CLEAN GLUTEN-FREE FOR PROFESSIONALS

Objective 1: to create gluten-free wholemeal products with a low glycaemic index.

The Antico Molino Rosso Spigabuona gluten-free flours have been declared “clean” because they contain no products of chemical origin

The high quality raw materials have been carefully selected and need no added sugar

We do not use any chemical additives like hydroxypropyl methylcellulose or others, only healthy ingredients

Our clean gluten-free products contain no lactose or other milk derivatives

We only mill organically-farmed flours, analysing each batch as it arrives

Stone-grinding at low temperatures since 1935.

To mix the 4 Spigabuona mixes, mix the ingredients taking care to knead manually for a maximum of 5 minutes.

THE SPIGABUONA METHOD:

Place the flour in a bowl with the yeast and the water.
Add the salt and mix the with a spoon, preferably wooden.
Mix for 1 minute into a rough dough.
Use the Spigabuona spatula to clean the spoon, then add the oil.
Use the spatula to work the dough, moving it from the sides towards the centre of the bowl for about 2 minutes.
Sprinkle both the dough and the worktop with rice flour.
Tip the dough out onto the worktop, using some rice flour to prevent it from sticking.
You will now have obtained a smooth, even dough, which you can divide into two or more portions if required. Place the dough in a bowl brushed with olive oil and leave to rise about 2 hours at 26-28°C, until it doubles in volume.
Once it has risen, place the dough on a worktop dusted with rice flour, and proceed with the recipe of your choice.
For pizza, spread the dough with your hands, then add the toppings; for bread, form a loaf and bake at about 200°C; for cakes/biscuits, use as a base together with the other ingredients, and for pasta, roll out using a rolling pin to form a thin sheet, again with the aid of some rice flour.

Doubts? Watch the video-recipe