Gluten free taralli

Homemade gluten free taralli

Taralli are the ultimate Italian baked snacks: they are crunchy AF with their typical subtle fennel flavor. And all of a sudden, you are addicted and can’t stop eating them one after the other.

Gluten free taralli

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Course: SnacksCuisine: ItalianDifficulty: Medium
Servings

30

units
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 125 g rice flour

  • 125 g corn starch

  • fennel seeds

  • 5 g salt

  • 150 ml dry white wine

  • 50 ml extra virgin olive oil

  • baking soda

How to

  • In a large bowl mix together all the dry ingredients and then add the wine and the oil.
  • Knead the dough until smooth and then divide it in 30 pieces.
  • Time to start rolling your gluten free taralli! Take each piece of dough and roll it into a rope long and about ¼ inch in diameter.  Join the two ends together to form a ring and line them up onto a clean cloth. If the dough gets a bit crumbly, you can add a few drops of white wine to get it to the right moisture.
  • Preheat oven to 200°C / 390°F and bring a pot of water to boil.
  • Add 1/2 teaspoon of baking soda to the boiling water and the boil each tarallo for two minutes. Then remove and let them cool on the cloth. This step will make them flakier and glossy.
  • Place your gluten free taralli over a baking sheet and bake them for 30 minutes, until golden.

Notes

  • To get different flavors, fennel seeds can be replaced by chili flakes, pepper or grated cheese.

And if you are into Italian baked snacks, check out my perfect gluten-free FOCACCIA too, soft and chewy as I like!

3 Comments

  1. Pingback: Gluten free discard crackers recipe - Marta in the jar

  2. Is there baking soda in the dough mix or just in the water ? Thanks

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