Carnival Chiacchiere with Whole Grain Rice Flour
Carnival chiacchiere, frappe, galani, cenci,
Chiacchiere di carnevale, frappe, galani, cenci, bugie... Many different ways to define the most beloved Carnival sweet. Today we present the version made with whole grain rice flour.
[/vc_column_text][/vc_column][/vc_row][vc_row css="%7B%22default%22%3A%7B%22padding-left%22%3A%220%22%2C%22padding-right%22%3A%220%22%7D%7D"][vc_column][vc_column_text]The History of Carnival Frappe
Frappe, also known as chiacchiere, cenci or bugie, are traditional sweets consumed during the Carnival period in various Italian regions. Their history dates back to ancient Rome, where they were prepared during the Saturnalia, a festive period when the streets of Rome were filled with celebrations and people made "frictilia", fried sweets in fat, which were distributed in the streets. This act of sharing and generosity symbolised the festive atmosphere of a time when slaves could dress as lords and parade, feasting with their masters. Over the centuries, the tradition of frappe has evolved, taking on regional variants and different names. Today, frappe are still loved and appreciated during Carnival, when tables are adorned with these crispy and light sweets.[/vc_column_text][vc_column_text]Whole Grain Rice Flour: Properties and Benefits
Whole grain rice flour is obtained from grinding whole rice, including bran and germ. This process allows for a high nutrient content compared to refined flour. Here’s why it’s beneficial:- Rich in nutrients: Whole grain rice flour is a good source of fibre, B vitamins, magnesium, and manganese. These nutrients are essential for a balanced diet and good overall health.
- Gluten-free: This type of flour is naturally gluten-free, making it suitable for people with coeliac disease or gluten sensitivity. Of course, it’s always good to check the product certification.
- Low glycaemic index: Thanks to its low glycaemic index, whole grain rice flour is digested slowly, keeping blood sugar levels stable. This can be beneficial for people with diabetes or those looking to control their blood sugar.
- Digestive health: The fibre in whole grain rice flour promotes regular bowel movements and supports digestive system health.
- 366.5 Kcal energy
- 2.9g fat
- 77.2g carbohydrates
- 0.7g sugars
- 3.5g fibre
- 7.9g protein
Carnival Bugie with Whole Grain Rice Flour
Whole grain rice flour is thus a nutritious and versatile ingredient that offers numerous health benefits. It can be used alone or alongside other flours, healthy and versatile, it is becoming increasingly popular among those who choose to follow a varied and balanced diet. The recipe we propose uses pure whole grain rice flour, making it suitable for wheat intolerances and coeliac disease.[/vc_column_text][/vc_column][/vc_row][vc_row css="%7B%22default%22%3A%7B%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221px%22%2C%22border-top-width%22%3A%221px%22%2C%22border-bottom-width%22%3A%221px%22%2C%22border-right-width%22%3A%221px%22%2C%22border-color%22%3A%22%23999999%22%7D%7D"][vc_column][vc_column_text]Carnival Chiacchiere with Whole Grain Rice Flour
A Carnival sweet recipe suitable for intolerances
- 250 g Whole grain rice flour
- 50 g Brown sugar
- 2 Eggs
- 30 g Butter or Margarine
- to taste Liqueur of choice (grappa, sassolino) or plant-based drink
- 1 teaspoon Baking powder
- Seed oil (https://tibiona.it/olio-di-sesamo-500ml.html)
- Icing sugar
In a bowl, mix the whole grain rice flour, sugar, baking powder, and grated zest. Try to blend the dry ingredients as much as possible before moving on to the rest.
Add the lightly beaten eggs and melted butter or margarine. Work the dough until you achieve a smooth consistency.
Cover the dough with a cloth and let it rest for at least ten minutes.
Roll out the dough on a floured surface. Aim for a thickness of about 8 mm, but it’s better not to exceed 1 cm.
Cut the dough into strips that are not too wide and make one or two cuts in the centre of each strip.
For the classic version, heat the seed oil of your choice in a large pot.
Fry the frappe (a few at a time) until they turn golden, then place them on absorbent paper and finally sprinkle with plenty of icing sugar or honey, according to your preferences.
For the baked version, after cutting the frappe, place them on a baking tray and let them rest for several minutes before baking at 180° for ten to fifteen minutes until they reach the ideal golden colour.
You can add sweetness with ingredients of your choice, such as cocoa powder or honey, or use drinks like soy or rice milk instead of the liqueur in the traditional recipe. A sweet that lends itself to numerous variations, and we can tell you that the version we chose, namely baked frappe with whole grain rice flour, is truly exquisite, and you will see that one frappe leads to another.
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