Tigelle (Crescentine) Gluten-Free

Name: Tigelle (Crescentine) Gluten-Free - In collaboration with Anna Morini
Ingredients: 500 g Mix for white bread gluten-free; 170 ml milk; 170 ml water; 60 g extra virgin olive oil; 18 g fresh yeast; 40 g lard; 8 g salt; 1 cucch.ino honey

In collaboration with Anna Morini

Source: https://www.meranermuehle.it/rcp_recipe/tigelle-%28crescentine%29-gluten-free

Baking/cooking time

3 Minutes

Difficulty

easy

Ingredients

Portions

500	g	Mix for white bread gluten-free
170	ml	milk
170	ml	water
60	g	extra virgin olive oil
18	g	fresh yeast
40	g	lard
8	g	salt
1	cucch.ino	honey

Preparation

Dissolve the fresh yeast in the water together with the honey.
Place the mix, the yeast and water mixture, the milk, the lard and the salt in the bowl of a stand mixer (or a large bowl) and knead until you have a homogeneous dough.
Add the extra virgin olive oil a little at a time and continue working the dough until you have a soft, smooth and elastic dough. Transfer the dough to a lightly floured work surface and roll out to a thickness of approx. 1–1.5 cm. Using a round cutter (or a simple glass), cut out discs.
Place on a baking tray lined with baking paper, cover with a clean kitchen towel and leave to rise until doubled in volume.
Heat a tigelliera or a heavy-based non-stick pan well. Cook the tigelle for approx. 3 minutes per side, adjusting the heat so that they are nicely golden on the outside and perfectly cooked through.
Serve still warm with your favourite fillings: cured meats, cheeses, grilled vegetables or sweet spreads.

In collaboration with @io_speriamo_che_celiacavo