The gluten-free custard and ricotta tart is a delicate sweet and very good that everyone really likes, you can create a thousand variations and bring a quick and fresh dessert to the table.
Family💚 I am particularly attached to this type of dessert, since I was a child, always preferring chocolate custard! This tart is the one I always chose when going to the oven to buy bread and reproduce it without gluten, it was a great joy!
Among other things, it is so delicate that I had made a similar tart for Marco's first birthday!
The shortcrust pastry is infallible => here are the instructions for making a rolled tart
In this recipe there is only one variant: I put brown sugar instead of granulated sugar.
Gluten-free cheese and bacon sandwiches, easy to make, fluffy and stringy. You can accompany these sandwiches with vegetables or other cheeses, but even alone, they are almost a single dish!
Family💚are always looking for tasty solutions for bread-making, but that they are easily reproducible by all and that they can bring the children with the taste of gluten-free flours: this is where these stringy sandwiches with bacon were born.
Click here for my sandwich mold!
For this recipe I used 6 grams of fresh brewer's yeast and let it rise for 5 hours. If you want to speed up or lengthen the leavening you can follow the instructions below:
10 gr fresh brewer's yeast (5 gr dry brewer's yeast) => 2/3 hours in the oven off with the light on
6 g fresh brewer's yeast (3 g dry yeast) => 4/5 hours in the oven off (you have to turn on the light depending on the room temperature, if it grows little, turn it on)
3 gr fresh brewer's yeast (1 gr dry brewer's yeast) => overnight in the fridge
You can also make these sandwiches with the planetary mixer with the hookleafy, starting from the flour in the bowl, dissolve the yeast in the water and add it to the flour, let the dough work, then add the oil and finally the salt.
As you can see, these sandwiches have 100% hydration, with gluten-free flours, it is normal to use more water, but 100% hydration you still have to know how to manage if you work by hand. In this case you can afford it because you put the dough directly into the die and in any case it always depends on the type of flour used and how it absorbs.
The gluten-free pancakes with tomato, pizzelle or montanare are really easy, soft and delicious. As an appetizer or a delicious dinner they will really appeal to everyone, including children, to be served with tomato pulp and parmesan, but also excellent on their own.
Family💚 these pancakes are a real pleasure, when I made them the whole family licked their chops!
With this dose you will get 12 pancakes.
For this recipe you can use both fresh and dry yeast, with 4 gr of dry yeast (and about 10 of fresh yeast) you can make a leavening for 3/4 hours in the oven turned off with the light on (checking that the volume has doubled).
Alternatively, you can use 2 g of dry yeast (about 5 g of fresh yeast) and leave to rise all night long.
If it is fresh in your home, you can place the dough in the oven that is off, otherwise in the fridge; always remember to bring the dough back to room temperature before proceeding with the recipe.
How to have excellent leavening
In addition to following the recipe to the letter, it is important that the dough is homogeneous and free of lumps by working for a few minutes by hand or with the planetary mixer, in this way you will facilitate the leavening. If you have trouble making gluten-free dough rise, add half a teaspoon of sugar to the yeast dissolved in the water, this will give a boost to your leavening!
If you have a kitchen thermometer, it is the simplest and most accurate way to have the perfect oil temperature, while also saving time (you can do other things because the thermometer automatically warns you when it reaches the temperature you have set.
If you don't have a thermometer, you can dip one very small ball of dough and check that it immediately rises to the surface, surrounded by bubbles, or you can dip the tip of the toothpick and check that bubbles always form.
These pancakes have a nice soft edge, while in the center they are stiffer to hold the sauce well: how do you get them just like that?
1 – Crush the balls of dough starting from the center and leaving the edge thicker.
2 – Pierce the pancakes with a fork before frying them.
3 – Once immersed in oil, mash the pancakes in the center with a spoon or large tongs as you see me doing in the video.
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