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.
The tigelle are a kind of focaccina typical of the Modenese cuisine. Although it would be more correct to call them crescentine, over time we have ended up identifying them with the name of the mold used for cooking. What we have decided to do is transform the recipe and prepare the 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 stuffing them with every good thing is certainly the feature 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. By now, however, they are on the market in all supermarkets and to prepare them you can use the one with which you are best.
How to prepare gluten-free tigelle with the easy recipe
- Heat the milk (or water in case of lactose intolerance) and once it is lukewarm, dissolve the yeast.
- Pour everything directly onto the flour placed in a bowl, add a pinch of salt and oil and start kneading.
- 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 .
- After the rising time, roll out the dough to a thickness of half a centimeter .
- With a pastry cutter of the diameter you prefer (the ideal would be 9 cm ) get your tigelle.
- If you have the special mold known as a tigelliera for cooking, heat it on the stove 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.
- If you do not 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.
- Serve hot, keeping them covered with a cloth in a bread basket, along with cheeses, cold cuts, oil and pickles.
Also try our gluten-free piadina and you will make a real dip in the cuisine of Emilia Romagna, also suitable for the intolerant.
The tigelle have a fairly easy and quick recipe, they are good just made, however if you have any leftovers you can freeze them in the freezer bags or keep them for a day in a paper bag . In this case, reheat them in a pan, oven or toaster before serving. You can also freeze them separately in the freezer and then store them in a special frost bag.
Riproduzione riservata © - WT
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