CLEAN GLUTEN FREE

We only grind flour from organic farming

THE ADVANTAGES OF SPIGABUONA FLOUR

We produce only gluten-free flours of the highest quality, organic, stone-ground, free of thickeners and added sugar

Antico Molino Rosso Spigabuona gluten-free flours have been declared clean because they are free of any chemical products whatsoever.

Our bread, pizza, pasta and cake mixes contain no sugar

We do not use chemical thickeners such as E464-hydroxy-propyl-methyl-cellulose

Our mixes contain no milk derivatives

A dedicated organic plant only for gluten-free to guarantee maximum product reliability

Some ingredients such as cereals and pulses are stone ground at low temperatures

NEW PRODUCT

Organic Gluten free flour for Hamburger Buns

discover the semi-whole organic blends

Our blends are developed specifically for making bread, pizza, pasta and pastry, all healthy, unique products.

The long experience of Antico Molino Rosso yields the gluten-free blends of Spigabuona.

These four innovative blends are specifically formulated for people who suffer from celiac disease or gluten intolerance and are offered on the market with innovative packaging equipped with hermetic Ziplock closure on all available sizes. Our aim is to prevent every possible type of contamination, even after the product arrives in your kitchen.

FOR THE 4 SPIGABUONA MIXES USE THIS PROCEDURE

Always use rice flour for dusting and spatula

In a bowl, combine the rice flour with the yeast and water.
Add the salt and knead the dough with a spoon, preferably a wooden one.
Stir for 1 minute until a coarse mixture is formed.
Use the Spigabuona spatula to clean the previously used spoon and add the oil.
Use the spatula to knead the malgama, bringing the dough from the edges towards the centre for about 2 minutes.
Sprinkle both the kneaded dough and the work surface with rice flour.
Pour the dough onto the work surface using rice flour, so that the dough does not stick.
At this point you will have obtained a homogeneous mixture, which can also be broken up if necessary, so place it in an oiled bowl to rise brushed with olive oil for about 2 hours at 26-28°C, until doubled.
Once it has risen, pour the mixture onto a work surface previously dusted with rice flour, and proceed with your own recipes.
If it is pizza, roll out the dough with your hands and then stuff it, if it is bread, form a loaf and bake it at about 200°C, if it is cakes, use the mixture as a base together with the other ingredients, and finally if it is dough, stretch it with a rolling pin to create a sheet, again using rice flour.

Follow the method shown in the video

Certified organic flours

Total absence of phytopharmaceuticals and weed killers, which are allowed in conventional agriculture. Organic farming takes advantage of the natural fertility of the soil.

THE NEW ORGANIC MIXTURES

From the continuous research and development of Antico Molino Rosso come the gluten-free organic flour blends of Spigabuona, ideal for a great many recipes.

WHAT IS THE MILL DEVOTED TO ORGANIC, GLUTEN-FREE PRODUCTS?

The new closed cycle production plant of Antico Molino Rosso is a mill entirely devoted to the production of gluten-free flour. In complete isolation, the raw materials are delivered and analyzed in the internal laboratory to ascertain the complete absence of gluten before they are processed by our specialized personnel.

Our gluten-free is even safer with CSQA

CSQA guarantees a gluten content of less than 10 ppm (parts per million)

Our certifications

Our organically grown products are certified and safe, constantly monitored by internal and external quality control. A highly qualified internal laboratory tests and certifies the total absence of gluten with strict controls to offer the end users the absolute tranquility and safety they deserve.