Today I made a sponge cake suitable for people with celiac disease, therefore gluten-free, using a mixture of rice flour and potato starch.

Celiac disease is a permanent intolerance to gluten, a protein present in oats, wheat, spelt, khorasan wheat (usually marketed as Kamut®), barley, rye, emmer, and triticale. The incidence of this intolerance in Italy is estimated at one in every 100 people. Potentially, there are 600,000 celiac patients, but nearly 150,000 have been diagnosed to date. Every year, 10,000 new diagnoses are made, with an annual increase of about 10%.

To treat celiac disease, it is currently necessary to exclude some of the most common foods from your diet, such as bread, pasta, cookies, and pizza, and to remove even the smallest traces of gluten from your plate.
This implies a significant commitment to dietary education. In fact, the intake of gluten, even in small quantities, can cause various consequences, ranging from mild to severe.

When I read the recipe for sponge cake suitable for celiacs, I thought to try it because perhaps some of my blog readers would appreciate a recipe dedicated to them!
The sponge cake with potato starch and rice flour rose wonderfully and is uniquely delicious! Unfortunately, I couldn’t cut a slice because I brought it to a friend who wanted to taste it and propose it to a relative with celiac disease, but you can trust my word: IT’S FANTASTIC!

P.S. The information about celiac disease was taken from the site http://www.celiachia.it/HOME/HomePage.aspx .

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I opened a channel of recipes that is open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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