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A question about a recipe: Corn Zeppole


I have a question about the recipe "Corn Zeppole" from Andrew Feinberg. Seems like it should be easy to convert these to gluten free corn zeppoles. Nonetheless, I welcome tips, suggestions. Does any particular flour blend come to mind (cornstarch, rice, sorghum, etc.?

asked by Twiga about 4 years ago
1 answer 1286 views
added about 4 years ago

For this particular recipe, I'd replace the all-purpose flour with: 100g tapioca starch, 100g sweet rice flour, 50g millet flour, 50g sorghum flour. The millet will add some bright yellow color to the batter and its flavor goes well with corn. You want your starch here to be 1/3 of the total flour replacement because that will help it all hold together as they fry.

This is a total guess on my part, but it's what I'd do for my first attempt if it were me. Let us know how it turns out!