Parmigiano Reggiano gaufres with oven-bag baked gluten-free vegetables - Belgium

Main coursea couple of hours30 months


For 8 gaufres:

125 g flour (gluten free: 80 g Bi Aglut baked products and 45g Farmo Fibrepan bread and pizza)

200 ml milk

50 g melted butter

4 spoons of grated Parmigiano Reggiano

2 medium eggs

1/2 tsp of baking powder


salt and pepper

For oven-bag vegetables:



yellow pepper

green beans

cherry tomatoes


extra virgin olive oil

vegetable sauce seasoning mix


Put the flour, baking powder, salt, pepper and grated Parmigiano Reggiano in a bowl. Add the eggs and mix with a hand blender. Combine the milk with the melted butter and pour it over the mix, stirring constantly. Cook the gaufres in the waffle maker. Wash and dice all the vegetables. Put them in a bowl and add a drizzle of olive oil and the seasoning. Mix and pour everything into the oven bag tying the end tightly. Bake at 200° for about 40 min. Serve the gaufres with the vegetables as a bruschetta.

Recipe by Sonia Mancuso La cassata celiaca

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