The gluten-free piadinas with extra virgin olive oil are fragrant and delicious: a great alternative if you’re intolerant like me and perfect for those with celiac disease (but read the article carefully until the end). Soft and delicious when enjoyed hot, the gluten-free piadinas can be filled as you prefer and are super easy to make. Come cook with me!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup gluten-free bread and pizza mix (I use Caputo Fioreglut)
- 1/4 cup water (approximately)
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1 tsp instant yeast for savory gluten-free dough
Tools
- 1 Bowl
- 1 Whisk Danish
- 1 Rolling Pin
- 1 Piadina Griddle
Steps
In a bowl, mix the flour, salt, and the teaspoon of yeast. Gradually pour in the water (as you may not need it all, or you may need more depending on the mix you are using) and the oil, and start mixing using a fork or a dough whisk. When the flour has absorbed all the water, transfer the dough to a work surface and continue kneading by hand. You should obtain a smooth and homogeneous dough. Divide it into two equal parts to form two balls and roll each ball out with a rolling pin. You will get discs about 9 inches in diameter. Don’t make them too large and thin, or they may become tough when cooked. Heat the “piadina griddle” or a pan and cook the piadinas one at a time for 3/4 minutes, turning them halfway through cooking. Serve the piadinas filled as desired, preferably hot.
Notes
Piadinas keep well for a day. If you want to store them longer, it’s best to freeze them after cooling to defrost as needed.
The flour I used contains deglutenized wheat, but be careful: I don’t have issues using it because I only have an intolerance to wheat flours, but it might not be suitable for some with celiac disease.
