We make gluten-free trahana pasta with “Celiac Action”
We make gluten-free trahana pasta with “Celiac Action” in Ioannina !!!
At this event I was invited by the “Celiac Action” organization and together with her eminent ladies, we presented and actualized the first gluten-free workshop in Ioannina with the aim of “having spreaded gluten-free trahana!” !!!!!
First of all, to make a historical review just three years ago that my twin children had been diagnosed with celiac disease.
I had begun to use FB (Facebook) more often, and there I immediately became a member of those groups that I found related to celiac disease – unknown to my family.
Immediately, almost instantly I would say, once I joined the “Action” group, in this social media, I received my first and extremely compassionate message from Ms.Vaso Kontomina that gave me great joy. She was the first person along with Ms.Christina Kalamboki with whom I began to talk about real-time issues of celiac disease and find common ground. That meant for me and still means
too much.
Only the feeling of solidarity and sympathy by two completely unknown to me until then faces was enough to give me special bravery, courage and power to face this new reality. That’s why I would also like to thank them publicly through my heart.
Later, Ms.Chrysa Georgopoulou also joined the company of “Action”, who is an equally strong and necessary member of this successful team.
My ladies, you are excellent and you know it!
In our issue now!
On Sunday at 10:30 (we started a little later….and it was my fault!!) in Ioannina and at Ms.Afroditi’s store “THE CAKE’S HOME” (you will surely find its page on FB), we showed to our distinguished guests that honored us with their presence, the whole process of
producing gluten-free trahana pasta.
Well, as you will see, we mix the flour and milk first in a bowl until we have a thick dough.
We showed here the recipe for quick trahana pasta or else “lazy” trahana, where after we make the dough it is divided in small hard pieces that we sieve.
For greater convenience and because our dough has not dried (as usual), turn the sieve upside down and rub it much easier.
If it stick on the sieve transfer the dough in the first bowl, dust with some flour to thicken and sieve again.
All “Action” ladies..in action!!!
And our fresh trahana is ready! Yellowish and granular.
Here you see two of my recipes that i have prepared for the event and you can notice the difference in color in each pack.
The darkest is with 100% buckwheat flour and the second with pastry flour.
Our trahana, both fresh and ready, was splited in packs of course and then distributed to the fine guests of the event who also participated in the whole production process.
And don’t you think we are done!
Right next to us, in Louli Gallery, ready-made tables waited for us where we safely ate delicious gluten-free dishes with the care and attentiveness of both club’s ladies and shopkeepers.
We had a great time!
As a first dish was gluten-free trahana of course that chef prepared with chicken.
The whole dish was worshiped! Excellent, as trahana itself.
Club’s ladies had taken care of gluten-free bread preparation in different versions such as olive-bread and garlic-bread!
And these were just the appetizers.
Congratulations to those who participated.
It was a real honor to me and the invitation to this event and even greater joy that i shared moments and experiences with all. My family participated 100% and everyone was absolutely happy. Equally pleased were all our newly-diagnosed friends who participated as well.
I wish the “Action for Celiac Disease” club, many successful events like this and may we be healthy to meet again!
