Gluten-Free Traditional Italian Taralli
Discover the irresistible charm of gluten-free traditional Italian taralli with this recipe that blends authentic flavors and a modern twist. Perfectly crisp and golden, these ring-shaped savory snacks are infused with aromatic ground fennel seeds, a pinch of black pepper, and a splash of dry wine for a delightful balance of spice and earthiness. A recipe that skips the gluten but delivers all the mediterranean flair, the taralli come together effortlessly in under an hour. Boiled then baked to achieve their signature crunch, they make an ideal pairing with cheese boards, soups, or a simple glass of wine. Whether you're gluten-free or simply exploring Italian classics, these homemade taralli bring a taste of Puglia right to your kitchen.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Ground fennel seeds
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 70 milliliters Olive oil
- 100 milliliters White or red wine (dry)
- 50 milliliters Water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the gluten-free all-purpose flour, ground fennel seeds, salt, and ground black pepper.
Create a well in the center of the dry ingredients and pour in the olive oil and wine. Mix gently with a fork until the mixture resembles coarse crumbs.
Gradually add the water, a little at a time, and knead the mixture until a smooth and elastic dough forms. If the dough is too dry, add a small splash of water; if it’s too wet, add a sprinkle of flour.
Divide the dough into small, golf-ball-sized pieces. Roll each piece into a rope about 4–5 inches long and 1/2 inch thick.
Form each rope into a circle by pinching the ends together to seal. Set the rings aside on a clean surface.
Bring a large pot of water to a gentle boil. Drop the taralli into the boiling water in small batches. Once they float to the surface, remove them with a slotted spoon and let them dry on a clean kitchen towel for about 5 minutes.
Arrange the boiled taralli on the prepared baking sheet, making sure they are spaced slightly apart.
Bake in the preheated oven for 20–25 minutes or until golden brown and crisp. Rotate the baking sheet halfway through baking for even cooking.
Remove the taralli from the oven and let them cool completely on a wire rack. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2375 mg | 103% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 1.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
