Impossible to resist gluten-free Pavesini

Let's find out how to prepare gluten-free pavesini using only natural flours. Here is our quick and easy recipe.

Light, crunchy and sweet at the right point, Pavesini are perfect for a mid-morning break or for a quick snack . But did you know that gluten-free Pavesini can also be prepared, as good and crumbly as the originals? The beauty is that to do this we did not use a mix of ready-made flours but a mixture of natural flours.

Homemade gluten-free pavesini are prepared with very few ingredients that are certainly already present in the pantry of those who suffer from celiac disease or gluten intolerance. We are talking about rice flour and corn starch to which eggs and sugar are added.

How to prepare the recipe for gluten-free pavesini

1. First, whip the eggs at room temperature with the sugar until they have tripled in volume. You can use electric whips or a planetary mixer equipped with a wire whisk.
2. Then add the sifted rice flour with the starch one tablespoon at a time and mix by hand , with a kitchen spatula, from bottom to top. Finally, add the vanilla extract.
3. Transfer the mixture to a pastry bag equipped with a smooth nozzle and form your pavesini on a baking sheet lined with parchment paper. To try to shape them as much as possible to each other, you can draw the shape of the pavesini on the parchment paper (making sure to space them well because they tend to grow during cooking) and then turn it upside down. In this way, in transparency, you will see its shape.
4. Using a fine mesh strainer or a flour sieve, sprinkle the surface of the biscuits with granulated sugar. As it must be very fine, you can first blend it with a kitchen mixer.
5. Let them rest in the air for 15 minutes then cook at 170 ° C for 12-14 minutes.
6. Remove from the oven and let cool on the pan before removing and consuming them.

We also recommend you try our gluten-free ladyfingers , perfect for a delicious tiramisu.

storage

The gluten free Pavesini can be kept in glass jars for up to a week .

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