Buckwheat drip cake

The Buckwheat drip cake is one of my favourite cakes because every time I bake it, it allows me to perfectly express my mood in both the filling and the decorations. For this reason, I often end up choosing it as a gift for people I love on special occasions.

So I decided to bake this cake, which I had prepared for my granddaughter Bianca’s first birthday, also for my family on Valentine’s Day. A way of shouting out loud all the love I have for them!

Enjoy this sweet cuddle and for more Valentine’s Day’s ideas, have a look at these chocolate treats !

Buckwheat drip cake

27g carbohydrates per 100g of filled cake, without decorations

Ingredients for 2 cakes of 20cm diameter

  • 170g almonds, peeled
  • 135g sugar
  • 135 g butter
  • 100g buckwheat flour mix, brand Petra 5**
  • 70g corn starch*
  • 4 eggs
  • 15g sprouted buckwheat flour*
  • 16g baking powder*
  • a bit of vanilla from the pod

Ingredients for filling and coating

  • 450g sheep’s milk ricotta cheese
  • 150g icing sugar* or sweetener*
  • a bit of vanilla from the pod
  • 400ml fresh cream

Ingredients for the chocolate coating

  • 100g dark chocolate*
  • 75ml fresh cream

Ingredients for decorating

  • 125g berries
  • 50g currants
  • chocolate decorations*, sugared almonds*, flowers and other decorations made of fabric or sugar etc.

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of cakes

  1. Prepare the cakes. Grind the peeled almonds in a food processor until you obtain a flour; place it in a bowl with the Petra buckwheat flour, corn starch, sprouted buckwheat flour, vanilla and baking powder, gradually adding the soft butter.
  2. In a food processor, blend the 6 egg yolks with the sugar until frothy, incorporate the flour and butter mixture and mix well, gradually adding the beaten egg whites.
  3. Pour the mixture into 2 baking tins of 20cm diameter covered with wet and squeezed parchment paper and bake in a static oven preheated to 170°C for about 30 minutes. If you do not like buckwheat, follow this recipe for the cakes Grandma’s doughnut.

Preparation of creams and drip cake assembly

  1. Meanwhile, prepare the cream for the filling by stirring ricotta cheese, icing sugar and a bit of vanilla. Separately, whip the cream until frothy. Then add it to the ricotta mixture and fold it in gently.
  2. When the two cakes are completely cold, cut each horizontally into two discs. Transfer the first disc to the serving dish and cover it with plenty of cream. Then lay in a second disc and another layer of cream, applying light pressure on each. Use the same cream, in abundance, for covering top and sides. Put the cake in the refrigerator.
  3. Prepare the chocolate coating. Coarsely chop the chocolate. Put the cream in the saucepan, and when about to boil,  remove from the heat and pour the chocolate in it. Stir until smooth. Once the chocolate has cooled, take the cake out of the fridge.
  4. Using a teaspoon, spread the chocolate coating over the edges of the cake so that the chocolate drips. Start with a small piece of cake to check the texture of the coating (if it drips too quickly, let it cool for a few more minutes, if it is too thick, warm it up slightly). Once the desired degree of dripping is achieved, spread the icing over the surface of the disc.
  5. Wash and dry the berries, dip the tips of the strawberries (if you have them) in the chocolate, then lay the fruit on the cake using your imagination to decorate it. Place in the refrigerator for at least 2 hours.
Dripcake al saraceno senza glutine

Gluten-free Buckwheat drip cake

 

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Sweet Tortelli with Venere rice and blue corn flour

As is often the case, the best recipes result from mixing experience and pure chance. The recipe for gluten-free sweet Tortelli with Venere rice and blue corn flour is an example! Having to prepare a cake for Gaia for a snack with friends, I realised, when I had already started weighing the ingredients, that I had run out of traditional rice flour.

In the pantry, however, I had two alternatives that I had tried in other preparations with great satisfaction, namely blue corn and Venere rice flour and I decided to use them to replace common rice flour. The result is a crispy, aromatic and tasty shortbread! After making the cake for Gaia, the leftover shortbread was used to prepare our beloved sweet Tortelli with the apricot jam my husband Stefano had made with the apricots from our garden.

Sweet Tortelli with Venere rice and blue corn flour

64.78g carbohydrates per 100g

Ingredients

  • 200 g butter
  • 190g sugar
  • 170g wholemeal rice flour*
  • 175g apricot jam*
  • 150g multi-purpose flour mix, brand Massimo Zero**
  • 100g flour mix for bread, brand BiAglut**
  • 50g blue corn flour*
  • 30g Venere rice flour*
  • 3 eggs (2 whole + 1 yolk)
  • 8g baking powder*
  • a bit of vanilla from the pod
  • grated rind of 1 lemon

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Mix all the ingredients, except for the jam, to make the shortcrust pastry. Let it rest for 15 minutes wrapped in cling film.
  2. With a rolling pin, roll out the short pastry into a strip about 15cm wide, place the apricot jam in the centre, fold the shortcrust pastry over and cut out the Tortelli using the specific mould.
  3. Bake in a static oven preheated to 180°C for 20 minutes until lightly browned. Super simple!
tortelli-dolci-senza-glutine-uno-chef-per-gaia

Sweet Tortelli with Venere rice and blue corn flour

Version with gluten of Sweet Tortelli with Venere rice and blue corn flour

Replace the gluten-free Massimo Zero and BiAglut flours (400g) with equal amounts of wheat flour using 2 egg yolks and 1 whole egg.

 

 

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Gluten-free and ‘sugar light’ Spongata

Spongata is a typical Christmas cake whose preparation evokes sweet memories of family gatherings around the kitchen table and that is part of the Advent calendar of the Italian Food Blogger Association, which gives us a typical family recipe in every box.

For years, ever since diabetes and celiac disease have joined our family, I haven’t prepared it because of the challenge the traditional recipe poses in terms of sugar: so here is my gluten free and ‘sugar light’ Spongata.

Spongata: a sugary challenge

This year, for the first time, my daughter Gaia asked me: “Mum, what does Spongata taste like?” I was speechless, not because I couldn’t describe the taste of this sort of tart filled with nuts and spices, but because I had never thought of preparing it in a gluten free and, above all, low-sugar version… probably too busy trying to make a Panettone and Pandoro worthy of the name!

Well, since we can finally find gluten free Panettone and Pandoro on the market today that are much better than a few years ago, the focus has shifted to this humble, but fantastic Christmas preparation (as an alternative idea for the holiday season, try my Celebration Sacher).

My family tradition

When I was a child, the preparation of Spongata was a kind of ritual because these cakes were cooked in large quantities to enrich the baskets of food products to give as gifts to employees, collaborators, relatives and friends.

Spongatas were prepared long before Christmas. Once cooked and perfectly cooled, they were first wrapped in a sheet of parchment paper to protect them, then in an airtight bag (and maybe even in gift wrap to give them prestige) to allow all the flavours to mix well and achieve the perfect dough texture for consumption.

The preparation of the filling started a few days before the planned date of the big bake because ‘the longer the filling is left to macerate, the better the taste’. However, this filling is generally very rich in simple carbohydrates due to the presence of plenty of honey and sugar, even icing sugar to cover the surface once cooked.

So here is my ‘sugar light’ version, which remains however very high in calories!

My ‘sugar light’ recipe

The pastry I used is a gluten free adaptation of my friend and course assistant Lucia’s family recipe because in her version the sugar was really already reduced to a minimum. The filling, on the other hand, is an adaptation of my family’s recipe where 150g of honey and 2 heaped tablespoons of brown sugar in the filling have been replaced by 150g of jam: in this way, the filling manages to stay together a little despite the absence of the definitely stickier honey.

Another small note concerns breadcrumbs: in many recipes from the province of Parma they are added in the filling, but this ingredient has never appeared in my home version, so you won’t find it in this Spongata!

Finally, the surface. It is traditional to sprinkle the baked cake with a lot of icing sugar because the surface is hardly homogeneous: the name Spongata derives from the Latin word ‘spongia’, meaning sponge, precisely because of the irregular appearance reminiscent of a sponge. In keeping with tradition, I wanted to top one of my Spongatas with icing sugar to take the photo, but I kept the second one ‘au naturel’ and, I confess, I like it even better.

Spongata

38.11g carbohydrates per 100g

Ingredients for the crust for 2 Spongatas of 18cm in diameter

  • 250g flour mix for bread, brand BiAglut**
  • 125g butter
  • 50g sugar
  • 40g white wine
  • 1 tsp baking powder*
  • a pinch of salt
  • water as needed
  • Ingredients for the filling
  • 150g fruit Mostarda*
  • 150g coarsely chopped walnuts
  • 150g jam without added sugar (your favourite flavour)*
  • 100g coarsely chopped almonds
  • 25g pine nuts
  • 25g raisins
  • a small glass of liqueur*
  • cinnamon powder*, cloves and nutmeg

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Soak the raisins in liqueur.
  2. In a bowl, place the chopped fruit Mostarda with the aid of a rocking chopper or knife, then add all the other ingredients, including the soaked raisins and liqueur. Adjust the flavouring to your liking, cover the bowl with cling film and let the filling rest for at least a day.
  3. The next day, prepare the crust. Combine all the ingredients for the crust and knead adding the necessary water to obtain a smooth, homogeneous and rather soft dough. Cover the dough with cling film and place it in the refrigerator to rest for about 15 minutes.
  4. Divide the dough into 4 parts and roll them out with a rolling pin. Line a mould with one part and fill it with half of the filling, distributing it evenly. Then close with a second disc. Prick the surface with a fork and bake in a convection oven preheated to 200°C for about 30 minutes. Bake and allow to cool completely, then dust with icing sugar if desired.
  5. At this point, seal your Spongatas tightly with a sheet of parchment paper and place them in a closed bag or cake tin until ready to use… which could be several days later!
spongata-gluten-free-uno-chef-per-gaia

My sugar-light Spongata

Version with gluten of Spongata

Replace the gluten-free flour with equal amounts of wheat flour, adjusting the amount of water.

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Vegan muffins with almond butter

An alternative breakfast: Vegan muffins with almond butter.

For some of the ingredients I use in my recipes, I now have my absolute trusted suppliers and one of these is Andrea, the greengrocer who patiently accommodates my requests, including the most unusual ones!

Having now made my passion for cooking his own, Andrea often sources products that he brings from his wonderful homeland, Sicily. So I manage to have wonderful sheep’s ricotta for preparing Cassata my own way and other wonderful sweet and savoury preparations, fresh and mature Caciocavallo, oregano, cherry tomatoes, anchovies and a little gem produced by his cousin in Agrigento, the Mennulataa butter made from 100% almonds.

I must admit that I have used it in many preparations, but always around lunch or dinner time so I never managed to take a photo before my family had eaten everything up!

This time I am finally able to share a recipe that is a little unusual for me because it is vegan, but very interesting and tasty for those who do not want to give up a sweet breakfast while avoiding butter and eggs.

Vegan muffins with almond butter

36.30g carbohydrates per 100g

Ingredients for 9 muffins

  • 120g almond and rice milk* (or another type of plant milk)
  • 75g plant yoghurt*
  • 50g fine corn flour*
  • 50g dark chocolate*
  • 45g buckwheat flour*
  • 40g Mennulata almond butter*
  • 35g rice oil
  • 30g brown sugar
  • 27g corn starch*
  • 25g finely grated coconut*
  • 25g coconut sugar
  • 8g baking powder*
  • a pinch of salt

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Pour the yoghurt into a bowl and mix it with the sugars and almond butter. Gradually add the flours, continuing to stir so that no lumps form, and when the mixture starts to feel rather thick, add the rice oil and the almond and rice milk; finally, add a pinch of salt, baking powder and the dark chocolate pulverised in a food processor.
  2. Place the paper cups inside a silicone or metal muffin tin, fill them ¾ full, then bake the muffins in a static oven preheated to 180°C for 20 minutes.
  3. Remove from the oven and allow to cool.
  4. They are a great breakfast, especially cut in half and enriched with a teaspoon of raspberry jam.

muffin-vegani-senza-glutine-uno-chef-per-gaia

Version with gluten of Vegan muffins with almond butter

The recipe contains only naturally gluten-free ingredients or ingredients bearing the gluten free wording, so no adaptation is necessary for its version with gluten.

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Deliciously gluten-free: Oat and ricotta crumble

Are you craving for a fresh, tasty and easy-to-make dessert, cooked with naturally gluten free ingredients? My answer is this Oat and ricotta crumble, a light and special cake that is going to conquer family and friends.

Let’s remember that oat has been considered suitable for celiacs by the Italian Celiac Association only recently and you can read the position statement here: position statement of the AIC Scientific Committee on oat products.

And since you purchased oat flour to prepare this crumble, you can take the opportunity of having this ingredient available to bake some irresistible Digestives.

Oat and ricotta crumble

 30g carbohydrates per 100g

Ingredients for a 26cm diametre tin

  • 125g oat flour*
  • 75g butter
  • 60g sugar
  • 45g brown rice flour*
  • 40g almond flour*
  • 1 egg
  • a pinch of sodium bicarbonate* (optional)

Ingredients for the filling

  • 400g Ricotta cheese
  • 200g strawberries
  • 80g sugar
  • 45g Amaretto Velvet liqueur*
  • 1/2 vanilla pod (pulp)
  • lemon or orange zest, grated

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Prepare the crumble by mixing all the ingredients in a bowl obtaining large crumbs. Set aside while preparing the filling.
  2. Put the ricotta cheese in a bowl and mix it with sugar, vanilla, Amaretto and the grated lemon or orange zest to taste to obtain a smooth and even cream.
  3. Take a hinged mould having a diameter of 24-26cm and cover it with wet parchment paper so that it adheres well to the mould. Form a layer of crumbs on the bottom using about half of the mixture, then top with the ricotta cream and the strawberries cut in pieces plunging them slightly in the cream, then complete with the remaining crumbs.
  4. Bake in a convection oven preheated to 170°C for about 40 minutes, then place in the refrigerator to cool immediately.

crumble di avena e ricotta

Version with gluten of Oat and ricotta crumble

The recipe is naturally gluten-free, so no adaptation is needed for its version with gluten.

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Gluten-free lavender biscuits: scented treats

Why make lavender biscuits? Simply because we met Francesca D’Ambrosio , who on the hills of Parma, precisely in Bazzano, runs the farm Orto di Coccinellewhere she grows organic lavender and saffron, tending them by hand and in complete harmony with nature. It is a corner of paradise where butterflies, ladybirds and birds reign supreme. With these biscuits, we close our eyes and relive the experience of so much peace, beauty, fragrance and taste.

If you love biscuits, try also these Rice and buckwheat biscuits.

Lavender biscuits

50.33g carbohydrates per 100g

Ingredients

  • 170g flour mix for bread, brand BiAglut**
  • 130g butter
  • 110g almonds, peeled
  • 100g sugar
  • 45g wholemeal rice flour*
  • 35g blue corn flour**
  • 1 egg
  • 2 g organic lavender flowers
  • a pinch of salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. In a food processor, grind the almonds to a flour. Add the other flours, sugar, butter, egg and salt and mix to incorporate all ingredients well. Finally, add the lavender flowers.
  2. Take pieces of shortcrust pastry weighing 20g each, form them into balls, then flatten and place them on a baking tin covered with parchment paper, spacing them at least 2cm apart. Bake them in a static oven preheated to 180° for about 15 minutes.
  3. They are irresistible biscuits both for breakfast and for an afternoon tea or to accompany coffee at the end of a meal.
I biscotti alla lavanda pronti per essere gustati con un tè

Lavender biscuits ready to be enjoyed with tea

Version with gluten of Lavender biscuits

Replace the BiAglut flour with an equal amount of conventional cake flour.

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Gluten-free baking: Desert roses

You know those old-fashioned sweets, the ones that smell of good food and tradition? We love them and thought we would prepare a simple but very tasty recipe, biscuits that are a temptation to enjoy on their own or to accompany tea: gluten-free Desert Roses.

Their shape is unmistakable, their texture crispy and their taste delicately enveloping, in short, they are perfect for breakfast or a snack during the day, perhaps even accompanied by tea or coffee. Have a look also at my Coffee biscuits if you want to enrich your choice!

If you are short on time and do not like to cut biscuits, this is definitely the right recipe for you.

Desert Roses

48.5g carbohydrates per 100g

Ingredients

  • 80g almonds, peeled
  • 70 g organic cornflakes Sarchio**
  • 60g raisins
  • 50g flour mix for bread, brand BiAglut**
  • 50g corn starch*
  • 50g sugar
  • 45 g butter
  • 1 egg
  • a bit of vanilla from the pod
  • 4g baking powder*
  • a pinch of salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Soak the raisins in lukewarm water.
  2. In a food processor, grind the almonds to a floury mixture, then add the flour, corn starch, butter, egg, vanilla, salt, sugar and baking powder; mix to incorporate all ingredients well. Finally, add the squeezed raisins.
  3. Pour the cornflakes onto a sheet of baking paper. With a teaspoon, take an amount of dough the size of a large walnut and roll it over the cornflakes so that they adhere to the surface.
  4. Place the desert roses on a baking tray covered with parchment paper and bake them in a static oven preheated to 180° for about 20 minutes.
Rose del deserto senza glutine

Gluten free desert roses

Version with gluten of Desert roses

Replace the BiAglut flour with 50g wheat flour and use standard cornflakes.

 

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Gluten-free apple strudel

There are desserts that go well in any season, delighting not only in their flavour but also in their aromas. Gluten-free apple strudel is one such desserts: healthy, spicy and irresistibly flavoured. If you love apples, don’t miss this Soft apple and cinnamon cake.

Gluten-free apple strudel is easy to prepare, great to taste and… quick to bake. So, no fear of the heat in the house, it will only take a little effort to bake an extremely tempting dessert that can possibly be accompanied by a few spoonfuls of cinnamon-flavoured Greek yoghurt.

Gluten-free apple strudel

34.53g carbohydrates per 100g

Ingredients for the dough

  • 300g flour mix for bread, brand BiAglut**
  • 100g water
  • 75g butter
  • 40g seed oil
  • 30g sugar

Ingredients for the filling

  • 900g Granny Smith apples (weight of apples to be peeled)
  • 70g raisins
  • 50g pine nuts
  • 50g breadcrumbs**
  • 30g brown sugar
  • 25g rum
  • 20g sugar
  • 1/2 lemon
  • cinnamon powder

**Ingredients specific for celiacs

Preparation of Gluten free apple strudel

  1. For the puff pastry, knead all the ingredients until you obtain a soft, even dough. Cover with cling film and place in the refrigerator for the time needed to prepare the filling.
  2. Soak the raisins in rum. Peel the apples, remove the core and cut them into very thin slices. Sprinkle with the juice of half a lemon, add sugar, pine nuts, cinnamon and finally the raisins with rum.
  3. Stir well and leave for about ten minutes.
  4. Roll out the dough very thinly to form a rectangle of at least 45×35. Sprinkle with some of the breadcrumbs, leaving about 4 cm free around the perimeter of the rectangle. Place the apple filling in the middle of the rectangle without pouring the liquid. Sprinkle with the remaining breadcrumbs, then close the rectangle over the apples to form a cylinder: don’t be alarmed if it seems like a lot, just try to close the strudel and you’ll see that, once cooked, the quantity of apples will be perfect!
  5. Brush the cylinder well with the apple maceration liquid made of rum and lemon, then bake in a static oven preheated to 180°C for about 45 minutes. In case the strudel does not brown, raise the temperature to 200° for the last 15 minutes.
Strudel di mele sugar light

Apple strudel ready to be eaten

Version with gluten of Apple strudel

Replace the gluten-free flour and breadcrumbs with conventional products and in the dough reduce the amount of water to 80g and the amount of seed oil to 35g.

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The traditional Bishop’s cake in my gluten-free version

Torta del Vescovo (Bishop’s Cake ) is typical of the towns in the province of Parma and the name is intended to recall its importance. Indeed, while the plum jam tart is perhaps one of the classics par excellence, given the popularity of the Plum trees in this area, in the past chocolate was a rather rare ingredient and therefore reserved for special occasion desserts (such as a Valentine’s Day Sacher?).

Well, as the name suggests, this cake used to be prepared when the bishop travelled to provincial towns to celebrate the confirmation of children: in its simplicity, the contrast between jam and chocolate makes it a real treat.

Another cake? Try this with fresh fruit.

Bishop’s cake

48.83g carbohydrates with cake basted with

70g fruit juice, no liquor

Ingredients for the dough

  • 300g flour mix for bread, brand BiAglut**
  • 150g butter
  • 100g wholemeal rice flour*
  • 100g sugar
  • 2 eggs
  • 8 g baking powder*
  • a pinch of salt
  • milk

Ingredients for filling and coating

  • 450g plum jam with no added sugar*
  • 150g dark chocolate with no added sugar*
  • 80g fresh cream
  • 20g butter
  • rum and other dessert liqueurs*, water syrup and/or fruit juice

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Prepare the shortcrust pastry in the traditional way, i.e. by mixing all the ingredients until a compact and homogenous dough is obtained. If necessary, add one or two tablespoons of milk to obtain the right texture. Cover the pastry with cling film and place it in the refrigerator for about ten minutes.
  2. With the help of a sheet of parchment paper, roll out a little more than half of the shortcrust pastry to form a disk to cover a baking tin about 26cm in diameter, leaving the edges slightly high so that they can be folded well once the cake is filled.
  3. Stuff the pastry with jam and cover with a second disc, trim the edges if they are too high and fold them inwards using a fork to press them down well so that the jam does not spill out during baking.
  4. Bake in a static oven preheated to 180°C for 30 minutes or anyway until lightly browned. Let the cake cool completely.
  5. Prepare a syrup with about 70g water and a tablespoon of sugar, or a few drops of sweetener (alternatively use the same amount of fruit juice), add the liqueurs and leave to cool.
  6. With a toothpick, pierce the surface of the cake, then use a brush to wet it well with the syrup-liquor mixture.
  7. Melt the chocolate with the cream on a very gentle heat, or in the microwave, then add the butter, mix well and coat the surface of the cake perfectly.
La torta del vescovo: una crostata con marmellata di prugne ricoperta di cioccolato

Bishop’s cake: a tart with chocolate-covered plum jam

Version with gluten of Bishop’s cake

When preparing the pastry, replace the 300g of gluten-free flour and 100g of rice flour with 400g of standard cake flour.

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Mahalabiya: rose-scented milk pudding

Mahalabiya is a rose-scented milk pudding that I got to know and taste during an unforgettable family trip: a day and a half snatched from work to give the children their first encounter with the magical city of Venice.

Undoubtedly, the enchantment of the place and the joy of spending a few hours of serenity with loved ones on a beautiful sunny day made the culinary experience even tastier. But lunch at the gluten free restaurant Cucina Mediterranea Frary’s in Venice was a real surprise.

The unexpected ingredient in the preparation is rosewater, which we do not normally use in traditional cooking, so much so that the olfactory experience of this pudding is very strong: one has the impression of having a perfume to wear on the table rather than a dish to taste! This is because we are used to finding rosewater in cosmetics, but actually in the Italian culinary tradition we have many recipes in which orange blossom wateris used, such as the very famous Neapolitan ‘Pastiera’.

As soon as I got back, I immediately wanted to try to reproduce this typical North African dessert and, thanks to the help of a Tunisian friend, I created my own version of rose-scented milk pudding, my Mahalabiya, which my fellow travellers promoted with flying colours!

If you want to enjoy a lactose-free pudding with no added sugar instead, try my Peach pudding with coconut and mint with no added sugar.

Mahalabiya, rose-scented milk pudding

31.13g carbohydrates per 100g of pudding without decorations

Ingredients

  • 400g milk
  • 100g sugar
  • 60g wholemeal rice flour*
  • 6g rosewater*
  • grated coconut*, cinnamon powder*, slivered almonds*, raisins, pistachios

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation 

  1. Pour the milk into a saucepan and gradually add the sugar and rice flour, stirring with a whisk so that no lumps form. Finally, add the rose water and put the pan on the heat.
  2. While continuing to stir, bring the cream to the boil. When it starts to thicken, remove it from the heat and pour it immediately into small single-portion glasses.
  3. Let cool and place in the refrigerator.
  4. When serving, sprinkle the surface with a pinch of grated coconut, a little cinnamon, a few almond slivers, a pinch of chopped pistachios and some raisins.

Mahalabiya-dolce-senza-glutine-uno-chef-per-gaia

Version with gluten of Mahalabiya, rose-scented milk pudding

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

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