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torta-al-testo-molino-merano

Torta al testo - Speciality from Umbria

Source: https://www.meranermuehle.it/rcp_recipe/torta-al-testo-speciality-from-umbria
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
20 Minutes
Rest time
30 Minutes
Difficulty
easy
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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

  1. Dissolve the fresh yeast in the water and mix with all the ingredients until smooth.
  2. 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.
  3. 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


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

€4.40