The gluten-free baked zeppole are the light, intolerance-friendly version of the classic San Giuseppe zeppole. Soft, airy and filled with a velvety gluten-free, lactose-free pastry cream, they are perfect for those who cannot consume wheat flour or dairy but don’t want to give up a traditional sweet.
This recipe is made with gluten-free rice flour and a delicate pastry cream made with soy milk, to obtain a delicious yet easier-to-digest dessert. The zeppole are baked in the oven, so they are lighter than the fried version while still keeping the classic shape filled with cream and syruped sour cherry.
They are ideal for celebrating Father’s Day, but also perfect for any special occasion or simply when you want a traditional dessert in a gluten-free version.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day, St. Joseph's Day
- 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
- 3/4 cup water
- 1 cup gluten-free rice flour
- 7 tbsp vegetable margarine (gluten-free and lactose-free)
- 2 eggs eggs (about 100 g total (2 large eggs))
- 1 pinch salt
- 1 cup soy milk (gluten-free)
- 5 egg yolks
- 4 tbsp sugar
- 3 tbsp cornstarch (maizena)
- 1 vanilla bean
- 1/2 lemon (grated zest)
- to taste powdered sugar
- to taste sour cherries in syrup
Tools
- 1 Bowl
- 2 Pots
- 1 Stand mixer or alternatively electric beaters
- 1 Baking tray
- 1 Piping bag + star tip
Procedure
Heat the soy milk with the lemon zest and the seeds from the vanilla bean.
In a bowl, whisk the egg yolks with the sugar and the cornstarch until the mixture is smooth and homogeneous.
Pour the warm milk into the egg mixture and stir.
Return everything to the pot and cook, stirring, until the cream thickens.
Remove from heat and pour into a wide container, then cover with plastic film directly on the surface and let cool well before refrigerating.
Place the water, margarine and salt in a pot and bring to a boil until the margarine is melted.
When it starts to boil, remove from the heat and add all the rice flour, stirring well to avoid lumps.
Return to the heat and let dry for 1 to 2 minutes.
The dough is ready when it starts to pull away from the pot.
Transfer the mixture to a bowl or the mixer and stir with a whisk to cool for about 2 minutes.
Add the eggs one at a time, waiting for each to be incorporated before adding the next.
If the dough, when dropped with a spoon, forms a triangle as it falls, it is ready; otherwise add another egg.
Transfer to a piping bag fitted with a star tip and pipe the choux rounds on a lightly greased baking tray.
Do not use parchment paper; a silicone sheet is preferable.
Bake at 356°F for about 30 minutes; once baked, turn off the oven and let them cool inside the oven with the door slightly ajar.
Fill a piping bag fitted with a star tip with the pastry cream.
Cut the zeppole in half and fill them.
Close with the other half and pipe a small dollop of pastry cream on top.
Dust with powdered sugar and place a sour cherry on each zeppola.
WARNING: consult the Italian Celiac Association handbook and read the ingredient labels carefully to ensure they do not contain gluten contamination.
Tips for perfect zeppole
Do not open the oven during the first 20 minutes of baking, otherwise the zeppole may collapse.
The dough should be soft but not runny.
Let the zeppole cool completely before filling them.
Do not open the oven during the first 20 minutes of baking, otherwise the zeppole may collapse.
The dough should be soft but not runny.
Let the zeppole cool completely before filling them.
Storage
Gluten-free zeppole keep:
3 days in the refrigerator already filled
5 days if stored without cream
It’s best to fill them just before serving to keep them perfect.
Can I use a different plant milk?
Yes, you can replace soy milk with almond milk, here you can find the recipe for pastry cream made with almond milk.
Can I fry these zeppole?
The dough can be fried in hot oil: pipe the zeppole onto small squares of parchment to help transfer them into the hot oil. As soon as they detach, remove them with a pair of tongs.
Can I prepare them in advance?
Yes, you can prepare the zeppole and the cream the day before and assemble them just before serving.
Gluten-free, lactose-free baked zeppole are a light, soft and delicious dessert, perfect for those with food intolerances who don’t want to give up traditional flavors. Easy to prepare, they can be customized with pastry cream, chocolate or jam. A delightful idea to celebrate St. Joseph’s Day or for a special family snack.
