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Italian Easter Cake - Pastiera Napoletana Gluten-free

Gluten-free Italian Easter Cake Recipe by Krumville Bake Shop Easter is here, and that means It’s time for La Pastiera Napoletana!   For those unfamiliar with this treat, it’s a classic Italian Easter cake.  It’s traditionally made with a “pasta frolla” crust and a hardy custard-like filling that’s made up of ricotta cheese, eggs, cooked wheat berries and orange blossom water.   We are exited to share with you this delicious gluten-free version. Our recipe replaces the cooked wheat berries (which contain gluten) with buckwheat groats (naturally gluten-free) for a hearty, chewy texture. And uses Krumville's pastry flour mix, for a perfect gluten-free tart crust. Let's get started, shall we? What you'll need: Large Bowl  -  Sauce pan  -  Food Processor  -  Spatula...

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ARTICLE TEMPLATE

Recipe Title Recipe Description here. La Pastiera Napoletana, is a classic Italian Easter Cake, made with a pasta frolla crust and a hardy custard like filling made from ricotta cheese, eggs, cooked wheat berries and Orange Blossom water.  Our gluten-free version replaces the cooked wheat berries with cooked buckwheat groats also known at Kasha (toasted Buckwheat groats). And uses a gluten-free tart crust. This is not the easiest cake to make, but I hope with my tips and directions you will execute this recipe with no difficulties.   Recipe: Cooked buckwheat: 200 gr drained buckwheat groats soaked in water overnight. 200gr milk 30 gr butter 5 gr lemon zest ( 1 lemon) pinch of salt. Directions: In a small sauce pot add: milk...

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Pie Crust copy

Ingredients: 1 lb Krumville’s gluten-free flaky pastry flour mix 1/2 tsp Sea Salt 1/4 tsp Nutmeg (optional) 1 tbsp + 1 tsp Sugar 2 tsp Grated Pecorino Romano or Parmigiano Reggiano Cheese 1 tbsp + 1 tsp Apple Cider Vinegar 3 Large Eggs (50gr each) 340 gr Unsalted Cold Butter (Plugra or European style butter highly recommended) (3 sticks) Directions: Whisk together flour, salt, nutmeg, sugar, and pecorino. Cut cold butter into cubes, about 1/2”. Dredge the cubes of butter in the flour mixture. Pour the mixture onto a flat surface. Using a rolling pin, flatten the chunks of butter into the flour. You may use a bench scraper to cut the pieces to a smaller size (about pea size). Return this mixture to the bowl. Make a...

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Gluten-free Flours

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Thanksgiving Gluten free Stuffing

... I was so exited to have Judie Choate as a guest in Krumville’s kitchen sharing her knowledge and skills—and just hanging out.  Judie is a true master in the kitchen.  She’s been sharing her food and recipes with the world since the 70’s when she had Mom—her much loved local pie shop on the Upper West Side of Manhattan, and then through the publication of many great cookbooks.  She has a life filled with cooking and baking, and as soon as she came in I knew this was going to be a great afternoon! Her embracingly warm character and ease reminded me of all the good times I’ve spent in the kitchen with my family back in Italy.   Luckily...

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