Free bread

oat flour or finely ground oats (about 160 grams) • cornstarch (about 60 grams) • warm water (not boiling) or as needed (about 150 ml) • honey • salt • gluten-free fresh yeast (about 10 grams)

sourdough starter discard (150 grams) • plant-based milk or lactose-free milk (200 ml) • brown sugar (125 grams) • honey • all-purpose flour (about 400 grams) • salt • chocolate chips • dark chocolate • For decoration: • chocolate sprinkles • granulated sugar

sparkling water (250 ml) • dry yeast (4 grams) • granulated sugar (40 grams) • spelt flour (250 grams) • type 2 flour (250 grams) • rice oil (80 ml) • fine salt (4 grams)

rice flour (about 350 grams) • water (about 350 grams) • salt

all-purpose flour (about 350 grams) • salt • baking soda • water, at room temperature (about 200 ml) • extra virgin olive oil • sliced ham (about 100 grams) • mozzarella cheese (I used lactose-free)

buckwheat flour (about 250 grams) • gluten-free flour blend (about 250 grams) • gluten-free instant yeast for savory baking • extra virgin olive oil • water (about 350 ml) • Salt, to taste • cherry tomatoes • Smoked bacon, to taste • black olives

brown rice flour (80 grams) • millet flour (80 grams) • sorghum flour (80 grams) • potato starch (70 grams) • psyllium husk (see notes at the end of the recipe) • salt • sugar • gluten-free instant yeast for savory baking • heaping tablespoon fresh herbs of your choice, chopped • garlic, minced (optional) • extra virgin olive oil • water (250 ml) •

gluten-free flour (about 250 grams) • water (about 250 milliliters) • cake fresh yeast • olive oil • salt • sugar • Rosemary, to taste • Coarse salt, to taste • Olive oil, to taste

day-old bread (I used a mix of whole wheat and white) (150 grams) • milk (I used lactose-free) (200 ml) • cured meats (I used dry sausage) (100 grams) • provolone or your favorite cheese (100 grams) • egg • Olive oil and salt, to taste

scorfano (scorpionfish) fillets (800 grams) • peas, frozen (400 grams) • black olives (100 grams) • sun-dried tomatoes (50 grams) • onions • anchovy fillets • gluten-free bread • Guntur chili pepper (or other dried chili pepper) • Smoked sweet paprika (Pimentón de la Vera) • Salt and extra-virgin olive oil, to taste

gluten-free flour (250 grams) • medium potato (about 5 oz / 150 grams) • water (120 grams) • olive oil • dry yeast (5 grams) • salt (5 grams) • sugar (5 grams) • Finely chopped rosemary • for topping • Rosemary • Extra virgin olive oil, • Coarse salt

rice flour (170 grams) • potato starch (80 grams) • guar gum or xanthan gum (3 grams) • milk (can use plant-based or lactose-free) or water (250 ml) • fine salt (8-10 grams) • olive oil (20 grams) • instant yeast for savory baking (such as baking powder for savory recipes, 1/2 packet Paneangeli) • ●To substitute the yeast: • cream of tartar (4 grams) • baking soda (8 grams) • milk (10 grams)

gluten-free focaccia (see recipe) • –7 oz mortadella with pistachios (about 150–200 grams) • –3 zucchini • Sardinian pecorino cream (about 100 grams)

gluten-free flour blend (such as Schär Mix B) (about 250 grams) • water (about 240 grams) • fresh yeast (about 8 grams) • wildflower honey (about 5 grams) • fine salt (about 2 grams) • peaches • Brown sugar, • Fresh rosemary,

Ingredients • gluten-free corn flour blend (about 100 grams) • gluten-free flour blend (such as Schar Mix B, about 100 grams) • water (200 grams) • extra virgin olive oil (15 grams) • fresh compressed yeast (2 grams) • mild honey (3 grams) • fine salt (3 grams)

Schär Mix It gluten-free flour (500 grams) • fresh baker's yeast (10 grams) • fine salt (15 grams) • honey • olive oil (30 grams) • room temperature water (300-330 grams) • As needed: tomatoes, chopped and seasoned with olive oil, salt, and oregano

rice flour (about 300 grams) • oat flour (about 100 grams) • buckwheat flour or whole grain rice flour (about 100 grams) • active dry yeast (about 12 grams) • warm water (about 460 grams) • olive oil (about 35 grams) • salt (about 10 grams)

sorghum flour (130 grams) • quinoa flour (120 grams) • buckwheat flour (20 grams) • amaranth flour (60 grams) • tapioca starch or cornstarch (70 grams) • xanthan gum (3 grams) • water (300 grams) • yeast (2 grams) • extra virgin olive oil • salt (3 grams)

gluten-free flour (1 kg) • cake fresh yeast or 1/2 cake dry yeast (with this amount, the focaccia will rise and be ready to bake in 1 hour and 40 minutes) • water (about 800 grams; this dough is 80% hydration) • vegetable oil (about 35 grams), plus extra for greasing and working with this unique dough • salt (about 25-30 grams), adjust to taste (minimum is 1 tablespoon or 20 grams per 2 1/4 lbs flour) • As needed, onions (previously sautéed with salt and pepper; optional and can be substituted) • pear • salt • sugar • tequila (about 1/2 espresso cup)

medium zucchinis (about 400 grams) • rice flour (about 210 grams) • grated Parmesan cheese • water (about 350 ml) • extra virgin olive oil plus a drizzle for topping • Salt to taste • Fresh rosemary, fresh oregano

pearl barley 100 g yellow split lentils 100 g red split lentils • oil in the mixture Salt to taste • Mixed seeds (chia, pumpkin seeds, flaxseeds, quinoa, sesame) • Oil for the surface

very ripe tomatoes (about 3 1/3 lbs or 1.5 kg) • homemade gluten-free bread (about 14 oz or 400 grams) • shallots • garlic • Fresh basil, to taste • Vegetable broth, • Salt, pepper, and extra-virgin olive oil, to taste

plus 1 tablespoon water at room temperature (220 ml; you may need a little more or less depending on your flour) • extra virgin olive oil (20 g) • Salt • gluten-free flour blend or all-purpose flour (250 g) • instant yeast for savory baking (10 g) • salt (6 g) • sugar • For the Topping • Extra virgin olive oil • Olives • Feta, provolone, or another semi-hard or melting cheese • Cherry tomatoes •

semolina flour (about 700 grams) • gluten-free buckwheat flour (about 300 grams) • fresh yeast • warm water (about 600 ml) • fine salt • extra virgin olive oil

ripe tomatoes (about 750 grams) • gluten-free bread (about 350 grams) • hot water (about 120 ml) • extra-virgin olive oil • garlic, red pepper flakes, fresh basil • salt, black pepper

sun-dried tomatoes • milk (I use lactose-free) • sandwich bread • Water, • ground coriander • ground ginger • pepper • oregano • Extra virgin olive oil, • Cornmeal coating,

For the Tiramisù • mascarpone (250 grams) • heavy cream (250 grams) • powdered sugar (75 grams) • eggs • To taste, vanilla • gelatin (10 grams) • As needed, gluten-free chocolate sponge cake (see recipe link in description) • For the gluten-free shortbread • gluten-free flour blend for bread and pastries (300 grams) • brown sugar (80 grams) • large egg •

gluten-free flour blend (about 300 grams, for bread or pastry) • large eggs • sugar (about 100 grams) • unsalted butter (about 140 grams) • Zest of 1 lemon • sorghum (about 100 grams) • milk (about 350 grams) • sugar (about 150 grams) • unsalted butter (about 30 grams) • Zest of 1 lemon • Zest of 1 orange • Orange blossom extract •

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •

Ingredients for the Starter • plus 1 tablespoon water (100 grams) • fresh yeast (10-12 grams) • powdered milk • First Dough • gluten-free flour blend (about 160 grams; use 2/3 cup (100 grams) gluten-free bread flour and 1/2 cup (60 grams) gluten-free cake flour) • gluten-free bread flour (100 grams) • sugar blend (about 50 grams; use 2 tablespoons (25 grams) granulated sugar and 2 tablespoons (25 grams) light brown sugar) • margarine or unsalted butter (50 grams) • egg yolk and 1 whole egg • plus 2 tablespoons water or milk (100 grams) • Second Dough •