Sbrisolona is from Mantua, Italy, and it dates back to about the year 600. In its local dialect, brisa means (give up?) "crumb." In 600, basic ingredients were used: corn flour, lard and hazelnuts. (Almonds were a luxury item.) If you make your own GF blend, I recommend using superfine brown rice and superfine white rice flours. This recipe was published by David Lebovitz. His wasn't gluten-free. I've adapted it for the gluten free baker. If you love crumb "anything", you'll go nuts for Sbrisolona. <br /> <br />Still in its youth, gluten-free baking and flours have begun to grow up. Superfine flours have eliminated that mouthful of sand quality to baked goods. Balancing rice dominance with softer flours and varied starches are producing flour blends that are finally merging taste with texture. <br />The only dairy I include in my diet is butter, and this recipe screams butter. If you are vegan, use the finest butter substitute you can find. I haven’t made this dairy-free, but there are excellent quality non-dairy butters available. If yours has sodium (I haven't seen any "sweet" or "salt-free" non-dairy butters, have you?), omit the salt in the recipe. If you use coconut oil (I haven't), use "refined" and the taste and smell of 'coconut' won't dominate.

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