Organic Buckwheat Flour / 500g

Gluten-free Pizzoccheri Recipe

Mix 500 g of buckwheat flour ** with 350 ml of water. Roll out a 3 mm sheet, cut it into 10 cm wide strips. Overlap them, and cut them into 5 mm wide strips. Cook the pasta with 250 g of potatoes and 200 g of ribs (or cabbage) in plenty of salted water for 15 minutes. Drain and put in a bowl alternating a layer of Pizzoccheri with the cheese cut into pieces (for a total of 250 g) and Parmesan cheese (for a total of 150 g). Finally, pour 200 g of fried butter with garlic. ** For traditional Pizzoccheri replace 100 g of buckwheat flour with 100g of 00 soft wheat flour.

Gluten-free Saracen Cake Recipe

Divide the egg whites from the yolks of 4 eggs. In a bowl, mix 190 g of softened butter and 95 g of sugar until a white and homogeneous cream is obtained. Add the egg yolks to the mixture and work everything until a homogeneous cream is obtained. Now combine 250 g of buckwheat flour, a sachet of vanilla yeast *, and mix everything together. Beat the egg whites until stiff adding 95 g of sugar. Finally, add the whipped egg whites, mixing with a spatula from the bottom upwards until the mixture is smooth and homogeneous. Pour the mixture into a non-stick round cake pan (diameter 22 cm) and bake in the oven at 180 ° C for 45 minutes. Once the cake has cooled, cut it in half, stuff it with 250 g of blueberry jam * and sprinkle with icing sugar *.* For people intolerant to gluten it is recommended to choose the ingredients among the products suitable for the celiac's die