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Pasta Frolla with glutenfree oil

ingredients

servings

12

White corn flour

50 grams

Rice flour

80 grams

Glutenfree flour for desserts

120 grams

White sugar

120 grams

Eggs

1 unit

Baking powder for desserts

3 grams

Corn oil

30 grams

Extra virgin olive oil

20 grams

Water

30 grams

Vanilla powder

to taste

Iodized salt

1 pinch

Desserts from Italy

Pasta Frolla with glutenfree oil

Pasta Frolla with glutenfree oil

vegetarian with eggs

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

Pasta Frolla with glutenfree oil

Perfect for preparing tarts and biscuits, ideal for those who are intolerant to lactose and for those who want to reduce butter fat. It works fine and remains crisp and friable

Pasta Frolla with glutenfree oil step 1

step 1

I kneeled by hand because it's really easy and fast, but if you want to use the planetarium it will be even simpler

Pasta Frolla with glutenfree oil step 2

step 2

In a bowl pour all the powders, then add the slightly beaten egg and oil. Start mixing with a ladle and then with both hands to better mix

Pasta Frolla with glutenfree oil step 3

step 3

If the compound is still very crumbled, join the water slowly until you can get a panetto. Wrap it in the transparent film and place it in the fridge for at least one hour.

Pasta Frolla with glutenfree oil step 4

step 4

You can prepare it even the day before because it is beautiful.

Pasta Frolla with glutenfree oil step 5

step 5

Helping with the rice flour spread the dough on a stack and get your biscuits or your tart, it will be easy to work on several occasions.

Pasta Frolla with glutenfree oil step 6

step 6

Cook in a hot oven at 180 degrees for a half an hour tart, a little less cookies, just prey color are ready.

Pasta Frolla with glutenfree oil step 7

step 7

The tart before removing it from the mold waits for it to be fully cooled otherwise it will break.

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