Biscotti da Inzuppo Senza Glutine, Impastati con la Frusta Senza Burro e Lattosio | VivoGlutenFree

Subscribe to this channel to access FamilyLAB Video Courses and Tutors:    / @vivoglutenfree   This gluten-free dipping biscuit recipe is surprising in how quick and simple it is, yet so delicious and accessible to everyone. How much do you miss that baked biscuit for breakfast? The desire for that special texture—not a dry biscuit, not a ring-shaped cake—has been with me for several years, until I found the time to experiment and came up with a truly exceptional recipe, ready in the blink of an eye! Not to mention the fact that it's completely lactose- and milk-protein-free, and contains no butter, just vegetable oil. The mix used is Schaer's MixIt, which I specifically chose because it's corn-free, so I could offer Luca (who's nickel-intolerant) a delicious breakfast in the cocoa-free version too. 🙋‍♀️ Subscribe and activate the bell 🔔 ➜ http://bit.ly/Iscriviti-VivoGlutenFree COMPLETE AND PRINTABLE RECIPE ► https://www.cucina24ore.it/ricetta/bi... Servings * These quantities and this mix yield about 16 large biscuits! How do you store them? * With this recipe, I experimented with storing the biscuits in a tin... well, it works great! The biscuits stay soft and moist for several days, a real treat for a quick breakfast that's always ready! Variations! * It's a very simple cookie, but we can create delicious variations to suit our tastes. Using a corn-free mix (Mix It Schaer) solves the nickel problem, so it might be interesting to make a version without cocoa, but with vanilla extract for an exceptional texture and flavor. You could also replace the seed oil with rice oil, or, if you prefer, olive oil, perhaps reducing the amount slightly, given the stronger flavor. If you want to further reduce the nickel content, it's also a good idea to replace the baking powder, which normally contains cornstarch, with baking soda and cream of tartar (4 g of the former and 8 g of the latter). For a nice carbon dioxide-releasing reaction, it's advisable to dissolve the mixed powders in a little milk. The mix used * Ingredients: Rice flour, potato starch, sugar, thickener: hydroxypropyl methylcellulose, locust bean gum; salt, emulsifier: mono- and diglycerides of fatty acids. May contain traces of soy. LACTOSE-FREE (Lactose 0.007g/100g). This recipe is made in collaboration with Dr. Schaer! #biscuits #schaer #glutenfree IF YOU WANT TO KNOW MORE ► http://bit.ly/Corsi-Senza-Glutine We remind you of our events: ► Monday at 11:30 am #CucinaSenzaGlutineconAle ► Wednesday live at 9:30 pm #InDirettaConVoi ► Friday at 11:30 am #RicetteVelociSenzaGlutine ► Sunday at 9:30 am #PodcastSenzaGlutine 𝗧𝘂𝘁𝘁𝗲 𝗹𝗲 𝗥𝗶𝗰𝗲𝘁𝘁𝗲 ► http://bit.ly/2UvEJQ4 ★ OUR DISCOUNTS ➜ http://bit.ly/2VJcbWY ★ Sign up for the Gluten Free Cooking Class ➜ http://bit.ly/docety-vivoglutenfree ★ What's in my kitchen? ➜ https://www.amazon.it/shop/vivogluten... ▼▼▼ LINKS & SOCIAL MEDIA ▼▼▼ ★ Subscribe to the Newsletter ➜ http://bit.ly/2SWmhiV ★ Visit the Website ➜ http://bit.ly/VivoGlutenFreeSITO ★ Follow us on Instagram ➜ http://bit.ly/IGTVvivoglutenfree ★ Follow us on Telegram ➜ http://bit.ly/VivoGlutenFree-Telegram ★ Follow the Podcast ➜ http://bit.ly/podcastVivoglutenfree ▼▼▼ PLAYLIST ▼▼▼ ● DESSERTS - CAKES - TARTS: http://bit.ly/DOLCI-SenzaGlutine ● CREATIVE and FUN RECIPES: http://bit.ly/RicetteNerd-SenzaGlutine ● BREAD and PIZZA: http://bit.ly/PANEePIZZA-SenzaGlutine ● FIRST COURSES: http://bit.ly/PrimiPiatti-SenzaGlutine ● MAIN COURSES: http://bit.ly/SecondiPiatti-SenzaGlutine ● GLUTEN-FREE: http://bit.ly/TUTTO-SenzaGlutine ● TRAVEL and RESTAURANTS: http://bit.ly/VIAGGI-SenzaGlutine ● INTOLERANCES and PROBLEMS: http://bit.ly/INTOLLERANZE-SenzaGlutine ● BREAD MACHINE: http://bit.ly/MACCHINAdelPANE-SenzaGl... ● DOUGHNUT and PLUMCAKE: http://bit.ly/CIAMBELLONIePLUMCAKE-Se... ● MICROWAVE RECIPES: http://bit.ly/MICROONDE-SenzaGlutine © capoluogo.com Business Email: [email protected] 🇮🇹 www.cucina24ore.it