The gluten-free chiacchiere with natural flours that I propose today are made with rice flour, sorghum, and potato starch, with the addition of xanthan gum which is indispensable for working the dough very thin, otherwise it would be impossible. The very thin processing allows the gluten-free chiacchiere to be thin, light, and crispy.
Chiacchiere are the symbolic dessert of Carnival, loved for their irresistible crunchiness and generous dusting of powdered sugar. In this gluten-free version, made with natural gluten-free flours, you will get thin, crispy, and bubbly chiacchiere, just like the classic ones.
Perfect for those who are celiac or gluten intolerant, these homemade gluten-free chiacchiere are easy to prepare without giving up the authentic taste of Italian tradition.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 cup gluten-free rice flour
- 3 tbsp sorghum flour (hulled gluten-free)
- 1/3 cup gluten-free potato starch
- 1/2 tsp xanthan gum
- 2 tbsp sugar
- 1 egg
- 2 tbsp liquor (gluten-free)
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 4 cups vegetable oil
Tools
- 2 Bowls
- 1 Whisk
- 1 Work surface
- 1 Rolling pin
- 1 Pasta machine
- 1 Pot
Steps
In a bowl, sift rice flour, sorghum flour, and potato starch.
In another bowl, add the egg with sugar, whisk to mix well. Then add the oil, water, and liquor.
Knead until you get a smooth and elastic dough.
Form a dough ball, wrap it in plastic wrap, and let it rest for 30 minutes.
Roll out the dough very thin (1–2 mm) with a pasta machine.
Cut the chiacchiere with a fluted pastry wheel.
Fry in hot oil at 338–347°F (170–175°C) for a few seconds on each side.
Drain on an absorbent paper and let cool.
Sprinkle with gluten-free powdered sugar.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
Xanthan gum cannot be replaced.
Sorghum flour should not be wholemeal but hulled. It can be replaced with buckwheat flour or teff.
Potato starch can be replaced with tapioca starch.
Resting is crucial for processing.
The dough must be very thin to achieve bubbles and crunchiness.
Do not add too much flour during rolling, only if the dough sticks to your hands.
They become even more brittle as they cool.
Flavorings: vanilla, cinnamon, citrus peel.
Gluten-free chiacchiere can be stored for 2–3 days in an airtight container, in a dry place. Avoid the refrigerator.
FAQ (Questions and Answers)
Are gluten-free chiacchiere as crispy as the classic ones?
Yes, if the dough is rolled very thin and fried correctly.
Can I fry them in an air fryer?
Yes, but the result will be less bubbly compared to traditional frying.
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