Chiacchiere senza glutine: The gluten-free chiacchiere Italian recipe

The gluten-free chiacchiere recipe is as delicious as the traditional one. Fried and dusted with icing sugar, these crispy and tempting treats are a must-have dessert for the Carnevale festivities!

INGREDIENTS

• 500 g of gluten-free flour mix for cakes
• 60 g of granulated sugar
• 60 g of butter
• 3 eggs
• 50 g of Marsala
• 50 g of water
• Grated lemon zest (optional)
• 1 vanilla bean (optional)
• Salt
• Peanut oil
• Powdered sugar

Execution: Easy

Preparation time: 20 minutes

Cooking time: 30 minutes

Resting place: Refrigerator

Resting time: 30 minutes

Servings: 6

Carnival chatter is ubiquitous, and the real symbol of the festivities are the gluten-free chatter, allowing even those with celiac disease to enjoy these delicious strips of fried pastry, sprinkled with powdered sugar.

The recipe for preparing them is straightforward, using the most classic ingredients: eggs, butter, sugar, sweet wine, and a mix of gluten-free flours readily available in the market to replace wheat flour.

 

The absence of gluten makes the dough less elastic and therefore more delicate to work with. By rolling the pastry to the right thickness and using a small trick, you can still achieve crispy and tasty chatter.

To prepare: Gluten-free Chiacchiere

Step 1:

To prepare gluten-free Chiacchiere, gather in the bowl of a stand mixer the flour with sugar and a pinch of salt, along with the eggs and softened butter. Attach the paddle attachment and let it run on low speed until you obtain a crumbly mixture. Flavor the dough with grated lemon zest or vanilla seeds, according to your preference. Then add Marsala wine and water, and continue to work the mixture until it is fully absorbed. The same process can be done by hand, using a spoon in the beginning.

Step 2:

Once the dough is sufficiently compact, form a ball and wrap it in plastic wrap, then let it rest in the refrigerator for half an hour.

Step 3:

Take a portion of the dough, leaving the rest wrapped in plastic wrap, and roll it out with a rolling pin between two sheets of parchment paper. Since it is a gluten-free dough, it will be less elastic and therefore more delicate to roll out: we recommend a thickness of 2-3 mm. Using a pastry wheel, cut the dough into the desired shapes for your Chiacchiere.

Step 4:

In a deep frying pan, heat the oil until it reaches a temperature of 170°-180°C. Remove the top sheet of parchment paper from the cut dough and carefully slide the lower sheet (on which the Chiacchiere are placed) into the hot oil, with the shapes facing down. As the hot oil covers the sheet, the thermal shock will make the Chiacchiere detach easily. Remove the parchment paper and fry the Chiacchiere until they are uniformly golden. Drain them with a slotted spoon and place them on absorbent paper. Sprinkle the gluten-free Chiacchiere with powdered sugar and serve.