Gluten-free bouncing: the recipe

 

 

 

The artichokes are a very good vegetables, which, however, the celiacs often have to give up because many of the preparations include products that unfortunately are rich in gluten.

Today we offer you a very tasty recipe: bouncing pads to fry, but without any trace of gluten left, with a recipe, therefore, suitable for all types of comensal, even for those who should avoid gluten at all costs.

Ingredients

  • 5 artichokes;
  • 250 g mixed flour for gluten-free bread;
  • 3 eggs;
  • 1 pinch of salt;
  • Carbonated water to taste
  • 1 litre of peanut oil.

Preparation

Cleaning the artichokes always requires a lot of attention because it depends on the success of the recipe. Therefore, we should put a pair of latex gloves to avoid blackening hands and proceed carefully. We start by removing the outer leaves tougher and continue to reach the heart of the artichoke, that tenderer and clearer part. We cut the stem and the ends of the leaves, then we cut them in gajos of half an inch thick. We also clean the stem by obtaining the soft central part.

 

We put them in a bowl full of water and lemon juice. Let them rest for 1 hour, then scrub them and dry them well with a clean cloth.

In a bowl pour the eggs and put them down with sticks. We added the flour while mixing with energy. Now we have to pour a little bit water with gas and keep working the dough.


Heat the litre of oil and, as soon as it boils, add the artichokes after dipping them in the bounce. Let them brown on one side and on the other, then take them out of the oil with a foam and put them to drain on a plate lined with absorbing cooking paper.

Gluten-free bouncing: the recipe

Gluten-free bouncing: the recipe

The artichokes are a very good vegetables, which, however, the celiacs often have to give up because many of the preparations include products that unfortunate

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2023-04-11

 

Gluten-free bouncing: the recipe
Gluten-free bouncing: the recipe

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