Exquidia offers a mix for bread that gives very good results. In this mix there’s already a little bit of “gomme de guar” that makes the gluten functions.
I’ve modified the recipe that Exquidia suggests in the label because olive oil is sometimes not very well tolerated by some people, and because animal fats are more suitable for cooking at high temperatures instead of vegetable oils.

gluten-free, dairy-free, eggs-free, nuts-free

 

Crakers are salted biscuits ideal for people that doesn’t have any sugary product. They can be eaten as snack, aperitif, etc.

gluten-free, dairy-free, sugar-free, nut-free

 

 

This crust for pies is a little bit delicate because it can break into crumbs easily. The Kitul syrup is used to replace eggs, and gives the sweet taste.

gluten-free, dairy-free, eggs-free, nuts-free, whtite sugar-free



 

 

This sponge cake doesn't need any yeast, simply egg whites help rising the cake

gluten-free, dairy-free, nuts-free, yeast-free, white sugar-free

 

Hummus can be a good replacement for mayonnaise when there’s an egg intolerance or allergy.

It’s an ideal food for vegetarians because it contains full of calcium thanks to sesame, polyunsaturated fatty acids thanks to hazelnuts, the vitamine C of lemon, and the sulfur and anti-oxidants of garlic. If you spread humus on a rice toast then you get all the essential proteins.

gluten-free, dairy-free, egg-free, sugar-free, vegan