Gluten-free pastiera: recipe

For those who have a gluten intolerance or suffer from celiac disease, traditional Italian pastiera may seem like an impossible treat. Made with a wheat-based pastry crust and filled with wheat berries and ricotta cheese, it may seem like the perfect dessert is out of reach. But fear not, there is a gluten-free alternative that can be just as delicious. In this article, we will explore a gluten-free pastiera recipe that will allow you to enjoy this classic treat without the side effects.

Ingredients:

For the crust:
• 150g gluten-free flour
• 50g almond flour
• 80g unsalted butter, chilled
• 50g golden caster sugar
• 1 medium egg
• 1 tsp vanilla extract
• Zest of 1 lemon

For the filling:
• 275g ricotta cheese
• 110g granulated sugar
• 3 medium eggs
• 1 egg yolk
• 1 tsp vanilla extract
• 150g gluten-free wheat berries
• 400ml whole milk
• 1 tsp ground cinnamon
• Zest of 1 lemon
• 1 tsp orange blossom water

Instructions:

1. Preheat your oven to 180°C/350°F/gas mark 4.

2. In a large bowl, sift together the gluten-free flour and almond flour.

3. Cut the chilled butter into small pieces and rub it into the flour mixture until it resembles coarse breadcrumbs.

4. Stir in the golden caster sugar, egg, vanilla extract, and lemon zest until the dough comes together.

5. Form the dough into a ball and wrap it in cling film. Place in the fridge for 30 minutes.

6. In the meantime, prepare the filling. Soak the wheat berries in warm water for 20 minutes, then drain.

7. In a medium-sized bowl, mix together the ricotta cheese, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.

8. In a large saucepan, bring the milk to a boil over medium heat.

9. Add the drained wheat berries, ground cinnamon, lemon zest, and orange blossom water to the pan. Stir until well combined and reduce the heat to low.

10. Cook the mixture for 20 minutes until the wheat berries are tender and the mixture is thick.

11. Remove from heat and let it cool.

12. Remove the pastry from the fridge and roll it out on a floured surface. Place it in a 9-inch tart tin and prick the bottom with a fork.

13. Pour the wheat berry and ricotta cheese mixture into the pastry case and smooth the surface with a spatula.

14. Bake in the preheated oven for 35-40 minutes, until the pastry is golden brown and the filling is set.

15. Remove from the oven and let it cool for 10 minutes. Serve and enjoy.

Conclusion:

Gluten-free pastiera may take a little more effort to prepare than its traditional counterpart, but the end result is well worth it. This recipe allows you to indulge in the flavors of Italy without compromising your health. Give it a try and see for yourself.