Accademia Nutrifree The art of gluten-free taste Gluten Free Breadmaking Great tasting gluten-free recipes by Chef Marco Scaglione
The Chef Born in Sicily and Tuscan by adoption, Marco Scaglione pursued his studies at the Scuola Alberghiera (School of Hospitality Management) in Montecatini Terme and in 2003 he specialized in the gluten-free sector. Expert in cuisine and in intolerances, twice winner of the Italian Celiac Association (AIC) trophy for gluten-free haute cuisine, instructor at countless cooking courses, since 2010 Marco has been cooperating with Nutrifree as advisor and instructor because “free� does not mean lack of taste but rather lack of limits in conviviality and in the pleasure of enjoying food. In this recipe book, the Chef reveals the secrets of gluten-free breadmaking, proposing tasty ideas and traditional recipes to enjoy bread, pizzas and focaccia like in the best Italian tradition.
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Rice and corn morsels with walnuts Ingredients for 1 kg of bread: 400 g Nutrifree Mix per Pane, 70 g Nutrifree Farina di Riso rice flour, 30 g Nutrifree Farina di Mais Finissima corn flour, 370 g water, 15 g brewer’s yeast, 12 g honey, 80 g shelled walnuts, 15 g extra-virgin olive oil, 5 g fine salt. Preparation time: 1 hour + 1 hour and 30 minutes resting time Difficulty: Easy Preparation: Place the Mix in a bowl and dissolve the brewer’s yeast in water. Pour in the liquid and stir vigorously until the dough is smooth and homogeneous. Add the honey and walnuts and continue mixing. Let the mixture rise, moistening the surface of the dough, for about 1 hour and 15 minutes. Knead the dough with some additional Mix, shape into small loaves of 40-60 g each and let the dough rise for another 30 minutes. Brush the surface with oil, heat the oven to 180°C and bake for about 20 minutes. Remove from the oven and set on a cooling rack before serving.
Classic loaf Ingredients for 1 kg of bread: 500 g Nutrifree Mix per Pane, 380 g water, 20 g brewer’s yeast, 20 g extra-virgin olive oil, 5 g fine salt. Preparation time: 2 hours plus resting time - Difficulty: Easy Preparation: Place the Mix in a bowl and dissolve the brewer’s yeast in water. Pour in the liquid and stir vigorously until the dough is smooth and homogeneous. Add the oil and salt and shape into a ball. Let the mixture rise for 1 hour and 30 minutes until it doubles in size, then divide it into 2 equal parts and let them rise for another 30 minutes. Place them on a baking tray lined with parchment paper, heat the oven to 200°C and bake for about 1 hour. Begin by baking on the lowest rack position and gradually move the tray closer to the resistance wire. Remove from the oven, leave it to cool for 5 minutes and serve.
a Classica
Braided bread with poppy seeds Ingredients for 1 kg of bread: 500 g Nutrifree Mix per Pane, 20 g fresh brewer’s yeast, 390 g water, 15 g extra-virgin olive oil, 5 g fine salt, poppy seeds. Preparation time: 35 minutes plus resting time Difficulty: Easy Preparation: Place the Mix in a bowl and dissolve the brewer’s yeast in water. Pour in the liquid and stir vigorously until the dough is smooth and homogeneous. Add the oil and salt. Divide it into 6 parts and shape on a floured surface so as to obtain long and thin loaf strips. Braid the strips together starting from the bottom and placing the right strip and left strip over the central one, alternatively. At the end of this process, join the extremities of the loaf strips together, shaping a braid. Place it on a baking tray lined with parchment paper and let the dough rise for 1 hour and 15/30 minutes. Brush the surface with water and sprinkle with poppy seeds. Heat the oven to 180°C and bake for about 50 minutes. Remove from the oven and leave it to cool for 20 minutes before serving.
Bucwheat loaf Ingredients for 1 kg of bread: 400 g Nutrifree Mix per Pane, 100 g Nutrifree Farina di Grano Saraceno buckwheat flour, 18 g brewer’s yeast, 400 g water, 20 g extra-virgin olive oil, 8 g fine salt. Preparation time: 1 hour plus resting time Difficulty: Easy Preparation: Place the Mix and the Farina di Grano Saraceno in a bowl, blend well and make a hole in the centre. Dissolve the yeast in another bowl with water and add to the two flours. Blend well, very slowly, adding the oil and salt until the mixture is soft. Let the dough rise for 1 hour and 30 minutes, until it doubles in size. Flour your hands, shape into loaves of 300 g each and make small incisions with a knife on the surface. Let the dough rise for 35-40 min, heat the oven to 180-200°C and bake for 25-30 minutes. Remove from the oven, place on a cooling rack for half an hour and serve.
Rosetta bread with basil Ingredients for 6 Rosetta breads: 500 g Nutrifree Mix per Pane, 410 g water, 18 g brewer’s yeast, 5 g acacia honey, 30 g extra-virgin olive oil, 8 g fine salt. Preparation time: 40 minutes plus resting time Difficulty: Easy Preparation: Place the Mix in a bowl and dissolve the brewer’s yeast in water. Pour in the liquid and stir vigorously until the dough is smooth and homogeneous. Add oil and salt and shape into a ball. Divide the dough into 6 parts, shaping them into little smooth balls. Place them on a baking tray lined with parchment paper and let the mixture rise for about 1 hour, moistening the surface now and then. Shape the Rosetta breads: make a circular incision on the surface of the loaves, shaping a big button at the top. Starting from the button, make 5 vertical incisions, thus marking the loaf on its sides, and let the dough rise for 15 minutes. Heat the oven to 180°C and bake for about 20 minutes. Remove and place on a cooling rack for half an hour before serving.
Tips from the nutritionist Bread in a proper mediterranean diet
In a correct Mediterranean Diet, the supply of carbohydrates should cover 50/60% of daily calories and, from this point of view, bread and bakery products fulfil an important role, also because they are an integral part of Italian food tradition. To bring the much-loved bread to the table every day, all a gluten-free diet requires are suitable flours and ingredients. Preparing it at home can turn into a very pleasant experience, involving children, too, who will eagerly appreciate the taste of their creations. The most widely used flours to obtain soft bread and crisp bakery products are rice and corn flours, light and digestible. But for an even richer taste and a higher protein supply, you can add buckwheat flour, rich in fibre and magnesium, or quinoa flour, a very valid element since it contains essential amino acids, generally insufficient in cereals. Special attention should be paid to the amount of salt and to the type of fats used, opting for extra-virgin olive oil - very resistant to high oven temperatures - that gives an inimitable fragrance and taste to breads. The use in some recipes of other ingredients typical of the Mediterranean tradition such as tomatoes, olives, oilseeds and herbs enriches bread with fibre and important mineral salts, while pizzas and focaccia with cheese and other protein ingredients become a healthy main dish paired with vegetables or a rich snack, very practical for people on the go. An extra tip: bread should always be chewed well and, to make it more digestible, cut it into slices and slightly toasted.
Crisp pizza with tomato, mozzarella cheese and basil Ingredients for 3-4 pizzas: 400 g Nutrifree Mix per Pane, 100 g Nutrifree Farina di Riso, 400 g water, 8 g fresh brewer’s yeast, 30 g extra-virgin olive oil, 8 g fine salt. Topping: 500 g tomato pulp, 350 g gluten-free mozzarella cheese, extra-virgin olive oil, oregano, salt, 4-5 fresh basil leaves. Preparation time: 45 minutes plus resting time Difficulty: Medium Preparation: Place the Mix in a bowl and dissolve the brewer’s yeast in water. Pour in the liquid and stir vigorously until the dough is smooth and homogeneous. Add the oil and salt, blending carefully and mixing the dough quickly. Cover with plastic wrap and leave to rest in the refrigerator for about 2 hours. Meanwhile, season the tomato pulp in a bowl with a drizzle of oil, a pinch of oregano and a pinch of salt. After the suggested resting time, divide the dough into 3-4 equal parts and let it rise until it doubles in size. Flour your hands with some Mix and roll the dough on the pastry board, trying to shape 28-30 cm diameter circles.
Add some tomato pulp to each pizza, heat the oven to 250°C and bake for 15 minutes. Meanwhile, cut the mozzarella into cubes. After the suggested baking time, sprinkle the pizza with mozzarella and bake the oven (still at 250°C) for another 7-10 min. Remove from the oven and serve with a fresh basil leaf.
Rustic pizza with tomato, mozzarella cheese, onion, capers and olives Ingredients for 3-4 pizzas: 400 g Nutrifree Mix per Pane, 100 g Nutrifree Farina di Riso, 400 g water, 15 g fresh brewer’s yeast, 30 g extra-virgin olive oil, 8 g fine salt. Topping: 500 g tomato pulp, 350 g gluten-free mozzarella, extra-virgin olive oil, oregano, 2 onions, 80 g pickled capers, 80 g black Gaeta olives, salt. Preparation time: 45 minutes plus resting time Difficulty: Medium Preparation: Place the Mix in a bowl and dissolve the brewer’s yeast in water. Pour in the liquid and stir vigorously until the dough is smooth and homogeneous. Add the oil and salt, blending carefully and mixing the dough quickly. Cover with plastic wrap and leave to rest in the refrigerator for about 2 hours. Meanwhile, season the tomato pulp in a bowl with a drizzle of oil, a pinch of oregano and a pinch of salt. After 2 hours, divide the dough into 3-4 equal parts and let it rise until it doubles in size. Flour your hands with some Mix, line a rectangular baking tray with parchment paper, place the risen pizza balls on it and roll out with your hands. Add some tomato pulp to each pizza, heat the oven to 250°C and bake for 15 minutes. Meanwhile, cut the mozzarella cheese into small cubes. Peel the onion and cut it into strips, drain the capers and set them aside. After the suggested baking time, sprinkle with mozzarella, add the onion, capers and olives. Bake for another 7-10 minutes (still at 250°C. Remove from the oven and serve with a drizzle of oil.
Quinoa calzone with prosciutto ham and mozzarella cheese Ingredients for 6 calzones: 400 g Nutrifree Mix per Pane, 100 g Nutrifree Farina di Quinoa, 380 g water, 12 g fresh brewer’s yeast, 10 g salt, 15 g extra-virgin olive oil, 12 slices of gluten-free Prosciutto ham, 100 g gluten-free mozzarella for pizza, salt, extra-virgin olive oil, oregano. Preparation time: 45 minutes plus resting time Difficulty: Easy Preparation: Place the Mix in a bowl and dissolve the brewer’s yeast in water. Pour in the liquid and stir vigorously until the dough is smooth and homogeneous. Divide the dough into 6 small loaves and let it rise in a sheltered place for about 1 hour. Roll out the loaves, obtaining six disks. Place the ham and mozzarella on each, fold the calzones in half and press the edges together well so they will not open while baking. Pour two tablespoons of oil over the calzones, heat the oven to 250°C and bake on a baking tray lined with parchment paper for about 20 minutes.
Schiacciata bread with cherry tomatoes and oregano Ingredients for 2 schiacciata breads: 500 g Nutrifree Mix per Pane, 420 g water, 20 g fresh brewer’s yeast, 80 g extra-virgin olive oil, 10 g fine salt, 200 g cherry tomatoes, oregano, extra-virgin olive oil for brushing the surface. Preparation time: 50 minutes plus rising time Difficulty: Easy Preparation: Place the Mix in a bowl and dissolve the brewer’s yeast in water. Pour in the liquid and stir vigorously until the dough is smooth and homogeneous. Add the oil and salt and shape into a ball. Divide the dough into two parts, place one on two rectangular baking trays lined with parchment paper and let it rise for about 1 hour. With floured hands, spread it out until it covers the whole tray. Let the dough rise in a warm place (27-30°C) for about 1 hour and 20 minutes. Carefully brush the surface of the schiacciata with the remaining oil, making little indentations on the surface with your fingertips. Add the cherry tomatoes cut in half, sprinkle with oregano and fine salt. Heat the oven to 220°C and bake for about 30 minutes. Remove from the oven, brush with a bit of oil, cut into slices and serve.
Focaccina sfogliata with olives Ingredients: 500 g Nutrifree Mix per Pane, 390 g water, 18 g fresh brewer’s yeast, 10 g fine salt, 30 g extra-virgin olive oil, 80 g pitted black olives. Preparation time: 40 minutes plus rising time Difficulty: Medium Preparation: Place the Mix in a bowl and dissolve the brewer’s yeast in water. Pour in the liquid and stir vigorously until the dough is smooth and homogeneous. Add the oil and salt and shape into a ball. Moisten the surface with the palm of your hand and cover the bowl with plastic wrap. Let the dough rise for 1 hour and 20 minutes, then place it on a well floured cutting board. Roll it out with a rolling pin and fold the outer edges toward the inside, obtaining three layers of dough (puff pastry procedure). With a round pastry cutter, shape many small disks about 80/100 g each and place them on a baking tray lined with parchment paper, brush with oil and press three olives on each disk. Let the dough rise for about 20 minutes. Heat the oven to 230°C and bake for about 15/20 min. Remove from the oven and place a cooling rack for about 30 minutes before serving.
Recipe Ingredients
Preparation
Notes
Recipe Ingredients
Preparation
Notes
Accademia Nutrifree The art of gluten-free taste
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