Easter Recipes for Celiacs: Now that Easter is approaching, and the shops are filled with chocolate eggs, rosca pastries (pastry like a large donut), and several traditional dishes for the season, the need emerges to develop our own gluten-free products and easter recipes at home.
So below, I propose two sweet easter recipes so that celiacs can eat goodies this Easter too!
GLUTEN-FREE EASTER RECIPES: ROSCA PASTRY
12 tablespoons of powdered milk
9 tablespoons cornstarch
7 tablespoons of cassava flour
2 tablespoons chickpea flour
3 heaping tablespoons of sugar
50 grams of butter
25 grams of yeast suitable for celiacs
Grated zest of 1 lemon
A few drops of orange blossom water
Dissolve the yeast in a little bit of warm water, and a teaspoon of sugar to ferment. Strain and mix the dry ingredients in a bowl. Add the remaining butter until crumbs form. Add a few drops orange blossom water and fermented yeast, stir well with wooden spoon. Grab with your hands and form a rosca.
Place in a 26 cm diameter mold. Let rise before putting it in the oven. Decorate with pastry cream with a smooth sleeve. Cook in a medium heated oven until the rosca is golden.
GLUTEN-FREE CHOCOLATE EGGS
1 kilogram of chocolatecovering, suitable for good quality
Candies, caramels, lollipops and toys
Royal Icing: 5 egg whites, 1,250 grams of powdered sugar, lemon juice.
Utensils: Easter Egg molds or shapes, hoses and nozzles, fine-bristled brush.
Preparing the molds
Buy molds in a baking store. Some “expensive” commercial brand eggs come in containers in the shape of molds that can be used to make eggs at home.
Before using the molds, clean them with a tissue paper or dry kitchen towel, or the wash them with warm water and soap, and dry them very, very well.
Finally, rub them down with a clean cloth dipped in alcohol, and a dry paper towel. This removes any greasiness that could cause the chocolate to adhere to the mold and stick. Every time we use the molds, we must repeat this cleaning process.
Chop 800 grams of chocolate covering with a knife into medium pieces in a container that can be used in a double boiler. Heat teh container within another container that has boiling water in it, keeping heat low, prevent the chocolate fromthickening.
Melt the chocolate for 3 or 4 minutes, stirring steadily, until it reaches 39 to 45 degrees in temperature.
How to check the temperature?
Remove a bit of chocolate with a spatula and test it by pressing it between your lips: If the chocolate hardens, it is ready. Remove the chocolate from heat, add the remaining 200g chocolate and stir until dissolved.
Dipping the mold
Grab the mold by the edges. Dip the brush into the chocolate and brush the inside of the mold from the center outwards, to adhere well to walls.
Once covered, tap mold a little on the table so as to settle the chocolate and to make it shinier. Place the mold face up in the freezer for approximately 10 minutes. You don’t have to cool the mold completely, just until the chocolate clots.
Remove the mold from the freezer. Apply a second coat and reinforce the edges with more coats, because this is where the halves are going to stick. Place the mold upside down on a tray covered with waxed paper and taken back to the freezer for 25 minutes, until the chocolate is very firm.
Clean the sides of the mold well with a plastic spatula, and then press the widest rim with your fingertips. The molded chocolate will come out easily. If not, re-freeze for a few minutes. Place a bit of candy or surprises in one half we put. Combined the two halves with a little chocolate.
Make a royal icing line with a thick bill sleeve around the edge of the eggs. Using a fine nozzle and icing thinned with hot water, make little allusive drawings or write messages on both sides of the egg.
Preparing the royal icing
In a bowl, place 5 egg whites and stir with wooden spoon. Add in a spoonful about 1 1 / 4 kg. powdered sugar at a time, until making a thick paste. Add the strained lemon juice, and continue stirring.
If you want a softer royal icing, add more lemon juice. If you want thicker, more sugar should be added. Store covered with film. To make cake coating, slice with hot water.
Yield: 12 small units, or 4 large, according to the size of the mold.