In the last few days I was thinking that I know a lot of people with specific food needs, be it for choice or a food allergy or intolerance. Only thinking about those in my family, we have: a vegan, a pescetarian (that eats fish but not meat), one allergic to nuts, a lactose intolerant and (you will not believe it) one who is allergic to chocolate (I know… such a cruel thing!). With this in mind, I decided that is high time to start studying how to substitute classic ingredients (eggs, butter, flour) in my recipes. There are so many things to know but I am sure it will be an interesting journey.
Anyway, don’t worry! I won’t completely change the blog and my posts: I’ll simply alternate recipes with classic ingredients and recipes for those with specific needs.
So today, not only because I promised a friend of mine that I’d publish a gluten-free recipe , I’m pleased to introduce a shortcrust pastry made with rice flour and corn flour, covered with amazing wild strawberry jam.
Because this is my first approach to a gluten-free recipe, I preferred to be sure and based my recipe on one by Luca Montersino, a famous Italian pastry chef.
This shortcrust makes nice crumbly biscuits, more fragile than those made with normal flour, because there is no gluten in the dough. The taste is slightly different because of the rice and the corn flour. In conclusion, it’s a great discovery, definitely to try once even if you’re not celiac. If you want to make this recipe it with normal flour, however, you can follow the recipe I posted here for my Pie Pops.
I have to say that I’m pretty satisfied, as this my first trial with gluten-free biscuits, but you get the last word, gluten-free friends! Try it and let me know what you think about it! 🙂
Let’s play some music, so we’re ready to start: Vanessa de Mata – Boa Sorte.
Serving: 20/30 biscuits
225 gr of icing sugar
200 gr of butter at room temperature
125 gr of egg yolks (more or less 6 eggs)
20 gr of whole fat milk
250 gr of rice flour (finely ground)
150 gr of corn flour (finely ground)
4 gr of baking powder (a little bit less than 1 teaspoon)
For the topping:
jam or chocolate spread
For the icing
4 teaspoon of icing sugar
– Mix the butter and the icing sugar.
– Add the eggs. Mix.
– Add the milk, the two flours and the baking powder until you have a dough.
– Cover with cling film and leave in the fridge for 2 hours at least.
– Pre-heat the oven to 180 °C.
– Divide the dough in 2 parts. Dust the table with some rice flour. The dough is pretty breakable so I preferred not to use a rolling pin but my hands to roll it. I made 2 sausages and I just pressed with my fingers until I obtained 2 strips of dough of more or less 5 mm thick, 10 cm wide and 30 cm long.
– Move to a baking tray covered with baking paper. Bake for 10 minutes or until golden.
– Take out of the oven. Spread with jam inside.
– Bake again for 5/7 minutes.
– Let them cool. When completely cool we can add the icing.
– Mix the icing sugar with one teaspoon of water. Now you need to play it by ear: I added 2 teaspoons and whisked with an electric hand mixer for 2/5 minutes. You need the consistency of chocolate topping. It has to be liquid enough to draw the lines on the biscuits but not too watery, otherwise it will drip. Take a little bit of icing with a teaspoon and try drawing a few lines on a plate (before going on to the biscuits). If the line is nice and neat you can drawn some zig zags on the biscuits, otherwise add more icing sugar.
– Make oblique cuts to have unique biscuits.
Et voilà, ready!
Now… it’s time to put the kettle on! 😉