Easter is getting close and the traditional dessert par excellence – Colomba – cannot be missing from the table. So, today I am sharing a mouth-watering recipe for making irresistibly soft, gluten-free Easter small Colombas at home.
They will not disappoint you even if they are an easy, smaller version prepared with baking powder instead of the traditional, standard size made with brewer’s yeast that you can bake following the recipe of Colomba Pasquale: whatever decision you make, you are going to have a great dessert.
Easter small Colombas
48.84g carbohydrates per 100g
- 215g gluten free cake flour mix, brand Molino Dallagiovanna**
- 200g sugar
- 125g vanilla yoghurt*
- 100g chocolate chips*
- 95g seed oil
- 3 whole eggs
- 16g baking powder*
- 1 pinch of salt
- grated lemon or orange peel, whole almonds, granulated sugar
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten free” (or, in Italy, present on Prontuario AIC)
Preparation of gluten free Easter small Colombas
- Whisk the eggs with the sugar, then add all the other ingredients while continuing to mix. Once the mixture has become smooth and even, add the chocolate chips or, if you prefer, candied fruit or raisins and pour the mixture into 75-100g Colomba moulds.
- Sprinkle the surface with granulated sugar and bake in a static oven preheated to 170°C for about 15-20 minutes.
Version with gluten of Easter small Colombas
Replace the 215g gluten-free flour with 120g standard flour and 100g potato starch.