The rice shortcrust pastry with oil is made with rice flour and corn oil. Great for tarts, tartlets, cookies that need to hold their shape, while if you prefer softer cookies, simply add a pinch of baking powder. For flavors, you can choose between lemon, vanilla, orange, and whatever you like.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 2 eggs
- 2.8 oz sugar
- 4 tbsp vegetable oil
- 2 cups gluten-free rice flour
- to taste vanilla (as desired)
Tools
- 1 Bowl
- 1 Whisk
Steps
In a bowl, break the eggs, add the sugar and the seeds from the vanilla pod. Whisk with a whisk to mix. Add the oil and mix well until you get a smooth cream.
Gradually add the flour and knead with your hands. If necessary, decrease or increase the flour, as it depends on the absorption.
Form a dough and use it immediately for various preparations. Wrap in plastic wrap and store in the refrigerator for up to 3 days.
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ATTENTION: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Advice
You can choose from any, from sunflower to rice oil. You can also use rice shortcrust pastry with olive oil (Recipe)
Store in the refrigerator for 3 days wrapped in plastic wrap.
Store in the refrigerator for 3 days wrapped in plastic wrap.
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