Tag: corn

Perfect basic recipe + 10 flavors and variations! – Gordon Ramsay’s version

THE Gluten-free biscuits they are gods sweets delicious, simple And genuineideals for celiacs, intolerant to gluten, but also ahealthy alternative And light For everyone! They are made with gluten-free shortcrust pastry based on rice flour, egg, sugarcone without butter to whom you can give shape you want ! Once cooked in the oven they result very good And scented , softbut at the same time crumbly from melt in your mouth! Follow this Gluten-free biscuits recipe with all the Advice illustrated with step by step photos and you will realize the better gluten-free biscuits from which you can get lots of flavors And infinite variations!

After a series of experiments, today I give you the Perfect basic recipe to prepare gods Gluten-free biscuits facts at home like those from pastry shops! It’s about a very easy preparation And fast . For the creation I revisited my super tried and tested shortcrust pastry,excellent rice flourwhich I find of a heavenly flavour! but if you want you can also use a prepared gluten-free mix . With 1 dough only you can get more than 10 different flavors from which to derive variations with molds and moulds of your choice: how classic gluten-free biscuits to serve natural or with one dusting of icing sugar; or fill with jam And Nutellafrom frost with melted chocolate or Royal Icing ; gluten-free cocoa biscuits inserting it into the dough; or with chocolate chips or even some bases to decorate getting fabulous gluten-free Christmas biscuits! obviously you can choose to make only 1 type! In the procedure you will find all the instructions! Ideal for breakfast, snacksto be served for tea time; as post-dinner dessert to serve with mulled wine; but also from to carry or pack and give as gifts!

Gluten-free biscuit recipes:

Buckwheat biscuits (simple or stuffed shortcrust pastries with a rustic flavour)

Le Campagnole (scented biscuits like those from the white mill)

Gluten-free biscuits recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + rest time in the fridge for those with butter	12 minutes	32 minutes

Ingredients

Quantity for approximately 40 pieces
For the base: 330 g of rice flour (or mix for celiacs) + 1 teaspoon for the pastry board 165 g of soft butter at room temperature (or 100 g of sunflower seed oil) 1 whole egg (medium size) 2 egg yolks (small size) 130 g of granulated sugar grated peel of 1 lemon 1 teaspoon vanilla extract (or 1 sachet or the seeds of 1 berry) 1 pinch of salt For the 10 flavours: 1) from 20 g to 45 g of bitter cocoa powder to add to the dough 2) 100 g of melted chocolate for the icing 3) Royal icing for white icing or decorating 4) jam (a few spoonfuls) for filling 5) Nutella (a few spoonfuls) for filling 6) pistachio spreadable cream (a few spoonfuls) for filling 7) chopped dried fruit of your choice to add to the dough 8) 50 – 100 g of raisins to add to the dough 9) 50 – 100 g of chocolate chips to add to the dough 10) icing sugar to serve

Quantity for approximately 40 pieces

For the base:

330 g of rice flour (or mix for celiacs) + 1 teaspoon for the pastry board

165 g of soft butter at room temperature (or 100 g of sunflower seed oil)

1 whole egg (medium size)

2 egg yolks (small size)

130 g of granulated sugar

grated peel of 1 lemon

1 teaspoon vanilla extract (or 1 sachet or the seeds of 1 berry)

1 pinch of salt

For the 10 flavours:

1) from 20 g to 45 g of bitter cocoa powder to add to the dough

2) 100 g of melted chocolate for the icing

3) Royal icing for white icing or decorating

4) jam (a few spoonfuls) for filling

5) Nutella (a few spoonfuls) for filling

6) pistachio spreadable cream (a few spoonfuls) for filling

7) chopped dried fruit of your choice to add to the dough

8) 50 – 100 g of raisins to add to the dough

9) 50 – 100 g of chocolate chips to add to the dough

10) icing sugar to serve

Method

How to make gluten-free biscuits

First of all, cream the butter with the sugar for 5 – 6 minutes together with the vanilla, lemon peel and salt

(if you want to make them without butter, whisk the eggs with the vanilla sugar, lemon peel and salt for 5 – 6 minutes and then slowly add the oil)

You should obtain a frothy mixture. Then add the eggs one at a time, when the first is well absorbed, add the second and so on.

The mixture must be frothy and soft, free of lumps:

preparation of gluten-free biscuits

Finally, add the rice flour in one go.

Be careful if you want to make gods gluten-free cocoa biscuits use 285 g of rice flour + 45 g of well-sifted bitter cocoa powder.

If you want to realize instead half white dough And half cocoa mixture Divide the butter, sugar and egg mixture in half.

For the white part, add 165 g of rice flour, for the other part add 145 g of rice flour and 20 g of sifted bitter cocoa.

Then quickly knead the mixture (or mixtures), preferably using a scraper, without heating too much with your hands.

At this stage, you can add chocolate chips, chopped dried fruit or softened but very dry raisins to create various flavours.

Finally compact well and if necessary use more flour to compact the dough. In a few seconds you will find a soft dough:

gluten-free biscuit dough

At this point, if you used butter, seal the dough in cling film and place in the fridge for a couple of hours. If you have used oil, you can use it immediately.

Form and bake gluten-free biscuits

First of all, roll out the fresh, lightly floured dough on an equally floured surface to a thickness of 4 mm; if you want to make filled and paired gluten-free biscuits, roll out to 3 mm.

Finally, choose the molds and molds you prefer and carve:

how to make gluten free biscuits

Then, as you make them, place them on a baking tray lined with baking paper at a distance of 4 – 5 cm.

Beware of bake biscuits of the same size in the same panto promote uniform cooking.

For example, long pastries are nothing more than 3cm by 15cm rectangles carved with a knife to which I made a line in the center with the knife (without excessively piercing the biscuit) and then I added a drizzle of jam before baking .

The two-tone biscuits are made with a white circle and a cocoa star, glued on with a little water

If you used butter, place the pans in the fridge before baking for 15 minutes.

Finally, cook in a very hot static oven at 180° for approximately 12 minutes.

Then remove from the oven and immediately remove from the pan. Let cool completely before filling, decorating or frosting.

For the half chocolate biscuits the same method is used as for shortcrust and chocolate biscuits

The stars are frosted with the same technique as the Zimtsterne

The others are simply dusted with icing sugar, filled with jam which you can replace with Nutella, pistachio cream.

Here are yours ready Gluten-free biscuits

gluten free biscuit recipe

You can store them in a box for about 1 month

High and soft focaccia – Recipes on the fly – Gordon Ramsay’s version

There deep and soft focaccia it is a soft and fragrant white pizza, a simple preparation that can be enjoyed at any time.

Get one deep and soft focaccia It’s everyone’s dream, but it’s not always easy to get a perfect result. First of all you need to use the right flour, the ideal is to mix zero flour with manitoba or durum wheat flour.

Another important thing is to do a dough ad high hydration which gives a beautiful honeycombing.

Finally, a very important step is the leavening of the dough which requires an adequate temperature, which varies depending on the climatic conditions. The external temperature influences leavening, and to guarantee an optimal result, it is recommended to let the dough rise in a warm, dry place with an ideal internal temperature of 22-25 °C.

If it is cold, you can set the oven to this temperature or use other heat sources such as the oven light or a radiator. In some cases, you can opt for a double leavening, with an initial leavening period of 60 minutes, followed by a short kneading and a further rest covered by cling film for 30 minutes.

In addition to the classic recipe, there are different variations of focaccia, such as Apulian focaccia, with cherry tomatoes, with olives or the focaccia with rosemary.

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Eggless custard (light and delicious) Recipe in 5 minutes! – Gordon Ramsay’s version

There Egg-free custard it’s a basic preparation delicious, lighter of the classic custard, ideal for intolerants And allergic with eggs or simply if you are missing eggs at home! It is achieved with milk, corn flour, sugar And vanillaon low heat for 5 minutes exactly! Believe me when I tell you velvety, silky, very good And not liquid even though the eggs are missing; Therefore perfect for filling Sponge cake, the delicious eggless chocolate cake, cream puffs, tarts; but also to achieve numerous spoon desserts or simply to add on eggless pancakes with fresh fruitone true goodness!

For the recipe very easy And super fast instead of whole milk, you can use vegetable milk which you prefer, thus obtaining a vegan version! Remember, the secret to have one Eggless custard from the yellow color is to add a pinch of turmericthe taste you can’t hear it, but perfectly simulates the appearance of the classic cream! If you have one chocolate bar, make egg-free chocolate cream! Try it soon and I’m sure it will become a real one And own workhorsetogether with Gluten-free Custard and Dairy-free Custard!

Discover also:

Eggless shortcrust pastry (light version with oil, water, flour and sugar)

Eggless custard recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	30 minutes	45 minutes

Ingredients

Quantity for 4 people – fill 1 22cm cake
500 ml of milk (which you can replace with vegetable milk) 120 g of sugar 60 g of cornstarch (or potato starch) 1 tablespoon vanilla extract (or 1 sachet or seeds of 1 berry) 1 pinch of turmeric (which you can replace with a pinch of saffron or food coloring)

Quantity for 4 people – fill 1 22cm cake

500 ml of milk (which you can replace with vegetable milk)

120 g of sugar

60 g of cornstarch (or potato starch)

1 tablespoon vanilla extract (or 1 sachet or seeds of 1 berry)

1 pinch of turmeric (which you can replace with a pinch of saffron or food coloring)

Method

How to make custard without eggs

First of all, combine sugar, cornstarch, vanilla powder and mix well with a hand whisk (if you are using liquid vanilla, add it to the milk

Separately, heat the milk in a saucepan

how to make milk cream without eggs

At this point slowly add the boiling milk little by little into the bowl of solids and mix quickly with the whisk, so that lumps do not form.

Then pour the mixture back into the saucepan and place on a low heat and stir constantly with the whisk by hand. Within 2 – 3 minutes you will obtain a creamy mixture.

Finally, remove from the heat, add the turmeric, start with 1/2 teaspoon, without exaggerating and always mix well with the whisk by hand. Consider whether it needs a little more.

Then pour your egg-free custard into a bowl and immediately cover with cling film

let the eggless custard cool

Leave and room temperature! this step is essential so that lumps and cuticles do not form.

Finally, once the cooling time has elapsed, remove the film and stir quickly with a hand whisk. If the mixture is too compact, dilute it with 1 teaspoon of milk!

Be careful if you have not worked the mixture perfectly on the heat and lumps have formed, blend with an electric mixer (no blender) adding 1 teaspoon of milk in a few seconds, it will become velvety again.

Here’s yours ready Egg-free custard!

Eggless custard

It keeps perfectly in the fridge for 2 – 3 days or you can freeze it

Chef Gordon Ramsay Recipes