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

5 from 1 vote
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!

5 Comments

  1. These were the worst taralli ever. They were hard as a rock and a funny after taste I believe was the corn starch. I have a fantastic recipe for taralli I make with regular flour for my family, and they come crunchy but chewable, I tried using the same recipe with gluten free flour and they came out just as hard as the ones I made from your recipe. What causes them to be so hard, and what can I add or do to make them soft, but crunchy. Thank you.

    • Hi Fran, I’m sorry to hear this!
      The time in the oven is crucial in this recipe, since they have to be crunchy but not hard as rocks, of course. What color were your taralli when fully baked? I suggest you to remove them from the oven as soon as they start to be golden on the edges.In some ovens this time can be around 20-25 minutes.
      Another thing you could try is to replace corn starch with tapioca starch, that has less after taste. Let me know if you try and if it gets better 🙂

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

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

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