Let’s prepare a delicious gluten-free but very soft apple tart!

Gluten-free apple pie is the celiac-friendly version of a traditional and delicious baked dessert, ideal at the end of a meal or for breakfast.

Today we are going to prepare a gluten free version of the apple pie recipe, a soft dessert that is easy to prepare and perfect for any occasion. Our apple pie for celiacs is prepared with rice flour and potato starch and is perfect for those who want (or must) follow a gluten-free diet.

So let's see the recipe for this soft and soft apple pie: it is so good that no one will notice that it is not the "original" recipe!

Preparation of apple pie with rice flour

This cake for celiacs is easy to prepare and the recipe consists of a few simple steps .

1. First, whisk the eggs with the sugar in a bowl until you obtain a light and fluffy mixture. In the meantime, melt the butter in the microwave (or on the stove) until it is melted. Let it cool.
2. Once done, sift the rice flour and potato starch into the bowl and also add the milk, a sachet of baking powder, the lemon zest and the melted butter. Stir well and let the flavors blend; as the last ingredient, add two peeled and chopped apples to the mixture.
3. After pouring the mixture into a baking pan , peel the other apples and cut them into slices, then arrange them in a radial pattern on the surface of the cake. Bake in a preheated oven at 180°C for at least 35 minutes . Serve the cake while still hot or leave it to rest: it will also be excellent for breakfast the next day !

If you liked the apple pie with rice flour, how about trying the gluten-free banana biscuits ? Another recipe based on rice flour perfect for a snack!

Gluten-free apple pie: the variations

In this recipe we have prepared a version of the traditional dessert, or in any case faithful to the classic recipe but if you want you can try preparing an apple pie with yogurt. All you have to do is add 120 g of yogurt to the dough and follow our recipe: keep in mind that it will be a little wetter and you will have to cook it at 180°C for a few more minutes.

Similarly, a very popular variant involves the addition of 250 g of ricotta which gives consistency to the cake. The procedure is always the same, but it will have to cook a little longer (up to 50 minutes ), always at 180°C. If you notice that the surface becomes dark, cover it with aluminum foil halfway through cooking.

Conservation

Store the cake in a cool place for a couple of days at most, then place it in the fridge to prevent the fruit from spoiling.