Homemade rice cantuccini – crunchy, light and gluten-free
These rice cantuccini are the perfect addition to your morning coffee or afternoon tea. Using E kosem rice flour, ground in a stone mill, guarantees a fine texture and lightness of the pastry. The recipe is flexible in terms of sweeteners, making it suitable for various dietary regimes.
Ingredients:
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300 grams E kosem rice flour
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5 egg whites and 1 egg yolk
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50 grams xylitol (can be replaced with brown sugar, stevia or coconut sugar)
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30 grams butter (melted)
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10 grams baking powder
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10 grams vanilla
Preparation method:
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Whisking: Whisk the egg whites with xylitol until foamy.
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Mixing: Add the egg yolk, rice flour, melted butter, baking powder, and vanilla. Add the ingredients one by one, stirring gently with a silicone spatula after each addition until fully incorporated.
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Preparation for baking: Grease a terrine mold with a little butter and pour in the mixture. Smooth the surface with a spatula.
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Baking: Bake on the middle rack in a preheated oven at 180°C until fully done. Baking time is about 20-25 minutes. Check with a toothpick or wooden skewer.
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Finish: Remove the mold from the oven and let the pastry cool. Cut into thin slices with a bread knife.
Storage tip: To maintain their crispiness, store the cantuccini at room temperature in an airtight container.
Enjoy your meal!
