Our proposal with rice flour for a soft and soft gluten-free dessert to be enjoyed in the morning as soon as you wake up or snack
A soft dessert with a silky consistency, perfect for soaking the first Breakfast: the rice flour plumcake is a softer version of the classic plumcake made with wheat for the consistency of rice flour.
Rice flour, a valid alternative in the kitchen
Rice flour is obtained by grinding rice grains, is completely gluten free and is therefore indispensable if you are celiac, but it is perfect for many other preparations in which it is usual to use the wheat flour, and the result is a softer and lighter compound. It can be used for fries, as a thickener of creams and for doughs of cakes and cookies, also mixed with other gluten – free flours such as buckwheat or of corn. In Japan, it is the main ingredient for batter which is used in tempura: fish and vegetables wrapped in a crisp and light cloud.
The recipe for plumcake with rice flour
Ingredients
200 g rice flour, 110 ml sunflower oil, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 225 g sugar, 50 g crème fraîche, 2 eggs, 160 ml coconut milk, 1 vanilla bean, 1 pinch of salt, a knob of butter for the mold.
Method
In a large bowl mix the rice flour, baking powder, baking soda, sugar and salt. Mix well and then add the oil, coconut milk and eggs. Finally, add the crème fraîche and vanilla seeds. To avoid lumps, mix everything with a whisk. Once you have obtained a homogeneous and smooth mixture, pour it into a plumcake mold, previously buttered and floured. Bake in preheated oven (175 °) for 45 minutes.
