27 Jun Gluten-free Flour
Riccione Piadina Flour
Delicious, gluten-free
Thanks to high-quality products, this flour is ideal for the preparation of gluten-free bread, pizza, pinsa and cakes.
Source of fibre
The soluble fibres (including inulin) contained in the mix have the special characteristic of holding onto nutrients, slowing their absorption and providing energy more gradually.
Easy to use
This is an innovative product, ideal for making a delicious gluten-free pizza easily and quickly in the comfort of your own home, by following the simple instructions on the label.
Gluten-free Flour
Gluten-free mix for bakery products – Specifically formulated for coeliacs.
Ingredients
Corn starch, rice flour, sugar, psyllium fibre, chicory fibre, thickening agents: guar gum, hydroxypropylmethylcellulose; corn m
Average nutritional values per 100g of product
- Energy 1501 kJ / 357 kcal
- Fat 0.5g, of which saturates 0.2g
- Carbohydrate 83g, of which sugars 3.4g
- Fibre 5.3g
- Protein 2.9g
- Salt 0.2g
Storage
Store in a cool, dry place away from direct sunlight.
The package should immediately be closed after every use.
Gluten-free Bread
Ingredients
- 1kg Riccione Piadina Flour
- 800-900g water
- 10g salt
- 10g dried yeast
- 30g extra-virgin olive oil
Instructions
Weigh all the ingredients and pour them into the mixer.
Run the mixer at maximum speed for around 3 minutes, until the ingredients are well mixed. The dough should be sticky and creamy.
Take the dough out of the mixer and place it on a surface dusted with Riccione Piadina Flour.
Divide the dough into rolls of around 250g each and position them on a baking tray with baking parchment, stretching them to around 30cm long.
Cover the rolls with a cloth and leave them to rest at room temperature for around 1 hour 45 minutes, or until they have doubled in volume.
After resting, make small cuts into the rolls and put the tray into a static oven preheated to 220°C, until the rolls are completely cooked (around 25 minutes).
Your Gluten-free bread is ready: buon appetito!
Gluten-free pinsa or pizza
Ingredients
- 1kg Riccione Piadina Flour
- 800-900g water
- 10g salt
- 10g dried yeast
- 30g extra-virgin olive oil
Instructions
Weigh all the ingredients and pour them into the mixer.
Run the mixer at maximum speed for around 3 minutes, until the ingredients are well mixed. The dough should be sticky and creamy.
Take the dough out of the mixer and place it on a surface dusted with Riccione Piadina Flour.
Divide the dough into rolls of around 250g each.
Cover the rolls with a cloth and leave them to rest at room temperature for around 1 hour 45 minutes, or until they have doubled in volume.
After resting, use Riccione Piadina Flour to stretch out the dough as desired onto a baking tray with parchment:
- for traditional pizza, stretch the dough into a round shape.
- for pinsa, you can choose a rectangular shape.
Top the pizza or pinsa with your preferred ingredients.
Put the tray into the middle of the oven, which should be preheated to 250°C on the fan setting, and cook for around 8-9 minutes.
After cooking, take the tray out of the oven and… Buon appetito!
Romagna in every sense
We are Riccione Piadina, where culture, flavour and history come together to create memories.
