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Ingrédients
Quantités
Huile d’olive
Eau
Farine de riz semi complète
Sel
Farine de sarrasin
Farine de pois chiche
Herbes de provence
Levain de quinoa
4 c. à s.
450 ml
470 g
1 c. à c.
140 g
110 g
1 c. à c.
10 g
Conseils de préparation :
Pour les recettes sans gluten exclusivement, nous vous conseillons de placer la
pale autorabattable en position verticale avant d’incorporer les ingrédients dans
la cuve.
• Mettez les ingrédients dans la cuve dans l’ordre indiqué ci-dessus.
Tenez compte du fait que la farine sans gluten se mélange moins bien que les
autres farines. Si pendant la phase de pétrissage les ingrédients ne vous semblent
pas correctement mélangés (un peu de farine qui resterait dans les coins), nous
vous conseillons de racler les bords de la cuve à l’aide d’une spatule en bois.
• En fin de programme, retirez la pâte de la cuve et répartissez-la en 2 boules. Posez
une boule saupoudrée de farine sur le plan de travail et étalez-la. Posez la pâte sur
une plaque légèrement huilée, piquez-la avec une fourchette avant de la garnir
avec les ingrédients de votre choix.
Pâte à pizza rustique
Programme "Pâte à pizza"
52


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