How to make Cannelloni without milk and gluten-free

Milk-free and gluten-free cannelloni are perfect for people with celiac disease who generally cannot consume certain foods. Do you dare to try them? Discover the recipe.

How to make cannelloni without milk and gluten-free

In recent years, many recipes have been shared for those who have food intolerances, such as lactose or gluten. On this occasion, we have found a different way to prepare cannelloni without milk and without gluten. Are you interested in trying them?

According to Wikipedia cannelloni are a wide, rectangular-shaped pasta that is used in Italian cuisine with different fillings made of meat, tuna, vegetables, among other ingredients. However, in their traditional form they contain gluten. Therefore, today we propose this alternative recipe. Enjoy it!

Cannelloni without milk and gluten-free

Cannelloni without milk and gluten-free

Most cannelloni are generally made from wheat flour. However, due to the need that some have to limit or avoid gluten intake, today they can be found free of this protein. Therefore, the first step will be to get cannelloni with a “gluten-free” label.

In this recipe we propose a beef filling, a food that makes important nutrient contributions when consumed in moderate quantities.

According to research published in  Proceedings of the Nutrition Society , red meats are an important source of proteins of high biological value, among other nutrients.

Finally, we emphasize that it is a recipe free of milk, an ingredient that some find difficult. Instead, we teach a different way to make bechamel with non-dairy milk. Take note!

Ingredients for the cannelloni

  • 1 box of raw gluten-free cannelloni (400 g)
  • 2 glasses of water (400 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 ½ cups ground beef (300 g)
  • 4 tomatoes
  • 1 tablespoon onion powder (15 g)
  • 1 tablespoon of salt (15 g)
  • ¼ cup grated vegetable cheese (30 g)

Ingredients for the bechamel sauce

  • 3 tablespoons gluten-free cornstarch (45 g)
  • ½ onion (50 g)
  • 1 glass of soy milk (200 ml)
  • 1 tablespoon of salt (15 g)
  • ½ tablespoon pepper (8 g)
  • ½ tablespoon powdered nutmeg (8 g)

Preparation of the cannelloni

Milk-free and gluten-free meat cannelloni
  • To start, you need to cook the meat for your cannelloni. You must cut the tomato into very small pieces and sauté them with a little olive oil, salt and onion powder.
  • Then, add the meat and let it cook for about 10 minutes.
  • When the meat is ready, bring a pot of water to a boil over high heat. Once the water is boiling, remove from the heat and add the cannelloni. They should only be submerged for 1 minute . Remove from the water and let them drain and cool.
  • Once the cannelloni are cold, proceed to fill them with the ground meat. You must do it very carefully so that they do not break or disintegrate.
  • Finally, place them on a tray and set aside.

Preparation of the Bechamel Sauce

Bechamel sauce
  • Bechamel sauce is usually made with wheat flour, but you can substitute cornstarch or rice flour.
  • First, pour the soy milk into a pot and place it over medium heat.
  • Next, add half of the onion and nutmeg powder to the milk. This will give you pleasure.
  • Then, add the cornstarch and stir until you get a creamy mixture. Without removing from heat.
  • Finally, season with a little salt and pepper. She removes it from the heat and lets it cool.
  • To finish your recipe, take the tray of cannelloni and pour the bechamel sauce over them, add the vegetable cheese and bake in the oven for 10 minutes at about 190ºC.
  • Then let them cool and serve.

Are you looking for light recipes for your gluten-free diet? Then follow the instructions and enjoy this delicious way to make cannelloni. You can share it with your entire family, no matter the occasion.

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