Gluten-free custard with rice flour, a smooth and delicious cream designed for people intolerant to gluten and great both as an accompaniment to biscuits or as filling for homemade cakes and tarts.
I add some information on this intolerance that may be useful for some of us!
GRAINS NO
wheat, and all its varieties including spelt and khorasan wheat, barley, and rye.
GRAINS YES
Amaranth, buckwheat, corn, millet, quinoa, rice, sorghum, and teff.
FRUIT AND VEGETABLES
In nature, all fresh fruit and vegetables with legumes and tubers do not contain gluten and can be included in a gluten-free diet.
PROTEINS
Poultry, fresh meat, fish, eggs, legumes, seeds, and nuts are naturally gluten-free and can always be consumed by people intolerant to gluten.
DAIRY
Fresh milk is naturally gluten-free, and all the classic Italian cheeses are safe for celiacs, as well as butter and cream in purity, not added with other ingredients.
For processed or spreadable cheeses of industrial type, ALWAYS check the label.
BEVERAGES
Traditional beer, derived from barley, is banned for celiacs, but there are several brands of beers made with naturally gluten-free grains or still from barley available on the market.
Coffee, tea, and herbal teas are always suitable for celiacs, pay attention to drink preparations made up of more ingredients and the so-called “barley coffee” which is absolutely forbidden for celiacs.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: for a 8/9 inch cake
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients GLUTEN-FREE CUSTARD WITH RICE FLOUR RECIPE
- 3 egg yolks
- 1/2 cup rice flour
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups Milk
Tools GLUTEN-FREE CUSTARD WITH RICE FLOUR RECIPE
- Piping bag
- Food scales
- Spoons
- Saucepans
- Sifters
TO PREPARE THE GLUTEN-FREE CUSTARD WITH RICE FLOUR RECIPE
I heat the milk with the vanilla and beat the egg yolks with the sugar for a few minutes.
Then I add the sifted rice flour and mix the mixture again.
Gradually pour the hot milk in a stream, mixing the hot liquid well.
If small lumps form, quickly sift everything and put the saucepan back on low heat, letting it cook and thicken for a few minutes.
The gluten-free cream with rice flour is ready. We can cool it by covering it with cling film in contact, thus avoiding the cream forming that annoying and unappetizing hard layer.
Once cold, we can enjoy it with biscuits or fill cakes and tarts with it!
See you soon for a new gluten-free recipe!
Bon Appetit!
Annalisa
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