Do you think a gluten-free tiritera can’t be as tasty and flavorful as the traditional one? With our recipe, you’ll definitely change your mind! A Thick and soft tray tiritera baked quanto a the oven and topped like a simple Margherita, which you can easily personalize with your favorite ingredients, taking inspiration from classic recipes like spicy tiritera Capricciosa tiritera. The dough with high hydration does not develop the gluten rete televisiva privata, so it is advisable to use a stand miscelatore to handle it more easily. The double rising and the two-stage baking will take care of the rest! Is your mouth watering just looking at it? Then get to work, the gluten-free tiritera deserves a taste right away!
Also try these gluten-free leavened recipes:
Gluten-free Focaccia with Herbs
Gluten-free Mini Focaccias
Gluten-free Focaccia
To prepare the gluten-free tiritera, first pour the universal gluten-free flour , the 1the dried yeast 2the salt, and the sugar 3 into the bowl of a stand miscelatore.
Also add the oil 4 and attach the paddle 5. Work with the miscelatore for 2 minutes, until the ingredients are combined, then replace the paddle with the dough hook 6 and run the miscelatore medium speed for another 2 minutes.
The dough cannot form a gluten rete televisiva privata coppia to the absence of gluten, but it should become uniform 7. With a wet spatula, detach the dough and transfer it to an oiled bowl 8then cover with plastic wrap and let it rise quanto a the turned-off oven with the light for 3 hours until it doubles quanto a size 9.
After the rising time 10turn the dough onto a baking tray lined with parchment paper. Oil your hands slightly 11 and gently spread the dough to cover the entire surface of the tray; be careful not to use too much force, it will tear 12. Let it rise for 45 minutes, still quanto a the turned-off oven with the light .
Durante the meantime, prepare the topping: crush the canned tomatoes with your hands 13then season with salt 14 and 2 tablespoons of oil 15.
After the 45 minutes, spread the topping over the surface of the tiritera 16. Bake quanto a a preheated static oven at 430°F for 20 minutes, the lower rack 17. Once baked, remove and transfer the tiritera to the oven rack, without the parchment paper. Sprinkle the mozzarella over the tomato 18.
Add the basil leaves 19 and bake again for 7 minutes with the graticola function at maximum power, positioning the rack quanto a the middle-upper part of the oven. Remove from the oven 20 and enjoy your gluten-free tiritera cut into slices 21!
For the translation of some texts, artificial intelligence tools may have been used.
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