{"id":1995,"date":"2025-07-14T11:45:57","date_gmt":"2025-07-14T09:45:57","guid":{"rendered":"https:\/\/www.molinopaolomariani.com\/pasta-frolla-gluten-free\/"},"modified":"2025-09-10T13:36:42","modified_gmt":"2025-09-10T11:36:42","slug":"pasta-frolla-gluten-free","status":"publish","type":"post","link":"https:\/\/www.molinopaolomariani.com\/en\/pasta-frolla-gluten-free\/","title":{"rendered":"Gluten-Free Shortcrust Pastry"},"content":{"rendered":"\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<p>For 1 tart \u00d824 cm or 15\u201318 cookies \u00d85 cm<\/p>\n\n\n\n<p>Gluten-Free Mix for sweets\/fresh pasta: 250 g (100%)<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Soft butter<\/td><td>150 g<\/td><td>60%<\/td><\/tr><tr><td>Powdered sugar<\/td><td>60 g<\/td><td>24%<\/td><\/tr><tr><td>Granulated sugar<\/td><td>40 g<\/td><td>16%<\/td><\/tr><tr><td>Egg yolks<\/td><td>35 g<\/td><td>14%<\/td><\/tr><tr><td>Egg whites<\/td><td>30 g<\/td><td>12%<\/td><\/tr><tr><td>Baking powder (chemical leavening)<\/td><td>4 g<\/td><td>1.6%<\/td><\/tr><tr><td>Flavorings to taste<\/td><td>as needed<\/td><td><br><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>METHOD<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Creaming fats and sugars. In a stand mixer with the paddle attachment, briefly cream the soft butter with powdered sugar and granulated sugar until smooth and creamy but not whipped.<\/li>\n\n\n\n<li>Incorporating eggs. Add yolks and egg whites slowly while mixing at low speed until fully absorbed.<\/li>\n\n\n\n<li>Adding dry ingredients. Separately, sift the mix together with the baking powder and gradually add to the dough, along with the chosen flavorings (e.g., vanilla, lemon or orange zest).<\/li>\n\n\n\n<li>Final dough. Mix only until just combined. Shape into a flat disc and wrap in plastic wrap.<\/li>\n\n\n\n<li>Chill in the fridge. Let rest for at least 3 hours at 4\u00b0C. Best workability after 8 hours.<\/li>\n\n\n\n<li>Shaping and rolling. Roll out on the work surface using minimal rice flour to 5 mm thickness for cookies and tarts, and 3 mm for tartlets.<\/li>\n<\/ul>\n\n\n\n<p><strong>RECOMMENDED BAKING &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <\/strong><\/p>\n\n\n\n<p>Static oven: 165\u2013170\u00b0C for 25\u201330 minutes&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <\/p>\n\n\n\n<p>Fan oven: 160\u00b0C for 15\u201318 minutes<\/p>\n\n\n\n<p><strong>COCOA SHORTCRUST PASTRY \u2013 for 250 g total mix (200 g flour mix + 50 g cocoa)<\/strong><\/p>\n\n\n\n<p><strong>INGREDIENT&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <\/strong><\/p>\n\n\n\n<p>For 1 tart \u00d822 cm or 15\u201318 <strong>cookies<\/strong> \u00d85 cm<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Amido gluten-free mix<\/td><td>200 g<\/td><td>100%<\/td><\/tr><tr><td>Unsweetened cocoa powder<\/td><td>50 g<\/td><td>25%<\/td><\/tr><tr><td>Butter<\/td><td>150 g<\/td><td>75%<\/td><\/tr><tr><td>Powdered sugar<\/td><td>60 g<\/td><td>30%<\/td><\/tr><tr><td>Granulated sugar<\/td><td>40 g<\/td><td>20%<\/td><\/tr><tr><td>Egg yolks<\/td><td>35 g<\/td><td>7.5%<\/td><\/tr><tr><td>Egg whites<\/td><td>30 g<\/td><td>15%<\/td><\/tr><tr><td>Baking powder<\/td><td>4 g<\/td><td>2%<\/td><\/tr><tr><td>Flavorings (vanilla\/orange) to taste<\/td><td>as needed<\/td><td><br><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Tart pairing suggestion:<\/p>\n\n\n\n<p><strong>CHUNKY PEAR JAM AND DARK CHOCOLATE<\/strong><\/p>\n\n\n\n<p>Ingredients (for approx. 1000 g of jam):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Firm, ripe pears (Abate or Kaiser type, diced 1\u20131.5 cm): 750 g (75%)<\/li>\n\n\n\n<li>Granulated sugar: 150 g (15%)<\/li>\n\n\n\n<li>Fresh lemon juice (filtered): 40 g (4%)<\/li>\n\n\n\n<li>Organic lemon zest (grated): 1 level teaspoon<\/li>\n\n\n\n<li>Agar-agar powder: 3 g (0.3%)<\/li>\n\n\n\n<li>Water (to dissolve agar): 60 g (6%)<\/li>\n\n\n\n<li>Optional: Bourbon vanilla to taste<\/li>\n<\/ul>\n\n\n\n<p><strong>METHOD<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Prepare the pears.<\/strong> Wash and peel the pears, then dice into even 1\u20131.5 cm cubes. In a bowl, mix with sugar, lemon juice, and zest. Let macerate at room temperature for 30\u201360 minutes to release natural juices and prevent oxidation.<\/li>\n\n\n\n<li><strong>Initial cooking<\/strong>. Transfer everything to a heavy-bottomed saucepan and cook over medium heat for about 10 minutes, stirring gently. The pears should soften but not break apart. They will release some of their juices.<\/li>\n\n\n\n<li><strong>Prepare the agar-agar<\/strong>. Dissolve the agar-agar in 60 g of cold water. After the first 10 minutes of cooking, add it to the saucepan. Mix thoroughly to prevent lumps. Continue cooking for another 4\u20135 minutes, bringing it to a gentle boil to fully activate the agar.<\/li>\n\n\n\n<li><strong>Check consistency<\/strong>. Turn off the heat. Perform the plate test: place a drop of the jam onto a cold plate, let it cool slightly, and tilt the plate. If it slides slowly and has a creamy texture, it&#8217;s ready. Let it cool to room temperature. Spread it into the raw tart shell and bake in the oven. <br>Oven temperature: 165\u2013170\u00b0C (static) or light fan-assisted. After baking, place the tart on a wire rack and let it cool completely, or chill it quickly to +3\u00b0C.Decorate with dark chocolate shavings or curls.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS For 1 tart \u00d824 cm or 15\u201318 cookies \u00d85 cm Gluten-Free Mix for sweets\/fresh pasta: 250 g (100%) Soft butter 150 g 60% Powdered sugar 60 g 24% Granulated sugar 40 g 16% Egg yolks 35 g 14% Egg whites 30 g 12% Baking powder (chemical leavening) 4 g 1.6% Flavorings to taste as<a href=\"https:\/\/www.molinopaolomariani.com\/en\/pasta-frolla-gluten-free\/\">Continue reading <span class=\"sr-only\">&#8220;Gluten-Free Shortcrust Pastry&#8221;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":1859,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[91],"tags":[94],"class_list":["post-1995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-en","tag-gluten-free-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/1995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/comments?post=1995"}],"version-history":[{"count":2,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/1995\/revisions"}],"predecessor-version":[{"id":1998,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/1995\/revisions\/1998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/media\/1859"}],"wp:attachment":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/media?parent=1995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/categories?post=1995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/tags?post=1995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}