Chatter gluten-free baked

ingredienti

persone

6

Uova

2 unit

Sale marino integrale

to taste

Vino bianco da tavola

2 spoons

Acqua

2 coffee cups

Zucchero a velo

3 spoons

Farina di riso integrale

350 grams

Farina di ceci

150 grams

Zucchero di canna integrale

50 grams

Burro

30 grams

Lievito per dolci

6 grams

Vaniglia, estratto

to taste

Chatter gluten-free baked

Chatter gluten-free baked

pronta in

1 ora 30 minuti

difficoltà

categoria

Dolci
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con uova con lattosio

Foto Ricetta Chatter gluten-free baked

Chatter, rags, frappe, lies, crostoli call it what you want but it's not Carnival without these sweet jagged edges! Today we offer our version: gluten-free and whole cane sugar, to make them a little more aware, but certainly no less tasty.

Foto preparazione Chatter gluten-free baked

step 1

Put in a bowl all the dry ingredients flour, sugar, pinch of salt, vanilla, baking powder and mix together.
Foto preparazione Chatter gluten-free baked

step 2

Also add the softened butter cut into small pieces and brandy and started to knead.
Foto preparazione Chatter gluten-free baked

step 3

Add water gradually in small doses it just about a coffee cup and continue to knead, transferring possibly on the work surface. The dough will be quite crumbly.
Foto preparazione Chatter gluten-free baked

step 4

Once you have formed a ball with a large part of the mix being very friable might have difficulties to obtain a homogeneous result, but worry do not rest for about 30 minutes in the fridge.
Foto preparazione Chatter gluten-free baked

step 5

Meanwhile turn the oven and bring to 170 °.
Foto preparazione Chatter gluten-free baked

step 6

After the rest time, take the dough and prelevatene a small part. Lightly flour the work surface and the rolling pin and the dough slightly riimpastate, in order to have a smooth ball.
Foto preparazione Chatter gluten-free baked

step 7

Roll out thinly to reach a thickness of 2-3 mm and cut into rectangles with a notched wheel.
Foto preparazione Chatter gluten-free baked

step 8

Practice one or two cuts at the center of each rectangle and gently transferred the chatter on a baking sheet covered with parchment paper.
Foto preparazione Chatter gluten-free baked

step 9

Bake in preheated oven for about 20 minutes. Remove from the oven, let cool chatter and sprinkle with powdered sugar.

fabbisogno giornaliero (per persona)

Main +

Calories 414.4 kcal n.d.

Fat 8.91 g n.d.

Carbohydrates 71.7 g n.d.

Protein 11.41 g n.d.

Fibers 7.05 g n.d.

Water 52.95 g n.d.

Ashes 2.05 g n.d.

Sugars 14.26 g n.d.

Starch 0.04 g n.d.

Minerals +

Calcium 46.52 mg n.d.

Sodium 145.28 mg n.d.

Phosphorus 328.83 mg n.d.

Potassium 417.22 mg n.d.

Iron 3.06 mg n.d.

Magnesium 97.1 mg n.d.

Zinc 2.52 mg n.d.

Copper 0.35 mg n.d.

Manganese 2.9 mg n.d.

Selenium 7.72 mcg n.d.

Fluorine 25.55 mcg n.d.

Vitamins +

A 62.35 mcg n.d.

A IU 238.9 IU n.d.

A RAE 63.75 mcgRAE n.d.

B1 0.39 mg n.d.

B2 0.18 mg n.d.

B3 4.11 mg n.d.

B5 1.62 mg n.d.

B6 0.6 mg n.d.

B9 0.32 mcg n.d.

B12 0.17 mcg n.d.

C 1.0 mg n.d.

E 1.22 mg n.d.

B12 added 0.0 mcg n.d.

D 0.44 mcg n.d.

K 2.66 mcg n.d.

Lipids +

Monounsaturated 2.64 g n.d.

Polyunsaturated 1.74 g n.d.

Saturated 3.62 g n.d.

Cholesterol 77.71 mg n.d.

Amino acids +

Phenylalanine 0.6 g n.d.

Isoleucine 0.51 g n.d.

Histidine 0.3 g n.d.

Leucine 0.89 g n.d.

Lysine 0.64 g n.d.

Methionine 0.22 g n.d.

Tyrosine 0.37 g n.d.

Threonine 0.44 g n.d.

Tryptophan 0.13 g n.d.

Valine 0.6 g n.d.

Other +

Ethyl alcohol 0.44 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio