Torta al testo - Speciality from Umbria
Source: https://www.meranermuehle.it/rcp_recipe/torta-al-testo-speciality-from-umbria
Baking/cooking time
20 Minutes
Rest time
30 Minutes
Difficulty
easy
Ingredients
| 500 | g | Mix for pizza, bread & focaccia glutenfree |
| 315 | g | Sparkling water |
| 30 | g | Olive oil |
| 10 | g | Fresh yeast |
| 10 | g | Salt |
| q.s. | Rice flour bio glutenfree |
Preparation
- Dissolve the fresh yeast in the water and mix with all the ingredients until smooth.
- Divide the dough into two parts and roll it out to about 1 cm on a floured work surface using a rolling pin. Cover and leave to rest for about 30 minutes.
- Pierce with a fork and cook in a cast iron or non-stick pan for a few minutes on both sides (about 20 minutes).
n collaboration with @io_speriamo_che_celiacavo
Category
Tags
Mix for pizza, bread & focaccia glutenfree
Questa miscela senza glutine del Molino Merano è ideale per preparare pizza, focaccia e pane bianco. Lasciatevi tentare dal gusto eccellente e dalla facilità nella preparazione! Adatto a chi evita il glutine nella dieta quotidiana.
500 g
€4.20