Gluten free mix for bread and pizza by Glutino

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.

And here it comes the recipe to make our gluten free pizza:

• 1 Kg Glutino mix
• 1000 g water (1l)
• 30 g yeast
• 25 g extra virgin olive oil
• a pinch of salt eventually (the mix has already some salt in it, you might want to taste as we did, before deciding whether to add it or not)

I have to tell you that I love so much to work fresh dough, I find it relaxing and fun. Furthermore doing it around a big table (Thank you Nathalie !) with great company, well, it just feels great to me!

To start you need a kneader with a dough hook.

Add the Glutino mix, the yeast that you previously diluted in some water – take the water from the recommended quantity – and thank you Audrey for this granny’s piece of advice! Add the olive oil and start by mixing gently.

Add the water little by little. Speed it up and mix until all the ingredients are perfectly blended together.

Dust a working table with a little bit of Glutino mix (or rice flour) and place the dough on it.

Let it rise during 25 minutes.

Form 4-5 balls – around 250 g each – and let them rise at 27° C until they double their size.

Now we are ready to prepare the pizza!

Place one pizza ball at a time on a flour-dusted surface and knead it around a bit to push the air out with your hands.

You can also have a look at this video by my dear friend Roberto, pizzaiolo at La vera pizza fiocco restaurant in Volla, close to Naples. He shows how to do it.

We watched it before getting started and it helped. By the way Roberto is a skilled pizzaiolo and makes incredibly good gluten free pizza.

A good piece of advice is to grease your hands with some olive oil before starting.

Pre-heat the oven at 300° C.

Once you are done, put some tomatoes sauce on top of the pizza and then the ingredients of your choice.

Cook the pizza until crust turns golden and crunchy.

Turn off the oven, take the pizza out, sprinkle some olive oil on top and add some leaves of fresh basil.

And here it comes Audrey’s pizza!

Voilà Soraya’s

And Nathalie’s gluten free pizza, yummy!

They were all good. We did like them and had fun making them. Besides the dough has a nice taste and is easy to digest.

But where is my gluten free pizza??! You might be asking…

Well, after eating three delicious pizza, we kind of felt ok and decided to keep the last one for the day after…

So I will show you mine during the next Gluten free pizza Cooking class!