Gluten-free Lent

In this Lent season, where Seville is dressed in its best clothes to celebrate Holy Week, we do not want anyone to miss out on enjoying the most emblematic flavors of these dates. Therefore, in this post you will find a compilation of gluten-free and lactose-free recipes, so that everyone can immerse themselves in the essence of Holy Week without worries.
For those who want to enjoy these typical dishes suitable for coeliacs without having to get into the kitchen, we leave below a map with cafes and restaurants specializing in gluten-free meals.

But for the more daring, here are a couple of recipes to demonstrate the culinary skills of young and old:

Gluten-free and lactose-free torrijas: traditional taste, suitable for everyone.

Ingredients:

Gluten-free sliced bread
Soy beverage (certified gluten-free)
1 cinnamon stick
Lemon rind
Orange peel
Orange blossom water
Egg
Extra virgin olive oil
Honey

Method of Preparation:

  1. Preparation of the Aromatized Soy Beverage:
    Heat the soy beverage in a saucepan.
    Add the cinnamon stick and the lemon and orange peels.
    Stir and let it cool.
    Add a teaspoon of orange blossom water.
  2. Preparation of the Bread:
    Cut the gluten-free bread into slices.
    Dip each slice in the flavored soy beverage.
    Then, dip in beaten egg.
  3. Frying the Torrijas:
    In a frying pan with hot extra virgin olive oil, we fry the slices until golden brown on both sides.
  4. Preparation of the Honey:
    Heat the honey over low heat.
    We add a little water while stirring, creating a smooth and shiny mixture.
  5. Final Assembly:
    Place the torrijas in a serving dish. Dip the torrijas in the hot honey and make sure they are well impregnated.

And that’s it! Now you have gluten-free and lactose-free torrijas that retain all the flavor and tradition of Easter.

Gluten-free codfish croquettes: a crunchy pleasure

Ingredients:

250 grams of desalted and crumbled codfish
Corn flour (for breading)
Olive oil
50 grams of butter
Onion
500 ml milk or vegetable drink
Egg
Gluten-free bread crumbs

Preparation:

  1. Dredge the desalted cod in corn flour and fry lightly in olive oil. Remove the excess oil with absorbent paper and chop the cod finely, you can use a mincer, but avoid making a paste.
  2. In a saucepan, melt the 50 grams of butter over medium heat. Add the onion and sauté until transparent. Add the gluten-free flour little by little, stirring constantly, to create a homogeneous mixture with the butter.
  3. Pour the milk or vegetable drink gradually, stirring constantly with a whisk to avoid lumps. Cook until the béchamel sauce starts to boil and thickens.
  4. Let the béchamel cool and add the crumbled cod. Mix well until all the ingredients are integrated.
  5. With two spoons, form the croquettes and dip them in beaten egg and then in gluten-free breadcrumbs. Repeat this process to give them more consistency.
  6. Heat olive oil in a frying pan and fry the croquettes until golden brown and crispy on the outside.
    Place the croquettes on a plate with absorbent paper to remove excess oil.

Ready to enjoy gluten-free cod croquettes with a soft, flavorful interior and a crispy, golden brown coating! Serve hot and ¡Buen provecho!

You can find these and many more recipes at redsevillasingluten.org