CLEAN GLUTEN-FREE FOR PROFESSIONALS

Objective number 1: to produce gluten-free wholemeal products with a low glycaemic index. With Antico Molino Rosso's SpigaBuona brand, in a completely dedicated factory, we produce only gluten-free flours of excellence, organic, stone-ground, without chemical thickeners and added sugars.

Spigabuona Antico Molino Rosso gluten-free flours have been declared clean because they are free of any products of chemical origin

Good, carefully selected raw materials do not need added sugar

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

Our gluten-free clean does not contain lactose or other dairy products

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:

In a bowl, combine the flour with the yeast and 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 knead the malgama, bringing the dough from the edges towards the centre 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