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How to make cannelloni without milk and without gluten

Suffering from celiac disease or lactose intolerance often entails having to give up certain recipes. However, with this preparation of cannelloni without milk and without gluten, this will not happen.


  • Constipation
  • Abdominal pain
  • Vomiting
  • Sickness
  • Loss of muscle mass
  • Reflux

Regarding lactose intolerance , it has almost the same effect in the small intestine, with the difference that it occurs when passing through the large intestine and causes:

  • Gases
  • Sickness
  • Diarrhea
  • Abdominal pain

In most supermarkets, grocery stores, bakeries and even pastry shops do not usually take into account the products or recipes with ingredients made specifically for people who suffer from these conditions.

And although it’s hard to believe, a lactose-free diet is also healthy. Milk of animal origin can be substituted by any of vegetable origin such as soy milk .   Lactose-free milk is simply the process by which the two types of sugars in its components (glucose and galactose) are eliminated by adding an enzyme called lactase in its fermentation stage.


So, if you are part of that small circle, you need to know how to make your own gluten-free and lactose-free recipes so that you do not suffer the side effects of these diseases when eating what you want so much. So, what stops you to prepare cannelloni without milk and without gluten ?

Cannelloni without milk and without gluten

Gluten can be found in wheat, barley, rye and oats and even if you are not celiac, it is convenient to control your intake. In addition, a gluten-free diet gives you many advantages:

  • Improves the immune system.
  • Lowers bad cholesterol (LDL) .
  • It facilitates digestion.
  • It controls the levels of glucose in the blood.
How to make cannelloni without milk and without gluten

Most cannelloni are usually made from wheat flour, but in some stores or supermarkets you can buy gluten-free products with which you can make any recipe you can think of.

Ingredients for cannelloni

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

Ingredients for bechamel sauce

  • 3 tablespoons cornstarch without gluten (45 g)
  • ½ onion (50 g)
  • 1 glass of soy milk (200 ml)
  • 1 tablespoon of salt (15 g)
  • ½ tablespoon of pepper (8 g)
  • ½ tablespoon of nutmeg powder (8 g)

Preparation of cannelloni

  1. For starters, you need to cook
  2. Then, add the meat and let it cook for about 10 minutes.
  3. When the meat is ready, place a pot of water to 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 drain and cool.
  4. 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.
  5. Finally, place them in a tray and reserve.

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Preparation of the bechamel sauce

  • Béchamel sauce is usually made with wheat flour, but you can substitute it with cornstarch or rice flour .
  • First, pour the soy milk in a pot and place over medium heat.
How to make cannelloni without milk and without gluten
  • Then add half 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 the fire.
  • Finally, season with a little salt and pepper. Remove from heat and let warm.
  • To finish your recipe, take the tray of cannelloni and pour the béchamel sauce over them, add the
  • Then let them cool, serve and enjoy cannelloni without milk and without gluten .

How to make cannelloni without milk and without gluten