Gluten Free Grapefruit Financiers
A couple of days ago, I started thinking about what to make next. I wanted to make something gluten free. My friend Jill gave me a recipe for gluten free croissants that she found in a magazine last summer. I started reading through it but I had a lot of questions about the method, the ingredients. So I kept thinking… “Financiers! That’s it!”. The main ingredients are almond flour and egg whites and only a little bit of wheat flour which can be easily substituted by rice flour. Besides, any excuse to impregnate the kitchen with the smell of brown butter is good, right?
We are in the middle of citrus season here in Florida so the store is full of organic grapefruits which are hard to find all year around. Grapefruit and nuts, can’t beat that. I think pistachio flour would also work perfectly here and it’s available through Pastry Chef Central .
Financiers are simple to make, stay moist for a few days and are the perfect snack. They won’t sit long on my kitchen counter, that’s for sure!
120 grams organic egg whites
125 grams sugar
55 grams rice flour
55 grams almond flour, toasted
150 grams organic brown butter
Half organic grapefruit, segmented
Place butter in a small saucepan and cook it until it starts to turn brown and starts to smell nutty. Strain it into a bowl and let it cool. In the meantime, toast the almond flour in a 350 degree oven for about 5 minutes. Let it cool.
In a bowl, whisk together the egg whites, sugar, rice flour, toasted almond flour and brown butter. Refrigerate for at least 4 hours. The batter will harden in the refrigerator.
Pipe the financier batter into your mold and top with a grapefruit segment. Bake in a 350 degree oven until golden brown.