Grain 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)

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)

type 2 (semi-whole wheat) flour (about 330 grams) • wheat bran (about 30 grams) • buckwheat couscous (about 30 grams) • baking soda (about 9 grams) • salt (about 4 grams) • milk (about 200 ml) • plain unsweetened yogurt (about 280 grams) • sunflower seeds • rolled oats • sesame seeds • poppy seeds

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)

small to medium potatoes • tuna in water or oil • roll (day-old bread) • Milk as needed (you can also use soy or oat milk) • Chopped parsley, to taste • Garlic powder, to taste • egg • Salt, to taste • Cheese pieces (any kind) • Breadcrumbs, • Oil for frying,

avocado • fresh sage, chopped • onion, chopped • garlic, chopped • olive oil • salt • pepper

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

cauliflower (about 800 grams) • eggs • rice flour • Salt, to taste • Extra virgin olive oil, to taste • hot curry powder

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

chickpea flour (about 120 grams) • rice flour (about 10 grams) • water (about 360 grams) • salt • fresh rosemary • glass extra virgin olive oil

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) •

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)

For the roux: 1/3 cup rice flour (about 50 grams) • water (about 200 grams) • For the dough: 4 cups all-purpose flour (about 500 grams) • durum wheat semolina flour (about 500 grams) • sourdough starter (about 200 grams) • water (about 650 grams) • salt (about 25 grams) • extra virgin olive oil (about 80 grams) • Coarse salt, to taste • Chopped rosemary, to taste

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)

an avocado • whole grain bread • eggs • smoked salmon • oranges • Salt • Oil • Pepper • White vinegar

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

mixed 7-grain flour • active dry yeast • sugar • oil • salt • warm water (about 400 ml) • Mixed seeds (flax, quinoa, chia, sunflower, pumpkin, oats)

whole grain spelt flour • cereal flour • all-purpose flour • flaxseeds (or chia seeds) • lemon, juiced • baking soda • Greek yogurt • milk (150 ml) • salt • Flaxseeds and rolled oats,

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

whole grain sandwich bread • egg • avocado • smoked salmon

Carnaroli or Vialone Nano rice • butter • saffron • to taste salt • ground pork • ground beef • onion • carrot • celery stalk • bay leaves • – 3 cloves • extra virgin olive oil •

Carnaroli rice (about 200 grams) • vegetable broth (about 500 ml) • Italian sausage (about 150 grams) • dry white wine (about 120 ml) • white onion • day-old rustic bread (such as country or sourdough) • potatoes • Salt and pepper • thyme • olive oil (about 50 ml) • garlic clove • rosemary •

egg • vinegar • rye or whole grain bread • Juice of half a lemon • Salt and pepper • an avocado • Olive oil

bread flour (about 250 grams) • 7-grain flour (about 250 grams) • sugar (about 16 grams) • water, room temperature (about 240 grams) • milk (about 115 grams) • extra virgin olive oil (about 45 grams) • fine salt (about 12 grams) • dried sourdough starter (about 35 grams)

buckwheat flour (70 grams) • gluten-free bread flour mix (300 grams) • water (300 grams) • extra virgin olive oil (40 grams) • baking soda • salt (5 grams) • rice flour for dusting • mortadella • burrata cheese • chopped pistachios • fresh salad greens

bread flour (about 300 grams) • all-purpose flour (about 200 grams) • dried sourdough starter (about 35 grams) • rice milk (about 320 grams) • unsalted butter, softened (about 60 grams) • salt • Extra-virgin olive oil, for drizzling • Flaky sea salt (such as Maldon) • cooked and seasoned tomato sauce (about 100 grams) • drained buffalo mozzarella (about 50 grams)

gluten-free bread flour mix (about 220 grams) • rice flour (about 30 grams) • olive oil • salt • warm water (about 200 grams) • dry yeast • sugar • fresh rosemary • gorgonzola cheese, sweet or spicy (about 200 grams) • walnuts • black figs

Schär gluten-free bread flour mix (100 grams) • Nutrifree gluten-free bread flour mix (100 grams) • Barilla gluten-free bread flour mix (100 grams) • Revolution or Hammer-Mühle gluten-free bread flour mix (100 grams) • fine cornmeal (fioretto) (25 grams) • oat flour (25 grams) • chickpea flour (25 grams) • rice flour (25 grams) • warm water (about 400 grams) • olive oil (50 grams) – use some for the pan, some for the dough • fresh baker’s yeast (10–13 grams) • sugar •