Tuscan Style Gluten Free Cantucci – a delicious recipe with Flour, Tapioca, Rice, Baking Powder, Honey, Yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350 F.
2
Combine all dry ingredients (flours and baking powder) in a bowl and mix well.
3
Pour honey, yolks and Zibibbo wine over the flours. Cut dried figs and apricots in small pieces, add them in the bowl and start kneading with your hands.
4
Shape the dough into a stick loaf, heat up 1 tbsp of honey for a few seconds and use it to dust the top of the dough.
5
Place your loaf on a baking tray lined with parchment paper and cook in a low oven for at least 20 minutes. When the surface starts to get golden, remove from the oven and, using a wide-bladed knife, cut the loaves obliquely into biscuits 1/4 in thick while they are still hot.
6
Lay your Cantucci on the baking tray and put them back in the oven for 20-25 more minutes.
7
Take them out and let them cool down completely until crunchy.
252
kcal
Calories
1
g
Fat
57
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 140 grams Rice Flour, 50 grams Tapioca Flour, 30 grams Rice Starch, 12 grams Baking Powder, and more.
Yes, Tuscan Style Gluten Free Cantucci falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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