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Cooking + Entertaining

Castagnole without gluten: the recipe for Carnival sweets in a gluten-free version

Castagnole without gluten: the recipe for Carnival sweets in a gluten-free version


baking powder for cakes

The gluten free chestnuts they are the gluten-free and butter-free variant of the classic fried damselfish, symbol of Carnival. A perfect treat to bring to the table for a small masked ball or at the end of a meal, accompanied by other delicacies from the era, easy and quick to make. In this version the flour rice replaces that of wheat, for a soft and fragrant result, and suitable for everyone, while the rest of the ingredients remain faithful to the original recipe: eggs, sugar, milk, baking powder and, for a pleasantly aromatic note, a small glass of Rum.

Once you have obtained a creamy mixture without lumps, simply drop it by spoonfuls in boiling seed oil and then fry it, little by little, until it is golden: the result will be puffy and fragrant balls, similar to chestnuts (which, precisely, the name damson), to be sprinkled with Granulated sugar and savor, one after the other, when snack.

For an even more gourmet result, you can garnish the pomfret with a water-based cream, made from cornstarch and therefore also perfect for celiacs, or with pistachio paste or chocolate ganache. black.

Discover how to prepare gluten-free chestnuts by following the step-by-step procedure and advice. If you liked this recipe, also try the gluten-free chatter.

How to prepare gluten-free chestnuts

Crack the egg into a large bowl 1.

Add the caster sugar 2.

Vanilla Extract Fragrances 3.

Whisk with an electric whisk, until you get a clear and frothy mixture 4.

Add the sifted rice flour 5.

Add baking powder 6 and roughly mix the ingredients.

Pour the milk 7.

Mix the rum 8 and beat again with electric beaters.

At the end you will have to obtain a smooth mixture without lumps 9.

Heat the seed oil thoroughly in a saucepan ten until it reaches a temperature of 160°C: for this operation use a cooking thermometer.

Drop a few spoonfuls of batter into the hot oil 11.

Brown the chestnuts over medium heat 12being careful not to let them darken too much.

When they are well swollen and golden, remove the chestnuts with a slotted spoon 13.

Let them dry on a sheet of paper towel 14.

Sprinkle the gluten-free damselfish with icing sugar, arrange them on a serving platter 15 and serve.


For an impeccable result, we suggest you choose thesunflower oil (or peanut) and bring it to a temperature of 160°C. If you don’t have a cooking thermometer at home, pour a little batter into the hot oil: if it immediately rises to the surface, forming numerous bubbles around it, you can proceed with frying.

Instead of rice flour, you can opt for a gluten-free dessert flour mix, readily available at supermarket counters, or you can substitute Rum required by the recipe with the grated zest of the orange or lemon.


We suggest consuming the freshly fried gluten-free pomfret immediately. Alternatively, they can be stored at room temperature, in an airtight container, to 1-2 days massive.

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