How to make gluten-free zeppole

First of all, make the gluten-free choux dough

In a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles, at which point the boiling has occurred and add the rice flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Finally, place it back on the heat and stir for a few more seconds, until you hear it rubbing under the pan:

At this point, pour the hot dough onto a work surface and let it cool by working it with a spatula and only when it has cooled, not before, place it in a bowl and add the eggs one at a time. Add the second one only when the first one is perfectly blended.

You can mix the dough with a spoon or in a planetary mixer for convenience.

The final dough must be soft and firm:

At this point proceed to the formation of your gluten-free zeppole.

First of all, assemble a pastry bag with a rather large flower nozzle ranging from 1 cm to 1.5 / 1.8 cm

Then fill the piping bag with the dough and make the zeppole directly on a baking tray previously lined with baking paper, which you will have firmly attached to the tray with a little dough.

Then proceed with doing 2 rounds, one on top of the otherthe basic round in this case has a diameter of 6 cm, the second round make it slightly narrower towards the inside, it is important that they still have the central hole:

Cooking gluten-free zeppole

At this point you can choose whether to fry, according to tradition. In this case I advise you to follow my advice that you find in Fried Zeppole di San Giuseppe

Or you can choose to bake. (as in my case) They will be lighter, but equally delicious, follow all the recommended steps for baked Zeppole di San Giuseppe

Finally, you can also choose the method of cooking the Zeppole in the air fryer

In any case they will be delicious.

Once the chosen cooking has been completed, you can proceed to garnish with a dollop of cream and a cherry in syrup in the centre. I used my gluten-free custard, which was very easy and ready in exactly 5 minutes!

Here are yours ready Gluten-free Zeppole di San Giuseppe!

storage

They keep very well for 2 – 3 days in the fridge if stuffed. only the bases, especially the baked ones, can be kept for several days, perfectly sealed in plastic food bags.

Also discover my entire collection of gluten-free recipes