Honey Gluten Free Honey
Desserts from Italy
Bigne 'Gluten Free
Bigne 'Gluten Free
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Even with gluten-free natural flour we can do these beautiful bignès. Perfect to make both sweet and salty.
preparation
step 1
Put in a saucepan, water, milk, butter and a pinch of salt. Allow to melt everything without boiling.
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.
step 3
Then put the compound in the planetary plane and let it cool down slowly.
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.
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.
step 6
Bake in a hot oven at 220 degrees for the first 10 minutes, lower to 190 and continue for another 15 minutes.
step 7
Remove the oven, place a small skillet in the oven door and allow the cups to dry well before turning them off.