BUCKWHEAT FLOUR GLUTEN-FREE- 17,64 OZ (500 G) -

Buckwheat flour, ideal for pizzoccheri, polenta taragna and local cakes. Gluten free 

31 Items in stock

3,11 €

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  • Chard and potatoes pizzoccheri

    Chard and potatoes pizzoccheri

    Prepare pasta: put flour and salt in a bowl, make a whole at the centre and add the water gradually, kneading with a a fork and then put it on a pan. Go on kneading until the dough becomes compact and homogenous, not too tough or soft. Envelop in a film and let it rest for 30 minutes. Go on kneading and roll the dough until it becomes 2/3 mm...
    LEGGI
  • Easter buns with burn wheat

    Easter buns with burn wheat

    Melt the brewer’s yeast in 30 g of warm milk with sugar, and let it rest for 5 minutes. Pour the flours in the stand mixer, add the warm milk, the melted brewer’s yeast, the beaten egg and combine the ingredients with the dough hook; in the end add oil and salt. When the dough will be smooth, make rapidly a ball and put it in a bowl with 2...
    LEGGI

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