How to make
For this delicious gluten-free cake, crack the egg, add the yolk and pour the oil. Mix the two starches with the rice flour. Add a pinch of salt and baking powder.
Add the dry mixture to the eggs in portions. Flavor with vanilla sugar and grated lemon peel.
Add the sugar.
Knead, until the products are well homogenized.
Wrap the pie dough in a piece of plastic wrap and refrigerate it for 1 hour. Gluten-free dough is hard to work with, so to make it easier for you, sprinkle a piece of baking paper with rice flour.
Separate a piece of dough, the size of a fist and place the rest on the paper.
Sprinkle the dough with rice flour and place another piece of baking paper on it.
Roll out the dough through it into a large circle. Transfer it into a 9″ (22 cm) baking pan with the paper and remove the top one. Form a high boarder on the walls of the baking pan
Pierce the bottom with a fork. Pour the jam. Roll out the separated dough onto a floured surface and cut 2 cm wide strips.
Place them on the jam. Bake the butter pie at 360°F (180°C) in a preheated oven, until it is nicely browned.
Remove the baked gluten-free butter pie with peach jam from the oven and leave it to cool on a wire rack. Sprinkle it with powdered sugar!
Enjoy!
