Name: Gluten-Free Baked Zeppole
Prep time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 7 oz water; 1 1/8 cups gluten-free rice flour; 7 tbsp vegetable margarine (gluten-free and lactose-free); 2 pcs eggs (2); 1 pinch salt; 1 cup soy milk (gluten-free); 5 egg yolks; 1/4 cup sugar; 1/4 cup cornstarch (cornflour); 1 vanilla bean; 1/2 lemon (grated zest); as needed powdered sugar; as needed syruped cherries

Gluten-Free Baked Zeppole are a delicious variant of the classic fried zeppole, but without gluten and lactose. They are also prepared without any mixes but with only rice flour, so they remain dry inside. Even the custard is gluten-free and lactose-free.

Discover other gluten-free recipes:

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Father's Day, St. Joseph

339.93 Kcal

calories per serving

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Energy 339.93 (Kcal)
Carbohydrates 36.40 (g) of which sugars 15.64 (g)
Proteins 7.23 (g)
Fat 18.84 (g) of which saturated 5.61 (g)of which unsaturated 12.13 (g)
Fibers 0.18 (g)
Sodium 204.81 (mg)

Indicative values for a portion of 88 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

7 oz water
1 1/8 cups gluten-free rice flour
7 tbsp vegetable margarine (gluten-free and lactose-free)
2 pcs eggs (2)
1 pinch salt
1 cup soy milk (gluten-free)
5 egg yolks
1/4 cup sugar
1/4 cup cornstarch (cornflour)
1 vanilla bean
1/2 lemon (grated zest)
as needed powdered sugar
as needed syruped cherries

Tools

1 Bowl
2 Pots
1 Stand mixer or alternatively electric whisks
1 Baking tray
1 Piping bag + star nozzle

Procedure

Heat the milk with the lemon zest and the vanilla seeds.
In a bowl, mix the yolks well with the sugar and cornstarch, the mixture should be smooth and homogeneous.
Pour the milk into the yolk mixture and mix.
Then pour everything into the pot and cook, stirring, until the cream is thick.
Remove from the pot and pour into a wide container, then cover with cling film in contact and let it cool well before refrigerating.
Pour water, margarine, and salt into a pot and bring to a boil until the margarine is melted.
When it starts to boil, remove from heat and add all the rice flour, mixing well to avoid lumps.
Return to heat and let it dry for 1 or 2 minutes.
The dough is ready when it starts to detach from the pot.
Transfer the mixture to a bowl or mixer and mix with a whisk to cool it for about 2 minutes.
Add the eggs, one at a time, waiting for each to be incorporated before adding the next.
If the dough forms a triangle when poured with a ladle, it is ready; otherwise, add another egg.
Transfer to a piping bag with a star nozzle and form the choux on a lightly greased baking tray.
Do not use parchment paper; a silicone sheet is preferable.
Bake at 356°F for about 30 minutes, turn off the oven, and let them cool in the oven with the door slightly open as soon as they are baked.
Fill a piping bag with a star nozzle with custard.
Cut the zeppole in half and fill them.
Close with the other half and decorate with a dollop of custard.
Decorate with powdered sugar and a cherry for each zeppole