For the ‘friends‘ recipes‘ section, today we offer you the recipe that Simonetta recommended: Rice and buckwheat biscuits prepared with naturally gluten-free flours.
Breakfast is essential for the energy boost we need to get through the day and is also the time when we can indulge in the sweet moment with less fear of not being able to deal with the carbohydrate load. Furthermore, homemade gluten-free biscuits are certainly an extra guarantee of the quality of the food we consume. Also try my Lavender biscuits to enrich your breakfast.
We really liked them…we couldn’t stop eating them.
Rice and buckwheat biscuits
69.46g carbohydrates per 100g
- 250g wholemeal rice flour*
- 250g buckwheat flour* (or 200g buckwheat flour* plus 50g cocoa* or Venere rice flour*)
- 200g brown sugar
- 3 eggs
- 100g butter
- 8g baking powder
- ginger, cinnamon and jam to taste
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Wait until the butter is soft and mix it with sugar, eggs one at a time, flour and baking powder. Mix everything together to a firm, smooth ball.
- Divide the dough into 3 parts; leave one part plain to form the biscuits that will be filled with jam; add ginger to the second part and cinnamon to the third part.
- Then roll out the doughs with the help of a rolling pin and cut the biscuits to the desired shapes. Put them on a baking tin lined with parchment paper and bake at 180°C for about 15 minutes.
- Finally, choose the shape you want to give the biscuits with jam, fill them and join them two by two.
Version with gluten of Rice and buckwheat biscuits
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.