Colomba gluten-free: the quick recipe – Italian Cuisine

Colomba gluten-free: the quick recipe

A dessert easy to prepare, but which preserves the flavors (and the shape) of the classic dove, suitable for those who are celiac

At the end of the Easter lunch, the dove cannot be missing. The traditional recipe involves a long leavening in several steps and, of course, the use of flours containing gluten. But also who he is celiac it can prepare an excellent gluten-free dove: our proposal is that of a "dove" that is quick to make, without difficulty, but good and above all gluten-free. The flavors are those of tradition: candied fruit, almonds, grains. There is everything you need to not regret the classic recipe.

The recipe of the dove gluten-free

Let's see the ingredients and the procedure to prepare the gluten-free dove quick recipe.


240 g of rice flour
120 g of potato starch
1 sachet of baking powder
1.5 dl of milk
120 g of butter
60 g of candied orange peel
60 g of candied citron peel
3 eggs
Zest of 1 lemon
sugar grains
sliced ​​almonds


Break the eggs and separate the egg whites from the yolks; in a large bowl, mix the latter with the sugar, whisk them with a whisk until a light and frothy mixture is obtained.

Add the melted butter, left to cool, and the milk to the mixture. Mix and add the sifted rice flour with the starch and baking powder. Incorporate the cubed candied fruit into the dough and season with the grated lemon zest.

Separately, whisk the egg whites until stiff, with a pinch of salt, then gently add them to the dough, mixing from the bottom upwards so as not to disassemble them.

Pour the dough into a 500 g dove mold, sprinkle the cake with the sugar and almonds and cook it in a preheated oven at 180 ° C for about 45 minutes. If the dove gets too dark, cover it with a sheet of baking paper. Remove from the oven and let cool completely before serving.

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