Ingredients : 200g cakes prepared for Riso Scotti, 70g corn flour foil, 50g rice flour, 100g sugar, 100g butter, 1 whole egg and egg yolk, jam to taste (I to blueberries), icing sugar. Mix the three flours, sugar, add butter and eggs and mix, if you need to add one or two tablespoons of milk to obtain a consistent dough that does not crumble and nice to knit.
Roll out the dough on a sheet of baking paper, making a layer about half an inch, put it into the pan and trim the excess dough. Prick the bottom with a fork, pour over the jam and decorate with scraps of dough. Bake in oven at 180 degrees for about half an hour.
Allow to cool and sprinkle with powdered sugar .... if you like.
This recipe is for women of "a heart gluten free flour. It is not their recipe, but the point is just that, through their work have helped many people with celiac disease to try, try and try again, recipes that seemed impossible to do without gluten. Their advice in addition to being timely, essential, unpretentious and sometimes brave dare I say, pave the way in experimenting with gluten-free cooking in accordance with your taste and needs. So this cake wants to be a big THANK YOU to them.
Roll out the dough on a sheet of baking paper, making a layer about half an inch, put it into the pan and trim the excess dough. Prick the bottom with a fork, pour over the jam and decorate with scraps of dough. Bake in oven at 180 degrees for about half an hour.
Allow to cool and sprinkle with powdered sugar .... if you like.
This recipe is for women of "a heart gluten free flour. It is not their recipe, but the point is just that, through their work have helped many people with celiac disease to try, try and try again, recipes that seemed impossible to do without gluten. Their advice in addition to being timely, essential, unpretentious and sometimes brave dare I say, pave the way in experimenting with gluten-free cooking in accordance with your taste and needs. So this cake wants to be a big THANK YOU to them.
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