Gluten-free buns

In case of celiac disease, preparing gluten-free tigella is the only solution. Here are our tips to have them perfect with and without a tigelliera.

Tigelle are a sort of focaccia typical of Modena cuisine. Although it would be more correct to call them crescentine, over time they have come to be identified with the name of the mold used for cooking. What we have decided to do is to transform the recipe and prepare gluten-free tigelle so that even those who suffer from intolerance can appreciate the taste.

In fact, it is really difficult to resist gluten-free tigelle: the possibility of filling them with all kinds of good things is certainly the characteristic that makes them so captivating and convivial. As with all leavened recipes, even tigelle for celiacs must be prepared with a special mix of gluten-free flours suitable for bread-making. Otherwise the dough would not be able to rise. Now, however, they are on the market in all supermarkets and to prepare them you can use the one you are comfortable with.

How to prepare gluten-free tigelle with the easy recipe

1. Heat the milk (or water in case of lactose intolerance) and once it is warm, dissolve the yeast in it.
2. Pour everything directly onto the flour placed in a bowl, add a pinch of salt and the oil and start kneading.
3. As soon as a loaf has formed, finish working briefly on the pastry board and then put it to rise , still in the bowl, for an hour .
4. After the leavening time, roll out the dough to a thickness of half a centimeter .
5. With a pastry ring of the diameter you prefer (the ideal would be 9 cm ) obtain your tigelle.
6. If you have the special mold known as a tigelliera for cooking, heat it on the fire then insert a tigella for each hollow and close. Cook over low heat until a crust has formed, then turn and continue cooking on the other side as well.
7. If, on the other hand, you don't have this utensil, you can cook the tigelle in a non-stick pan for a couple of minutes on each side, until they are golden brown.
8. Serve them hot, keeping them covered with a cloth in a bread basket, together with cheeses, cured meats, pickles and pickles.

Also try our gluten-free piadina and you will take a real dive into the cuisine of Emilia Romagna which is also suitable for intolerant people.

storage

The tigelle have a fairly quick and easy recipe, they are good when freshly made, however if you have any leftovers you can freeze them in freezer bags or keep them for a day in a paper bag . In this case, heat them in a pan, oven or toaster before serving. You can also freeze them separately in the freezer and then place them in a special freezer bag.

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