Recipes
Gluten-free Taralli
How to prepare gluten-free taralli: the variant with rice flour, perfect for gluten intolerants and celiacs.
Today we offer you the recipe for preparing gluten-free taralli, a crumbly variant that is just as good as the typical Apulian product. The recipe involves the use of naturally gluten-free rice flour and a part of corn starch , which will serve to hold the dough together.
For the rest, the ingredients are the classic ones for taralli: dry white wine, extra virgin olive oil, even better if from Puglia, and salt. Flavor them as we did with fennel seeds or let your imagination guide you. The important thing, to obtain a crumbly consistency, is not to skip the first cooking which involves boiling the taralli. But let's see all the steps in detail.
Preparation
Gluten-free Taralli
Transfer the rice flour , starch and salt into a large bowl. If you wish, also incorporate the fennel seeds in this first step.
Mix well then add the white wine and oil . Knead first with a spoon and then by hand (if you have a planetary mixer, use it with the K whisk) until you obtain a smooth and homogeneous albeit slightly sticky dough. The important thing is that it doesn't stick to your hands.
Divide the dough thus obtained into portions weighing 10-12 grams each. Work with your hands to obtain sticks 12-15 cm long. Gently join the two ends to obtain the classic ring shape of taralli. As they are ready, keep them aside on a floured tray.
Bring a pan full of salted water to the boil and add the taralli a few at a time. As soon as they float, drain them with a slotted spoon and transfer them to a baking tray lined with baking paper.
Then proceed with the second cooking which will be in the oven at 200°C for 30-35 minutes . Let them cool on a rack before serving or storing them.
We flavored the taralli in the classic way, with fennel seeds. You can also leave them natural or opt for other aromatic herbs (oregano and rosemary), preferably dried. The green light is also given to a very spicy version obtained by adding 1/2-1 teaspoon of red chilli flakes: adjust according to your tolerance.
Conservation
You can store the taralli prepared following this recipe in an airtight container or in a food bag for 2-3 days .
Read also
Gluten-free breadsticks are spectacular! Here's how to make them at home
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