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Casatiello gluten-free: a recipe suitable for everyone, tasty and scenographic

Casatiello gluten-free

The gluten-free casatiello recipe is very simple. A perfect balance of flavors that reaches directly to the heart.

Much more than a rustic cake, the gluten-free casatiello is a perfect tasty appetizer that is also suitable for savory breakfasts and snacks. Born as a poor Neapolitan donut, the gluten-free casatiello in the Easter tradition of Campania is a small variation of a typical and popular dish. A donut of bread that was enriched with leftovers from the pantry that otherwise would not have been consumed: eggs, various types of cheeses, salami and lard. The lard, the fat of the pig, made the recipe for this greedy cottage particularly tasty and soft.

Let’s see how the gluten-free Neapolitan casatiello recipe is prepared today, to be served hot or cold and not only during the Easter holidays. The delicious gluten-free recipe will make celiacs happy but will also amaze lovers of the traditional Neapolitan casatiello recipe.

Casatiello gluten-free
Casatiello gluten-free

Preparation of gluten-free casatiello

The recipe does not require special attention, on the contrary it is very easy. The only suggestion, to obtain a soft and fragrant dough , is to consider the rising times . So prepare the dough at least 4-5 hours before putting it in the oven.

  1. Pour the gluten-free flour into a bowl and add Parmesan and pecorino. Slowly add the brewer’s yeast that you previously dissolved in warm water.
  2. Start mixing the components. As the dough begins to harden, add half the lard and 2 tablespoons of oil while continuing to mix. To taste, add salt and plenty of pepper.
  3. Work until the mixture is homogeneous and firm. At this point, form the dough into a loaf and cover the bowl with a cloth.
  4. Let the dough rise for about two hours until it doubles its volume.
  5. After the time of the first leavening , when the dough has reached the right volume, remove a part of the dough that will be used for decoration. Roll out the rest on a greased and floured pastry board.
  6. Brush the surface of the dough with the other half of the melted lard, distribute previously diced cheeses and meats. Sprinkle with grated pecorino romano and plenty of pepper.
  7. At this point, roll the gluten-free casatiello on itself. In a round mold with a diameter of 28cm, previously brushed with lard, place the dough in the shape of a donut. Let rise for 1 hour.
  8. At the end of the time of the second leavening of the dough , place 4 whole eggs well washed in the casatiello. With the dough set aside for the final decoration, place two cross-shaped strips on top of each egg.
  9. Prepare a beaten egg yolk with a teaspoon of milk and brush the entire surface of the casatiello.
  10. Bake at 190 ° C for about 1 hour. After the first half hour, lower the oven temperature to 175 ° C-180 ° C and cook for another 20 minutes.
  11. At the end of the cooking time, take it out of the oven, take it out of the mold and bring it to the table just warm.

And here is a casatiello for celiacs and intolerant people that will really drive everyone crazy.


The gluten-free casatiello can be stored for 2-3 days in a cool and dry place. It will keep its scents and aromas if placed in an airtight container.

Riproduzione riservata © - WT

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