The cocoa rice shortcrust pastry is a modern and inclusive alternative, designed for those seeking a preparation gluten-free and lactose-free without sacrificing taste. Light, crumbly, and with a delicate cocoa flavor, this pastry is suitable for homemade pies, cookies, and simple tartlets, making it more digestible and quicker to prepare than traditional butter versions. It doesn’t require rest like rice oil shortcrust pastry, and is ready to use immediately.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2.8 oz sugar
- 4.3 tbsp vegetable oil
- 1.75 cup gluten-free rice flour
- 0.43 cup gluten-free cocoa powder
- to taste vanilla
Tools
- 1 Bowl
- 1 Whisk
Steps
In a bowl, break the eggs, add the sugar and vanilla seeds. Beat with a whisk to combine. Add the oil and mix well until smooth.
Gradually add the pre-sifted flour and cocoa, and knead by hand. If necessary, decrease or increase the flour, as it depends on absorption.
Form a dough ball and use immediately for various preparations. Wrap in cling film and store in the refrigerator for a maximum of 3 days.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they are not contaminated with gluten.
Advice
You can choose any from sunflower to rice. You can also use rice shortcrust pastry with olive oil (Recipe)
It keeps in the refrigerator for 3 days wrapped in cling film.
Choose fine rice flour for a more uniform and less grainy texture.
Great for short baking times and simple fillings like jams, vegetable creams, or nuts.
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