Quick gluten-free sofficini
Easy, quick, gluten-free little flatbreads suitable for everyone, made with rice flour and cooked in an air fryer. Great to fill as you like and enjoy as a snack or appetizer.
Ingredients
- Water
200 g200 g - Rice flour
120 g120 g - Extra virgin olive oil
15 g15 g - Saltto taste
- Eggs
1 Unit1 Unit - Gluten-free breadcrumbsto taste
Preparation
- STEP 1 OF 9
Bring the water to a boil.
- STEP 2 OF 9
Add the extra virgin olive oil, salt and rice flour all at once to the boiling water.
- STEP 3 OF 9
Stir vigorously until the dough comes away from the sides and is no longer sticky, then turn off the heat.
- STEP 4 OF 9
Divide the dough into 4 equal parts.
- STEP 5 OF 9
Roll out each portion and shape as desired.
- STEP 6 OF 9
Fill to taste and seal the little flatbreads.
- STEP 7 OF 9
Dip the little flatbreads in the beaten egg and then in the gluten-free breadcrumbs.
- STEP 8 OF 9
Cook in an air fryer at 190°C for 18 minutes.
- STEP 9 OF 9
Serve hot and enjoy.
Suggestions
Air fryer
General information
Storage instructions
Store in the refrigerator and consume within 2 days. They can be reheated in the oven or air fryer.
More information
Gluten-free recipe, suitable for those with intolerances or following a gluten-free diet. A great alternative to packaged products.
Origin
Italia
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 264 |
| Carbohydrates (g) | 52.73 |
| Fat (g) | 3.23 |
| of which saturates (g) | 1.15 |
| Protein (g) | 9 |
| Fibre (g) | 0.67 |
| Salt (g) | 0.05 |
- Protein9g · 13%
- Carbohydrates52.73g · 76%
- Fat3.23g · 11%