🔕 🔔

My Basket ()

All questions

A question about a recipe: Corn Zeppole

E6ecfa55 2af1 46fd a486 cfe34f45a03e  081010f52 me 0130

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 over 5 years ago
1 answer 1472 views
766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added over 5 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!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.