The recipe for shortcrust pastry for celiacs with rice and almond flour is very fragrant and perfect for preparing tarts and crispy cookies.
In people with this intolerance (I hope I’m using the correct terms and I apologize in advance if I’m not) gluten activates the immune system, which sees certain molecules in the intestine as harmful and reacts against them, causing inflammation, damage, and flattening of the villi, those small finger-like projections that make up the intestinal lining.
WHAT CAN CELIACS EAT?
In the category of cereals and flours, celiac people can use rice and buckwheat as well as corn, and they can freely consume legumes, nuts, eggs, fish, and poultry, which are naturally gluten-free foods.
As for dairy products, fresh pasteurized milk, UHT (long-life), Parmigiano Reggiano DOP, and Grana Padano DOP are allowed.
For vegetables and fruits, you can eat fresh and frozen ones but also dried and freeze-dried. However, there is an association Associazione Italiana Celiachia (AIC) that has evaluated all foods and compiled an official classification of all foods that can be highly harmful for celiac people.
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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THIS QUANTITY IS FOR A 9-INCH TART AND MANY COOKIES!
Here are some gluten-free recipes already published on the blog such as:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients RECIPE FOR SHORTCRUST PASTRY FOR CELIACS with Rice and Almond Flour
- 2 eggs
- 3.5 oz butter
- 0.3 cup brown sugar
- 0.5 cup almond flour
- 1.5 cup rice flour
- 1 pinch fine salt
Tools RECIPE FOR SHORTCRUST PASTRY FOR CELIACS with Rice and Almond Flour
- Bowls
- Knives
- Plastic Wraps
FOR THE PREPARATION OF THE RECIPE FOR SHORTCRUST PASTRY FOR CELIACS with Rice and Almond Flour
I make a well on the work surface with the rice flour, then add the almond flour or finely chopped blanched almonds.
I then add a pinch of salt and the brown sugar.
I combine the mix of dry ingredients with the eggs and finally the pieces of cold butter which will gradually be absorbed by the flours.
I knead by hand to make it easier, form a dough ball, and let it rest in the fridge for 30 minutes before preparing my favorite recipe.
If I don’t use it immediately, I can store the shortcrust pastry for celiacs with rice and almond flour in the freezer for 3 months.
Here the recipe is finished!
Annalisa
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