Special gluten and lactose-free preparation for bread and pizza

Semi-finished product made with raw materials naturally free of gluten, wheat and lactose.

Ingredients: starches, rice flour, vegetable fibers, cellulose powder, dextrose, vegetable proteins, hydroxypropylmethylcellulose, yeast extract

The DallaGiovanna line of gluten-free flours is ready to become a flagship product for all white art professionals who use alternative flours.

It is also ideal for those who suffer from disorders related to food intolerances, follow healthy diets or simply want to change their diet.

Studied and tested for each specific sector, the new DallaGiovanna gluten-free flours are, for the moment, offered in different variants: for fresh pasta - ready to repeat the virtues and flexibility of La Triplozero, for shortcrust pastry, for pizza and bread, for desserts. fried and for leavened desserts.

Do not forget the 3 gluten-free and lactose-free blends, specifically designed for bread & pizza, fresh pasta and fresh wholemeal pasta - with Teff.

Two gluten-free and lactose-free blends are born, specific for fresh pasta and bread and pizza.

Within these blends, new ingredients, but the same quality signed by DallaGiovanna: a great attention to research, totally natural flours, from carefully selected raw materials and preserved without chemical agents, able to bring taste and workability, tradition and new needs.