Gluten-free, lactose-free piadinas
Published on 9 September 2024
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Since a family member discovered gluten intolerance, I am experimenting. These piadinas are good, filled normally, but quickly lose softness. Make and eat promptly; after hours they crisp like carasau bread. Products and flours are easily found in supermarkets.
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Ingredients
INGREDIENTS FOR 4 PIADINAS
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Method
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0 steps completed out of 9
- Step 1 of 9
I put flour and bicarbonate in a bowl.
- Step 2 of 9
Salt.
- Step 3 of 9
Oil.
- Step 4 of 9
Water.
- Step 5 of 9
I mix with a spoon, knead on the worktop to a smooth elastic block, divide into 4 and roll on a floured surface.
- Step 6 of 9
I form 4 discs about 22 cm across.
- Step 7 of 9
I heat a non-stick pan and cook the first for a few minutes until bubbles form.
- Step 8 of 9
I turn and cook until lightly golden.
- Step 9 of 9
I cook the rest, putting under a glass dome or plastic cake cover to retain moisture and softness. Ready to fill.
Original source: https://incucinaconlilly.com/2024/09/09/piadine-senza-glutine/