• Crostata di amaranto e marmellata


200 g of amaranth flour Molino Rossetto
170 g of rice flour Molino Rossetto
3 spoons of cane sugar
135 g of toasted nuts
8 spoons of oil
335 ml of water 



  • RICE FLOUR GLUTEN-FREE - 17,64 OZ (500 G) -


Mix nuts and chop sugar in a bowl: you should obtain a soft dough in order to add amaranth flour. Add rice flour. To mix the compound add some oil: knead amaranth dough with your hands and add some water t make it soft. Stop when you obtain a soft and homogenous dough: let it rest for half an hour. Remove the pan from the oven and cover with some oven paper. Roll the dough down on the oven paper and give the round shape. Choose your favourite jam and put it on the surface of the pie. Put it in the oven for about 30 minutes at 180°C.