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PSSS. EHY! YEAH YOU! FACEBOOK GROUP IS LIVE. JUMP IN! i'LL EXPLAIN LATER - http://bit.ly/2Po79JJ
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#autoimmunewarrior#celiac#celiacdisease#celiacfriendly#celiaclife#celiacs#celiacsafe#celiacwarrior#coeliac#foodstyle
#freefrom#funny#funnypic#gluten#glutenfree#glutenfreediet#glutenfreeeats#glutenfreefood#glutenfreelife
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Vitamina de Coco com Banana
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Uma vitamina delícia pra começar o dia é sempre muito bom e energizante, não é mesmo?! Quem ama coco e banana está feito com essa receita!
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Ingredientes:
1 banana (se for congelada fica ainda melhor)
200 ml de leite vegetal/ zero lactose ou 200ml de água com 2 col. sopa de leite em pó zero lactose
1 colher de sopa de coco ralado (pode ser pacotinho, desidratado e sem açúcar ou coco seco mesmo)
Uns 6 cubos de gelo
Adoce se quiser e como que preferir
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Modo de preparo:
Bata tudo no liquidificador.
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Gostou Curte e comenta aqui se você gosta de vitamina!
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Siga ➡️ @culinaria_zero_glutenlactose e não perca nenhuma nova receita sem glúten e lactose! Mais sabor nas suas refeições e no seu dia.
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Repost: @danicravari
I am so ready for summer snacking! My favorite when I was a kid was animal crackers. These gluten free animal crackers bring you back to simple times when there were no bills to play or cares to give. Check out the recipe in the bio! •
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Colazione pronta per domani mattina : crostatine di frolla con farina di riso, ripiene di marmellata all'albicocca.
Ideali non solo per chi é celiaco come me....
FROLLA DI FARINA DI RISO
90 g zucchero, 120 g burro, 1 uovo, 250 g farina di riso.
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#pazzeperlafrolla #passionecolazione #crostata #food_bloggeritaliani #food_instalove #food_blogger #foodpic #sweet #yummy #ricetteperpassione #dolce_salato_italiano #dolciitaliani #deliziedifabio
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The more hydration, the more open crumb... Proofed it wrong 74% hydration, the most open and beautiful crumb as can be... Recipe ⬇️⬇️⬇️
✔️267 gr bread flour(89%)
✔️33 gr hard red whole wheat flour(11%)from @4gensorganic ✔️218g water(73%)+ 3g (1%)ice cold water extra added along with salt
✔️60 gr levain(20%)
✔️6 gr salt(2%) 10 pm feed starter 1:10:10 ( 3.5 gr starter:35 gr flour: 35 gr water) temp 76-78F 6 am next day mix flour with water( autolyse 2 hours )
8 am add starter( 60gr) to the dough( starter was on its peak 10 hours old), mix (stand mixer on low speed for 1 min)
8.30 am add salt and 3 gr of ice cold water mix ( stand mixer on low speed for 1 min.) 9am lamination
9.45 am, 10.30 am,11.15am, 3 stretches and folds 45 min apart, leave dough untouched for 1 hour and 15 min. Temp 76-78F
12.30 pm do preshaping 1 pm shaping. Leave shaped dough in the proofing basket for 15 min.
1.15 pm put the dough to retard in the fridge. next morning Oven 500 F , bake straight from the fridge ,with closed lid 15min, open lid 450 F for 20 min. Enjoy