Gluten-free piadina
Published on 8 August 2026
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At last, a tasty gluten-free piadina recipe. I had tried other recipes without being satisfied, but this one pleased me and someone intolerant to gluten enjoyed it too. I used a stand mixer, but it is easy to make by hand. I filled them with rocket, prosciutto crudo and cheese, or mortadella, Brie and tomato. Fill them however you like.
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Ingredients
INGREDIENTS FOR 6 PIADINE, 24 CM DIAMETER
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Method
The preparation remains in its original order; guided mode is not available for this structure.
I put the flour in the mixer bowl and add the salt.
I add the bicarbonate of soda.
I start mixing with the paddle attachment and add the water.
When the water has been absorbed, I add the oil and continue mixing. The dough should be soft but not sticky. Another splash of water may be needed, depending on how much the flour absorbs.
I transfer the dough to a lightly floured work surface.
I work it a little by hand until I have a smooth ball.
I weigh the dough and divide it into 6 pieces, forming balls and covering them so they do not dry out. They need no resting time.
I take a ball and start rolling it with a rolling pin into a thin circle.
Meanwhile I heat the griddle. I have a traditional iron one, but a non-stick pan is fine. I put the piadina on it and cook on one side while rolling another.
When bubbles start forming, I turn it with a spatula.
I cook the other side until lightly golden, remove it from the griddle and transfer to a stand.
As they are ready I stack them and cover with the dome; the condensation keeps them soft.
After filling them, I put them back on the griddle to make them crisper.
Original source: https://incucinaconlilly.com/2026/08/08/piadina-senza-glutine/