Gluten-free and lactose-free Colomba Easter cake

Seemed at last spring, not only on the calendar, but also in the air, the Sun had returned to shine and to warm my bones moistened by the endless rains of recent weeks, this Idyll, however, was just a quick glimpse lasted just for a weekend! Trusting in Easter for the return of the Sun, I am given to experiments in order to prepare a gluten-free and lactose-free Colomba Easter cake.

I decided to use as a starting point the recipe for classic colomba with salt and pepper (my Bible), and started a study for riproporzionare the ingredients and try a gluten-free flour mix made in house (I had no intention of using the flour mix deglutinate, there are many gluten-free flour in nature, I don’t see why having to use those chemically deglutinate!)

It took a couple of attempts, some good suggestion and the consultation of some specialized blog (here and here for example) before being able to have a result that is not only good, it also aesthetically appealing!

Now let me tell you how I combined the two things; recipe with salt and pepper and flour mix gluten free, to get my gluten-and lactose-free Colomba Easter cake


 Gluten-free and lactose-free Colomba Easter cake

leaven time 3:40 ‘ working time in 10 + 5 + 5 + occasions: 15 + 10 difficulty: medium


Colomba pasquale gluten-free and lactose-free

 Ingredients (for a Loaf pan dove from .5 kg)

270 of gluten-free flour mix (consisting of: 180 grams of rice flour rice + 60 g of corn starch + 30 g of cream tapioca) + 5.5 gr aguar rubber, other than a couple of tablespoons of rice flour for the dough not to attack the hands when you give shape to the Dove
70 g ghee or clarified butter (if you don’t w
ant to do it at home because you don’t have time, you can find it also in the supermarket sold as clarified butter, which in fact are removed, besides water, lactose and casein using mechanical means and non-chemical)
the ingredients for Colomba pasquale gluten-free and lactose-free80 g icing sugar
1 egg
2 egg yolks
.5 teaspoon
dried Brewer’s yeast (dose for 250 g of flour)
35 ml + 20 ml lukewarm water
35 gr raisins
the hint of rum
Orange or lemon zest
2 g salt
1 vanilla pod

for the frosting:
1 egg white
50 grams almond peeled
80 grams granulated sugar

for decoration:
50 grams blanched almonds
granulated sugar

PROCEEDINGS

Dissolve yeast in a bowl with 35 g of warm water (22°), combined 55 g sifted flour mix (prepared as stated above) and make a smooth and homogeneous; cover with film and leave to rise for 30 minutes in a warm place and away from draughts (oven that you previously turned on for a few minutes and then turned off so warm it).

Add 20 ml of lukewarm water 55 g of flour and 1 egg yolk, mix the ingredients and let it rise for another 40 minutes.

Incorporated 70 g flour, 10 g ghee, 1 whole egg 10 g of icing sugar and let it rise again for 30 minutes.

Then add the flour and butter (60 g) were, 70 g of sugar (icing) and then add the salt, vanilla bean seeds, grated rind of Orange (or lemon), the rum, the yolk left, raisins soaked in water and continue to knead up to incorporate all the ingredients, the mixture will be quite sticky, peel it off my fingers and divide in half (helping you and flouring your hands and the surface of the compound) , stretch your two sides gently with your hands; lay the first piece in the longest part of the mold in the shape of a dove (capacity 500 gr) to form the body, place to cross the second part of the mix in the space intended for the wings, so that during the rising and subsequent firing the central portionMake sure that the head and tail parts fit properly at the edges. becomes higher.

Make sure that the head and tail parts fit properly at the edges.

Place the mold on a baking sheet and let rise until the Dove has doubled the initial volume (I let her rise 2 hours)

Prepare the glaze for the Dove: by blending the almonds with 50 g icing sugar and egg white, mix well, then spread it on evenly rising futures Dove, starting from the middle because while cooking the icing will tend to fall towards the edges: in doing so, be very careful not to dismantle the leavening.
Spread the granulated sugar evenly over the whole unpeeled almonds, dust it with Dove and bake in oven preheated to 180° by calculating 45 minutes. Remove from oven and let cool the gluten-free and lactose-free Colomba Easter cake on a wire rack.

gluten-free Easter Dove

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