Gluten free bread Freselle with red lentil flour

When creativity takes over!
Today I propose a super “cool” recipe, the Freselle with gluten free lentil flour. You know I had never tried to make them, but you know me and the leavened products have a relationship of love and hate.
I love freselle especially in summer, but in Holland they are not found, it is not a product used, then gluten free would be a “mission impossible”.
What are friselle?
Friselle are a typical dish of Campania and Puglia, made with white or wholemeal flour, and seasoned with simple and genuine ingredients, such as mixed salads or tomatoes, garlic, oil and basil. They are cooked twice in the oven, and for this reason they are biscuits: before eating them, they must therefore be softened with a little water. Tasty and quick to prepare, they need some attention for the result to be perfect.

Would you believe me if I told you that the dough of these gluten free Friselle is made from the dough of a focaccia?
Oh yes, my dear friends, that’s right!
The mixture was prepared by my dear friend Roberta @dalricettariodiroberta (here).
Who is Roberta, she is an extraordinary woman, who has a passion for gluten free flours. Every day she makes mixtures with only natural flours for biscuits, leavened products and fresh pasta. I met her by chance on Instragram (you can find her here), I liked reading her interactive posts about her, always full of emotions and more. Under each post of her there was always an amazing recipe! A deep bond has been created between questions and answers that goes beyond social media.

I am a person who loves practicality and speed in the kitchen, but she has patience and transmits it with enthusiasm, making you fall in love with those long leavening that I have never loved. She did it, you know.
From her I learn a lot, techniques, weights and patience. Her advice is really valuable. Thanks Roby!

Let’s go back to the friselle recipe, as I have already told you, I tried to experiment with the dough of Roberta’s focaccia (which you can find here). I wanted to make something with lentil flour like bread sticks or crackers, but I was too undecided. Then the light bulb went on and I decided to opt for something that replaces pasta or bread, when you want something tasty. What’s better than a fresh and crunchy frisella?
Here are my Friselle with gluten free lentil flour crunchy, good and protein.

Lentil flour is a lentil flour that does not contain gluten, has a higher protein content than other cereal flours. It has a very low glycemic index and is rich in vitamins, minerals, iron, potassium and calcium. With lentil flour you can prepare many recipes, such as pancakes, focaccia, vegetable meatballs, crackers, plumcakes, fresh pasta. It is a legume flour that I recommend you use because in addition to all its benefits, it tastes amazing.
Now I leave you to the recipes of these fantastic gluten free Friselle.

Add all the ingredients for the dough to the mixer using the leaf hook. Turn on the planetary mixer at low speed and let it work for 3-4 minutes, turn off when the dough is compact and homogeneous.
Help yourself with a tarot to detach the dough from the edges, work another 2 minutes with your hands and start forming 110 gram spheres, creating a hole in the center. Transfer them to a baking tray lined with parchment paper, they must not be too close together, cover them with a clean kitchen towel, let them rest for 5 hours.
After the time has elapsed, turn on the oven to 190 degrees, as soon as it is hot, bake the first friselle. After 10-12 minutes of cooking, take them back and cut them in half. Transfer them back to the oven and bake at 150 degrees for 30-30 minutes. When they are golden and crunchy, you can take them out of the oven.
Let them cool completely. Serve your friselle however you like.

I have chosen to prepare them in three ways:

1) Friselle with dried tomatoes and parmesan.

2) Friselle with cooked ham and feta mousse.

3) Sweet friselle with ricotta, raspberries, walnuts and honey

Which one did you choose?
All three of me!

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