Gluten-free olive buns

Pane e Lievitati

Bread represents the greatest challenge in the world of gluten free and the pleasure of variety of shapes and flavours is central to the experience. Olive buns are a moment of joy for us because they are one of my son Nicolò’s favourite breads and he loves them so much!

Olive buns are also perfect as a school snack or garden party, but they add a touch of flavour and colour to the bread basket that I love to put on the table whenever possible with as much variety as possible: white bread, dark bread seed bread, cheese bread and so on and so forth!

So, let’s knead!

Olive buns

43.5g carbohydrates per 100 g

Ingredients

370g water
250g pitted green and black olives
220g flour mix for bread, brand Schär B**
150g gluten-free flour, brand Revolution**
150g flour mix for bread, brand Pedon Easyglut**
20g extra virgin olive oil
12g brewer’s yeast
5g salt
extra virgin olive oil to brush the surface
rice flour* for dusting

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

Place water and crumbled yeast in a bowl or food processor and stir for a few seconds to dissolve the yeast. Add all the flours, salt and oil, then knead until you have a homogeneous and firm mixture that can be rolled out with a rolling pin.
Divide the mixture in half and roll out each half with the help of a little rice flour to form a rectangle about 40cm long and 25-30cm wide.
Place the sliced green and black olives, slightly offset from the centre of the rectangle lengthwise. Cover the olives with the dough to form a roll.
Cut the roll into pieces of about 10cm. Place them on a sheet of parchment paper, leaving them far enough apart to allow them to rise. Brush the surface with olive oil and leave to rise for at least 1 hour. Bake in a convection oven preheated to 200°C for 20 minutes.

Version with gluten of Olive buns

Prepare the dough with 500g wheat flour and 250g water.

April 26, 2018/0 Comments/by Ilaria Bertinelli

Walnut dark bread

Pane e Lievitati

Gluten-free dark bread is always a feast at our place, but every time I like to enrich it with different touches of flavour. One of my favourite additions is nuts, which also allow us to take care of diabetes. That’s why we love Walnut dark bread.

In fact, when we combine a source of complex carbohydrates, as is the case with flour, the fibre from wholegrains and the good fats contained in nuts (walnuts in today’s recipe), the body’s absorption of sugars slows down significantly, helping to avoid blood sugar peaks, which are to be avoided not only in people with diabetes, but in general in all people to prevent the onset of diseases as the years go by.

Therefore, let us get into the habit of eating wholemeal foods as often as we can and when we bake bread, let us always try to vary it by adding sources of fibre and small amounts of good fats as this will not only make it tastier to the palate, but also more friendly to our well-being.

Are you ready to knead? Also try the Mixed leavening bread: it is going to be another great experience.

Walnut dark bread

41.72g carbohydrates per 100g

Ingredients

450g flour mix for dark bread, brand Massimo Zero**
380g water
50g shelled walnuts
30g extra virgin olive oil
10g brewer’s yeast
extra virgin olive oil for the surface, rice flour* to form the bread

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

This recipe is very similar to the one written on the mix packet, but includes the addition of walnuts and a few differences in the process.
Place the water and the crumbled yeast in a bowl, or in a food processor, and stir for a few seconds to dissolve the yeast. Add flour, oil and walnuts and knead until the mixture is smooth and firm.
Dust a chopping board with rice flour and place the dough on it; again with the help of some flour, shape the mixture into a large cylinder and place it to rise in an elongated bread basket, or in a container that can hold the dough while it rises and give it the desired shape. Let it rest for about 1.5 hours, or until doubled in volume.
Cover a baking tin with parchment paper, place the loaf of bread on it and brush the surface with olive oil. Bake in a convection oven preheated to 200°C for about 40 minutes.

Walnut dark bread

Version with gluten of Walnut dark bread

Replace the 450g of Massimo Zero dark bread flour with 450g of standard wholemeal flour, reducing the amount of water until the right dough texture is achieved.

February 16, 2018/0 Comments/by Ilaria Bertinelli

Loaf with raisins and walnuts

Pane e Lievitati

Today we felt like getting our hands covered with flour, kneading and smelling the unmistakable, irresistible scent of warm, freshly baked bread. That fragrant smell that fills the house with goodness and makes you want to share and enjoy good food. The recipe we propose is that of a homemade Loaf with raisins and walnuts, perfect to accompany a few slices of Parma ham, in a contrast between sweetness and savouriness, but also delicious with some jam. If you prefer a wholemeal bread, try my Dark bread with flaxseeds.

Well, let’s knead!

Loaf with raisins and walnuts

47.78g carbohydrates per 100g

Ingredients

350g flour mix for bread, brand Nutrifree**
350g water
70g flour mix for bread, brand Fibrepan Farmo**
60g wholemeal rice flour*
50g shelled walnuts
30g raisins
20g chia seeds* (to be soaked in 50g water)
20g extra virgin olive oil
12g brewer’s yeast
extra virgin olive oil for the surface, rice flour* to form the bread

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on Prontuario AIC)

Preparation

Place the chia seeds in a container with 50g water and wait about ten minutes, stirring occasionally, so that a kind of mucilage forms. Meanwhile, place the remaining water and the crumbled yeast in a bowl or a food processor and stir for a few seconds to dissolve the yeast. Add the flours, chia mucilage, oil, walnuts and raisins, then knead until the mixture is smooth and firm.
Dust a chopping board with rice flour and place the dough on it; again with the help of a dusting of flour, shape the mixture into a large cylinder and place it in an elongated bread basket or in a container that can hold the dough while it rises and give it the desired shape. Let rise for about 1.5 hours or until doubled in volume.
Cover a baking tin with parchment paper, place the loaf of bread on it and brush the surface with olive oil. Bake in a convection oven preheated to 200°C for about 40 minutes.

Loaf with raisins and walnuts

Version with gluten of Loaf with raisins and walnuts

Replace the 420g of Nutrifree and Farmo flours with a standard bread flour of your choice and reduce the amount of water to about 270g.

January 16, 2018/0 Comments/by Ilaria Bertinelli

Buckwheat and rice focaccia

Pane e Lievitati

Today we are ready to bake something really very tasty and delicious: gluten-free Buckwheat and rice focaccia.

Soft and, at the same time, with that crunchy touch that satisfies the palate, this focaccia is perfect to be eaten plain, but also to accompany enticing aperitifs. Try also my Apulian focaccia.

Try it stuffed with grilled vegetables or with some slices of Parma Ham or Salami, and then tell us what you think.

For us who love baking, this focaccia can be addictive.

Here’s how to prepare it!

Buckwheat and rice focaccia

54.11g carbohydrates per 100g

Ingredients

450g water
350g flour mix for bread, brand Nutrifree**
80g flour mix for bread, brand Fibrepan**
70g buckwheat flour*
40g wholemeal rice flour*
35g rice oil
25g extra virgin olive oil
20g fine corn flour*
12g brewer’s yeast
10g salt
extra virgin olive oil, salt and water for brushing the surface

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

In a bowl or planetary mixer, mix all the ingredients together. When the dough is even and fairly compact, pour it onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance. Let rise for about 2 hours or until the dough has doubled in volume.

Bake for about 30 minutes in a static oven preheated to 200°C.

Let the focaccia cool and brush the surface with an emulsion of water, extra virgin olive oil and a pinch of salt.

Version with gluten of Buckwheat and rice Focaccia

Replace the Nutrifree and Fibrepan flour with equal amounts of traditional flours and reduce the water to 360g.

October 31, 2017/0 Comments/by Ilaria Bertinelli

Olive bread braid

Pane e Lievitati

But how pleasant is it to breathe in the aroma of freshly baked bread? It gives your home that extra touch of enveloping warmth that soothes. That we like bread a lot is a well-known fact by now, but today we have chosen to share with you an alternative and tasty version to be enjoyed slice by slice: Olive bread braid.

Ready to work? Also try Vegetable buns.

Olive bread braid

45.58g carbohydrates per 100g

Ingredients

450g water
450g flour mix for bread, brand Nutrifree**
70g pitted olives
50g buckwheat flour*
20g extra virgin olive oil
20g sprouted buckwheat flour* (optional)
12g brewer’s yeast
5g salt
oil to brush the surface, flour* for dusting the board

**Ingredients specific for celiacs

Preparation

Dissolve the yeast in the water, add the water to the flours, in a bowl or a planetary mixer, and mix. Add the oil, salt and chopped olives and continue to knead until smooth and homogeneous. Let the dough rise for about 1 hour.

Divide it into three equal parts, form three cylinders and twist them together to form a braid. Place the braid on a baking tin covered with parchment paper and leave it to rise for about 1 hour or until nice and swollen.

Bake in a static oven preheated to 190°C for about 30 minutes.

March 14, 2017/0 Comments/by Ilaria Bertinelli

Vegetable buns

Pane e Lievitati

Today the topic is leavened products and, more specifically, gluten-free Vegetable buns, so a tasty bread that can also be enjoyed on its own, because it is extremely tasty and pleasant.

The only downside: one bite leads to another!

Ready to get your hands in the dough to prepare some soft and fragrant Vegetable buns?
Let’s get started!

Vegetable buns

54.57g carbohydrates per 100g

Ingredients

1 kg flour mix for bread and pizza, brand Molino Dallagiovanna**
700g water
175g mixed vegetables already sautéed (courgette, carrot, spring onion, pepper)
25g chia seeds (soaked in 60 g water)
12g brewer’s yeast
10g salt
oil for brushing the surface, salt for vegetables, rice flour for dusting*

** Ingredients specific for celiacs

Preparation

In a non-stick pan, cook a mixture of vegetables cut into strips or chunks, adding a drizzle of extra virgin olive oil and a pinch of salt. Brown.
In a planetary mixer or bowl, mix all the ingredients for the bread, add the cooked vegetables and continue kneading to obtain an even mixture. Dust a cutting board with rice flour and put the dough on it; let it rest, i.e. pre-rise, for about 15-20 minutes.
With the help of a metal scraper, form rectangular pieces of dough, place them on baking tins covered with parchment paper and let them rise for about 2 hours.
When the rolls are nice and puffy and have doubled in volume, brush them with oil and bake them in a static oven preheated to 200°C for about 30 minutes.

Version with gluten of Vegetable buns

Replace the gluten-free Molino Dallagiovanna flour with an equal amount of wheat flour and mix with 500g water.

November 4, 2016/0 Comments/by Ilaria Bertinelli

Fragrant Rustic loaves

Pane e Lievitati

How pleasant is the smell of freshly baked Rustic loaves? For us freshly baked bread is truly irresistible, one of those treats that fills the house with goodness, warming it up and making it even cosier… especially when the first cold weather sets in.

Then there is the satisfaction of enjoying a fragrant loaf of bread made with one’s own hands.
Today we are going to make gluten-free Rustic loaves that you can use to accompany meals, snacks and breakfasts; and if you don’t have time to let bread rise, try Yoghurt flat bread.

Rustic loaves

45.73g carbohydrates per 100g

Ingredients

780g water
420g flour mix for bread, brand Revolution**
300g flour mix for dark bread, brand Schär**
120g buckwheat flour*
100g flour mix for bread, brand Bene Sì Coop**
50g extra virgin olive oil
20g sprouted buckwheat flour* (optional)
25g brewer’s yeast
10g salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

In a bowl, or in a planetary mixer, mix all the ingredients together, setting aside only 10g of oil.
When the dough is even and fairly firm, divide it into 4 pieces and form into large loaves; place them on 2 baking tins covered with parchment paper and leave them to rise for about 2 hours.
Brush the surface with the oil set aside; bake for 30-40 minutes in a static oven preheated to 200°C.

Version with gluten of Rustic loaves

Replace the gluten-free flours with equal amounts of mixed wholemeal flours, reducing the water to 550g.

October 21, 2016/0 Comments/by Ilaria Bertinelli

Maxi teff crackers

Antipasti, Pane e Lievitati

Warmer and longer days lead us to have the desire to organise aperitifs with friends, outdoor dinners or parties.
We are well aware of this, in fact the recipe we recommend today will not only serve as an accompaniment to sauces, deli meats or snacks, but also as a tasty afternoon snack: Maxi teff crackers.

Crispy, fragrant, tasty and easy to prepare… let’s see how!

Maxi teff crackers

65.12g carbohydrates per 100g

Ingredients

150g gluten-free bread flour mix, brand Schär Mix B**
150g water
100g wholemeal rice flour*
50g corn flour*
50g teff flour*
30g extra virgin olive oil
7g fine salt
3g brewer’s yeast

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

Mix together all the ingredients, except the oil, to form a smooth, even dough.

2. Roll it out into very thin layers and cut into long, rather wide rectangles as desired; then place them on a baking tin covered with a sheet of baking paper, prick the surface with a fork and brush it with oil.

If you wish, you can sprinkle the surface with sesame seeds or other seeds and herbs.
Bake in a static oven preheated to 200°C for 10-15 minutes until crispy.

Now you can serve them!
Our tip: try them with Chickpea hummus!

May 24, 2016/0 Comments/by Ilaria Bertinelli

Cheese and ham bread roll

Antipasti, Pane e Lievitati

A one-course meal that can change depending on the occasion: from a tasty aperitif to a succulent starter or a tasty snack to break the afternoon hunger: Cheese and ham bread roll.

We thought of a recipe that you can use to please all bread lovers.

Here are the details for preparing the recipe!

Cheese and ham bread roll

30.08g carbohydrates per 100g

Ingredients for the dough

250g water
200g gluten-free bread flour mix, brand Farmo Easyglut**
200g gluten-free bread flour mix, brand Pedon**
20g extra virgin olive oil
1 egg
12g brewer’s yeast
8g salt

Ingredients for the filling

200g ricotta cheese
200g diced cooked ham*
130g cow’s milk mozzarella
100g Caciocavallo cheese
2 eggs
oil, salt, pepper, rosemary

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation of the Cheese and ham bread roll

Let’s start with the dough! Knead all the ingredients together, form a dough ball and let it rest covered for at least 1 hour.
Meanwhile prepare the filling. Sauté the diced cooked ham in a pan with a few tablespoons of oil and a sprig of rosemary. Mix the ham with the ricotta cheese, chopped mozzarella and grated Caciocavallo cheese. Season with salt and pepper.
Roll out the dough to form a 40x50cm rectangle and let it rest for another 30 minutes.

Spread the filling by forming a rib along the longest side of the rectangle 2cm from the edge and fold it over the filling. Create another rib next to it and continue in this way to obtain a large stuffed cylinder.

Put in a baking dish, brush the surface with oil and bake in a static oven preheated to 180°C for 40 minutes.

Version with gluten of Cheese and ham bread roll

Replace the gluten-free flour (500g) with an equal amount of flour with gluten and knead with 230g water.

April 1, 2016/0 Comments/by Ilaria Bertinelli

The perfect snack: Baked Panzerottini

Antipasti, Pane e Lievitati

Whether it is for a hunger-breaking snack or a snack to take to school, attention to what children and young people eat during the day is very important. Needless to say, good, home-made things are always the best option, so Baked Panzerottini are just a great solution. If you want an idea for a sweet snack, try Mini apple strudels.

Of course, time is generally short and everyday commitments do not allow us to cook as much as we would like.

My recommendation is that you bake Panzerottini in a large amount then freeze them to have them ready whenever you want: the ideal problem solvers.

Baked Panzerottini

31.5g carbohydrates per 100g

Ingredients for the dough

250g gluten free bread flour mix, brand Nutrifree**
210g water
40g wholemeal rice flour*
30g extra virgin olive oil
7g brewer’s yeast
8g salt
rice flour for dusting*

Ingredients for stuffing

250g milk
80g cooked ham*
80g Scamorza cheese
25g wholemeal rice flour*
10g butter
salt, grated Parmesan cheese and extra virgin olive oil

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on Prontuario AIC)

Preparation

Knead all the ingredients together, form a dough ball and let it rest covered for at least 1 hour.
Prepare the béchamel sauce by melting the butter in a pan, add the flour, stirring with a whisk so that no lumps form, then add the milk. Put the mixture on the heat until the béchamel forms.
Season with salt and add grated Parmesan cheese to taste. Finally, let the béchamel sauce cool down.

4. Roll out the dough and cut 9cm diameter disks. Place a spoonful of béchamel sauce in the centre, ham pieces and two or three small cubes of Scamorza cheese.

5. Lightly moisten the edge of the filled disc with water and place a second disc on top, pressing the edge down so that it is perfectly sealed.

Brush the Panzerotti surface, put them on a baking tin covered with parchment paper and bake in a static oven preheated to 200°C for about 15 minutes, until golden brown.

Version with gluten of Baked Panzerottini

Prepare the dough with wheat flour and adjust the amount of water.

March 11, 2016/0 Comments/by Ilaria Bertinelli