced by half. Turn off the heat and let it cool. After cooling, strain with a sieve. Reserve the syrup to wet the cake and the cherries for the filling. Divide the whipped cream into two parts: one part to divide into two for the filling and the other for the topping. In one of the parts, add the chopped cherries and set aside. Cut the cake horizontally into three parts, place one part in the mold in which it was baked, wet with the cherry syrup, then pour half of the filling and spread well, place the other half of the cake, wet with the syrup, pour the rest of the filling, cover with the last half, soak with the syrup, take it to freeze for 1 to 2 hours, then decorate to taste, decorate with the remaining cream, and add 1/2 cup of sugar, which can be replaced by the cherry syrup. To decorate, I used a pastry bag with a 1m pitanga nozzle, made rosettes, and put cherries on top. And it's ready!

Orange Cupcake with Chantilly

 

The cupcake recipe emerged in England in the 17th century. The first written record of a cupcake was in 1796, in the book "American Cookery" by Amelia Simmons. In the book, Simmons describes a cupcake as "a cake to be baked in little cups".

Cupcakes were originally made with simple ingredients like flour, sugar, eggs, and butter. They were baked in small clay or ceramic cups and served as a simple dessert.

In the 19th century, cupcakes started to become more popular in the United States. This was due to the fact that the United States was becoming a more urbanized country, and people were starting to have less time to cook. Cupcakes were a convenient and easy-to-make option, and they quickly became a popular dessert.

In the 20th century, cupcakes started to become even more popular. This was due to the fact that people started to care more about their health, and cupcakes were a healthier option than traditional cakes. Cupcakes also began to be served on special occasions, such as weddings and birthdays.

Below is a recipe.

Orange Cupcake with Chantilly

 

 

Ingredients for the dough:

 

200 ml of orange juice

3 gems

3 egg whites

1 tea cup of sugar

100 g of butter at room temperature

3 tea cups of wheat flour

1 tablespoon vanilla essence or vanilla extract

1 tablespoon powdered yeast

16 cupcake liners

 

Ingredients for the whipped cream:

 

300g sour cream or cream

150 g of sugar

 

Method of preparation:

In a bowl, beat the butter, the sugar, and the egg yolks until they form a cream; mix the orange juice; then the wheat flour; beat until a homogeneous mass is formed; add the vanilla essence and the egg whites; beat until combined; and finally, mix the baking powder. With the help of an ice cream spoon, pour the dough into the molds, remembering not to fill the molds to the brim so as not to spill them while baking. Take to a preheated oven at 180°C for 15 to 30 minutes, or until lightly golden.

 

Chantilly preparation method:

Put the cream and sugar in a bowl and beat until whipped cream. Decorate to taste, and it's ready!

Yields: 10 servings.

Gluten-free chocolate chip cookies

It's not known for sure where the cookie recipe came from, but it's believed to have appeared in Europe in the 18th century. The first cookies were made with simple ingredients such as flour, sugar, butter, and eggs. They were roasted in small pieces and served as a simple dessert.

In the 19th century, cookies started to become more popular in the United States. This was due to the fact that the United States was becoming a more urbanized country, and people were starting to have less time to cook. Cookies were a convenient and easy-to-make option, and they quickly became a popular dessert.

In the 20th century, cookies started to become even more popular. This was due to the fact that people started to care more about their health, and cookies were a healthier option than traditional cakes. Cookies also began to be served on special occasions, such as weddings and birthdays.

Today, cookies are a popular dessert all over the world. They are made with a variety of ingredients and flavors and can be served as a simple dessert or as part of a special event.

Here are some of the world's most popular cookie recipes:

chocolate chip cookies
nut cookies
vanilla cookies
hazelnut cookies
peanut cookies
mint cookies
cranberry cookies
cinnamon cookies
macadamia cookies
pistachio cookies
Cookies can be served with a variety of drinks, such as coffee, tea, milk, or juice. They can also be served with ice cream, whipped cream, or syrup.

Below is a cookie recipe, glúten-free.

Gluten-free chocolate chip cookies

 

 

Ingredients:

 

100 g of butter at room temperature

100 g of sugar

1 egg

150 g of rice flour

70 g of sweet sprinkle

50 g of potato starch

20 g of baking powder

1 pinch of salt

100 g chopped or chopped chocolate

 

Method of preparation:

In a bowl, beat the butter with the sugar until it forms a cream; add the egg; continue to beat; add the rice flour, the sweet tapioca, the potato starch, and a pinch of salt; beat until everything is mixed very well; and lastly,  add the chocolate and the baking powder; beat just until the ingredients are incorporated. (Tip: do not beat too much so as not to soften the dough.)  Using a spoonful measure, shape balls and place them in the mold, leaving space between them so they do not stick; there is no need to grease them. Take them to the preheated oven at 180°C for 30 to 40 minutes or until golden on the bottom. And it's ready!

Yields: 10 servings.

Cookie with Chocolate Chips

It's not known for sure where the cookie recipe came from, but it's believed to have appeared in Europe in the 18th century. The first cookies were made with simple ingredients such as flour, sugar, butter, and eggs. They were roasted in small pieces and served as a simple dessert.

In the 19th century, cookies started to become more popular in the United States. This was due to the fact that the United States was becoming a more urbanized country, and people were starting to have less time to cook. Cookies were a convenient and easy-to-make option, and they quickly became a popular dessert.

In the 20th century, cookies started to become even more popular. This was due to the fact that people started to care more about their health, and cookies were a healthier option than traditional cakes. Cookies also began to be served on special occasions, such as weddings and birthdays.

Today, cookies are a popular dessert all over the world. They are made with a variety of ingredients and flavors and can be served as a simple dessert or as part of a special event.

Here are some of the world's most popular cookie recipes:

chocolate chip cookies
nut cookies
vanilla cookies
hazelnut cookies
peanut cookies
mint cookies
cranberry cookies
cinnamon cookies
macadamia cookies
pistachio cookies
Cookies can be served with a variety of drinks, such as coffee, tea, milk, or juice. They can also be served with ice cream, whipped cream, or syrup.

Below is a cookie recipe.

Cookie with Chocolate Chips

 

 

Ingredients:

100 g of butter at room temperature

100 g of sugar

1 egg

250 g wheat flour

1 pinch of salt

20 g of baking powder

100 g chopped or chopped chocolate

Method of preparation:

In a bowl, beat the butter with the sugar until it forms a cream; add the egg; continue to beat; add the wheat flour and a pinch of salt; beat until everything is well mixed; finally, add the chocolate and baking powder; and beat just until the ingredients are incorporated. (Tip: do not beat too much so as not to soften the dough.)  Using a spoonful of soup, form balls and place them in the mold, leaving space between them to avoid sticking; there is no need to grease them. Take them to the preheated oven at 180°C for 30 to 40 minutes or until golden brown on the bottom. And it's ready!

Whole carrot cake

There are no written records of carrot cake recipes before the 19th century. However, it is possible that the recipe originated in Europe, where carrots were a popular food.

The first known printed carrot cake recipe was published in a German cookbook called "Kochbuch für die Deutschen" ("Cookbook for the Germans") from 1822. The recipe is quite simple and consists of grated carrots, eggs, sugar, wheat flour, and yeast.

In Brazil, the carrot cake recipe probably arrived in the 19th century with German immigration. The first known printed recipe for Brazilian carrot cake was published in a cookbook called "Cozinha Brasileira" ("Brazilian Cuisine") in 1876.

The carrot cake recipe became popular in Brazil in the 20th century, and today it is one of the most consumed cakes in the country. There are many variations of the recipe, but the most traditional version uses grated carrots, eggs, sugar, wheat flour, yeast, and cinnamon.

Below is a gluten-free whole carrot cake recipe.:

whole carrot cake

 

Ingredients:

1 tea cup of oil (170 ml)

3 eggs

2 medium carrots, chopped (230 g)

2 cups of brown sugar (220 g)

2 cups of oat flour tea (160 g)

1 cup of almond flour (95 g)

1 tablespoon baking powder (30 g)

1 mold with a hole in the center, greased and floured

Tip: For those who are diabetic, you can replace the brown sugar with 4 tablespoons of sugar.

Ingredients for the ganache:

160 g of chocolate (I used 55%)

200 g of cream (coconut cream)

Method of preparation:

Place the oil, eggs, sugar, and carrots in the blender, beat for approximately one minute, pour into a bowl, add the almond flour and stir, then mix the oat flour, and lastly mix the baking powder. Pour in the mold and bake in a preheated oven at 180°C for 35 to 45 minutes, or do the toothpick test; if it comes out dry, it's ready.

How to prepare the ganache:

Take the chocolate to melt in a water bath; after melting completely, add the cream and stir until incorporated.

Tip: Do not put the bowl in the water when you are going to do the bain-marie.

Finally, add the baking powder, stir, pour the dough into the mold, and bake in a preheated oven at 180° for 35 to 45 minutes, or until golden brown. And ready!!!

Baked rice bread

The first recipe for rice bread cooked in America appeared in 1919 in the book "The Good Housekeeping Cookbook", by Irma Rombauer. The recipe was for a sweet bread made with cooked rice, sugar, eggs, butter, milk, and yeast. The bread was described as "soft and fluffy" and "perfect for serving for breakfast or as a snack."

Irma Rombauer's recipe was inspired by a traditional Japanese recipe for steamed rice bread called "okaki." Okaki is made with cooked rice, sugar, wheat flour, and yeast.

Irma Rombauer's recipe quickly became popular in the United States. It was adapted to suit American tastes, and today there are many different variations of rice bread baked in America.

Here is a recipe for baked rice bread. 

Baked rice bread

 

Ingredients:

3 cups of cooked rice

3 eggs

1 tea cup of oil

1 cup of rice flour or sorghum flour

1 teaspoon of bicarbonate of soda

1 teaspoon of salt

1 cup of milk tea (can be coconut milk)

1 mold n°3 greased and floured with rice flour

 

Method of preparation:

Place the oil, eggs, rice, bicarbonate of soda, salt, and milk in the blender and beat for approximately one minute, then place the mixture in a bowl and add the rice flour (you can add parsley, chives, and pepperoni to taste).