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Chiacchiere gluten free

Carnival is coming and this year I am going to fry some delicious chiacchiere senza glutine meanwhile dressing up as The Gluten-Freelancer. You can also call them bugie, frappe or sfrappole, depending on the Italian region you are going to get the recipe from. There are probably thousands recipes and names to refer to this delicious sweet but none of the traditional ones are gluten free.

My recipe for chiacchiere (which literally means chats) is an alterative to the traditional one from Abruzzo, elaborated in the heart of East London, with a special helper: Ciclone by Le Pentole della Salute.

I previously talked about this innovative lid but this time I tested its frying power, and this is how it works:

The immense advantage of frying with Ciclone is that it reduces the amount of oil needed for cooking and it can be used even for cooking pizza into a pan! Ok, I think I have just revealed what my next Ciclone recipe could be...

But first, let's list the ingredients for our chiacchiere gluten free:


- 300 grams of white yogurt

- 300 grams of gluten free flour

- 220 grams of maize starch

- a pinch of salt

The making:

Mix the yogurt, the flour and the maize starch into a bowl and add a pinch of salt.

When the dough is ready, split it into two balls and roll it on the table. Cut it into strips and cut each strip in the middle.

Dip the strips into sunflower oil and cover the pot with Ciclone. When the strips start growing and become gold, it's time to take them out of the pan.

Let the chiacchiere dry on kitchen roll (this will absorb the oil) and garnish with icing sugar:


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