Gluten-free revani recipe is an option that those looking for a light and syrupy dessert can enjoy. In this recipe, the soft and light texture of revani is achieved by using a gluten-free flour mixture. The dough, prepared with ingredients such as eggs, sugar, oil, yoghurt and vanillin, is baked in the oven and then hot sherbet is poured over it. Revani is left to rest for a while for the sherbet to completely absorb the dessert, and is sliced and served. Gluten-free revani recipe offers a delicious dessert option for people on a gluten-free diet, while also offering a taste that will appeal to everyone.
Source:
http://lezzetler.com/glutensiz-revani-vt91976
Gluten-Free Revani Recipe
The way to get the perfect consistency in gluten-free revani is the temperature of the syrup! If you are going to pour sherbet after the revani has cooled, the sherbet should be hot; If you are going to pour sherbet while the revani is hot, the sherbet must be cold. After pouring your sherbet, your revan is ready. Enjoy your meal!
Materials
Gluten-Free Revani Ingredients
- 3 egg
- one glass of sugar
- one cup of yoghurt
- one cup gluten-free semolina
- one cup gluten-free flour
- one package baking powder
For Gluten-Free Revani Sherbet
- 2 glass of sugar
- 3 glass of water
- one teaspoon lemon juice
Instructions
How to Make Gluten-Free Revani?
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Mix and knead all the ingredients needed for the dough and when it reaches a soft, homogeneous consistency, pour it onto the baking tray.
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Bake in a preheated oven at 180°C until golden brown (25-30 minutes). Remove from oven.
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Mix the ingredients required for the sherbet and cook. The way to get the perfect consistency in gluten-free revani is the temperature of the syrup! If you are going to pour sherbet after the revani has cooled, the sherbet should be hot; If you are going to pour sherbet while the revani is hot, the sherbet must be cold.
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After pouring your sherbet, your revan is ready. Enjoy your meal!
Notes
Cross-contamination is the risk of gluten contamination sticking to a gluten-free product. If gluten-containing foods have passed through the production lines, baking powder, rice flour, corn starch, corn flour, cocoa, powdered sugar, vanilla, instant yeast, tomato paste, milk cream, dark chocolate, etc. produced on that line. There is a possibility of gluten contamination in many products such as: Therefore, it is recommended that you pay attention to the statement “gluten-free” in the description of the products you will use.
Source: http://lezzetler.com/glutensiz-revani-vt91976
