Time: 1 ora e 30 minuti + tempo di riposo
Difficulty: Minima

Ingredients for 20 tigelle:
500 g Special for bread and pizza Molino Dallagiovanna gluten free
380 ml milk
20 g lard
8 g ​​of fine salt
12 g brewer's yeast (or 10 g dry yeast)
10 g sugar
For filling
200 g gluten-free piacentine cup 200 g Brie
1 bunch of basil

PREPARATION
Dissolve the yeast with the sugar in the milk and let it rest for 5 minutes. In the meantime, pour the gluten-free mix into a bowl. Combine the milk and knead vigorously with your hands. Add salt and oil. Start working thedough with a floured hand inside the bowl and then continue on a floured shelf. Spread the dough up to 1 cm thick. With a medium-large dough cup, or with the wide mouth of an upturned glass, cut the dough into discs and leave to rest for at least 4 hours covered in the fridge.
If air bubbles are formed, incise them in so as to leave the surface of the homogeneous tigella. Cook in a lightly greased pan over medium heat for about 4 minutes per side.
At the end of cooking let cool for half an hour at room temperature, stuffed with two slices of gluten-free cup and a slice of brie, complete with a leaf of basil and serve everything.
Photo: Iuri Niccolai