Ingredients I use

Gluten-free nutrition, especially for celiac disease sufferers, puts many into consideration regarding the more time and effort they have to devote.

It is certainly not easy for anyone to harmonize on a gluten-free nutrition.

Cooking fresh and gluten-free foods daily (since there are not prepackaged products yet in our country) requires much more effort than ordering delivery, or eating something from a can, or finding frozen ready meals in the supermarket.

One of the reasons I started this effort is also trying to show everyone that this transition can be done very easily without much effort and pressure on the family.

Only by knowing analytically which foods are safe and which are not, is enough to start any new effort/diet.

By locating safe alternatives to products, trying to redefine our meals in the new reality, planning both our markets and our own meals, learning to cook or make the basics, arranging the kitchen and making our cookware safe, we can turn our fear into power.

This is particularly saving when the one who suffers is someone we love and care about.

Our partner, our child, our parent, our nephews, our beloved friends or even ourselves.

I remind you that I cook strictly without gluten or traces of it.

But I do not consciously avoid flour (gluten-free of course) because I do not follow only Paleo or Vegan nutritions.
And it doesn’t mean that, that many of our meals can not be classified as Paleo or Vegan or anything else.

The pure mediterranean diet has a large common part/element with such dietary choices and is certainly the basis of my everyday life.

I like to follow the logic of fresh, easy and delicious food that every parent wants to offer to their children.

At present, just gluten-free.

Gluten is not found in:

  • Fresh fruits
  • Fresh vegetables
  • Fresh meat, fish and poultry
  • Dairy and cheeses (carefully cut into the supermarket stalls)
  • Eggs (whether traded or free-range)
  • Fresh herbs and herbs
  • Honey
  • Οlive oil or other certified (without gluten) vegetable oils
  • Butter fresh (usually cow’s)
  • Legumes (by their nature they have not, except for lentils that are usually wheat seeds are found in the packages and a very good check is
    needed before they are cooked)

For standard products, I’ve either asked the companies myself or they are approved and certified for celiac patients:

  • Corn flour
  • Flour for pastries / mix for cakes
  • Flour for pies or for all uses
  • Spices
  • Seeds Various
  • Sugar white, common (the lesser i can)
  • Black sugar without traces of gluten
  • Stevia powder
  • Chocolate couverture or white
  • Cocoa powder
  • Coconut milk in cans
  • Dry fruits raw-in their natural form (baked / processed have traces of gluten)
  • Fresh or dry yeast
  • Sausages with markups

Whoever suffers from celiac disease, or just want to avoid gluten, I wish him to find interesting and special recipes with us to realize.

Because all recipes can (and should) be created without gluten!