Tag: yeast

Gluten-Free Schiacciata with Biga to Fill – 24 hours of leavening with 1 g of Yeast [Saltimbocca Napoletano] – Gordon Ramsay’s version

Hi #Family💛 I’m finally sharing these wonderful stuffed flatbreads, made with biga and a gram of yeast with 24-hour leavening!

For #sabatopizza, I prepare the biga on Friday evening, I let it rise in the fridge all night and the next day at lunchtime I prepare the main dough, as written in the steps below!

It is a very hydrated dough, if you are a beginner I recommend decreasing the quantity slightly waterfallif you then change the mix, as you know, you have to be even more careful, because the dose could change radically!

I worked it with the planetarybut if you want you can do without, using a spatula if you are comfortable.

https://www.youtube.com/watch?v=aO1_jjaeHgI</a>

The 5 Fastest Gluten Free Carnival Sweets, Brewer's Yeast Free with Few Ingredients – Gordon Ramsay’s version

Here are the 5 fastest fried carnival desserts you can make, gluten-free and yeast-free recipes of yummy sweets and without leavening. These fried foods are all with very few ingredients, to be brought to the table of celiacs, intolerant and non-intolerant!

alessia

Celiac, wife of a serial intolerant and mother of two small and excellent forks, in order not to succumb to the kitchen has tamed her and now commands her like a wand.
He invent new ways to cook easily, quickly and effortlessly … and he almost always succeeds!

Whole Wheat Pizza in a Pan Gluten Free, Instant Without Brewer's Yeast – Gordon Ramsay’s version

# Family💚 Today I'm sharing a delicious pan-fried semi-wholemeal flour pizza, instant, yeast-free! You make it by hand in a few minutes and without leavening, you put it to cook in a simple pan.

With the indicated doses, you will get a 22/24 cm diameter pizza.

I couldn't leave you without the semi-wholemeal version of the instant pan pizza you loved so much!
Here it is, quick and easy like the one you have seen, suitable for those who prefer more rustic doughs!

Here you will find the version with white flour!

How many times have I told you that for my recipes you can use white or rustic flours simply by learning to dose the water that changes depending on the flour you use?
Virtually always!
So why is the dose of water in this recipe identical to the recipe with white flour?

From experience I tell you that a small dough, that is a dose for a single pizza is much more manageable than large quantities, so if the dose is not balanced to the gram you will not find great difficulty in kneading.
On the contrary, if you try to make doses for yourself or four people, surely the amount of water must change to make a larger dough workable.

Hence the advice: if you are a beginner and do not have a proven recipe, start with small doughs!