6 recipes for gluten-free Sunday lunch

Discover some tasty dish options to enjoy with family and friends

Gluten is a protein found in grains such as wheat, barley and rye, which can cause intestinal damage and health problems in people with celiac disease. Despite this, a gluten-free diet does not mean giving up taste. There are plenty of tasty options available, with alternative ingredients and recipes tailored to suit everyone’s preferences. So, discover 6 recipes for gluten-free Sunday lunch!

Bolognese lasagna with white sauce

ingredients

Pasta

• 3 cups of tea Rice flour
• 1 cup potato starch
• 1/2 cup sweet cassava starch
• 3 eggs
• 5 tablespoons of oil
• 1 pinch of salt
• 300 g of peeled and cooked cassava
• 1 drizzle of olive oil
• Water for cooking

Bolognese sauce

• 500 g of minced meat
• 1 teaspoon of salt
• 1 teaspoon oregano
• 2 skinless tomatoes, seeded and chopped
• 200 g of tomato paste
• 1/2 cup water

white sauce

• 2 tablespoons butter
• 2 1/2 tablespoons cornstarch
• 500 ml of milk
• 250 g of cream
• 1 teaspoon of salt
• 1 pinch of nutmeg

Assembly

• 250 g of cheese Mozzarella cheese sliced
• 2 tablespoons grated parmesan

Preparation method

Pasta

In a container, place the rice flour, potato starch and sweet cassava flour and mix. Reserve half a cup of this mixture and add the remaining ingredients to the other portion. Mix until you obtain a homogeneous mass. Add half a cup of water and mix until the dough no longer sticks to your hands. Cover and let rest for 1 hour.

Next, place the dough on a smooth surface floured with the reserved flour mixture. Using a rolling pin, roll out the dough until very thin, sprinkling it with the flour mixture. Cut small rectangles and set aside. In a pan, add the water and olive oil and heat over medium heat until boiling. Gradually add the dough and cook until it rises to the surface. Drain them with a slotted spoon, place them on a plate greased with olive oil and set aside.

Bolognese sauce

In a pan, add the oil and place over medium heat to heat. Add the meat and brown it until it loses its reddish color. Add the salt and oregano, tomatoes, tomato paste and water and cook for 10 minutes. Turn off the heat and set aside.

white sauce

Add the butter to a pan and heat over low heat. Add the cornstarch and fry until golden brown, stirring constantly. Gradually add the milk, stirring constantly. Finally add the cream, salt and nutmeg and mix. Turn off the heat and set aside.

Assembly

In a refractory pan, place a portion of Bolognese sauce and cover with a layer of pasta, add a portion of béchamel and cover with mozzarella. Repeat the layers until the entire container is filled, finishing with the Parmesan. Bake in a preheated oven at medium temperature until golden brown. Serve immediately.

Roast chicken with potatoes

ingredients

• 4 pieces of thigh chicken
• 4 pieces of chicken legs
• 4 potatoes, peeled and cut into wedges
• 3 tablespoons of olive oil
• 2 cloves of garlic, peeled and chopped
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• Salt and ground black pepper to taste
• Chopped parsley for garnish

Preparation method

In a container, place the olive oil, garlic, paprika, thyme, salt and black pepper and mix. Add the chicken pieces and stir to combine. Reserve. Place the potato slices in a baking dish, cover with the chicken pieces and place in a preheated oven at 200°C for 45 minutes, turning the chicken and potatoes halfway through. Turn off the oven, finish by decorating with chopped parsley and serve immediately.

Fish fillet

ingredients

• 500 g of tilapia fillet
• 4 potatoes, peeled and cut into wedges
• 1 onion peeled and chopped
• 1 tablespoon capers
• Green chilli, coriander and olive oil to taste
• 2 seeded and chopped tomatoes
• 1/2 bell pepper seeded and chopped
• 1/2 tablespoon salt
• 1 clove of garlic, peeled and crushed
• Greasing oil

Preparation method

In a container, place the fish fillets and season with salt and garlic. Reserve. Place the tomato, onion, pepper and capers in another container and season with salt. Add the green chilli and coriander and mix. Reserve. Grease a baking dish with olive oil and line the bottom with potatoes, creating a base. Arrange the fish fillets on top and cover with the reserved tomato mixture. Drizzle with olive oil and place in a preheated oven at 180°C for 40 minutes. Serve immediately.

Pork with cashews

ingredients

• 1 kg of pork loin cut into cubes
• 2 l of dry white wine
• 4 cloves of garlic, peeled and crushed
• 500 g of cashew nuts sting
• 1 bay leaf
• 50 g of lard
• 2 tablespoons of olive oil
• Salmon, ground black pepper and cumin to taste

Preparation method

Place the meat in a container and season it with salt, black pepper, cumin, garlic, bay leaves and white wine. Cover and let rest for 1 hour. Then, in a pan, add the olive oil and lard and place over medium heat to heat through. Add the meat and brown until golden brown. Add the cashews and sauce with the meat seasonings and cook until reduced. Turn off the heat and serve immediately.

Risotto with beets

ingredients

• 1 tablespoon olive oil
• 1 onion peeled and chopped
• 11/2 cup arborio rice
• 1/2 cup tea White wine Dry
• 3 beets, peeled and cut into quarters
• 1 tablespoon butter
• Grated parmesan to taste
• 1 1/2 l of vegetable broth mixed with the beetroot cooking water

Preparation method

Place the beets in a pan, cover with water, salt and cook over medium heat until soft. Turn off the heat, drain and reserve the cooking broth. Place the beets in a blender and blend until puree. Reserve.

In a pan, add the olive oil and place over medium heat to heat. Add the onion and brown it. Add the rice and brown it for 5 minutes, stirring constantly. Add the white wine and mix until reduced. Then add a ladle of the reserved cooking broth and mix until reduced. Repeat the process until the rice is al dente. Add the beetroot puree and stir to combine. Finally add the butter and parmesan and mix. Serve immediately.

Pancake stuffed with chicken

ingredients

Pasta

• 2 1/2 cups tea sour tapioca
• 4 tablespoons of oil
• 2 eggs
• 1 1/2 cups whole milk
• 1/2 teaspoon salt
• 1 tablespoon butter
• Oil for anointing

Filling

• 4 chicken breasts, chopped
• 1 onion peeled and chopped
• 2 cloves of garlic, peeled and chopped
• 1 tablespoon olive oil
• 1 cup of curd tea
• 450 g tomato sauce
• Salt to taste

Preparation method

Pasta

Place all the dough ingredients in a blender and blend until you obtain a smooth mixture. Grease a pan with olive oil and place over medium heat to heat. Using a ladle, put some dough on top, roll it out and brown it on both sides. Repeat the operation with all the dough, turn off the heat and set aside.

Filling

In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the chicken and fry for another 5 minutes. Add the cream cheese and stir to combine. Season with salt and turn off the heat. Fill the pancakes with the mixture, roll them up and place them on a baking tray lined with half the tomato sauce. Drizzle with the rest of the sauce, sprinkle with parmesan and brown in a preheated oven at 180°C. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.