gluten free risoles

The recipe for risoles emerged in France in the 17th century. It was originally made with minced meat, eggs, breadcrumbs, and seasonings. The risoles were then breaded and fried.

In Brazil, it is known as rissoles; in France, it is called rissoles. It is a savory pastry, a kind of half-moon-shaped snack made with pre-cooked wheat flour dough or even gluten-free flour.

The recipe for risoles was taken to Brazil by the Portuguese, where it is called rissol, in the 18th century. In Brazil, risoles began to be made with different types of meat, such as beef, chicken, pork, and fish. Risoles also began to be filled with different ingredients, such as cheese, vegetables, rice, and beans.

Today, risoles are a popular dish in Brazil. They are served as a starter, main dish, or snack. Risoles are also a popular dish in other countries, such as France, Portugal, Spain, and Italy.

Here is a recipe for ground beef risoles: 

                        Gluten-free risoles

Ingredients for the vegetable broth:

1 liter of water

2 coarsely chopped onions

1 chopped carrot

1/2 stalk of garlic

1 bay leaf

1 clove of garlic

4 balls of black peppercorns

5 coriander seed balls

1 strand of oil

 

 

Ingredients for the dough:

1 l vegetable broth (can be replaced with chicken or beef broth)

2 tablespoons of margarine (if you prefer, you don't need to put it in, or you can replace it with oil, like coconut oil).

2 tea cups of rice flour

2 tablespoons of corn starch

salt to taste

 

Ingredients for the meat filling:

500g minced meat

1 chopped onion

1 crushed garlic clove

1 teaspoon paprika

salt to taste

1 strand of oil

 

How to prepare the vegetable broth:

In a pan, pour the oil, add the onion, garlic, and carrot, sauté until the onion is slightly transparent, then add the water, pepper, coriander, and leek, cover the pan, and let it cook over low heat until the carrots are tender, approximately 30 minutes. Strain the broth through an iron strainer as soon as it is hot.

Dough preparation method:

 

First, mix the rice flour with the cornstarch and set aside. Then return the broth to the pan over medium heat, and when it boils, add the margarine. When the margarine melts completely, add the rice flour with the starch and stir continuously until the dough starts to come away from the pan. Then grease a smooth surface with oil and knead the dough while it is still hot. Just be careful not to burn your hands. Knead the dough for approximately 5 minutes, or until the dough is smooth.