A few months ago I decided to make a homemade gluten-free short pastry. I had bought all that was needed, the different flours, following scrupulously what the recipe said. Total failure my dough was more modelling dough than short pastry. Since then I didn’t got the opportunity (or the desire) to try again. Until recently I thought I had to finish all the things I had bought in recent months before leaving. So I searched for what to do with a corn flour and a rice flour. You have been several to ask me the recipe on Instagram soooo here it is!
Recipe #11: Ravioles and coco gratin with eggplant tartines
November 1, 2016
I must warn you right away: this recipe is a real culinary slaughter! Simple and fast you will tell me news. I am a very (very very) very big fan of ravioles, not to be confused with ravioli pity, that I could eat from evening to morning for 1 month without ever getting tired of it. It is the only thing that really missed me abroad (if one day I am led to leave again believe me I will hide in my suitcase). But then by dint of eating it is necessary to dig a little head to find variants, this is what I propose to you tonight with a gratin of coconut milk ravioles accompanied with his vegetable slice.
For this recipe you will need:
- 45 grams of corn flour
- 45 grams of rice flour
- 30 grams of potato starch
- 50 grams of icing sugar
- 80 grams of almond powder (you can add for more taste)
- 70 grams of olive oil
- 1 egg white
- Stretch film
Everything is ready ? Let’s go !
- Preheat the oven to 160 degrees Celcius (320 degrees Fahrenheit).
- Mix the flour, potato starch, icing sugar and almond powder.
- Add the olive oil.
- The paste should have a cream / mustard texture, if not do not hesitate to add a little water to get the desired effect.
- Add the egg white.
- The dough must have a sanded texture.
- Roll the dough into small puddings of the diameter that you think just for biscuits (or like me: as you can ^^)
- Place the wrapped socks 1 hour in the fridge or 15 minutes in the freezer.
- Unroll the small puddings of their envelope, cut them in pallets.
- Put 15 minutes at 160 degrees Celcius / 320 degrees Fahrenheit in the oven.
If you follow me on Snapchat you could see that I tried the same recipe with coconut powder rather than almond. The result has not really lived up to my expectations so if you want to raise the taste I advise you rather to add cinnamon or orange blossom to the preparation. For the coconut one will try another recipe;)
If you have gluten-free recipes to advise me you can leave me the links in the comments I’m always looking for new experiments;)
Bon appétit mes petits loups à frange.
Recipe found on JeCuisineSansGluten.