Time: 1 ora più riposo
Difficulty: Media

Ingredients for 500 g of dough
500 g Special bread and pizza without gluten Molino Dallagiovanna gluten free
310 g water
20 g tomato concentrate
40 g white wine
3 g fresh brewer's yeast
5 g salt up
1 g of chilli pepper
80 g extra virgin olive oil

Procedure

Pour in a bowl the gluten-free bread mix, the tomato paste, the chili mix with the palm of your hand, in a separate bowl melt the yeast with the tines of a fork and add to the dough , add the white wine and continue to knead.
At this point add the oil,salt and pepper and mix all the ingredients and when they are amalgamated transfer everything on a work surface and form a ball helping you with some flour. Put the mixture for the taralli in a bowl and cover with of the film, then let it rest for at least half an hour in the fridge. After the indicated time divide the dough into pieces of weight of 7-8 gr each and with the palm of the hand made of sticks with a diameter of 1 about 6 cm long. Join the two ends of the stick to form a circle or a drop. Place all the taralli obtained on a baking sheet lined with parchment paper and let them rest again for another hour.As soon as the rest time has passed, put them in a preheated oven at 200 ° C for about 30 minutes (or until they are just golden). Leave everything to rest for about half a day in the open air and then put them back on. in oven again at 130 ° for about 1 hour, this step will be necessary to toast them well.