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Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
INSIGHTS
Marco Scaglione
Gluten Free Blog: Last posts
Thyroid and celiac disease : can they be linked together?
Phantografo magazine: il pane e le sue forme intervista Marco Scaglione
Slurp: il blog Di Cristina, intervista lo Chef Marco Scaglione
Online Workshop Not Just Bread
Gluten-Free Baking Course
Techniques, flavor, and safety for inclusive baking
Discover how to mix pure, naturally gluten-free flours and create your own mix at home!
The art of gluten-free baking with a practical course designed for those who want to make fragrant and delicious bread, focaccia, and baked goods, also suitable for those with celiac disease or following a gluten-free diet... and more!
During the course, you'll learn about and use the main naturally gluten-free flours, such as rice, corn, buckwheat, and starches.
We'll explore kneading, leavening, and baking techniques, essential for obtaining products that are soft on the inside and crispy on the outside.
The course includes hands-on online lessons where we'll make:
Grain and seed loaf
Millet focaccia
Olive oil bites
Pan-till pizza
There will also be plenty of time for questions and discussion.
Going gluten-free doesn't have to mean giving up, but rather an opportunity to discover new flavors and techniques.
With the right knowledge, you can achieve amazing results.
The course is suitable for everyone: beginners, experts, or amateurs who want to expand their knowledge of the dishes.
A comprehensive experience to learn how to create delicious, safe, and affordable gluten-free breads.
