Forget the stories about giving things up and about bland gluten free food. Last week’s workshop “Bezglutenska gurmanska jela” (gluten free gourmet dishes) showed again that cutting out gluten does not mean cutting out pleasure. Participants saw how natural ingredients, with a little culinary creativity, make dishes that are often tastier and lighter than the ones we are used to.
The star of the menu was chicken done in KFC style, in a fully gluten free and nutritionally thought out version. Chicken breast marinated in yoghurt and spices got a remarkably crisp coating thanks to an inventive “crumb” of corn flakes and toasted quinoa, with fresh herbs added. The result is chicken that follows the well known global chain in texture and depth of flavour and goes past it on the health side, especially served with roasted chicory and other rich gluten free sides.
There was also a gourmet quinoa salad, which won participants over with roasted beetroot, avocado and cherry tomatoes on a bed of rocket. A honey and lime dressing gave it character, while variations with chickpeas and young goat cheese showed how nutritionally rich and good looking gluten free meals can be.
Homemade sweet potato gnocchi were also on the programme. Made by hand from roasted sweet potato and gluten free flour, with the recognisable ridges shaped by a fork, they hold sauces well. With thyme and chilli added, these gnocchi are an example of comfort food cooking that does not sit heavy.
The sweet ending of the course brought two pleasures. First came crisp coconut biscuits, a fragrant mix of butter and vanilla, brushed with marmalade and lemon. Next to them, participants also learned to make a chocolate brownie, whose moistness comes from almond flour, tapioca and good dark chocolate.
This workshop went past simply following recipes and taught a more conscious approach to food. The attention to texture showed that a gluten free diet, with the right knowledge, becomes a place for invention. Participants left the kitchen with new skills and with one insight: in modern cooking, limits are a chance to find new and often more interesting flavours.
ŠKMER courses are developed as part of the project “Kompetencije za izvrsnost u ugostiteljstvu” (competences for excellence in hospitality), supported by the Ministry of Tourism and Sport, aimed at systematic development of professional knowledge and stronger competitiveness of Croatian gastronomy.
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