share on

Bigne 'Gluten Free




Rice flour

95 grams

Potato starch

10 grams


25 grams


125 grams


200 grams


140 grams

Iodized salt

1 pinch

Semiskimmed milk

20 grams

Desserts from Italy

Bigne 'Gluten Free

Bigne 'Gluten Free

vegetarian with eggs with lactose

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bigne 'Gluten Free

Even with gluten-free natural flour we can do these beautiful bignès. Perfect to make both sweet and salty.

Bigne 'Gluten Free step 1

step 1

Put in a saucepan, water, milk, butter and a pinch of salt. Allow to melt everything without boiling.

Bigne 'Gluten Free step 2

step 2

Then add all the powders (rice, starch and starch together) in one shot. Mix well and bake until a ball is released from the potted walls.

Bigne 'Gluten Free step 3

step 3

Then put the compound in the planetary plane and let it cool down slowly.

Bigne 'Gluten Free step 4

step 4

Whisk the eggs and join them at a time in the planetary, leaving the mixture well knead before adding it again. This step can also be done by hand mixing the dough with a small skillet.

Bigne 'Gluten Free step 5

step 5

Grind an oven plate. With a little sack to form small nuts. With a wet finger, slightly puncture the tips to make it grow evenly in the baking.

Bigne 'Gluten Free step 6

step 6

Bake in a hot oven at 220 degrees for the first 10 minutes, lower to 190 and continue for another 15 minutes.

Bigne 'Gluten Free step 7

step 7

Remove the oven, place a small skillet in the oven door and allow the cups to dry well before turning them off.

Loading pic