Gluten-free Casatiello: a recipe suitable for everyone, tasty and scenic

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, gluten-free casatiello is a perfect tasty appetizer that is also suitable for breakfasts and savory 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 cheese, salami and suet. The suet, the fat from the pig, made the recipe for this delicious rustico 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 just during the Easter holidays. The delicious gluten-free recipe will make celiacs happy but will also amaze lovers of the traditional Neapolitan casatiello recipe.

Preparation of gluten-free casatiello

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

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, continuing to mix. Add salt and plenty of pepper to taste.
3. Work until you obtain a homogeneous and firm mixture. 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 in volume.
5. Once the first leavening time has passed, when the dough has reached the right volume, remove a part of the dough which will be used for decoration. Roll out the remainder on a greased and floured pastry board.
6. Brush the surface of the dough with the other half of the melted lard, distribute the cheeses and cured meats previously cut into cubes. 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. Once the dough has risen for the second time, insert 4 well-washed whole eggs into the casatiello. With the dough kept aside for the final decoration, place two cross-shaped strips on top of each egg.
9. Prepare an egg yolk beaten 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 leave to cook for another 20 minutes.
11. Once the cooking time is complete, take it out of the oven, turn it out and bring it to the table while still lukewarm.

And here is a little house for celiacs and intolerants that will really drive everyone crazy.

storage

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

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