The rice cocoa shortcrust pastry is a modern and inclusive alternative, designed for those looking for a preparation gluten-free and lactose-free without sacrificing taste. Light, crumbly, and with a delicate cocoa flavor, this pastry is suitable for homemade pies, cookies, and simple tartlets, being more digestible and quicker to prepare than traditional butter versions. It does not require rice as the rice oil shortcrust pastry, it is ready to use immediately.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 2.8 oz sugar
- 4.2 tbsp vegetable oil
- 1.5 cups gluten-free rice flour
- 0.5 cups gluten-free unsweetened cocoa powder
- to taste vanilla
Tools
- 1 Bowl
- 1 Whisk
Steps
In a bowl, break the eggs, add the sugar and the vanilla seeds. Whisk to combine. Add the oil and mix well until you get a smooth cream.
Add the previously sifted flour and cocoa, gradually, and knead by hand. If necessary, decrease or increase the flour, as it depends on absorption.
Form a dough ball and use it immediately for various preparations. Wrap in plastic wrap and store in the refrigerator for up to 3 days.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
You can choose any oil from sunflower to rice. You can also use rice shortcrust pastry with olive oil (Recipe)
Store in the refrigerator for 3 days wrapped in food wrap.
Choose fine rice flour to achieve a more uniform and less sandy texture.
Great for quick baking and simple fillings, like jams, vegetable creams, or dried fruits.
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