MIX FOR GLUTEN AND LACTOSE FREE BREAD AND PIZZA
DESCRIPTION
Are you looking for flour to make gluten and lactose-free breads and pizzas? Our Molino Pasini GRANOZERO mix for gluten and lactose-free breads and pizzas is just what you need!

An excellent 100% gluten and lactose-free mix to make crisp
PREPARATION FOR GLUTEN AND LACTOSE FREE BREAD, PIZZA AND DESSERTS "GRANOZERO"A 100% gluten-free and lactose-free preparation excellent for baking crispy and tasty bread and pizzas, and for soft and tasty desserts.
Ingredients: Corn starch, fructose, pysyllium fibers, thickeners: E 1200,E 412, E 464
Ingredients for bread: 1000 g GRANOZERO for bread and pizza without gluten, 820 g water, 40 g extra virgin olive oil, 18 g dehydrated Nuage beer yeast, 20 g salt. Bread process: put the mix and the yeast in the planetary, add the water, mix everything and then add the extra virgin olive oil and salt. Knead at medium speed until you have a smooth mixture. Transfer the dough to a floured surface and let it rise for 30 minutes. Divide the dough, place it on trays covered with parchment paper and give the desired shape. Leave to rise for another 30 minutes, then oil the surface gently. Make the classic cuts and bake in preheated oven at 230 ° C for 20 minutes and then continue cooking at 180 ° C for another 20 minutes. Remove from the oven and let stand for 40 minutes on a grill before serving. Ingredients for Pizza: 1000 g GRANOZERO for bread and pizza without gluten, 440 g water, 20 g extra virgin olive oil, 9 g dried Nuage beer yeast, 10 g salt. Procedure for Pizza: In the planetary put the mix and water, mix everything and then add the extra virgin olive oil and salt. Knead at medium speed for 5 minutes until you have a smooth mixture. Form 240g balls each and place them on a round aluminum tray on a sheet of baking paper. Apply your hands to oil the surface a bit. Spread the pizzas leaving the edges a little 'higher. Let rise for about 2 and a half hours. Meanwhile, turn on the oven at 250 ° C. After rising, fill with tomato and bake in a preheated oven at 320 ° C and 300 ° C earth or conventional oven at 250 ° C. Halfway through cooking add mozzarella, cooked ham, mushrooms, etc. (When you notice the hazelnut edge the pizza is ready).