REVENUE WITHOUT GLUTEN AND LACTOSE FREE (FOR Milk Allergy) CAKES-Bread-Lot of 7 1 Beat egg whites

. Add the egg yolks and 7 tablespoons (sou p) sugar. Beat more. Sift 200 g of potato starch in the mixture and stir. Place on greased baking sheet with butter and dusted with corn starch (corn starch). B ake in preheated oven. Pão-de-Lot 2 Beat 8 egg whites. Add drops of lemon juice . Stir gently. Reserve. Beat the egg yolks with 10 tablespoons (soup) sugar. Ent er the clear-emneve gently. Add 200 g of potato starch in the mixture. Stir gent ly. Bake in shape with a hole in the middle smeared with butter and dusted with corn starch (corn starch). Corn cake 3 tablespoons vegetable cream (milk-free ma rgarine) 3 cups of> sugar, 3 eggs, 2 cups of corn flour for couscous, 1 cup of> corn starch (corn starch), 1 cup juice orange, baking powder> chemical (type Roy al). Mix the orange juice to the cornmeal couscous and set aside. Mix margarine sugar. Add the egg yolks. Add the corn flour and corn starch (corn starch). Add the yeast. If you like, you can add a cup of cocoa powder (can not be Nescau or otherwise made with milk powder). Greasing with butter and starch (Cornstarch). -------------------------------------------------- ----------------------------BSCOITOS Casadinho 3 egg whites, 3 yolks, 125 g sugar, sifted 200 g starch, 1 / 2 tbsp (tablespoons) of baking soda, 1 / 2 spoon (soup) of cream of tartar, jel ly,> sugar. > Beat the egg whites. Add the egg yolks, one at a time, beating. Pu t the> sugar> (spoon by spoon), starch mixed with baking soda, cream of tartar. Mix well. Ping the dough on a greased tray and sprinkled with butter and corn st arch (corn starch) or potato starch. Bake in moderate oven (130 ° c.) for 15-20 minutes. 2-2 Fill with preserves. Pass sugar. Brevity 1 2 cups (tea) of cassava starch, 2 cups (tea) of sugar, 5 egg yolks, 2 egg whites , cinnamon powder, make a little Beat until bubbles. Place in greased pans in ma teiga. Bake in preheated oven. Brevity February 2 tablespoons margarine 1 cup su gar, a pinch of salt, 3 eggs, 2 cups of cornstarch, 1 teaspoon of baking powder, confectioners' sugar for dusting. Beat margarine and sugar, salt and eggs. Add the cornstarch and baking powder and mix well. Put me in pie pans greased and fl oured, only halfway. Bake in oven for 15 minutes and unmold while still hot. Spr inkle the confectioners' sugar and serve in paper molds. ------------------------------------------------- -----------------------------Holy mother of cream 100g rice, 100g of margarine, 1 teaspoon baking powder, 3 e gg whites, 3 yolks, 100g sugar, 100g of grated coconut. Beat all ingredients tog ether. Bake in tins paper, filled only halfway. The molds are placed before baki ng, into forms of pies. -------------------------------------------------- ---------------------------- CHOCOLATE Flans Flan 3 / 4 cup granulated sugar, 1 / 4 cup potato starch or cornstarch, a pinch of salt, 1 / 2 cup soy milk powder, 4 t ablespoons of chocolate powder, 1 generous teaspoon unflavored gelatin powder, 2 cups water, 2 tablespoons margarine 1 teaspoon vanilla extract. Place all ingre dients in a pot, mix well and cook over low heat, stirring constantly until thic kened. Turn off the heat and add vanilla essence and margarina.Coloque in bowls for dessert, allow to cool and refrigerate. Flan COCONUT 400 ml of coconut milk (two small glasses), 1 / 4 cup honey, 1 / 4 cup cornstarch or potato starch, 1 / 2 packet of unsweetened shredded coconut (50g). In a saucepan place the coconut milk, honey, shredded coconut and maisena.Cozinhe over medium heat stirring occ asionally, when it starts to thicken lower the heat and stir constantly until en grossar.Coloque in bowls of dessert, allow to cool and light the refrigerator. -------------------------------------------------- ----------------------------Coconut Pudding 6 eggs, 2 glasses of coconut milk (400 ml), 2 inch of salt. Hit everything in a blender (coe gems to skin), ng basin (about 20 cm in diameter), caramel and bake in water in a moderate oven. Turn out after cold (warm trivet in a few cups of sugar, a p pour a small puddi bath for one hour seconds the stove

to soften the syrup). -------------------------------------------------- ---------------------------- DE BANANA ICE CREAM 2 cups of soy milk (type Ades), 2 lar ge bananas nanica, 1 / 2 cups sugar, 1 teaspoon vanilla extract, 1 teaspoon Emus tab.€Beat all ingredients in blender until mixture is creamy. To make ice cream , put the mixture in a pot with lid and place in the freezer, after two hours in an electric mixer beat the mixture and place in the freezer again, repeat the o peration two hours depois.Se find it necessary to repeat the operation more time s. TIP: To make ice cream creamier put the mixture in molds and proper place in the freezer. -------------------------------------------------- ---------------------------- Meatballs 1 / 2 kg of ground beef, onion, parsley, salt, flour, co rn flakes (for manioc). Mix all, make balls and fry. -------------------------------------------------- ----------------------------Soy Yogurt Ingredients - 1 liter of soy milk type Ades - half a lemon - 5 cls sugar - 1CX s trawberry gelatin Preparation - Squeeze the lemon and let the milk curdle for 3 min. - Add the package of gelatin and sugar. - Hit it in the blender. Is ready. If you want to hit with half of strawberries cx, is much better. -------------------------------------------------- ----------------------------CHEESE BREAD WITHOUT CHEESE - 2 eggs - half xic tea oil - 2 xic of cassava star ch - 1 xic soybean paste, which is the better the taste - oregano, brand Rupo salt to taste 1) Mix all in a bottle, well, two) of grease patty tins and fill t he cups only halfway, as it grows despite not take yeast 3) Bake med / high for 17 minutes or until lightly browned. 4) Eat warm because when it cools wilt ----------------------------------------- ------------------------------------- Cox inha GLUTEN-FREE INGREDIENTS: 1 1 / 2 cups cooked and mashed potatoes 1 / 2 cup chicken stock 1 / 2 cup cornst arch Filling 1 / 2 cup of chicken cooked and shredded seasonings to taste (onion s, chives, oregano, tomato paste. ..) for frying: 100g of cassava flour 1 egg oi l for frying PREPARATION: Prepare, season and cook the chicken. Reserve the brot h and shred the chicken, then prepare the Filling. Dissolve the cornstarch in th e broth is still cold, add the mashed potato masher in vegetables and raise over low heat, stirring constantly until the dough begin to loosen from pan. Let coo l, covered with damp cloth to avoid scab. Shape the drumsticks, stuffing them. Y ou can freeze them, or passes into the egg, the manioc flour and fry. 29 units o f 20g For the dough does not get too white, you can put a tablespoon of tomato p aste in it. You can replace the piece of potato for cassava, without compromisin g sabro, facilitating the modeling process. The bummer is that the drumsticks te nd to munch on frying. Therefore, this replacement should be in small quantity ( a piece of boiled cassava and ground for 3 pieces of potato). This dough can als o be used to open crayons in hand. CARROT BREAD INGREDIENTS: 2 1 / 2 cup cream of rice 1 cup cornstarch or potato s tarch or a mixture of both. 1 medium carrot 2 egg whites 1 / 2 cup oil 1 teaspoo n salt 1 / 2 tablespoon sugar 1 teaspoon instant yeast 1 cup water preparare: Be at carrots with water in a blender and set aside. In a bowl place the flour, egg whites, oil, melted Emustab, salt sugar, baking powder and mix well with hands. In a saucepan heat the "carrot juice" until it is warm, pour over the mixture a nd beat well with a wooden spoon. Place in a well greased pan, cover with a dish towel and let rest for about an hour. Bake in preheated moderate oven for 15-20 minutes. CARROT CAKE WITH MEAT INGREDIENTS: 500 g. ground beef, 2 eggs, 3 raw grated carr ots, grated 1 green pepper, 2 tablespoons cornstarch, chopped olives, grated oni on, garlic, salt, pepper, oregano and parsley to taste. PREPARATION: Mix ingredi

ents and place in a baking dish or baking pan greased with butter. Sprinkle with cassava flour and grated cheese. Return to oven to bake. CASSAVA BREAD ½ kg of cassava cooked and mashed 2 eggs 1 tablet of yeast for bread 2 tablespoons (sou p) 1 tablespoon margarine (dessert) 1 teaspoon salt (dessert) sugar 3 cups (tea) cream of rice or flour prepared PREPARATION: cutting the yeast in the sugar, ad d salt, eggs and margarine. Mix well and let rest for 30 minutes. Add the cooked and mashed cassava and cream arroz.Misturar well. Put in shape for bread, smear ed and dusted. Expect to grow and bake in preheated oven. CASSAVA CAKE INGREDIENTS: 3 cups grated raw cassava, grated coconut 1 package, 3 egg whites, 2 cups of sugar, 150 grams of margarine, 1 tablespoon (soup) of yea st PREPARATION: In a bowl mix with cassava the coconut and set aside.€In anothe r bowl mix the clear hit on snow, margarine and sugar. Beat well until fluffy. S tir slowly to mix cassava with coconut. Add the yeast. Grease a way with oil and pour the dough loosely. Bake for one hour on high heat. Sprinkle biscuits INGREDIENTS: 1 kg. of cassava starch ½ kg sugar 6 eggs 250g v egetable shortening or margarine 1 tablespoon baking powder ½ teaspoon salt Zes t of lemon PREPARATION: Mix all ingredients. Knead well. Open the dough with the rolling pi n and cut the biscuits in the format you prefer. You can vary the flavors by add ing grated coconut, roasted and ground coffee, powdered chocolate or chocolate c hips. INGREDIENTS OF CHICKEN PIE DOUGH: 1 cup (tea) of potato starch 1 cup (tea) cream of rice 2 large whole eggs 3 tablespoons margarine (100g) 1 tablespoon baking p owder salt PREPARATION Mix all ingredients until dough is very easy to work with . Line a baking dish or form of removable bottom of about 20 cm in diameter and make the edge of about 2 cm across the side of the pan, stick the dough w / a fo rk. Bake until hopscotch. FILLING: You can use chicken, hearts of palm, ham, etc .. COVER: 4 whole eggs beaten (as omelet). ASSEMBLY: After taking the mass of the oven, put the filling and finally the roo f. Take the pie back in the oven until golden brown cover. POTATO PANCAKES WITHOUT GLUTEN INGREDIENTS: 7 raw potatoes 1 onion 2 eggs 2 tabl espoon potato starch 2 teaspoon salt Pepper to taste PREPARATION: Grate the pota toes and onion in thin thick and place the grated potatoes and onion in a coland er and squeeze as much as possible to get the liquid. Place in a bowl and add eg gs, potato starch, salt, pepper and mix well. In a nonstick skillet well oiled p lace about 3 tablespoons of the mixture, spread with a spatula when they begin t o turn golden brown the other side. CARROT CAKE INGREDIENTS: 3 medium carrots 2 cups (tea) sugar 2 cups (tea) cream of rice 3 / 4 cup (tea) o il 3 eggs 1 spoon (soup) baking powder PREPARATION: Blend the carrots, sugar, oi l and eggs. Pour this mixture into a bowl and add cream of rice with yeast. Bake in preheated greased and floured baking pan with cream of rice. the site you can find these and many other gluten-fre e recipes and some lactose. There is two types: Income (monthly updates) and Rec ipes from Paula (divided into breads, cakes, cookies, pies, etc.).. To replace t he egg you can use the flaxseed. Just hit it in the blender with water (it helps to give league and is a thickener). Used for cakes and breads. The powder somet imes gives a bitter taste, but the seed does not change much and the flavor is f iber, helping to enrich the food. Condensed Milk for SupraSoy Yield: 290 mL Prep aration time: 20 min 1 tablespoon margarine without milk and half a cup (tea) su gar 1 cup SupraSoy powder 1 / 2 cup (tea) of boiling water Preparation: - Hit the blender margarine, sugar and SupraSoy. Gradually add the water gradual

ly, without stopping to beat until mixture is very homogeneous. Remove from the blender and let stand 1 hour. There is still only for people intolerant an alternative to supplement natural d igestive enzyme lactase, which makes dairy products are usually digested by your body. Remember: Patients with uncontrolled allergies are usually prone to infec tions such as otitis, sinusitis, boils and frogs in part for that reason. The al lergy is an individual with difficulties in the immune system, your allergy is n othing but an abnormal response of the system: This article has informational pu rposes only and should not replace medical advice, Always consult a doctor or he alth professional for their assessment and monitoring when dealing with health i ssues. Never neglect your health, it is a basic good.