Gluten-free Zeppole

Name: Gluten-free Zeppole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Gluten free rice flour &frac13; cup; Lupine flour 2 ½ tbsp; Gluten free cornstarch 4 ½ tbsp; Eggs (about 2 medium) at room temperature 3.9 oz; Egg yolks 1; Water 0.625 cup; Butter 3 tbsp; Fine salt 1 pinch; Whole milk 1 cup; Sugar &frac13; cup; Egg yolks (about 3) 4 ¼ tbsp; Gluten free cornstarch 2.1 tbsp; Vanilla bean 1; Black cherried in syrup to taste; Gluten free powdered sugar to taste

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239

Calories per serving

Energy Kcal 239
Carbohydrates g 31.4
of which sugars g 16.1
Protein g 5.9
Fats g 9.9
of which saturated fat g 5.05
Fiber g 9
Cholesterol mg 215
Sodium mg 41

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Makes: 8
Cost: Low
Note + the cooling time for the custard (about 2 h)

PRESENTATION

So, you know, this tasty treat comes straight from Campania—where people love to keep things light and sweet for San Giuseppe. Gluten-free zeppole are a fun twist on the classic. Instead of regular flour, you've got a gluten-free mix, which means everyone can join the party. And look, the great thing here is they're baked. Skipping the oil makes these gluten-free Italian doughnuts feel super super light and kinda fluffy inside. Plus, you still get that bit of crispy outside. Really, it makes them special.

In true Campanian style, these pastries are filled with a thick, creamy custard. And you can add more if you're into it. Many folks top them with amarena cherries for some tangy fruitiness. Then they finish with a snowy sprinkle of powdered sugar—perfect for the occasion. During St. Joseph's Day, these gluten-free St. Joseph's Day pastries pop up everywhere. Families make them together or share with friends. And you know what, there's even a coffee version for a grown-up twist, swapping in a smooth coffee cream for the usual custard.

Some folks in Campania even try using an air fryer for that golden, moist texture. No fuss. Compared to other gluten-free Italian desserts, zeppole feel really really special. They're hollow inside—almost like a gluten-free choux pastry or a little gluten-free cream puff—ready to be filled with whatever you love. For real, even though they’re made for gluten-free diets, they never feel like they are missing anything. They’re all about celebration, that mix of soft insides, crispy edges, and just the right amount of sweet from the cream and fruit. Whether you stick with custard and cherries or experiment with coffee, this gluten-free zeppole recipe brings everyone together. Really, nobody gets left out with a dessert like this.

INGREDIENTS

239

Calories per serving

Ingredients for 8 zeppole: Gluten free rice flour ⅓ cup (50 g); Lupine flour 2 ½ tbsp (35 g); Gluten free cornstarch 4 ½ tbsp (35 g); Eggs 3.9 oz (110 g) - (about 2 medium) at room temperature; Egg yolks 1; Water 0.625 cup (150 g); Butter 3 tbsp (40 g); Fine salt 1 pinch

for the custard: Whole milk 1 cup (250 g); Sugar ⅓ cup (65 g); Egg yolks 4 ¼ tbsp (60 g) - (about 3); Gluten free cornstarch 2.1 tbsp (30 g); Vanilla bean 1

for decoration: Black cherried in syrup to taste; Gluten free powdered sugar to taste

Preparation

How to prepare Gluten-free Zeppole

To prepare the gluten-free zeppole, first make the custard. In a saucepan, pour the milk, the seeds of the vanilla pod, and the pod itself 1. Bring to a boil. Meanwhile, in another bowl, pour the egg yolks and sugar 2. Quickly whisk, then add the cornstarch 3 and whisk again until you obtain a smooth and lump-free mixture.

Once the milk has reached a boil, pour part of it into the egg yolk mixture 4 and stir to temper it. Then pour everything back into the saucepan 5 and return to the heat. Stir with a whisk for a few minutes 6.

When you have obtained a smooth and lump-free cream 7, transfer it into a shallow and wide container and cover with plastic wrap touching the surface 8. Place in the refrigerator to cool for 2 hours. Meanwhile, prepare the choux pastry. Pour the water into a saucepan 9,

the butter 10, and a pinch of salt 11. When the mixture reaches a boil, remove from the heat and add the rice flour 12.

Also add the cornstarch 13 and the lupin flour 14. Mix well with a wooden spoon 15 until all the ingredients are combined.

Return to the heat and, while stirring, cook the mixture for about 1 minute 16. Transfer it to the bowl of a stand mixer fitted with a paddle attachment and start the machine. Add one egg 17 and wait for it to be fully absorbed before adding the second. When this is also well absorbed, add the egg yolk 18.

Continue working until you obtain an elastic and soft dough, then transfer it to a piping bag with a 1/2 inch star tip 19. Form the zeppole on a baking sheet lined with parchment paper, creating circles with a diameter of 3 inches 20; with these quantities, you should get 8. Bake in a preheated ventilated oven at 390°F for about 25-30 minutes. Remove from the oven and let cool 21.

When the cream is well chilled, whisk it for a few moments and transfer it to a piping bag with a 3/8 inch plain tip. Fill the now cold zeppole by piping the cream into the center 22, decorate with syruped cherries and powdered sugar 23. Serve your gluten-free zeppole, or store them in the refrigerator until then 34.