Gluten free pizza cooking class, here we come!
Last week I organised a Gluten free pizza Cooking class to test the Mix for bread and pizza Glutino by the Molino Quaglia that I distribute in France.
The Molino Quaglia is famous for its top quality flours and the capacity to combine tradition with innovation, constantly studying and researching to bring the best possible products to its customers.
The Glutino mix is a blend of buckwheat and rice flours with maize starch and psylium fibre. A pinch of salt and sugar. Nothing more. Its perks? A unique taste and a dough that is easy to use.
For the Gluten free Pizza Atelier, there was Soraya from Gluten Free in Paris, Audrey from the blog Frichty and Nathalie founder of Madame Gaspard who sells the mix on line and who kindly invited us to use her kitchen.
The boutique La Maison du sans gluten was partner to the event as well by supplying the mix and by selling it in Paris.