The Camille made with rice flour are one of those recipes I make when I want a soft, wholesome breakfast with few steps and simple ingredients.
I love these little cakes because they stay moist, scented with carrot and orange, and are naturally gluten-free, so perfect for the whole family.
Rice flour makes them very light with a fine texture that recalls the original Camille. In this version I’ll show you how to make them in just a few minutes, with a soft and delicious result that always wins over everyone. 😊
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer and Autumn
Ingredients
SOFT, GLUTEN-FREE CAMILLE WITH RICE FLOUR
- 1 3/4 cups (grated, about 7 oz) carrots
- 3/4 cup (about 4.2 oz) rice flour
- 7 tbsp (about 3.2 oz) sugar or erythritol
- 2 eggs
- 5 tbsp (about 2.4 oz) sunflower oil
- 1 sachet (about 1 tbsp) baking powder
- grated zest of one orange
- 1 tablespoon orange juice
- 3/4 cup (about 2.8 oz) almond flour
Tools
SOFT, GLUTEN-FREE CAMILLE WITH RICE FLOUR
- 1 Citrus juicer juicer
- 1 12-muffin pan muffin molds
- 1 Whisk whisks
Steps
After blending the raw carrots, add the oil and the orange juice.
In a bowl, whisk the eggs and sugar until the mixture is pale and fluffy.
Add the carrot purée to the whisked eggs.
Fold in the rice flour, almond flour, baking powder, and orange zest and gently mix with a spatula.
Pour into muffin tins or half-sphere molds.
Bake at 356°F for 20 minutes; they should remain soft and slightly moist.
Variations
Light Camille: replace half the oil with plain yogurt.
Camille without almonds: use about 5 tbsp potato starch + 1/4 cup (about 40 g) extra rice flour.
FAQ (Questions & Answers)
Can I freeze them?
Yes, up to 2 months. Thaw at room temperature.
Can I use only rice flour?
Yes, but almond flour gives softness. If you omit it, add 1 extra tablespoon of oil.
Can I make them without eggs?
Yes: 2 eggs = 120 g of yogurt (about 1/2 cup) + 1 teaspoon baking soda + 1 tablespoon lemon juice.
