The cocoa rice shortcrust pastry is a valid alternative, designed for those looking for a gluten-free and lactose-free preparation without sacrificing taste. Light, crumbly, and with a delicate cocoa flavor, this pastry is suitable for homemade tarts, cookies, and simple tartlets, being more digestible and faster to prepare than traditional butter versions. It does not require resting like the rice shortcrust pastry with oil, they are ready to be used immediately.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 2.8 oz sugar
- 1/4 cup vegetable oil
- 1 2/3 cup gluten-free rice flour
- 1/3 cup gluten-free unsweetened cocoa powder
- as needed vanilla
Tools
- 1 Bowl
- 1 Whisk
Steps
In a bowl, break the eggs, add the sugar and the seeds from the vanilla bean. Whisk together to combine. Add the oil and mix well until a smooth cream is obtained.
Add the pre-sifted flour and cocoa gradually and knead by hand. If necessary, decrease or increase the flour, as it depends on absorption.
Form into a dough ball and use it immediately for various preparations. Wrap in plastic wrap and store in the refrigerator for up to 3 days.
WARNING: Please consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
You can choose any from sunflower to rice. You can also use rice shortcrust pastry with olive oil (Recipe)
It can be stored in the refrigerator for 3 days wrapped in plastic wrap.
Choose a fine rice flour for a more uniform and less gritty texture.
Great for short baking times and simple fillings, such as jams, vegetable creams, or dried fruit.
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