Recently Gemini Les Halles has been using a new pizza mix with deglutinated wheat starch,
I personally don’t like this ingredient and I can’t recommend this pizza any longer.
Yesterday I went to eat a gluten free pizza at Gemini Les Halles, a restaurant and pizzeria in Paris that is close to Les Halles and is niched at the very heart of the city.
I was happy to meet again Julien Zanon, owner, entrepreneur, passionate cook and “pizzaiolo” in the making. Julien and I met earlier in Spring this year as he was considering some new gluten free pasta for his restaurant and if you’ve been following me for a while, you might know that apart from blogging I also distribute Italian artisanal gluten free products in France. For an Italian like myself who loves pasta, I couldn’t choose something more appropriate to do.
Julien has been serving gluten free food in his restaurant for two years now. He became responsive to the gluten free food issue because a couple of his best friends could not eat gluten. So he started to make it, and he started to learn by himself how to cook it. The real challenge for him was gluten free pizza. He started to try and try, and after several kilos of gluten free flours, he started to make something that looked like and tasted like real pizza!