Biscotti di riso e mais (senza glutine)
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Biscotti di riso e mais (senza glutine)

Questi biscotti contengono esclusivamente cereali naturalmente privi di glutine (riso e mais) quindi concessi ai soggetti con celiachia o sensibilità al glutine; tuttavia, dato il potenziale rischio di contaminazioni involontarie, in questi casi sarà bene verificare che l'assenza di glutine sia garantita dalla dicitura "senza glutine" o dalla presenza nel Prontuario AIC degli Alimenti.
L'apporto calorico di questi biscotti risulta piuttosto elevato (518 kcal/100 g), così come l'apporto di grassi (23%); una porzione controllata (c. 40 g) può comunque essere consumata a colazione (come alternativa ad altri alimenti più poveri di grassi) o come spuntino sostanzioso (se non ci sono problemi nel controllo ponderale).
Utilizzando nella preparazione farina di riso integrale e riso soffiato integrale l'apporto di fibre aumenta.

Ingredienti
200 g di farina di riso integrale, 150 g di fiocchi di mais, 100 g di riso soffiato, 100 g di noci tritate, 100 g di burro, 100 g di zucchero di canna, 3 uova, 1 c di bicarbonato

Mescolate in un'ampia ciotola la farina di riso con il bicarbonato, i fiocchi di mais (per metà tritati), il riso soffiato e le noci tritate. Montate il burro con metà dello zucchero, i tuorli d'uovo con l'altra metà e amalgamate i due composti; montate a neve gli albumi con un pizzico di sale. Unite agli ingrediente nella prima ciotola il composto di tuorli, burro e zucchero e in seguito gli albumi a neve.
Se il composto dovesse risultare troppo asciutto aggiungete poco latte.
Formate dei mucchietti con un cucchiaio sulla placca del forno rivestita con carta da forno e appiattiteli leggermente; cuocete in forno a 180°C per 12'.


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