I love quince and am just about to poach my last few of the season. My now adult son is gluten/dairy sensitive and when he visits us here in Rome we get gf pizza at Mangiafuoco. When he was little it was so much harder to find gf/df ingredients. We didn’t eat pasta for years until gf versions became available.
Great recommendation for the pizza. I must try it! They have come such a long way with gluten free products and thank goodness for that. I can’t imagine how difficult it must have been years ago!
I’m delighted!! A few days ago a made the same recipe with 200g of organic gf rice flour for cakes and bread together with 150g of chestnut flour. I have made this is combination in the past for pumpkin pie. I forgot how delicious it was. You might be interested in trying it too!
I love quince and am just about to poach my last few of the season. My now adult son is gluten/dairy sensitive and when he visits us here in Rome we get gf pizza at Mangiafuoco. When he was little it was so much harder to find gf/df ingredients. We didn’t eat pasta for years until gf versions became available.
Great recommendation for the pizza. I must try it! They have come such a long way with gluten free products and thank goodness for that. I can’t imagine how difficult it must have been years ago!
They have, so much easier to bake now and tastier 😄 previously it was a bit insipid but we did il nostro meglio
I was just looking for a gluten-free, lactose-free crostata—you saved me! I also want to say that, when I was young, I always bought that journal.
I’m delighted!! A few days ago a made the same recipe with 200g of organic gf rice flour for cakes and bread together with 150g of chestnut flour. I have made this is combination in the past for pumpkin pie. I forgot how delicious it was. You might be interested in trying it too!
I like this version even more!! Thank you, really appreciate