Raspberry slices are a Danish classic, but unfortunately for gluten allergy sufferers, they are filled with gluten. Fortunately, there is a gluten-free solution, which we have in this recipe.
Recipe for gluten-free raspberry slices
Raspberry slice is a Danish classic, but unfortunately for gluten allergy sufferers, it is filled with gluten.
Fortunately, there is a gluten-free solution, which we have in this recipe.
We got the recipe from the book: “Completely Gluten-Free – Breads, Rolls, and Cakes that Taste Great“, written by Kathrine Rosamunde Virring & Mette Marie Viscor.
Servings: pcs.
Gluten-Free Raspberry Slices
Raspberry slices are a Danish classic, but unfortunately for gluten allergy sufferers, they are filled with gluten. Fortunately, there is a gluten-free solution, which we have in this recipe.
Ingredients
Shortcrust Pastry
- 0.5 dl Water
- 2 tsp. Psyllium Husk use coarse ones, only use 1 tsp if finely ground
- 125 g Potato Flour
- 200 g Rice Flour
- 200 g Coconut Oil neutral, if you don't want a coconut flavor
- 90 g Powdered Sugar
- 0.5 tsp. Sea Salt
- 0.5 tsp. Vanilla Powder or vanilla sugar
- 1/2 glass Raspberry Jam good quality (or blueberry or rosehip jam)
Glaze
- 400 g Powdered Sugar
- 1.5-2 dl Boiling water about
DECORATION
- freeze-dried raspberries or cornflowers or carnival sprinkles
Instructions
DOUGH
- Mix water and psyllium husks in a mixing bowl and let it thicken a bit while you measure the rest of the ingredients except for the jam.
- Then add the ingredients to the mixing bowl and mix until it becomes a firm dough.
- In winter, the coconut oil may be hard, so place it in a warm spot for a couple of hours before baking.
- Roll out the dough on a piece of parchment paper into a large rectangle.
- Sprinkle with rice flour during rolling to prevent sticking, or roll the dough between 2 pieces of parchment paper.
- Spread the jam over half of the dough and fold the other half over by lifting the parchment paper.
- It needs to be done quickly.
- Transfer the parchment paper with the filled dough onto a baking sheet and carefully remove the top piece of parchment paper.
- Bake the cake immediately, or put it in the freezer on a cutting board and wrapped in plastic.
- You'll then have a ready-to-bake raspberry slice dough.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) convection.
- Place the cake in the hot oven and bake for about 18-20 minutes until it's nicely golden (The frozen cake needs about 5-10 minutes more).
- Let the cake cool a bit and meanwhile, prepare the icing.
ICING
- Put powdered sugar in a bowl and add a little water at a time.
- Mix it well until the icing is thick and glossy.
- Spread the icing over the cake with a good palette knife or a butter knife with a long, smooth blade.
- Decorate with toppings of your choice.
- It can also be nice with a bit of icing mixed with jam, which you pipe onto the slices in fine lines.
- Cut the cake into slices with a sharp knife once the icing has set.
- The edges can be eaten immediately or saved for rum balls for another occasion.
Notes
You might be wondering why we use coconut oil in the dough. But it gives the best consistency in shortcrusts, as butter tends to make the dough crumble.