Desarrollo de recetas de postres “gluten free” a base de harina de garbanzo, linaza, lenteja y chocho

Abstract

In the present titling work, a recipe book of 15 recipes of gluten-free confectionery, applying the use of lentil, chickpea, flaxseed and lupine, as a substitute for wheat flour, which in turn can be presented as proposals for consumption and preparation of desserts totally suitable for people celiac, intolerant to wheat, or people who have an allergy or disease that prevents them from eating gluten. Gluten is a protein found mainly in wheat, barley andrye; and is very essential to provide volume, elasticity and structure to the masses. Since wheat flour will be substituted, the qualities mentioned above will be null and food additives must be used so that the doughs have sufficient elastic consistency, structure, size, sponginess and that the final product is very similar to one made with wheat flour. One of the great advantages of substituting wheat flour for lentil flour,chickpea, flaxseed and chocho, is that these four flours have a higher value nutritional, which in addition to not containing gluten, provides more vitamins, proteins and minerals. After having experimented with the four types of flour, it was possible to create desserts gluten-free, which are liked by many people and that even people who do not they have food restrictions, they did not feel the substitution of flours, that is to say the desserts have the same characteristics of desserts made with wheat flour, with the big difference that they do not contain gluten. Keywords: Gluten Free, Desserts, Celiac disease, Pastry, Pastry,Chickpea, Flaxseed, Chocho, Lentil.