"There are currently no evidence-based tests to measure bio-markers for gluten sensitivity. The Centre for Coeliac Research is currently conducting very promising research to develop a reliable evidence-based test."— Dr. Alessio Fasano, medical director of the University of Maryland Centre for Coeliac Research
You surely remember them in their commercially available shapes. They can take the form of bears, little bottles, rings or even slimy, slippery worms. Luckily, they taste nothing like the things they represent. Their juicy and fruity flavour is a hallmark of most our childhoods, and that makes it an all-time favourite, an especially beloved Halloween treat. This recipe will show you how to make gluten-free gummy worms.
Making the gelatin
Place 60 gr (4 tbsp) gelatin in 60 ml (¼ cup) water and stir. Then pour the raspberry juice, 90 gr (6 tbsp) sugar and 60 ml (4 tbsp) corn syrup in a saucepan on the stove at medium heat and stir until completely dissolved.
Stir in the gelatin you previously put into water.
You can now add food colouring, if desired.
Shaping the worms
Wet the 20 by 20 cm (8 by 8 inch) pan lightly. Pour the mixture into the pan you prepared and leave until set. This should take up to six hours at room temperature or one hour in the refrigerator .Repeat the previous step with the remaining half of the ingredients and the orange juice. Once everything is mixed, pour the liquid over the raspberry layer and leave until set. Cut in thin strips to resemble worms.