What’s this fuss about gluten free these days?
I was never particularly interested in the subject until recently when for a specific reason I had to cut out gluten myself. Not easy for an Italian, how could you possibly survive without your daily bowl of pasta?
After suffering from a common gut infection I was advised, among many other foods to temporarily remove gluten from my diet. The diet succeeded but it wasn’t easy. The main problem was the lack of decent gluten free products on the market and with this I mean nice bread and all the types of pasta I love.
All of a sudden I felt for people who are allergic to gluten and are forced to remove it from their diet for good. I also realized that the majority of gluten free products on the market lack in taste and frankly can be on the boring side. Also there are often too many E numbers and strange ingredients added.
An invitation to attend a gluten free ravioli class hosted by Coori came at the right time. Coori is a new Italian family run business founded by Julia who is a gluten intolerant herself. They focus on artisan free from foods with many Italian products like pizza mix, tortellini, ravioli, pesto, cannoli, different types of biscuits and many other products all gluten free and often dairy free too.
The evening kicked off with a wide selection of beautifully made gluten free appetizers and Prosecco. I particularly enjoyed the humous made out of lentils, how clever!
The kitchen was really cute and cosy and gave you that nice feeling of being in your own home.
The tables were all set for pasta making with flour, eggs, olive oil and salt, rolling pins already set in stations. The flour was a Coori pasta mix made out of corn starch, rice flour and potato starch.
We made a well with the flour and added 3 eggs and incorporated it slowly to the flour with the olive oil and water.
I enjoyed the friendly and relaxed atmosphere of the evening
Very quickly we made a smooth dough, we then let it rest for 20 minutes and rolled it with a rolling pin
With a glass we cut lots of round shapes
And we put the filling in the middle, sealed it well and our gluten free ravioli were born!
Goodness me they tasted fantastic! I had mine with soya butter and with a vegan filling. The flavour of the pasta was very pleasant, soft and delicate.
Oh and they went well with gluten free beer; if nobody told me I would have never guessed this was gluten free.
The dessert was a fantastic gluten free dish of profiteroles
And goodness me.. gluten free panettone too! I have never seen this before in the UK.
It was good to know that you can have gluten free food that tastes great!