Chestnuts of Carnival without gluten!
Castagnole are a Carnival treat for everyone. When preparing them for a person with coeliac disease, use only packaged ingredients labelled “gluten-free” and work with surfaces, utensils and frying oil that have not been contaminated by gluten.
Ingredients for about 40 chestnuts
-300 gr rice flour
– 1 whole egg
– 100 ml of milk
– 100 grams of sugar
– 1 sachet of baking powder
– 1 bag of vanillin
– Scroll of 1 grated lemon
– 1 tablespoon of rum or aroma for sweet orange taste, lemon
– icing sugar
– Oil for frying
How to prepare gluten-free carnival chestnut?
- In a planetary beat the eggs well with sugar, until they have a homogeneous mixture, then add vanillin, yeast and rice flour and continue to stir.
- How much all the ingredients will be well kneaded, continuing to knead add to the milk, then rum and lemon zest.
- At this point heat the oil to fry and when it is coming to the right temperature with the help of a spoon pour small portions of dough in the oil.
- Cook until they are externally crisp and amber coloured, then sprinkle them into the icing sugar and the chestnuts are ready.
Variants and changes to the recipe:
If you want you can add the citrus peel or sweet aromas to give you more flavor. We recommend the addition of orange, lemon, which will give you an extra touch to the dough.
