Looking for a quick and gluten-free lunch? Follow the recipe for these healthy and light GLUTEN-FREE ORGANIC PIADINES, without lard or animal fats.
With our Spigabuona Mix Unico you can prepare soft and fragrant organic piadinas, to be filled with your favourite ingredients. Try them in this delicious version with cherry tomatoes and organic rocket!
- Preparation: 40 minutes
- Serving size: 2 portions
- Difficulty: Easy
- Baking time: 2-3 minutes
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- 105 g Mix Unico Spigabuona, plus more for sprinkling
- ½ teaspoon guar gum Spigabuona
- 40 g Organic Corn Starch Spigabuona
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon virgin olive oil
- 110 g plain unsweetened plant-based milk or cow’s milk, chilled
PROCEDURE
In a large bowl, place the flour, guar gum, starch, salt and baking powder and whisk to combine well. Add the oil and milk or vegetable drink and mix. The dough will be thick but relatively soft.
Cover with a tea towel and chill for 30 minutes. You can also knead the dough immediately if you do not have time to cool it. Heat a cast-iron frying pan of at least 25 cm diameter, or a non-stick pan with a heavy bottom, over medium-low heat.
Divide the dough into two equal halves. Roll out the dough on a lightly floured flat surface and sprinkle lightly with extra flour. I bordi saranno frastagliati e un po’ ruvidi. Roll out the dough into a disk of about 25 cm, turning it over and lightly flouring it if necessary. The edges should be less rough, but this is a rustic piadina.
Place the piadina by picking it up with the rolling pin in the centre of the pan, taking care not to bend any of the edges. Let it cook for about 2 minutes without disturbing it or until the edges begin to rise. Slide the spatula under the focaccia, making sure there are no spots that could stick.
Turn it over and let it cook for another minute. Continue cooking the focaccia, turning it often, until it is firm on both sides and does not shimmer anywhere. This should take 2 to 3 minutes in total. Remove the focaccia from the pan, place it in the centre of the towel and fold the edges of the towel over it to enclose it. Once the piadinas are cooked but still very hot, open the cloth and remove them.
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