Time: 40 minuti
Difficulty: Facile

Ingredients for 500 g of chicago

300 g Mix for Fritto Molino della Giovanna sweets
20 g gluten-free white buckwheat flour
40 g of gluten-free powdered sugar
1 whole egg
2 egg yolks
50 g corn seed oil
8 g baking powder for gluten-free desserts
a pinch of salt up
a pinch of cinnamon powder
1 l of sunflower oil
icing sugar without gluten
Mix for Fritti Molino della Giovanna cakes for dusting

Method
Pour the mix and the gluten-free buckwheat into a bowl and mix with a pinch of salt, the gluten-free yeast, the gluten-free icing sugar and keep stirring.

Now add the eggs and start to knead everything, add the oil and knead with your hands until the ingredients are well blended, form a ball and place in the refrigerator to rest for about 1 hour.

After the rest time sprinkle a pastry board with rice and corn flour, roll out the dough with the special machine for the very thin dough, so as to obtain a sheet of 1-2 mm thickness, cut with the festooned wheel creating small rectangles and creating a hole in the center of each rectangle.

Put the strips so obtained in plenty of hot but not boiling oil (170-180 ° C at most), turning them on both sides careful not to burn them; as soon as they become golden, remove them from the oil and place them to drain on a sheet of fried paper. When they are cold, place them on a serving dish and sprinkle with gluten-free icing sugar. Serve.