Glutenvrije taai taai

Recipes Baking Intermediate Cookies Gluten Free

This year I am on a mission to come up with as many gluten-free, dairy-free and/or sugar-free recipes as possible for Sinterklaas, Christmas and New Year's Eve. Last year this didn't work out so well due to huge lack of time, but this year I started experimenting on purpose back in September. Because there is nothing worse, I think, than really having to miss out on all the goodies that are put out in these months. Do co-workers treat on pepernoten? Oh no, I'm not allowed. Marzipan? Oh no, I'm not allowed. Oil balls? Alas! Until now then, because this year I'm going to make sure everyone can eat those anyway. My mission :-). And today on the menu(drum roll): Gluten-free Taai Taai.

Recipe

Gluten-free taai taai

The taste of this gluten-free taai taai is difficult to put into words. Fantastic, delicious or unbelievably delicious don't really do it justice. Because this is better than the normal taai taai!

Course	Intermediate
Kitchen	Dutch
Servings	14 cookies

Preparation time

Preparation time	20 min
Stiffen up min.	1 hr
Cooling time	1 uur
Total	1 h 30 min

Equipment

Food processor
Hand mixer
Kitchen scale
Baking paper
Mixing bowl

Ingredients

250 grams of buckwheat flour
100 grams almond flour
250 grams of honey
1 1/2 tablespoon speculaaskruiden
2 teaspoons ground anise seed
2 teaspoons tartaric acid baking powder
1 teaspoon baking soda
pinch of salt
pinch of black pepper
1 egg yolk (to coat the toughener)

Gluten-free taai taai

Weigh the ingredients. First put the dry ingredients together (buckwheat flour, almond flour, gingerbread spices, anise seeds, baking powder, baking soda, salt and pepper). Mix in the honey and mix with a food processor or hand mixer to an even dough.
The dough must be quite sticky, so sticky that it sticks to your fingers and you can initially not roll balls or something similar. Is the dough too dry? Add a little bit of water. Taste for a moment and add some extra gingerbread spices or anise seeds to taste.
Let the dough rest in the fridge for an hour
Then heat the oven to 200 degrees. Cover a baking sheet with baking paper and place the dough in a shape that you like on the baking paper.
Separate the egg whites from the egg yolk and brush the top of the dough with egg yolk. Bake the tough chewy in 12-20 minutes nicely golden brown (baking time can vary greatly per oven).

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The taste of this gluten -free tough is difficult to put into words. Fantastic, delicious, or incredibly tasty, the tough tough actually does not do justice. Because this is better than the normal tough tough, I think. A bit creamy, a bit sticky and above all very much the taste of Sinterklaas and in the past. So nice how you sometimes try to come up with a gluten -free alternative to something in the kitchen, hoping that it looks somewhat like the original. Believe me, this is better.

Although I don't normally use honey in my recipes, I used that for this gluten -free tough tough. The honey is needed to ensure that the tough tough becomes sticky and gets the original structure. Unfortunately, this does not work with coconut blossom sugar. Do you not have to eat gluten -free? Then replace the buckwheat flour with spelled flour. And if you want to make this tough tough vegan, omit the last step of this recipe (cover with egg).

Related products

Birkmann Mixing Bowl / Baking Bowl Colour bowls - White - 2 Liters

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Food Processors & Kitchen Machines

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