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Editorial Hello everybody!
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
2 Editorial 3 The New CYE Board 4 Warsaw AOECS Conference 5 Summer Camp 2016 Cyprus 6 Summer Camp 2017 Alicante 7 FACE Joven III Conference 8 Christmas in France 9 German News Pills 10 Vienna Gluten Free 11 Interview: Eleftheria Roma-Giannikou 14 Planning a Gluten Free BBQ 14 Recipe: Rocciata of Assisi 15 Recipe: Kanelbullar
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It’s Christmas, time to greet our friends, reconnect with our families, look back on past experiences and think about future adventures! Isn’t it the perfect season to throw ourselves a new project? That is exactly what we, the new editorial team, would like to do with Beat the Wheat. It’s really not so easy to take over a bulletin with a five-year history and keep it interesting. We don’t know how well we will do, but we will try our very best. All of this becomes possible because of the new members of the editorial team, María from Spain and Mary from Greece. Those two took over to now support Luca from Italy. A big thanks goes to the graphic team: Marvin from Germany, Daniel and James from Malta. James even finds the time to help us besides being deeply involved in the activities of the CYE board! And we don’t forget Hannah, from Germany, who helped us with the challenging task of reviewing the articles. So we present you the 14th issue of Beat the Wheat. We hope you will like it and you will enjoy the articles from all over Europe. Our chance of helping to create a network between our countries is something that we value more than anything else. If you have any comments, criticism or suggestions regarding the bulletin, please contact us! We really appreciate your opinion, which is the base to help us improving this project.
On the cover: “Innsbruck’s Christkindlmarkt” by Luca Pocher Production Coordinators: Luca Pocher, María Van Der You can reach us via mail at: Hofstadt Rovira, Mary Ioannidi Designers: Marvin Müller, Daniel Grima, James Grima editors.beat.the.wheat@gmail.com Beat the Wheat published quarterly by the coeliac youth of Europe Check www.cyeweb.eu for updates.
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We wish you a wonderful Christmas! Your editorial team, Luca, María and Mary
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The New CYE Board ABOUT US
FOR MORE INFO ABOUT CYE VISIT: WWW:CYEWEB.EU
Alessia Patuelli General Co-Ordinator Alessia, new General Coordinator, is 28, from Italy. She’s completing her Ph.D. in Business Administration and Management. She’s been a volunteer in the Italian Coeliac Association since 2012, both at the local and national level. Beatriz Garre Picazos Financial Manager Beatriz, from Spain, is 25 and takes over the CYE finances. She is teaching marketing at Changchun University in China. Coeliac disease made her curious about how to improve coeliac’s lives, this CYE also helps by bringing European Youth Associations to work together for the same cause, “Improvled her be part as a volunteer of the committee of ing life conditions for young people with coeliac disCoeliac Association of Spain (FACE Joven) in 2010. ease”. James Grima CYE was founded in 1995 and it has improved a lot Project Manager since then! Our challenge as CYE’s board is to mainJames, from Malta, takes the role of Project Manager. tain the good work that has been done and to add our ideas to keep CYE move forward. One of our aims He works as a Web Developer with a Maltese adveris to improve communication between all delegates tising agency. James was part of the organisation and countries that make part of the CYE. We feel this team of Malta’s Summer Camp 2015, this led him to join the committee of the Coeliac Association of Mal- will help to generate more ideas going forward and create collaboration between CYE’s delegates. ta.
WHAT WE WOULD LIKE TO DO
Sharing information on different sources is also something we would like to explore. This can be done through the CYE website, social media, Beat the Wheat and more. Being able to share information about the CYE’s work will help us to get the word out to the public and attract countries that are not part of the CYE just yet.
Dealing with coeliac disease can be difficult to handle at first, the social aspect may be more daunting than the medical side. That is where National Associations can help coeliacs coping with difficulties, through activities and benefits they may offer. Such activities help everyone to share their own experiencAlong with working on the annual project, these es and build new relationships with other coeliacs. aims and other ideas will help CYE to grow and hope
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... The New CYE Board to attract other countries to be a part of this organisation.
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
WHAT CAN YOU DO? • Share information about the major events that you organise in your country – You can also open them to foreign coeliac people! • If you have any ideas or you want to develop a project , let us know, maybe we can join your project and try to develop it all together • Let us know if you need any help or information about something • All ideas are welcome to improve the work at CYE!
Being active in social networks could help: do you have a fan page or a local group on Facebook? All social networks and blogs can help to bring coeliac youths together and raise awareness. Bringing all these channels together would send out a stronger message and it would allow information to be more accessible. Try to organise an open activity for youths from everywhere, even if they are not coeliac members. They might be interested in be part of your association after that or learn something new about coeliac disease and the gluten free diet. We will keep working for a gluten free Europe!
LET’S CONNECT MORE COELIACS TOGETHER One of our main goals is connecting as much coeliac youths as possible. So, what could you do to accomplish this?
Warsaw AOECS Conference This year Poland hosted the annual General Assembly of the AOECS. The Polish Coeliac Society organized many interesting activities from the 8th to the 11th September 2016 at the Sofitel Warsaw Victoria Hotel.
went all together to tell the AOECS assembly what we did during the conference, what we’re working on in the next year and we introduced them the new youth committee.
During the day we discussed many important problems such as recruiting volunteers, how to organize activities and ideas we could do in our countries. We also planned the next year project and worked at it, we talked about the Summer Camp 2016, we introduced the Summer Camp 2017 and voted for the Summer Camp 2018.
In the evenings we also participated in the entertainment activities, like: walk to the old town, enjoy a comedian show and of course the gala dinner. That weekend was inspiring, it gave me a lot of energy. I’m really glad that I could participate.
In the most important part of the conference we chose the new youth committee. The last day we
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Michał Źródlak
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Summer Camp 2016 C yprus
Most importantly, CYE Summer Camp brought 40 amazing new friends into my life. Representing over 7 countries, many ages and a variety of backgrounds, we were all united by one gene and diet. It was amazing to meet people who are just like you, but also so different. Most importantly, though, it was refreshing – you can be yourself instead of the person with Celiac Disease who has to eat different foods! Whether we were parasailing, riding on the Wedding Bus, dancing, singing Enrique Iglesias (because I made everyone play all of his songs, all day long), swimming and playing in the pool, or making mosaics, we were always having a blast.
FOR MORE INFO ABOUT CYE VISIT: WWW:CYEWEB.EU
When I think back to my time in Cyprus, I can’t help but smile. It was one of the most relaxing, fun-filled, amazing weeks of my life. I got to be under the Cypriot sun, visit archeological sites, explore Paphos, but I especially enjoyed the delicious food prepared at Neapolis University by the Cypriot team.
share, especially people from different chapters/regions who met at previous camps and stayed in touch. I enjoyed watching friends reunited and friendships build.
I wish something like CYE existed everywhere in the world, because I believe that CYE is a wonderful support system that lets youth be young and enjoy their lives without having to worry! This camp is such a unique and incredible experience that unites us, inOne of my favorite parts of the day was dinnertime, troduces people into your life whom you will rememwhen the table was filled with dynamic conversations ber forever, and forms new bonds and lasting friendinterspersed with different accents and languages, ships, and for that I will be forever grateful. everyone trying to understand one another in English. I loved seeing the dynamic that CYE members I can’t wait for future CYE events, where I can see the friends I made at Summer Camp in Cyprus and make new ones! Allie Scheiber - United States
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Summer Camp 2017 Alicante
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
The Spanish youth team is so excited to host the CYE Summer Camp of next year. This is a very special occasion for us, because all of you can be here and see how our youth group works. We can’t tell you too much in advance, but there are some essential things you need to know: The Summer Camp will take place in Alicante, a beautiful Mediterranean city located on the south of the Region of Valencia. It has an exceptional climate that is characterized by mild winters and hot summers. Alicante is renowned for its gastronomy and culinary heritage. It also offers a wonderful rich history that can be glimpsed all around the city. During the week of the summer camp we will stay at the University Residence that is located in San Vicente del Raspeig, a student town very close to the city center. During that week we will visit not only the city of Alicante, but also beautiful towns of the Costa Blanca like Altea, Calpe, Guadalest or the island of Tabarca.
February via our website and will be open for a whole week. After that time the team will start sending the confirmation emails to the selected participants. We want to have participants from as many different countries as possible. Therefore we will randomly pick participants from the countries that send a lot of applications. The prize of the event will be 400€. We work on preparing a lot of different trips and activities for the event and try our best to make you spend an amazing week with us in Spain.
The Summer Camp will take place from 24th to 31st of July of 2017. The registration will start at the 4th of
You can follow us on Facebook to be updated about everything we do during this year: www.facebook.com/cyesummercampalicante You can also visit our website to don’t lose any detail about this event: www.cyesummercampalicante.com
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First thing in the morning all the participants and organizers got together to hear an interesting talk about the truths and lies of coeliac disease. They dispelled some myths surrounding the subject. Following the talk was a magnificent coffee break to keep up energy levels. The day continued with Mateo Sierra, who was a MasterChef (Spanish edition) finalist and who is a current young celiac chef. After this, we had lunch and kept going with other talks: gluten free diet monitoring with Dr.Sergi Gordillo from Vircell & Biomedal, gluten free adventures with Santi Alberich and food security in the food industry and in
restaurants with Dra. Izaskun Martín from FACE (the Spanish federation of coeliac societies). Before the closing plenary Juan Carlos García, president of FACE Joven and ex CYE project manager, talked about CYE and presented the Summercamp 2017 that will take place in Alicante. Finally the organization raffled away a couple of supplier’s boxes. After that we all went to have a gluten free dinner at a prestigious restaurant: That was really delicious!
FOR MORE INFO ABOUT CYE VISIT: WWW:CYEWEB.EU
Every two years the FACE Joven association (the Spanish youth group) organizes a day filled with exciting activities like cooking shows and talks on a variety of coeliac-related topics. In addition they always provide all the assistants with a fantastic gluten free variety of food. This year the fantastic event took place at ONCE Foundation centre in Madrid on the 12th November.
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FACE Joven III Conference
At the end of the day all organizers and participants were exhausted. Despite that everyone felt proud and happy that they attended such an informative and well-organized day. Ana Prats
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Christmas in France
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
To help children and some adults (like me) waiting, we currently use the Advent Calendar. This special calendar makes us open every day a new pocket where there is hidden a chocolate. Of course, when you are on Gluten-Free Diet, you have to be careful with these gifts and you usually finish by offering to someone your chocolate (in exchange with another chocolate that you can eat with no risks).
France, maybe because there is nothing to eat. Above all else, Christmas is the occasion to gather the family around a table to have a wonderful dinner all together. However, among all the good things we can eat, some of them have gluten. Hopefully, it is quite easy nowadays to find the equivalence Gluten Free. In a traditional Christmas dinner in France, you will find as starters: toasts of foie gras (with gluten free bread), smoked salmon and oysters. The main course is the turkey with chestnuts. The dessert is a Yule log, which is gluten free of course. Of course, all these good things come with good French wines and even Champaign at the end of the dinner.
Before going to the bed, the tradition wants the children making a gift to Santa Claus. As he is working all night, we generally offer an orange and a glass of Of course, the best Advent Calendar is the one fully milk. In this way, children will discover when they’ll Gluten Free but you have to make it by yourself. Even wake up in the morning the glass empty and the skin if, according to me, the best Advent Calendar is the of the orange, sign that Santa Claus came. The gifts one starting at the 1st of January, but it would not be will be discovered in front of the Christmas tree. If the that wise to eat this one. Don’t you think? children have been good as gold. Another tradition we have in France is “les blés de la Sainte Barbe” wich literally means “the Holy Barbe’s wheat”. Yes you have read well: W-H-E-A-T. But do not worry dear reader of Beat The Wheat, it is a Gluten Free tradition as you are not eating anything. The 4th of December, you plant wheat seed in a bowl full of cotton that you put under your Christmas tree, and then take care of this bowl until Christmas day. Once the 25th arrived, if the wheat has well germinated, in the old days it meant that the harvest will be good next year. In our days, good wheat means that next year will be profitable. Actually, this tradition is not that much spread out anymore in
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One year passed already since the youth board elections took place in Germany. We changed responsibilities for the different projects due to several reasons, mostly because someone has less time due to their private life. But that’s not all that changed.
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German News Pills long to reach someone that can help them.
FOR MORE INFO ABOUT CYE VISIT: WWW:CYEWEB.EU
Regarding the camps, we also decided on some new measures to improve safety for the participating children. We want to ask every organizer and helper to get some kind of official document that proves they We want to make Zottel, our youth magazine, more were not sentenced e.g. due to sexual harassment. interesting for different target groups. Next year’s This topic became an issue over the last years all over issue will be about activities and events in different Germany, that’s why we want to make sure. We also European countries. Our section in the members’ want organizers and helpers to attend first aid coursmagazine will be organized differently. We decided es every two years. Of course, we will make sure to to make the riddle use up less space, to include more cover the expenses. relevant information. We will still publish advertisement and reports regarding our camps. What’s new Hannah Dreßen is that we want to use one larger topic for several editions. This year we wrote a text for each “organize a camp”, “perform a camp” and “review a camp” as a kind of guide for people to feel less nervous. We hope that someone will feel more secure and start their own camp at some point. We will also publish a text on “why people do volunteer work” including hints on how everyone can help as well. Next year’s ongoing topic will probably be something like “what are all-day challenges for a coeliac person” including possible ways to deal with those situations. We also had different camps in 2016, like a summer camp, a sailing camp and a camp where children learn and perform a theatre play. Sadly this last camp got struck by a virus that made it impossible to continue, since a lot of people got sick – including all three organizers. Thus the camp ended one day early. Instead of a live performance in front of the parents, they filmed the performance before everyone left. They think about organizing a get-together as a kind of compensation for ending early. Deciding what to do after all organizers got sick showed us that we had no emergency plan. We now establish a number that is connected to the head of the German society’s office. In case something unpredictable happens again, the organizers won’t take as
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Vienna Gluten Free At the beginning of last summer I decided to travel from the Czech Republic (I was there for a conference) to Italy by train, visiting some Austrian cities. I chose to visit Wien and Klagenfurt. I already knew some gluten free restaurants in Wien and I marked them on my own “glutenfree map”! I was a little worried about the language and the knowledge of celiac disease, but everything was great in the end!
On my second day I went to Klagenfurt, which is a small town in Carinthia. First of all, go and visit Minimundus, a miniature world between Lake Wörthersee and the town, where you can find more than 150 reproductions of significant monuments from all around the world. I had dinner in the city centre, in an Indian restaurant named Shiva (8.-Mai-Straße 11, www.facebook.com/ShivaKlagenfurt). All the meals
On my first day in Wien I went to Simply Raw, a cosy cafè in the city centre (Drahtgasse 2 Am Hof, www.simplyrawbakery.at). Go ahead, as Simply Raw is 100% gluten free! I had a “clubsandwich” and I couldn’t resist trying a delicious “Sachertorte”– the first in my life! I had a glutenfree bagel at Blueorange (Margaretenstrasse 9, www.blueorange.co.at) in the evening. Have a look at the menu for the glutenfree options available. Almost all the bagels can be made gluten free, and they make a good snack or even a meal. I ate two of them on the same day, because when I was hungry again it was too late and the other restaurants were already closed.
that contained gluten were marked with a letter in the menu. The owner was very kind and I had a gluten free lamb curry.
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At the end of my travel, I was happy both for the places I visited and for the gluten free food I found! Alessia Patuelli, Italian CYE delegate
For years, small intestinal biopsy with the characteristic histological findings is the golden standard, combined with positive serum antibodies like tissue Transglutaminase antibody (tTG), anti-Endomysial antibodies (EMA) and Deamidated gliadin peptide (DGP) antibodies (anti-DGP- IgA or IgG). The most sensitive test is tTG-IgA and EMA-IgA, but when serum total IgA immunoglobulin is low , the tests will be false negative. In that case, tTG – IgG
A person with symptoms , serum tTG at least ten times more than the upper limit and compatible HLA-DQ2 and/or DQ8 could avoid the biopsy according ESPGHAN . Studies continue to give further answers. Biopsy combined with positive antibodies and positive HLA-DQ2 and/or DQ8 is the ideal way to confirm the diagnosis. What is the difference between gluten sensitivity and celiac disease? Is gluten sensitivity a different entity? How can you differentiate these two conditions? Clinically, it is very difficult to differentiate these two conditions . From a clinical point of view, sometimes symptoms are the same in both conditions, but we have to proceed with special tests. In celiac disease, tissue transglutaminase antibodies and biopsies are abnormal. Additionally, the HLA-DQ2/DQ8 are positive usually in 97% -99% of cases. On the other hand, in gluten sensitivity there is no any special marker to certify this condition ,the antibodies are negative, the biopsy is negative, too, so there is no other way to confirm the diagnosis. Some of the people with gluten sensitivity mention improvement of symptoms after a gluten free diet is administered, but it is very difficult to confirm their condition objectively. There is another condition called wheat allergy in which the patient can exhibit a positive rast test (which is a specific IgE immunoglobulin test against wheat), skin prick test and the same symptoms as
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The small intestinal biopsy has long been considered the ‘golden standard’ for the diagnosis of celiac disease. In which case it could be avoided?
must be estimated. Therefore, it is obvious that total IgA serum immunoglobulin estimation will always be combined with the other serological tests at the screening for celiac disease.
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Eleftheria Roma-Giannikou is a Paediatric Gastroenterologist and Professor Emeritus, at the Medical School of the National and Kapodistrian University of Athens. She was trained in the Paediatric Gstroenterology at Great Ormond Street Hospital, London. She founded and organized the Gastroenterology Unit of the First Department of Paediatrics of the University of Athens, at ‘Agia Sophia’ Children’s Hospital, which she led for 35 years. By 2012 more than 150,000 children with gastrointestinal, hepatological and nutritional disorders had been treated in this Gastroenterology Unit. She first started to perform small bowel biopsy, gastroscopies and colonoscopies in children in Greece. She is the first who held the position of Pediatric Gastroenterology as a Professor at the University of Athens. She is member of Greek and international scientific societies and has many publications in international and Greek journals. In addition, she founded the Greek Celiac Society 30 years ago and supports it in many ways until now. We would like to thank her for giving us the following interview and willing to answer our questions.
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Interview: Eleftheria Roma-Giannikou
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Interview: Eleftheria Roma-Giannikou
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
gluten sensitivity. So the only condition that doesn’t have any objective way to confirm the diagnosis is gluten sensitivity.
diet is really challenging for the newly diagnose patients, especially if they are about to spend days away from home. It is not always easy for them to find gluten free products or restaurants aware of the Why are the symptoms of celiac disease so varied? necessary restrictions or even more they feel embar(skin rashes, joint pain, foggy mind) rassed to talk about their condition to their friends. So, in many cases the anxiety and the depression Celiac disease is the disease with many faces. Patients come from social pressure. The patient will find the with celiac disease can have symptoms from every psychological support that he/she needs in the early system: from the alimentary tract with diarrhea, con- days of the diagnosis within the family environment stipation and abdominal pain, puberty delay, short and from their gastroenterologist. He/She should be stature, from the heart, the lungs, from kidneys, also aware of the fact that having celiac disease is in a way iron deficiency anemia, osteopenia, miscarriage of easier than having any other health problems, as for embryo and automatic abortions can be observed, example an anaphylactic reaction to a food, which too. From the central nervous system sometimes ep- could be life-threatening. ilepsy is a symptom due to the consumption of gluten. When the diagnosis is performed, the gastroenterologist must spend a lot of time with the patient and There is now a new theory claiming that there is a the family. Also, the dietitian needs to explain to the brain-gut axis and maybe the change of the normal patient that avoiding gluten products will offer him/ microbiota of the gut could cause the production her a normal life. of special neuropeptides, which transfer messages to the brain, and the brain affects the gut as well, so The patient needs to base his/her diet on natural gluthere is communication between these two organs. ten free products and just avoid pastry and bread. For In the past, as I remember, in the most typical cases example, there are 16 of the Mediterranean countries of toddlers with celiac disease, the first symptom that that collaborate in order to select traditional gluwas improved was the disappearance of the depres- ten free and natural gluten free products from each sion and we observed the amelioration of bad temcountry and promote the Mediterranean diet (fish, per before the increase of their weight. milk, vegetables, fruits) as the ideal way to prevent many westernized diseases (heart attack, strokes, Following a strict diet may cause anxiety to the obesity). It is much easier, if everybody adjusts his patient and his/her family environment. How diet according to the traditional natural gluten free necessary do you think is it for the patient to be menus of his country. checked by a psychiatric or get psychological support in general? Nowadays there is a widespread trend and people start gluten free diet without undergoing any A strict gluten free diet has a very good effect on test. If they have celiac disease is there any test for the gut mucosa, followed by the improvement of all them to confirm the diagnosis ? And how accurate other symptoms. On the other hand, as many of our will be a blood test or endoscopy in that case ? studies have shown (1,2,3,4) symptoms of anxiety may be observed after the diagnosis. Both, patients It is a great mistake to try gluten free diet without any and their family are upset since the strict gluten free test, because celiac disease is a lifelong sensitivity
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Do you think that this trend will have a positive impact in the quality of life of celiac disease patients because more people will be aware of this ‘gluten free diet ’ or on the contrary , it will be a common opinion that celiac disease is just another trend and patients will not be treated with the necessary caution?
Can supplements help celiac disease? Supplements could be useful at the time of the diagnosis, if there is malabsorption of some nutrients, such as low folate, iron or calcium, vitamin D. But later on, when the mucosa turns normal, they do not need any supplements. What would be your advice to young patients, like our readers, for keeping up with the gluten free diet? How often do they have to be checked for the celiac disease and what kind of tests do they have to do?
It is important for all celiac people to have regular For celiac people who have social problems and test at least once a year, but they must be checked at sometimes feel embarrassed, seeing other people any time if they experience any symptoms. The regaround them being on gluten free diet without hav- ular test includes serology tests for celiac disease as ing celiac disease may encourage them and make mentioned above. Also, they need to check the functhem feel better. But we should always keep in mind tion of the thyroid gland (T4, TSH), of pancreas (blood that a person with celiac disease is not the same with glucose) and liver (transaminases). a non-celiac, since the latter doesn’t have any sensitivity and gluten-consumption at any time will not Our studies have shown that young people are less cause him any harm. This event may mislead a person devoted to a strict gluten free diet at adolescence with celiac disease and make him not keeping strict since this is the age of revolution. But following a his/her diet, thinking that it is not important. strict gluten free diet is the key to a totally healthy life. There is no difference between a normal healthy But if you have celiac disease and your diet is not person and a celiac patient as long as he/she is folstrict the tissue transglutaminase antibodies will be lowing a strict diet, since there is no need for medielevated even if you have no symptoms. According cine or hospitalization. to our studies (5,6,7,8) in a group of about 200 children undergoing 3 biopsies, the 1st at the time of the diagnosis (abnormal), the 2nd two years being
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FOR MORE INFO ABOUT CYE VISIT: WWW:CYEWEB.EU
Also, it is very dangerous to overuse the gluten free diet if there is no pathological need because there are some benefits from gluten products. Consuming wheat products provides more fibers and vitamins of the complex B.
on gluten free diet (normal) l and the 3rd 6 months or later after gluten challenge (abnormal biopsy) , we observed that despite the abnormal results of the 3rd biopsy, about 80% of patients had no symptoms. So if a celiac patient consumes gluten he/she cannot rely on symptoms, because the damage has already been in the intestinal mucosa even without relapse of symptoms.
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and it is very important to confirm the diagnosis before starting the gluten free diet. We never recommend gluten free diet before the official diagnosis, because the serum antibodies will become negative and the biopsy could be normal after a few months on gluten free diet. Each person who was suspected having celiac disease ought to perform serological tests, endoscopy and a small intestinal biopsy before starting the diet.
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Interview: Eleftheria Roma-Giannikou
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Gluten Free BBQ Rocciata of Assisi
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
Planning for a Gluten Free BBQ:
A traditional Christmas dessert from Central Italy
1. Set the frame of the event you want to organise: place, date, times and activities. 2. Look for a place where you are allowed to make fire. If you organize a BBQ in your garden or a public park with an area destined to it, will be perfect! 3. Choose a date and send the information about the event to people who might be interested. Ask them to confirm if they are going to attend a few days before. It is really important to know the number of people that will come beforehand for the purpose of shopping. 4. Plan the perfect menu. Think of all the food and the drinks you will need. Make a list before you go to the supermarket and don’t forget that all of them will be gluten free, of course! 5. Also think of all the things that you will need to prepare for the meal: dishes, cups, napkins, chairs, tables and so on. And remember, we’re talking about a BBQ so don’t forget the grill!
Ingredients • 200 gr of gluten free flour • 150 gr of sugar • 4 spoons of olive oil • 2 spoons of sweet wine • 1 teaspoon of cinnamon • 1 lemon • 1 pinch of salt • 500 gr of sorted fruit (shelled almonds, raisin, minced walnuts, dried fig and plums, a peeled apple)
Preparation 6. Decorate the space to make it more comfortable 1. Cut the fruit in small cubes and add 2 spoons of and to identify where you are. You can choose co- olive oil, 100 gr of sugar, the sweet wine, the cinnalourful tablecloths or anything you like. mon and grated lemon peel. Mix it all with a spoon. 2. Mix the flour with the rest of the olive oil and 7. Provide entertainment options: games, sports, sugar. Then add the salt and some water until the cards - and create a playlist with good music. dough is soft enough. It’s best to knead it by hand. 3. Wait a few minutes. Then roll the dough with a 8. Check the weather forecast and look for an alter- rolling pin until you have a thin sheet. native place in case you can’t be outdoors. 4. Put the fruit on the dough and then roll it on itself to form a single roll. 9. Before the guests arrive you need to prepare 5. Place the roll on a buttered baking tray and everything at the place: grill, food, drinks, tables, daub the surface with olive oil. games and so on. 6. Cook the roll in a hot oven at 200 degrees for 30 min. 10. Make sure that someone is assigned to keep 7. You can cover it with powdered sugar before watch at the grill for safety reasons. you eat it.
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Swedish Cinnamon Rolls – Gluten Free Ingredients
For the filling: • 9 Tbsp butter, at room temperature • 3/4 cup sugar • 2 Tbsp cinnamon Preparation 1. Heat the milk to 100 degrees. 2. Crumble the yeast into the bowl of a stand mixer, then add the warmed milk and stir it until the yeast is dissolved.
3. Add sugar, salt, cardamom and most of the flour - save some for later - and mix with the dough hook until it combines. 4. Cut the butter into tablespoon sized pieces and add it. 5. Beat the dough at higher speed for a couple of minutes until it gets smooth. 6. Cover it with a cloth and let the dough rise about 30 minutes (to double its size). 7. Stir together the filling ingredients. 8. Pour out the dough onto a floured work surface and gently knead with your hands until it gets smooth. It shouldn’t be too sticky anymore. 9. Divide the dough into two equal parts. 10. Roll out half of the dough on a floured surface and proceed as desired --- following suggestions on the blog, or your own creative directions 11. Once the rolls are formed, beat the egg with a fork and brush on each roll, then sprinkle them with pearl sugar. 12. Let the rolls rise 20-30 minutes, while the oven preheats to 250 degrees. 13. Bake them for 8-12 minutes and then cool them on a rack with a towel covering them. 14. Store in the freezer for best freshness.
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For the dough: • 2 cups milk • 50 grams fresh yeast (or 5 tsp dry yeast) • 3/4 cup sugar • 1/2 tsp salt • 1 tsp ground cardamom • 6 cups gluten free flour blend • 9 Tbsp butter, at room temperature • 1 egg • Pearl sugar
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Kanelbullar