Today I am happy to share with you the recipe to succeed a great gluten free crostata with strawberries.

The crostata is a typical Italian cake that is perfect for any occasion and during any season: you just need to change the jam or the fruit.

The Italian and talented cook Roberta Pomé from one blog that I love, Dal Ricettario di Roberta, shares with us her favourite recipe to make one.

Grazie Mille Roberta!


Sift the flours.

Add all the ingredients in a kneading machine and mix them very slowly with a “leaf” beater. Speed it up slowly. When the mixture starts to get smooth, slow down the speed. In this way the mixture will become homogeneous.

If you don’t have a kneading machine, put the flours on a working table, create a hole in the middle and add the butter and the egg. Beat the egg with a fork and then use your hands to mix all the ingredients together to obtain smooth dough. Add a pinch of salt. If you use your hands the dough will get warm, so it is better to put it in a wrap and let it chill in the fridge for half an hour.

Sprinkle some rice flour on a working table, put most of the dough on it and roll it with a rolling pin until it gets the right size of your cake tin. Leave a small quantity aside, to make some decorations after.

Put some baking paper in the tin. Place the dough inside.

Spread some jam all over it.

Add the decorations on top.

Pre-heat the over to 190° C and bake for about 30-40 minutes, the time depending on your oven.



For cake tin 26-28 cm of diameter:
– 150 gr rice flour
– 25 gr buckwheat flour
– 25 gr potato starch
– 100 gr lactose free butter
– 70 gr cane sugar
– 1 egg (medium size)
– a pinch of salt
– strawberry or blueberry jam


Recipe by Roberta, Dal Ricettario di Roberta

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