The Gluten-Free Neapolitan Baci are the gluten-free version of the famous Neapolitan rustic bites.
Small morsels, about the size of a walnut, of brioche dough – which I prepared with rice flour – filled with cubes of cold cuts and cheese, a classic of Neapolitan street food and a trendy finger food.
Other Neapolitan recipes on the blog in gluten-free version:
- Difficulty: Medium
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 30Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups rice flour
- 1/3 cup rice starch (or corn starch)
- 1 tsp fresh yeast (or 54 ml gluten-free sourdough)
- 2 eggs
- 1 1/2 tbsp lard
- 3/4 lbs mix of cheese and cold cuts (Neapolitan salami, bacon, cooked ham and provolone)
- to taste salt
Steps
Mix the flour with the starch and yeast, add the milk, eggs, salt, and lard.
Knead the dough, then add the mix of cheese and cold cuts cut into cubes.
Cover with plastic wrap and let rise for 2 and a half hours.
Take the dough and create balls of about 1 oz (similar to a walnut).
Let them rest on a baking sheet for 30 minutes.
Bake in the oven at 350°F for 20 minutes.
FAQ
You can also use a ready mix of gluten-free flours.
How can I convert yeasts?
Here is the reference table for yeast conversion.
