Gluten-Free Piadina with Rice Flour

Name: Gluten-Free Piadina with Rice Flour
Total time: 4500 s
Yield: 4 small piadine
Ingredients: 1 cup rice flour (130 grams); 1/2 cup Greek yogurt (130 grams); 1 tablespoon oil; 1 pinch salt; as needed Water,

Una pizza per amica @unapizzaperamica

Se si fa in quattro per te è una pizza

For the second lesson in the video series on piadina, I tried making gluten-free piadina using rice flour and Greek yogurt. Gluten-free flours are never easy to work with—the dough doesn’t hold together well and tends to break apart. That’s why I made small piadine, which are easier to roll out, and I shaped the dough with my hands, since I found that using a rolling pin made them break more easily.

Una pizza per amica @unapizzaperamica

Se si fa in quattro per te è una pizza

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Ingredients

1 hour 15 minutes

4 small piadine

1 cuprice flour (130 grams)
1/2 cupGreek yogurt (130 grams)
1 tablespoonoil
1 pinchsalt
as neededWater,

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Steps

1 hour 15 minutes

1

In a bowl, mix the rice flour, Greek yogurt, and salt. Add water a little at a time until you get a workable dough that isn’t sticky.
2

Knead well, then divide the dough into 4 pieces. Cover with a towel and let rest for about 1 hour.
3

Take the dough balls and flatten them on a sheet of parchment paper. (I gently pressed them out by hand, since using a rolling pin made them break more easily.)
4

Heat a nonstick skillet or griddle. Flip the piadina onto the pan using the parchment paper, and cook on both sides, making sure they don’t get too dark.
5

Serve the piadine hot with your favorite filling.