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:

• 300 grams E kosem rice flour

• 5 egg whites and 1 egg yolk

• 50 grams xylitol (can be replaced with brown sugar, stevia or coconut sugar)

• 30 grams butter (melted)

• 10 grams baking powder

• 10 grams vanilla

Preparation method:

1. Whisking: Whisk the egg whites with xylitol until foamy.

2. 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.

3. Preparation for baking: Grease a terrine mold with a little butter and pour in the mixture. Smooth the surface with a spatula.

4. 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.

5. 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!