Novi recepti

Vodič za ljubitelje ugljikohidrata bez glutena

Vodič za ljubitelje ugljikohidrata bez glutena



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Bez glutena ne znači da ćete propustiti svoju omiljenu hranu

Vodič za ljubitelje ugljikohidrata bez glutena

Idem bez glutena ne znači da propuštate svoju omiljenu hranu. Sljedeće zamjene učinit će jednostavno uklanjanje glutena iz vaše prehrane. Samo svakako pročitajte naljepnice prije kupnje proizvoda provjerite je li proizvod 100 posto bez glutena.

Brašno od badema, kokosa, kvinoje

Postoje razne brašno bez pšenice koje se može zamijeniti za višenamjensko brašno u vašim omiljenim pecivima. Samo pripazite da neka alternativna brašna u nekim receptima djeluju bolje od drugih. Na primjer, brašno od oraha izvrsno je za kolačiće i kolači, ali ne rade dobro u receptima za kruh.

Banana "Sladoled"

Ne sve sladoled sorte sadrže gluten. Međutim, oni koji sadrže aromu, poput kolačića i kolačića, često to čine. Kako biste zadovoljili svoj slatki zub dok se ne držite glutena, pokušajte ga napraviti vlastitim sladoled. To možete lako učiniti miješanjem smrznute banane i dodavanjem čokoladnih čipsa, maslaca od oraha ili bilo koje druge smjese.

Kore za pizzu od cvjetače

Pizza noći nisu prošlost. Pomoću možete napraviti vlastitu verziju bez glutena karfiol kao kora. Jednostavno nasjeckajte, poparite i pritisnite u krug na limu za pečenje. Zatim dodajte umak, sir i bilo koji drugi dodatak koji obično jedete.

Kukuruzne tortilje

Pšenične tortilje ne idu na ruku onima koji izbjegavaju gluten, ali verzije kukuruza su široko dostupne. Pomoću njih možete postati omiljeni burritos, enchiladas ili tacos. Također možete pretvoriti bilo koji sendvič u zamotati, a istovremeno štedi kalorije.

Žitne mrvice od žitarica od lana ili vlakana

Ne odustajte od mesne okruglice još! Krušne mrvice omiljenog recepta možete zamijeniti zdrobljenim lanom ili žitaricama od vlakana. Vežu se kao i obični krušne mrvice, posudite mesnim okruglicama istu teksturu, a nećete ni osjetiti razliku.

Listovi salate

Punđa možda nije dopuštena, ali to ne znači da ne možete uživati hamburger svako malo. Za zamjenu bez glutena, pokušajte umotati svoj hamburger zelena salata umjesto pšenične lepinje. Ne samo da ćete izbjeći gluten, već ćete smanjiti ovaj unos kalorija ovim jednostavnim prebacivanjem.

Tjestenina Quinoa

Odlična zamjena za pšeničnu tjesteninu je kvinoja tjestenina. Napravio svima omiljeno drevno žito, kvinoja tjestenina je bogata vlaknima i proteinima. To ga čini hranjivijim od obične pšenične tjestenine. Osim toga, siguran je za one koji se pridržavaju dijete bez glutena.

Rižoto

Bogato i kremasto rižoto obično se pravi sa škrobnom, kratkozrnom rižom tzv Arborio riža. Zbog toga ne sadrži proteine ​​koji se nalaze u pšenici. Kad naručujete rižoto u restoranu, svakako pitajte poslužitelj je li 100 posto bezglutenski jer neki kuhari mogu koristiti brašno za zgušnjavanje umaka.

Tamari

Ako imate celijakiju, trebali biste paziti da gluten vreba na neočekivanim mjestima. Umak od soje, na primjer, sadrži gluten, ali i dalje možete uživati ​​u svom omiljenom Azijska hrana zamjenom s tamari. Tamari se proizvodi kao nusprodukt misa, pa ne sadrži pšenicu.

Rezanci od povrća

Tjestenina je sastavni dio svakog ljubitelja ugljikohidrata dijeta. Srećom, postoji nekoliko sjajnih zamjena. Pokušajte napraviti svoje omiljene talijanske recepte rezanci od povrća umjesto pšenične tjestenine. Tikvice, mrkva i tikve od špageta izvrsne su opcije.


15 minuta s domaćinom Loving Gluten Free, Helen Tzouganatos

Oduvijek sam bio strastveni gurman i domaći kuhar pa kad mi je liječnik prije 12 godina savjetovao da isključim gluten, bio sam shrvan. Na tržištu nije bilo mnogo dostupnog što se tiče bezglutena, a ono što je bilo na raspolaganju imalo je užasan okus. Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška kao cigla - pa sam počeo peći vlastiti kruh kod kuće jer je sve na tržištu bilo nejestivo i toster je morao spasiti.

Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška poput cigle - pa sam počeo peći vlastiti kruh kod kuće

Brzo naprijed desetljeće i to je potpuno druga priča, tržište bezglutena je eksplodiralo jer je sve više ljudi otkrilo da ne mogu tolerirati gluten ili su ga jednostavno odlučili eliminirati kao dio plana zdravije prehrane.

Moja hrana je samo prekrasna hrana napravljena od nule. Ne biste imali pojma da moje bogate lazanje, poskočni kruh ili vlažni kolači ne sadrže gluten.

Različita brašna bez glutena mogu dati različite rezultate. Najbolje je provjeriti pakete ili web stranice robne marke za prijedloge omjera pri zamjeni pšeničnog brašna alternativama bez glutena.

Koji su vam neki od omiljenih recepata iz nove emisije, Loving Gluten Free?

Ja sam ljubitelj ugljikohidrata pa ću morati reći špagete sa svinjskim i telećim mesnim okruglicama, palačinke od heljde s borovnicom i trostruke čokoladne kolačiće. Imamo i neke odlične posne i čiste recepte, poput moje dimljene pastrve i azijskog slawa, te socke od kelja i graška s preljevom od taginija od jogurta. Emisija ima mješavinu hranjivih večera sredinom tjedna i ugodnih poslastica te puno mogućnosti za ljude koji nemaju paleo, vegansku hranu ili mliječne proizvode.

Za mene je sve u ravnoteži, općenito slijedim pravilo 80/20 što se tiče prehrane. Tijekom tjedna jedem prilično čisto, a vikendom sam popustljiviji. Tada izlaze posude za pečenje i čokolada za kuhanje!

Helen Tzouganatos i gost Daniel Wilson kuhaju na Loving Gluten Free.

Što'tvoj najbolji hack za hranu za celijakiju?

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom. Krumpir se može koristiti kao zamjena za krušne mrvice u mesnim okruglicama, čineći ga nevjerojatno pahuljastim, vjerojatno pahuljastim od običnog recepta s krušnim mrvicama.

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom.

Što'jedan sastojak koji možeš 'ne živiš bez u kuhinji?

Quinoa. Tako je svestran u kuhinji bez glutena. Pahuljice quinoe koristim za mrvljenje piletine i ribe, a odlične su i u kašama jer se kuhaju u djeliću vremena obične quinoe, savršene za užurbana jutra. Imam prekrasan 3-minutni recept od kaše od quinoe i chia kaše koji pripremam u emisiji, zaista je zdrav i ukusan.

Također volim redovne sjemenke quinoe u salatama i taginama. Quinoa je mnogo hranjivija od cous cous-a (koji sadrži gluten) pa je upotrijebite u oznakama ili kao zamjenu za rižu i tjesteninu ako tražite alternativu bogatu hranjivim tvarima.

Možete li nam reći svoju omiljenu hranu svih vremena?

Grk sam pa ne mogu proći pored obilne pečene janjeće pastitsio po hladnom zimskom danu. Napravio sam to u emisiji i tog sam dana s ekipom osvojio velike kolačiće - brzo je nestalo. Za vrijeme snimanja u uredu nikad nije bio težak dan.

Grčki janjeći pastitsio Helenina je omiljena hrana.

Da morate birati između čokolade i sira, koji biste odabrali i zašto?

Volim oboje, ali moram reći čokolada, to je moj porok broj jedan. Ozbiljan sam čokoholičar. U prošlom korporativnom životu radio sam u Nestleu i volio sam jesti toplu Kit Kat’s s proizvodne linije, to je bilo prije nego što sam otkrio da sam celijakija, naravno. Rijetko pijem, ali svakako to nadoknađujem u kakao masti i grahu!

Da morate jesti kuhinju jedne zemlje do kraja života, što bi to bilo?

To je kao da me zamolite da izaberem svoje omiljeno dijete, nije sasvim pošteno. Opsjednut sam grčkim, talijanskim, kineskim, vijetnamskim, meksičkim i libanonskim, ali da moram izabrati jedan, morao bih reći grčki jer je tako svjež i raznolik. Postoje prekrasna čista vegetarijanska jela s lećom poput lažnih i ukusna mesna jela poput sporo kuhane janjeće lopatice s limunovim krumpirom. Grčka hrana pogoduje svima, od hardcore mesoždera do vegana.

Ekstra djevičansko maslinovo ulje temelj je grčke kuhinje i jednostavno volim njegove okus i zdravstvene prednosti. Nikad nisam kuhao s puno maslaca i vrhnja, jednostavno nije na grčki način. Kad požurim, za ručak napravim jednostavnu grčku salatu s prelijepom ekstra djevičanskim maslinovim uljem poslanom od moje rodbine iz Grčke i više sam nego zadovoljan.

Što'to je tvoj najbolji savjet za kuhanjejesam li ikada dobio?

Začinite velikodušno i u ispravnoj fazi. Ako sol dodate prekasno u procesu kuhanja, nikada nećete poboljšati okus u jelima, pa ne zaboravite začiniti tu vodu s tjesteninom rano, to je vaša jedina prilika da to ispravite!

Uhvatite Helen Tzouganatos kako biva bujne obroke bez glutena u potpuno novoj prvoj seriji Ljubav bez glutena u 20:30 četvrtkom od 17. listopada do 19. prosinca na SBS Foodu (kanal 33), a kasnije i na SBS-u na zahtjev.


15 minuta s voditeljicom Loving Gluten Free, Helen Tzouganatos

Oduvijek sam bio strastveni gurman i domaći kuhar pa kad mi je liječnik prije 12 godina savjetovao da isključim gluten, bio sam shrvan. Na tržištu nije bilo mnogo dostupnog što se tiče bezglutena, a ono što je bilo na raspolaganju imalo je užasan okus. Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška kao cigla - pa sam počeo peći vlastiti kruh kod kuće jer je sve na tržištu bilo nejestivo i toster je morao spasiti.

Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška poput cigle - pa sam počeo peći vlastiti kruh kod kuće

Brzo naprijed desetljeće i to je potpuno druga priča, tržište bezglutena je eksplodiralo jer je sve više ljudi otkrilo da ne mogu tolerirati gluten ili su ga jednostavno odlučili eliminirati kao dio plana zdravije prehrane.

Moja hrana je samo prekrasna hrana napravljena od nule. Ne biste imali pojma da moje bogate lazanje, poskočni kruh ili vlažni kolači ne sadrže gluten.

Različita brašna bez glutena mogu dati različite rezultate. Najbolje je provjeriti pakete ili web stranice robne marke za prijedloge omjera pri zamjeni pšeničnog brašna alternativama bez glutena.

Koji su vam neki od omiljenih recepata iz nove emisije, Loving Gluten Free?

Ja sam ljubitelj ugljikohidrata pa ću morati reći špagete sa svinjskim i telećim mesnim okruglicama, palačinke od heljde od borovnice i trostruke čokoladne kolačiće. Imamo i neke odlične posne i čiste recepte, poput moje dimljene pastrve i azijskog slawa, te socke od kelja i graška s preljevom od taginija od jogurta. Emisija ima mješavinu hranjivih večera sredinom tjedna i ugodnih poslastica te puno mogućnosti za ljude koji nemaju paleo, vegansku hranu ili mliječne proizvode.

Za mene je sve u ravnoteži, općenito slijedim pravilo 80/20 što se tiče prehrane. Tijekom tjedna jedem prilično čisto, a vikendom sam popustljiviji. Tada izlaze posude za pečenje i čokolada za kuhanje!

Helen Tzouganatos i gost Daniel Wilson kuhaju na Loving Gluten Free.

Što'tvoj najbolji hack za hranu za celijakiju?

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom. Krumpir se može koristiti kao zamjena za krušne mrvice u mesnim okruglicama, čineći ga nevjerojatno pahuljastim, vjerojatno pahuljastim od običnog recepta s krušnim mrvicama.

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom.

Što'jedan sastojak koji možeš 'ne živiš bez u kuhinji?

Quinoa. Tako je svestran u kuhinji bez glutena. Ja pahuljice quinoe koristim za mrvljenje piletine i ribe, a odlične su i u kašama jer se kuhaju u djeliću vremena obične quinoe, savršene za užurbana jutra. Imam prekrasan 3-minutni recept od kaše od quinoe i chia kaše koji pripremam u emisiji, zaista je zdrav i ukusan.

Također volim redovne sjemenke quinoe u salatama i taginama. Quinoa je mnogo hranjivija od cous cous-a (koji sadrži gluten) pa je upotrijebite u oznakama ili kao zamjenu za rižu i tjesteninu ako tražite alternativu bogatu hranjivim tvarima.

Možete li nam reći svoju omiljenu hranu svih vremena?

Grk sam pa ne mogu proći pored obilne pečene janjeće pastitsio po hladnom zimskom danu. Napravio sam to u emisiji i tog sam dana s ekipom osvojio velike kolačiće - brzo je nestalo. Za vrijeme snimanja u uredu nikad nije bio težak dan.

Grčki janjeći pastitsio Helenina je omiljena hrana.

Da morate birati između čokolade i sira, koji biste odabrali i zašto?

Volim oboje, ali moram reći čokolada, to je moj porok broj jedan. Ozbiljan sam čokoholičar. U prošlom korporativnom životu radio sam u Nestleu i volio sam jesti toplu Kit Kat’s s proizvodne linije, to je bilo prije nego što sam otkrio da sam celijakija, naravno. Rijetko pijem, ali svakako to nadoknađujem u kakao masti i grahu!

Kad biste morali jesti kuhinju jedne zemlje do kraja života, što bi to bilo?

To je kao da me zamolite da izaberem svoje omiljeno dijete, nije sasvim pošteno. Opsjednut sam grčkim, talijanskim, kineskim, vijetnamskim, meksičkim i libanonskim, ali da moram izabrati jedan, morao bih reći grčki jer je tako svjež i raznolik. Postoje prekrasna čista vegetarijanska jela s lećom poput lažnih i ukusna mesna jela poput sporo kuhane janjeće lopatice s limunovim krumpirom. Grčka hrana pogoduje svima, od hardcore mesoždera do vegana.

Ekstra djevičansko maslinovo ulje temelj je grčke kuhinje i jednostavno volim njegove okus i zdravstvene prednosti. Nikad nisam kuhao s puno maslaca i vrhnja, jednostavno nije na grčki način. Kad požurim, za ručak napravim jednostavnu grčku salatu s prelijepom ekstra djevičanskim maslinovim uljem poslanom od mojih rođaka u Grčkoj i više sam nego zadovoljan.

Što'to je tvoj najbolji savjet za kuhanjejesam li ikada dobio?

Začinite velikodušno i u ispravnoj fazi. Ako sol dodate prekasno u procesu kuhanja, nikada nećete poboljšati okus u jelima, pa ne zaboravite začiniti tu vodu s tjesteninom rano, to je vaša jedina prilika da to ispravite!

Uhvatite Helen Tzouganatos kako biva bujne obroke bez glutena u potpuno novoj prvoj seriji Ljubav bez glutena u 20:30 četvrtkom od 17. listopada do 19. prosinca na SBS Foodu (kanal 33), a kasnije i na SBS-u na zahtjev.


15 minuta s voditeljicom Loving Gluten Free, Helen Tzouganatos

Oduvijek sam bio strastveni gurman i domaći kuhar pa kad mi je liječnik prije 12 godina savjetovao da isključim gluten, bio sam shrvan. Na tržištu nije bilo mnogo dostupnog što se tiče bezglutena, a ono što je bilo na raspolaganju imalo je užasan okus. Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška kao cigla - pa sam počeo peći vlastiti kruh kod kuće jer je sve na tržištu bilo nejestivo i toster je morao spasiti.

Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška poput cigle - pa sam počeo peći vlastiti kruh kod kuće

Brzo naprijed desetljeće i to je potpuno druga priča, tržište bezglutena je eksplodiralo jer je sve više ljudi otkrilo da ne mogu tolerirati gluten ili su ga jednostavno odlučili eliminirati kao dio plana zdravije prehrane.

Moja hrana je samo prekrasna hrana napravljena od nule. Ne biste imali pojma da moje bogate lazanje, poskočni kruh ili vlažni kolači ne sadrže gluten.

Različita brašna bez glutena mogu dati različite rezultate. Najbolje je provjeriti pakete ili web stranice robne marke za prijedloge omjera pri zamjeni pšeničnog brašna alternativama bez glutena.

Koji su vam neki od omiljenih recepata iz nove emisije, Loving Gluten Free?

Ja sam ljubitelj ugljikohidrata pa ću morati reći špagete sa svinjskim i telećim mesnim okruglicama, palačinke od heljde s borovnicom i trostruke čokoladne kolačiće. Imamo i neke odlične posne i čiste recepte, poput moje dimljene pastrve i azijskog slawa, te socke od kelja i graška s preljevom od taginija od jogurta. Emisija ima mješavinu hranjivih večera sredinom tjedna i ugodnih poslastica te puno mogućnosti za ljude koji nemaju paleo, vegansku hranu ili mliječne proizvode.

Za mene je sve u ravnoteži, općenito slijedim pravilo 80/20 što se tiče prehrane. Tijekom tjedna jedem prilično čisto, a vikendom sam popustljiviji. Tada izlaze posude za pečenje i čokolada za kuhanje!

Helen Tzouganatos i gost Daniel Wilson kuhaju na Loving Gluten Free.

Što'tvoj najbolji hack za hranu za celijakiju?

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom. Krumpir se može koristiti kao zamjena za krušne mrvice u mesnim okruglicama, čineći ga nevjerojatno pahuljastim, vjerojatno pahuljastim od običnog recepta s krušnim mrvicama.

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom.

Što'jedan sastojak koji možeš 'ne živiš bez u kuhinji?

Quinoa. Tako je svestran u kuhinji bez glutena. Pahuljice quinoe koristim za mrvljenje piletine i ribe, a odlične su i u kašama jer se kuhaju u djeliću vremena obične quinoe, savršene za užurbana jutra. Imam prekrasan 3-minutni recept od kaše od quinoe i chia kaše koji pripremam u emisiji, zaista je zdrav i ukusan.

Također volim redovne sjemenke quinoe u salatama i taginama. Quinoa je mnogo hranjivija od cous cous-a (koji sadrži gluten) pa je upotrijebite u oznakama ili kao zamjenu za rižu i tjesteninu ako tražite alternativu bogatu hranjivim tvarima.

Možete li nam reći svoju omiljenu hranu svih vremena?

Grk sam pa ne mogu proći pored obilne pečene janjeće pastitsio po hladnom zimskom danu. Napravio sam to u emisiji i tog sam dana s ekipom osvojio velike kolačiće - brzo je nestalo. Za vrijeme snimanja u uredu nikad nije bio težak dan.

Grčki janjeći pastitsio Helenina je omiljena hrana.

Da morate birati između čokolade i sira, koji biste odabrali i zašto?

Volim oboje, ali moram reći čokolada, to je moj porok broj jedan. Ozbiljan sam čokoholičar. U prošlom korporativnom životu radio sam u Nestleu i volio sam jesti toplu Kit Kat’s s proizvodne linije, to je bilo prije nego što sam otkrio da sam celijakija, naravno. Rijetko pijem, ali svakako to nadoknađujem u kakao masti i grahu!

Da morate jesti kuhinju jedne zemlje do kraja života, što bi to bilo?

To je kao da me zamolite da izaberem svoje omiljeno dijete, nije sasvim pošteno. Opsjednut sam grčkim, talijanskim, kineskim, vijetnamskim, meksičkim i libanonskim, ali da moram izabrati jedan, morao bih reći grčki jer je tako svjež i raznolik. Postoje prekrasna čista vegetarijanska jela s lećom poput lažnih i ukusna mesna jela poput sporo kuhane janjeće lopatice s limunovim krumpirom. Grčka hrana pogoduje svima, od hardcore mesoždera do vegana.

Ekstra djevičansko maslinovo ulje temelj je grčke kuhinje i jednostavno volim njegove okus i zdravstvene prednosti. Nikad nisam kuhao s puno maslaca i vrhnja, jednostavno nije na grčki način. Kad požurim, za ručak napravim jednostavnu grčku salatu s prelijepom ekstra djevičanskim maslinovim uljem poslanom od mojih rođaka u Grčkoj i više sam nego zadovoljan.

Što'to je tvoj najbolji savjet za kuhanjejesam li ikada dobio?

Začinite velikodušno i u ispravnoj fazi. Ako sol dodate prekasno u procesu kuhanja, nikada nećete poboljšati okus u jelima, pa ne zaboravite začiniti tu vodu s tjesteninom rano, to je vaša jedina prilika da to ispravite!

Uhvatite Helen Tzouganatos kako biva bujne obroke bez glutena u potpuno novoj prvoj seriji Ljubav bez glutena u 20:30 četvrtkom od 17. listopada do 19. prosinca na SBS Foodu (kanal 33), a kasnije i na SBS-u na zahtjev.


15 minuta s domaćinom Loving Gluten Free, Helen Tzouganatos

Oduvijek sam bio strastveni gurman i domaći kuhar pa kad mi je liječnik prije 12 godina savjetovao da isključim gluten, bio sam shrvan. Na tržištu nije bilo mnogo dostupnog što se tiče bezglutena, a ono što je bilo na raspolaganju imalo je užasan okus. Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška kao cigla - pa sam počeo peći vlastiti kruh kod kuće jer je sve na tržištu bilo nejestivo i toster je morao spasiti.

Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška poput cigle - pa sam počeo peći vlastiti kruh kod kuće

Brzo naprijed desetljeće i to je potpuno druga priča, tržište bezglutena je eksplodiralo jer je sve više ljudi otkrilo da ne mogu tolerirati gluten ili su ga jednostavno odlučili eliminirati kao dio plana zdravije prehrane.

Moja hrana je samo lijepa hrana napravljena od nule. Ne biste imali pojma da moje bogate lazanje, poskočni kruh ili vlažni kolači ne sadrže gluten.

Različita brašna bez glutena mogu dati različite rezultate. Najbolje je provjeriti prijedloge omjera na web stranici paketa ili robne marke prilikom zamjene pšeničnog brašna alternativama bez glutena.

Koji su vam neki od omiljenih recepata iz nove emisije, Loving Gluten Free?

Ja sam ljubitelj ugljikohidrata pa ću morati reći špagete sa svinjskim i telećim mesnim okruglicama, palačinke od heljde od borovnice i trostruke čokoladne kolačiće. Imamo i neke odlične posne i čiste recepte, poput moje dimljene pastrve i azijskog slawa, te socke od kelja i graška s preljevom od taginija od jogurta. Emisija ima mješavinu hranjivih večera sredinom tjedna i ugodnih poslastica te puno mogućnosti za ljude koji nemaju paleo, vegansku hranu ili mliječne proizvode.

Za mene je sve u ravnoteži, općenito slijedim pravilo 80/20 što se tiče prehrane. Tijekom tjedna jedem prilično čisto, a vikendom sam popustljiviji. Tada izlaze posude za pečenje i čokolada za kuhanje!

Helen Tzouganatos i gost Daniel Wilson kuhaju na Loving Gluten Free.

Što'tvoj najbolji hack za hranu za celijakiju?

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom. Krumpir se može koristiti kao zamjena za krušne mrvice u mesnim okruglicama, čineći ih nevjerojatno pahuljastim, vjerojatno pahuljastijim od običnog recepta s krušnim mrvicama.

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom.

Što'jedan sastojak koji možeš 'ne živiš bez u kuhinji?

Quinoa. Tako je svestran u kuhinji bez glutena. Ja pahuljice quinoe koristim za mrvljenje piletine i ribe, a odlične su i u kašama jer se kuhaju u djeliću vremena obične quinoe, savršene za užurbana jutra. Imam prekrasan 3-minutni recept od kaše od quinoe i chia kaše koji pripremam u emisiji, zaista je zdrav i ukusan.

Također volim redovne sjemenke quinoe u salatama i taginama. Quinoa je mnogo hranjivija od cous cous-a (koji sadrži gluten) pa je upotrijebite u oznakama ili kao zamjenu za rižu i tjesteninu ako tražite alternativu bogatu hranjivim tvarima.

Možete li nam reći svoju omiljenu hranu svih vremena?

Grk sam pa ne mogu proći pored obilne pečene janjeće pastitsio po hladnom zimskom danu. Napravio sam to u emisiji i tog sam dana s ekipom osvojio velike kolačiće - brzo je nestalo. Za vrijeme snimanja u uredu nikad nije bio težak dan.

Grčki janjeći pastitsio Helenina je omiljena hrana.

Da morate birati između čokolade i sira, koji biste odabrali i zašto?

Volim oboje, ali moram reći čokolada, to je moj porok broj jedan. Ozbiljan sam čokoholičar. U prošlom korporativnom životu radio sam u Nestleu i volio sam jesti toplu Kit Kat’s s proizvodne linije, to je bilo prije nego što sam otkrio da sam celijakija, naravno. Rijetko pijem, ali svakako to nadoknađujem u kakao masti i grahu!

Kad biste morali jesti kuhinju jedne zemlje do kraja života, što bi to bilo?

To je kao da me zamolite da izaberem svoje omiljeno dijete, nije sasvim pošteno. Opsjednut sam grčkim, talijanskim, kineskim, vijetnamskim, meksičkim i libanonskim, ali da moram izabrati jedan, morao bih reći grčki jer je tako svjež i raznolik. Postoje prekrasna čista vegetarijanska jela s lećom poput lažnih i ukusna mesna jela poput sporo kuhane janjeće lopatice s limunovim krumpirom. Grčka hrana pogoduje svima, od hardcore mesoždera do vegana.

Ekstra djevičansko maslinovo ulje temelj je grčke kuhinje i jednostavno volim njegove okus i zdravstvene prednosti. Nikad nisam kuhao s puno maslaca i vrhnja, jednostavno nije na grčki način. Kad požurim, za ručak napravim jednostavnu grčku salatu s prelijepom ekstra djevičanskim maslinovim uljem poslanom od moje rodbine iz Grčke i više sam nego zadovoljan.

Što'to je tvoj najbolji savjet za kuhanjejesam li ikada dobio?

Začinite velikodušno i u ispravnoj fazi. Ako sol dodate prekasno u procesu kuhanja, nikada nećete poboljšati okus u jelima, pa ne zaboravite začiniti tu vodu s tjesteninom rano, to je vaša jedina prilika da to ispravite!

Uhvatite Helen Tzouganatos kako biva bujne obroke bez glutena u potpuno novoj prvoj seriji Ljubav bez glutena u 20:30 četvrtkom od 17. listopada do 19. prosinca na SBS Foodu (kanal 33), a kasnije i na SBS-u na zahtjev.


15 minuta s voditeljicom Loving Gluten Free, Helen Tzouganatos

Oduvijek sam bio strastveni gurman i domaći kuhar pa kad mi je liječnik prije 12 godina savjetovao da isključim gluten, bio sam shrvan. Na tržištu nije bilo mnogo dostupnog što se tiče bezglutena, a ono što je bilo na raspolaganju imalo je užasan okus. Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška kao cigla - pa sam počeo peći vlastiti kruh kod kuće jer je sve na tržištu bilo nejestivo i toster je morao spasiti.

Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška poput cigle - pa sam počeo peći vlastiti kruh kod kuće

Brzo naprijed desetljeće i to je potpuno druga priča, tržište bezglutena je eksplodiralo jer je sve više ljudi otkrilo da ne mogu tolerirati gluten ili su ga jednostavno odlučili eliminirati kao dio plana zdravije prehrane.

Moja hrana je samo prekrasna hrana napravljena od nule. Ne biste imali pojma da moje bogate lazanje, poskočni kruh ili vlažni kolači ne sadrže gluten.

Različita brašna bez glutena mogu dati različite rezultate. Najbolje je provjeriti prijedloge omjera na web stranici paketa ili robne marke prilikom zamjene pšeničnog brašna alternativama bez glutena.

Koji su vam neki od omiljenih recepata iz nove emisije, Loving Gluten Free?

Ja sam ljubitelj ugljikohidrata pa ću morati reći špagete sa svinjskim i telećim mesnim okruglicama, palačinke od heljde s borovnicom i trostruke čokoladne kolačiće. Imamo i neke odlične posne i čiste recepte, poput moje dimljene pastrve i azijskog slawa, te socke od kelja i graška s preljevom od taginija od jogurta. Emisija ima mješavinu hranjivih večera sredinom tjedna i ugodnih poslastica te puno mogućnosti za ljude koji nemaju paleo, vegansku hranu ili mliječne proizvode.

Za mene je sve u ravnoteži, općenito slijedim pravilo 80/20 što se tiče prehrane. Tijekom tjedna jedem prilično čisto, a vikendom sam popustljiviji. Tada izlaze posude za pečenje i čokolada za kuhanje!

Helen Tzouganatos i gost Daniel Wilson kuhaju na Loving Gluten Free.

Što'tvoj najbolji hack za hranu za celijakiju?

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom. Krumpir se može koristiti kao zamjena za krušne mrvice u mesnim okruglicama, čineći ga nevjerojatno pahuljastim, vjerojatno pahuljastim od običnog recepta s krušnim mrvicama.

Moj najbolji način prehrane za celijakiju je fino nariban krumpir s istisnutom vlagom.

Što'jedan sastojak koji možeš 'ne živiš bez u kuhinji?

Quinoa. Tako je svestran u kuhinji bez glutena. Ja pahuljice quinoe koristim za mrvljenje piletine i ribe, a odlične su i u kašama jer se kuhaju u djeliću vremena obične quinoe, savršene za užurbana jutra. Imam prekrasan 3-minutni recept od kaše od quinoe i chia kaše koji pripremam u emisiji, zaista je zdrav i ukusan.

Također volim redovne sjemenke quinoe u salatama i taginama. Quinoa je mnogo hranjivija od cous cous-a (koji sadrži gluten) pa je upotrijebite u oznakama ili kao zamjenu za rižu i tjesteninu ako tražite alternativu bogatu hranjivim tvarima.

Možete li nam reći svoju omiljenu hranu svih vremena?

Grk sam pa ne mogu proći pored obilne pečene janjeće pastitsio po hladnom zimskom danu. Napravio sam to u emisiji i tog sam dana s ekipom osvojio velike kolačiće - brzo je nestalo. Za vrijeme snimanja u uredu nikad nije bio težak dan.

Grčki janjeći pastitsio Helenina je omiljena hrana.

Da morate birati između čokolade i sira, koji biste odabrali i zašto?

Volim oboje, ali moram reći čokolada, to je moj porok broj jedan. Ozbiljan sam čokoholičar. U prošlom korporativnom životu radio sam u Nestleu i volio sam jesti toplu Kit Kat’s s proizvodne linije, to je bilo prije nego što sam otkrio da sam celijakija, naravno. Rijetko pijem, ali svakako to nadoknađujem u kakao masti i grahu!

Kad biste morali jesti kuhinju jedne zemlje do kraja života, što bi to bilo?

To je kao da me zamolite da izaberem svoje omiljeno dijete, nije sasvim pošteno. Opsjednut sam grčkim, talijanskim, kineskim, vijetnamskim, meksičkim i libanonskim, ali da moram izabrati jedan, morao bih reći grčki jer je tako svjež i raznolik. Postoje prekrasna čista vegetarijanska jela s lećom poput lažnih i ukusna mesna jela poput sporo kuhane janjeće lopatice s limunovim krumpirom. Grčka hrana pogoduje svima, od hardcore mesoždera do vegana.

Ekstra djevičansko maslinovo ulje temelj je grčke kuhinje i jednostavno volim njegove okus i zdravstvene prednosti. Nikad nisam kuhao s puno maslaca i vrhnja, jednostavno nije na grčki način. Kad požurim, za ručak napravim jednostavnu grčku salatu s prelijepom ekstra djevičanskim maslinovim uljem poslanom od mojih rođaka u Grčkoj i više sam nego zadovoljan.

Što'to je tvoj najbolji savjet za kuhanjejesam li ikada dobio?

Začinite velikodušno i u ispravnoj fazi. Ako sol dodate prekasno u procesu kuhanja, nikada nećete poboljšati okus u jelima, pa ne zaboravite začiniti tu vodu s tjesteninom rano, to je vaša jedina prilika da to ispravite!

Uhvatite Helen Tzouganatos kako biva bujne obroke bez glutena u potpuno novoj prvoj seriji Ljubav bez glutena u 20:30 četvrtkom od 17. listopada do 19. prosinca na SBS Foodu (kanal 33), a kasnije i na SBS-u na zahtjev.


15 minuta s domaćinom Loving Gluten Free, Helen Tzouganatos

Oduvijek sam bio strastveni gurman i domaći kuhar pa kad mi je liječnik prije 12 godina savjetovao da isključim gluten, bio sam shrvan. Na tržištu nije bilo mnogo dostupnog što se tiče bezglutena, a ono što je bilo na raspolaganju imalo je užasan okus. Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška kao cigla - pa sam počeo peći vlastiti kruh kod kuće jer je sve na tržištu bilo nejestivo i toster je morao spasiti.

Vozio bih 12 km po štrucu kruha iz trgovine zdrave hrane koja je bila teška poput cigle - pa sam počeo peći vlastiti kruh kod kuće

Brzo naprijed desetljeće i to je potpuno druga priča, tržište bezglutena je eksplodiralo jer je sve više ljudi otkrilo da ne mogu tolerirati gluten ili su ga jednostavno odlučili eliminirati kao dio plana zdravije prehrane.

Moja hrana je samo prekrasna hrana napravljena od nule. Ne biste imali pojma da moje bogate lazanje, poskočni kruh ili vlažni kolači ne sadrže gluten.

Različita brašna bez glutena mogu dati različite rezultate. Najbolje je provjeriti prijedloge omjera na web stranici paketa ili robne marke prilikom zamjene pšeničnog brašna alternativama bez glutena.

Koji su vam neki od omiljenih recepata iz nove emisije, Loving Gluten Free?

Ja sam ljubitelj ugljikohidrata pa ću morati reći špagete sa svinjskim i telećim mesnim okruglicama, palačinke od heljde s borovnicom i trostruke čokoladne kolačiće. We’ve also got some great lean and clean recipes too like my smoked trout and Asian slaw, and kale and pea socca with yoghurt tahini dressing. The show has a mix of nourishing mid-week dinners and indulgent treats and lots of options for people who are paleo, vegan or dairy free.

For me it’s all about balance, I generally follow the 80/20 rule when it comes to eating. I eat fairly clean during the week and I’m more indulgent on the weekends. That’s when the baking pans and cooking chocolate comes out!

Helen Tzouganatos and guest Daniel Wilson cooking on Loving Gluten Free.

What’s your best coeliac food hack?

My best coeliac food hack is finely grated potato with the moisture squeezed out. The potato can be used as a breadcrumb replacement in meatballs, making them incredibly fluffy, probably fluffier than a regular recipe with breadcrumbs.

My best coeliac food hack is finely grated potato with the moisture squeezed out.

What’s one ingredient you can’t live without in the kitchen?

Quinoa. It is just so versatile in a gluten free kitchen. I use quinoa flakes for crumbing chicken and fish and they are also great in porridge because they cook in a fraction of the time of regular quinoa, perfect for busy mornings. I have a beautiful 3-minute quinoa and chia porridge recipe which I’m making on the show, its really healthy and delicious.

I also love regular quinoa seeds in salads and tagines. Quinoa is much more nutritious than cous cous (which contains gluten) so use it in your tagines or as a replacement for rice and pasta if you are looking for a nutrient-dense alternative.

Could you tell us your favourite food of all time?

I’m Greek so I can’t go past a hearty baked lamb pastitsio on a cold winter day. I made this on the show and I scored major brownie points with the crew that day - it quickly vanished. It was never really a tough day in the office during filming.

Greek lamb pastitsio is Helen's favourite food.

If you had to choose between chocolate and cheese, which would you pick and why?

I love both but I would have to say chocolate, it is my number one vice. I’m a serious chocoholic. In my past corporate life I worked at Nestle and I loved eating warm Kit Kat’s off the production line, this was before I discovered I was a coeliac of course. I rarely drink but I certainly make up for it in cocoa fat and beans!

If you had to eat the cuisine of one country for the rest of your life, what would it be?

That’s like asking me to pick my favourite kid, not entirely fair. I’m obsessed with Greek, Italian, Chinese, Vietnamese, Mexican and Lebanese but if I had to pick one I would have to say Greek because it is so fresh and varied. There are beautiful clean vegetarian dishes featuring lentils like fakes and mouthwatering meat dishes like slow-cooked lamb shoulder with lemon potatoes. Greek food caters well to everyone from hardcore carnivores to vegans.

Extra-virgin olive oil is the foundation of Greek cooking and I just love it’s taste and health benefits. I’ve never been one to cook with lots of butter and cream, it is just not the Greek way. When I’m rushed I make a simple Greek salad for lunch with a drizzle of beautiful extra-virgin olive oil sent from my relatives in Greece and I’m more than satisfied.

What’s the best cooking tip you’ve ever received?

Season generously and at the correct stage. If you add salt too late in the cooking process you will never maximise flavour in your dishes so don’t forget to season that pasta water early, it’s your only chance to get it right!

Catch Helen Tzouganatos whipping up lush gluten-free meals in the brand new first series of Loving Gluten Free at 8:30pm Thursdays from 17 October to 19 December on SBS Food (channel 33), and later on SBS On Demand.


15 minutes with Loving Gluten Free host, Helen Tzouganatos

I’ve always been a passionate foodie and home cook so when I was advised to cut out gluten 12 years ago by my doctor I was devastated. There was not much available on the market when it came to gluten free and what was available tasted horrible. I would drive 12km for a loaf of bread from the health food store that was heavy as a brick - so I started baking my own bread at home because everything on the market was inedible and had to be salvaged by the toaster.

I would drive 12km for a loaf of bread from the health food store that was heavy as a brick - so I started baking my own bread at home

Fast forward a decade and it’s a completely different story, the gluten free market has exploded as more people are discovering they cannot tolerate gluten or just choosing to eliminate it as part of a healthier eating plan.

My food is just beautiful food made from scratch. You would have no idea my rich lasagna, bouncy bread or moist cakes are gluten free.

Different gluten-free flours can deliver varying results. It's best to check the packet or brand website for suggestions on ratios when replacing wheat flour with gluten-free alternatives.

What are some of your favourite recipes from the new show, Loving Gluten Free?

I’m a carb lover so I’m going to have to say spaghetti with pork and veal meatballs, blueberry buckwheat pancakes and the triple chocolate cookies. We’ve also got some great lean and clean recipes too like my smoked trout and Asian slaw, and kale and pea socca with yoghurt tahini dressing. The show has a mix of nourishing mid-week dinners and indulgent treats and lots of options for people who are paleo, vegan or dairy free.

For me it’s all about balance, I generally follow the 80/20 rule when it comes to eating. I eat fairly clean during the week and I’m more indulgent on the weekends. That’s when the baking pans and cooking chocolate comes out!

Helen Tzouganatos and guest Daniel Wilson cooking on Loving Gluten Free.

What’s your best coeliac food hack?

My best coeliac food hack is finely grated potato with the moisture squeezed out. The potato can be used as a breadcrumb replacement in meatballs, making them incredibly fluffy, probably fluffier than a regular recipe with breadcrumbs.

My best coeliac food hack is finely grated potato with the moisture squeezed out.

What’s one ingredient you can’t live without in the kitchen?

Quinoa. It is just so versatile in a gluten free kitchen. I use quinoa flakes for crumbing chicken and fish and they are also great in porridge because they cook in a fraction of the time of regular quinoa, perfect for busy mornings. I have a beautiful 3-minute quinoa and chia porridge recipe which I’m making on the show, its really healthy and delicious.

I also love regular quinoa seeds in salads and tagines. Quinoa is much more nutritious than cous cous (which contains gluten) so use it in your tagines or as a replacement for rice and pasta if you are looking for a nutrient-dense alternative.

Could you tell us your favourite food of all time?

I’m Greek so I can’t go past a hearty baked lamb pastitsio on a cold winter day. I made this on the show and I scored major brownie points with the crew that day - it quickly vanished. It was never really a tough day in the office during filming.

Greek lamb pastitsio is Helen's favourite food.

If you had to choose between chocolate and cheese, which would you pick and why?

I love both but I would have to say chocolate, it is my number one vice. I’m a serious chocoholic. In my past corporate life I worked at Nestle and I loved eating warm Kit Kat’s off the production line, this was before I discovered I was a coeliac of course. I rarely drink but I certainly make up for it in cocoa fat and beans!

If you had to eat the cuisine of one country for the rest of your life, what would it be?

That’s like asking me to pick my favourite kid, not entirely fair. I’m obsessed with Greek, Italian, Chinese, Vietnamese, Mexican and Lebanese but if I had to pick one I would have to say Greek because it is so fresh and varied. There are beautiful clean vegetarian dishes featuring lentils like fakes and mouthwatering meat dishes like slow-cooked lamb shoulder with lemon potatoes. Greek food caters well to everyone from hardcore carnivores to vegans.

Extra-virgin olive oil is the foundation of Greek cooking and I just love it’s taste and health benefits. I’ve never been one to cook with lots of butter and cream, it is just not the Greek way. When I’m rushed I make a simple Greek salad for lunch with a drizzle of beautiful extra-virgin olive oil sent from my relatives in Greece and I’m more than satisfied.

What’s the best cooking tip you’ve ever received?

Season generously and at the correct stage. If you add salt too late in the cooking process you will never maximise flavour in your dishes so don’t forget to season that pasta water early, it’s your only chance to get it right!

Catch Helen Tzouganatos whipping up lush gluten-free meals in the brand new first series of Loving Gluten Free at 8:30pm Thursdays from 17 October to 19 December on SBS Food (channel 33), and later on SBS On Demand.


15 minutes with Loving Gluten Free host, Helen Tzouganatos

I’ve always been a passionate foodie and home cook so when I was advised to cut out gluten 12 years ago by my doctor I was devastated. There was not much available on the market when it came to gluten free and what was available tasted horrible. I would drive 12km for a loaf of bread from the health food store that was heavy as a brick - so I started baking my own bread at home because everything on the market was inedible and had to be salvaged by the toaster.

I would drive 12km for a loaf of bread from the health food store that was heavy as a brick - so I started baking my own bread at home

Fast forward a decade and it’s a completely different story, the gluten free market has exploded as more people are discovering they cannot tolerate gluten or just choosing to eliminate it as part of a healthier eating plan.

My food is just beautiful food made from scratch. You would have no idea my rich lasagna, bouncy bread or moist cakes are gluten free.

Different gluten-free flours can deliver varying results. It's best to check the packet or brand website for suggestions on ratios when replacing wheat flour with gluten-free alternatives.

What are some of your favourite recipes from the new show, Loving Gluten Free?

I’m a carb lover so I’m going to have to say spaghetti with pork and veal meatballs, blueberry buckwheat pancakes and the triple chocolate cookies. We’ve also got some great lean and clean recipes too like my smoked trout and Asian slaw, and kale and pea socca with yoghurt tahini dressing. The show has a mix of nourishing mid-week dinners and indulgent treats and lots of options for people who are paleo, vegan or dairy free.

For me it’s all about balance, I generally follow the 80/20 rule when it comes to eating. I eat fairly clean during the week and I’m more indulgent on the weekends. That’s when the baking pans and cooking chocolate comes out!

Helen Tzouganatos and guest Daniel Wilson cooking on Loving Gluten Free.

What’s your best coeliac food hack?

My best coeliac food hack is finely grated potato with the moisture squeezed out. The potato can be used as a breadcrumb replacement in meatballs, making them incredibly fluffy, probably fluffier than a regular recipe with breadcrumbs.

My best coeliac food hack is finely grated potato with the moisture squeezed out.

What’s one ingredient you can’t live without in the kitchen?

Quinoa. It is just so versatile in a gluten free kitchen. I use quinoa flakes for crumbing chicken and fish and they are also great in porridge because they cook in a fraction of the time of regular quinoa, perfect for busy mornings. I have a beautiful 3-minute quinoa and chia porridge recipe which I’m making on the show, its really healthy and delicious.

I also love regular quinoa seeds in salads and tagines. Quinoa is much more nutritious than cous cous (which contains gluten) so use it in your tagines or as a replacement for rice and pasta if you are looking for a nutrient-dense alternative.

Could you tell us your favourite food of all time?

I’m Greek so I can’t go past a hearty baked lamb pastitsio on a cold winter day. I made this on the show and I scored major brownie points with the crew that day - it quickly vanished. It was never really a tough day in the office during filming.

Greek lamb pastitsio is Helen's favourite food.

If you had to choose between chocolate and cheese, which would you pick and why?

I love both but I would have to say chocolate, it is my number one vice. I’m a serious chocoholic. In my past corporate life I worked at Nestle and I loved eating warm Kit Kat’s off the production line, this was before I discovered I was a coeliac of course. I rarely drink but I certainly make up for it in cocoa fat and beans!

If you had to eat the cuisine of one country for the rest of your life, what would it be?

That’s like asking me to pick my favourite kid, not entirely fair. I’m obsessed with Greek, Italian, Chinese, Vietnamese, Mexican and Lebanese but if I had to pick one I would have to say Greek because it is so fresh and varied. There are beautiful clean vegetarian dishes featuring lentils like fakes and mouthwatering meat dishes like slow-cooked lamb shoulder with lemon potatoes. Greek food caters well to everyone from hardcore carnivores to vegans.

Extra-virgin olive oil is the foundation of Greek cooking and I just love it’s taste and health benefits. I’ve never been one to cook with lots of butter and cream, it is just not the Greek way. When I’m rushed I make a simple Greek salad for lunch with a drizzle of beautiful extra-virgin olive oil sent from my relatives in Greece and I’m more than satisfied.

What’s the best cooking tip you’ve ever received?

Season generously and at the correct stage. If you add salt too late in the cooking process you will never maximise flavour in your dishes so don’t forget to season that pasta water early, it’s your only chance to get it right!

Catch Helen Tzouganatos whipping up lush gluten-free meals in the brand new first series of Loving Gluten Free at 8:30pm Thursdays from 17 October to 19 December on SBS Food (channel 33), and later on SBS On Demand.


15 minutes with Loving Gluten Free host, Helen Tzouganatos

I’ve always been a passionate foodie and home cook so when I was advised to cut out gluten 12 years ago by my doctor I was devastated. There was not much available on the market when it came to gluten free and what was available tasted horrible. I would drive 12km for a loaf of bread from the health food store that was heavy as a brick - so I started baking my own bread at home because everything on the market was inedible and had to be salvaged by the toaster.

I would drive 12km for a loaf of bread from the health food store that was heavy as a brick - so I started baking my own bread at home

Fast forward a decade and it’s a completely different story, the gluten free market has exploded as more people are discovering they cannot tolerate gluten or just choosing to eliminate it as part of a healthier eating plan.

My food is just beautiful food made from scratch. You would have no idea my rich lasagna, bouncy bread or moist cakes are gluten free.

Different gluten-free flours can deliver varying results. It's best to check the packet or brand website for suggestions on ratios when replacing wheat flour with gluten-free alternatives.

What are some of your favourite recipes from the new show, Loving Gluten Free?

I’m a carb lover so I’m going to have to say spaghetti with pork and veal meatballs, blueberry buckwheat pancakes and the triple chocolate cookies. We’ve also got some great lean and clean recipes too like my smoked trout and Asian slaw, and kale and pea socca with yoghurt tahini dressing. The show has a mix of nourishing mid-week dinners and indulgent treats and lots of options for people who are paleo, vegan or dairy free.

For me it’s all about balance, I generally follow the 80/20 rule when it comes to eating. I eat fairly clean during the week and I’m more indulgent on the weekends. That’s when the baking pans and cooking chocolate comes out!

Helen Tzouganatos and guest Daniel Wilson cooking on Loving Gluten Free.

What’s your best coeliac food hack?

My best coeliac food hack is finely grated potato with the moisture squeezed out. The potato can be used as a breadcrumb replacement in meatballs, making them incredibly fluffy, probably fluffier than a regular recipe with breadcrumbs.

My best coeliac food hack is finely grated potato with the moisture squeezed out.

What’s one ingredient you can’t live without in the kitchen?

Quinoa. It is just so versatile in a gluten free kitchen. I use quinoa flakes for crumbing chicken and fish and they are also great in porridge because they cook in a fraction of the time of regular quinoa, perfect for busy mornings. I have a beautiful 3-minute quinoa and chia porridge recipe which I’m making on the show, its really healthy and delicious.

I also love regular quinoa seeds in salads and tagines. Quinoa is much more nutritious than cous cous (which contains gluten) so use it in your tagines or as a replacement for rice and pasta if you are looking for a nutrient-dense alternative.

Could you tell us your favourite food of all time?

I’m Greek so I can’t go past a hearty baked lamb pastitsio on a cold winter day. I made this on the show and I scored major brownie points with the crew that day - it quickly vanished. It was never really a tough day in the office during filming.

Greek lamb pastitsio is Helen's favourite food.

If you had to choose between chocolate and cheese, which would you pick and why?

I love both but I would have to say chocolate, it is my number one vice. I’m a serious chocoholic. In my past corporate life I worked at Nestle and I loved eating warm Kit Kat’s off the production line, this was before I discovered I was a coeliac of course. I rarely drink but I certainly make up for it in cocoa fat and beans!

If you had to eat the cuisine of one country for the rest of your life, what would it be?

That’s like asking me to pick my favourite kid, not entirely fair. I’m obsessed with Greek, Italian, Chinese, Vietnamese, Mexican and Lebanese but if I had to pick one I would have to say Greek because it is so fresh and varied. There are beautiful clean vegetarian dishes featuring lentils like fakes and mouthwatering meat dishes like slow-cooked lamb shoulder with lemon potatoes. Greek food caters well to everyone from hardcore carnivores to vegans.

Extra-virgin olive oil is the foundation of Greek cooking and I just love it’s taste and health benefits. I’ve never been one to cook with lots of butter and cream, it is just not the Greek way. When I’m rushed I make a simple Greek salad for lunch with a drizzle of beautiful extra-virgin olive oil sent from my relatives in Greece and I’m more than satisfied.

What’s the best cooking tip you’ve ever received?

Season generously and at the correct stage. If you add salt too late in the cooking process you will never maximise flavour in your dishes so don’t forget to season that pasta water early, it’s your only chance to get it right!

Catch Helen Tzouganatos whipping up lush gluten-free meals in the brand new first series of Loving Gluten Free at 8:30pm Thursdays from 17 October to 19 December on SBS Food (channel 33), and later on SBS On Demand.


15 minutes with Loving Gluten Free host, Helen Tzouganatos

I’ve always been a passionate foodie and home cook so when I was advised to cut out gluten 12 years ago by my doctor I was devastated. There was not much available on the market when it came to gluten free and what was available tasted horrible. I would drive 12km for a loaf of bread from the health food store that was heavy as a brick - so I started baking my own bread at home because everything on the market was inedible and had to be salvaged by the toaster.

I would drive 12km for a loaf of bread from the health food store that was heavy as a brick - so I started baking my own bread at home

Fast forward a decade and it’s a completely different story, the gluten free market has exploded as more people are discovering they cannot tolerate gluten or just choosing to eliminate it as part of a healthier eating plan.

My food is just beautiful food made from scratch. You would have no idea my rich lasagna, bouncy bread or moist cakes are gluten free.

Different gluten-free flours can deliver varying results. It's best to check the packet or brand website for suggestions on ratios when replacing wheat flour with gluten-free alternatives.

What are some of your favourite recipes from the new show, Loving Gluten Free?

I’m a carb lover so I’m going to have to say spaghetti with pork and veal meatballs, blueberry buckwheat pancakes and the triple chocolate cookies. We’ve also got some great lean and clean recipes too like my smoked trout and Asian slaw, and kale and pea socca with yoghurt tahini dressing. The show has a mix of nourishing mid-week dinners and indulgent treats and lots of options for people who are paleo, vegan or dairy free.

For me it’s all about balance, I generally follow the 80/20 rule when it comes to eating. I eat fairly clean during the week and I’m more indulgent on the weekends. That’s when the baking pans and cooking chocolate comes out!

Helen Tzouganatos and guest Daniel Wilson cooking on Loving Gluten Free.

What’s your best coeliac food hack?

My best coeliac food hack is finely grated potato with the moisture squeezed out. The potato can be used as a breadcrumb replacement in meatballs, making them incredibly fluffy, probably fluffier than a regular recipe with breadcrumbs.

My best coeliac food hack is finely grated potato with the moisture squeezed out.

What’s one ingredient you can’t live without in the kitchen?

Quinoa. It is just so versatile in a gluten free kitchen. I use quinoa flakes for crumbing chicken and fish and they are also great in porridge because they cook in a fraction of the time of regular quinoa, perfect for busy mornings. I have a beautiful 3-minute quinoa and chia porridge recipe which I’m making on the show, its really healthy and delicious.

I also love regular quinoa seeds in salads and tagines. Quinoa is much more nutritious than cous cous (which contains gluten) so use it in your tagines or as a replacement for rice and pasta if you are looking for a nutrient-dense alternative.

Could you tell us your favourite food of all time?

I’m Greek so I can’t go past a hearty baked lamb pastitsio on a cold winter day. I made this on the show and I scored major brownie points with the crew that day - it quickly vanished. It was never really a tough day in the office during filming.

Greek lamb pastitsio is Helen's favourite food.

If you had to choose between chocolate and cheese, which would you pick and why?

I love both but I would have to say chocolate, it is my number one vice. I’m a serious chocoholic. In my past corporate life I worked at Nestle and I loved eating warm Kit Kat’s off the production line, this was before I discovered I was a coeliac of course. I rarely drink but I certainly make up for it in cocoa fat and beans!

If you had to eat the cuisine of one country for the rest of your life, what would it be?

That’s like asking me to pick my favourite kid, not entirely fair. I’m obsessed with Greek, Italian, Chinese, Vietnamese, Mexican and Lebanese but if I had to pick one I would have to say Greek because it is so fresh and varied. There are beautiful clean vegetarian dishes featuring lentils like fakes and mouthwatering meat dishes like slow-cooked lamb shoulder with lemon potatoes. Greek food caters well to everyone from hardcore carnivores to vegans.

Extra-virgin olive oil is the foundation of Greek cooking and I just love it’s taste and health benefits. I’ve never been one to cook with lots of butter and cream, it is just not the Greek way. When I’m rushed I make a simple Greek salad for lunch with a drizzle of beautiful extra-virgin olive oil sent from my relatives in Greece and I’m more than satisfied.

What’s the best cooking tip you’ve ever received?

Season generously and at the correct stage. If you add salt too late in the cooking process you will never maximise flavour in your dishes so don’t forget to season that pasta water early, it’s your only chance to get it right!

Catch Helen Tzouganatos whipping up lush gluten-free meals in the brand new first series of Loving Gluten Free at 8:30pm Thursdays from 17 October to 19 December on SBS Food (channel 33), and later on SBS On Demand.


Gledaj video: Prehrana bez glutena, laktoze i šećera - vlog 76. (Kolovoz 2022).