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12/03/2013
GLUTEN FREE EASTER COLOMBA

Are you celiac and every year at Easter you have to give the traditional Italian Easter cake up? This month David Ovens suggests you the recipe for the gluten free colomba. Because even the greediest doesn’t give up enjoying the typical Easter cake.

GLUTEN FREE EASTER COLOMBA RECIPE

Ingredients:

  • For the “biga” (a mixture of flour, water and yeast):
  • -100 grams gluten free flour
  • -100 grams water
  • -1 cube of yeast
  • For the dough:
  • -250 grams gluten free flour
  • -80 grams sugar
  • -75 grams butter
  • -1 egg
  • -2 egg yolks
  • -80 grams milk
  • -80 grams cream
  • -25 grams chopped almonds
  • -100 grams whole almonds with skin
  • -1 teaspoon vanilla extract
  • -a pinch of salt
  • -zest of a lemon and an orange, grated
  • For the frosting:
  • -1 egg white
  • -50 grams sugar
  • -35 grams of chopped almonds
  • -1/2 tablespoon water
  • -almonds

Preparation

Mix the ingredients for the biga. Dissolve yeast in water and add it to the flour until the mixture is sticky, cover the bowl with plastic wrap and let rest for an hour and a half, until it increases in volume and takse consistency.

Add the gluten free flour, sugar, softened butter, the whole egg and two egg yolks, cream, milk, chopped almonds, the teaspoon of vanilla extract and a pinch of salt. Then add the lemon zest, orange zest and grated almonds with the skin. Form the dough by combining the first set of ingredients with the biga and knead until you have a smooth mixture. The liquids should be dosed with caution, little by little, because of the particular gluten free flour. Once you have the mixture, put it in a mold dove of 750 g and let it rise for a couple of hours.

Prepare the frosting by combining a clear lightly whipped sugar, ground almonds and half a tablespoon of water. Brush it on the dove and garnish later with whole almonds.

Cooking

Bake the gluten-free dove at 180 ° C in a static oven for 35 minutes, then let it stand at room off oven for 5 minutes.

It is important that during cooking gluten free foods don’t come into contact with the traditional ones. For this reason, foods prepared with ingredients without gluten require a cooking environment exclusive. To meet this important need, David Ovens proposes Progress Electric Static Ovens, ideal for gluten-free desserts, which ensure the success of products rich in flavor, aroma and maximum softness.

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