Coeliac disease is one of the most common intolerances in the world. <\/strong>In Italy alone there are roughly 600 thousand people who, against their will, have to do without some foods that form the base of the Mediterranean cuisine such as traditional: bread, pizza and pasta.<\/p>\n Most supermarkets nowadays offer many gluten-free options, but the choice becomes much more difficult when you decide to go out for la meal, especially if you are in the company of others.<\/p>\n In fact, it is not always easy to find gluten-free restaurants that offer quality products<\/strong>, capable of satisfying both those who are intolerant and those who are not; often the proposals are limited and gluten-free pizzas are exclusively frozen.<\/p>\n Yet in recent years, what was once a niche market has become an actual trend that also prompts people who are not coeliacs to consume healthier and more digestible products.<\/p>\n This is why offering gluten-free cooking could be an excellent opportunity for restaurateurs<\/strong> who want to gain the appreciation of an increasingly diverse group of people, paying attention to intolerances at the table.<\/p>\n Thanks to the right tools and the right combination of ingredients and techniques<\/strong> to make gluten-free menus appealing and delicious, it is possible to obtain an indisputable competitive advantage over the competition.<\/p>\n In this article we will see:<\/p>\n Given the increase in demand for gluten-free dishes<\/strong> in recent years, there has been a particularly high qualitative and quantitative evolution: there are better ingredients and a greater variety.<\/p>\n Knowing the various types of cereals, flours and gluten-free ingredients<\/strong> on the market, and how to best use them, is certainly the first step to take to open a gluten-free restaurant.<\/p>\n To make gluten-free pizzas and focaccia bread, which need not envy the traditional ones, it is essential to follow a specific course<\/strong> that will enable you to learn the different techniques to use to best treat flour and dough.<\/p>\n However, knowing the various raw materials isn\u2019t enough.<\/p>\n Let\u2019s see then what other precautions are needed in order to cook tasty pizzas and, at the same time, avoid any risky contamination in the kitchen thanks to a suitable pizza oven<\/a><\/b>.<\/strong><\/p>\n <\/p>\n In order to open a pizzeria or a gluten-free restaurant, no special authorizations are required,<\/strong> except for those provided for any food administration activity such as HACCP which are sufficient to avoid all types of contamination<\/strong>.<\/p>\n In fact, when preparing gluten-free dishes and pizzas this risk is particularly high: it takes little to provoke even serious reactions in customers with coeliac disorders.<\/p>\n This is why it is useful to prepare two separate stations<\/strong> in the kitchen: one for preparing traditional pizzas and the other for preparing gluten-free pizzas.<\/p>\n This way, you will be sure not to contaminate the dough and to offer customers dishes that are absolutely gluten-free<\/strong>.<\/p>\n Furthermore, do not use the same condiments that are used for pizzas with gluten<\/strong> as they may have come into contact with floured hands and spoons.<\/p>\n The advice in this case is to store the gluten-free pizza seasoning in dedicated containers, easily identifiable and resealable<\/strong>, and to use special spoons for the sauce and other ingredients and a dedicated peel to cook the pizzas.<\/p>\n A practical solution is to provide the kitchen with a separate workbench<\/strong>, so as to offer the pizza maker the possibility of creating a dedicated and safe space.<\/p>\n The storage and preservation phase of food must also be distinct<\/strong>: all gluten-free ingredients must be catalogued and appropriately arranged, while the cold rooms must be divided and contain only permitted foods.<\/p>\n The goal here too is to avoid any contamination of food, as a person intolerant to gluten can get sick even if they ingest a small amount.<\/p>\n Obviously, the risk of contamination also applies to the oven<\/strong>, since contact with non-gluten-free ingredients can also occur during cooking.<\/p>\n <\/p>\n As suggested by the Italian Coeliac Disease Association<\/a><\/b><\/strong> gluten-free pizzas can be cooked:<\/p>\n In the latter case, however, it will be necessary to stop cooking pizzas with gluten<\/strong>. The gluten-free dough must not be placed directly on the top of the oven, perhaps using cooking trays with raised edges, and of course the pizza must be cooked in an empty oven<\/strong>.<\/p>\n In this way, the cooking tray protects the gluten-free dough during cooking and allows cooking with the peel that is normally used.<\/p>\n Since this method, especially for those who find themselves cooking numerous pizzas every night, is impractical, having a dedicated oven, which does not take up too much space and is highly performing, is by far the best solution.<\/strong><\/p>\n Providing your kitchen with a separate oven allows the pizza maker not to interrupt the production of pizzas with gluten while avoiding the risk of contamination<\/strong>.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Those who find themselves opening a pizzeria or a gluten-free restaurant often have to deal with several problems related to:<\/p>\n Investing in an excessively large oven or, on the other hand, in a small and inexpensive one could prove to be a considerable mistake.<\/p>\n In the first scenario the oven would be oversized to produce gluten-free pizzas; while in the second case the dough would remain too soft or too dry as the tool, especially if made with poor quality materials, would not be able to carry out the type of cooking required by gluten-free pizzas<\/strong>.<\/p>\n This is why Alfa has designed Quattro Pro<\/a><\/b><\/strong>, a compact oven, ready to use, capable of offering a production of gluten-free pizzas cooked evenly with minimum consumption<\/strong>.<\/p>\n Quattro Pro cooks up to 3 pizzas at a time and can cook 60 pizzas an hour<\/strong> and, thanks to the wheels and reduced weight, it can be easily moved inside the kitchen if needed.<\/p>\n It reaches 450\u00b0C in just 30 minutes and thanks to the 8 cm thick refractory top it can retain heat and release it slowly, guaranteeing fast and homogeneous cooking<\/strong>.<\/p>\n The gas version does not require masonry work for installation<\/strong>; an extractor hood is sufficient, while in the wood fired or hybrid version a flue is required.<\/p>\n Like all professional Alfa ovens<\/a><\/b><\/strong>, Quattro Pro too is versatile, easy to use and suitable for cooking different types of products with consistently excellent results; qualities that make it perfect for gluten-free restaurant kitchens<\/strong>.<\/p>\n Furthermore, in order to meet the needs of professionals who choose to open up to the world of gluten-free Alfa has created a pizza peel<\/a><\/b><\/strong> in anodized aluminium<\/strong>: this material guarantees lightness, strength and above all hygiene.<\/p>\n In fact, anodizing protects instruments from corrosion and oxidation<\/strong>, thus increasing their durability over time.<\/p>\n The holes on the peel head provide reduced friction and are particularly useful for removing excess flour, ensuring maximum hygiene.<\/strong><\/p>\n Using a dedicated peel to cook gluten-free pizzas means avoiding the risk of contamination<\/strong>, thus safeguarding the health of customers with coeliac disease.<\/p>\n<\/div><\/div><\/div><\/div><\/div> The Alimentazione Fuori Casa (Eating away from home) project of the Italian Coeliac Association (AIC)<\/strong> is the reference point for those looking for gluten-free proposals and, consequently, represents a good way to be known by potential customers.<\/p>\n\n
\u2013 Cooking gluten-free safely: how to organize the kitchen
\u2013 Where to cook a gluten-free pizza <\/strong><\/li>\n![\"\"](\"http:\/\/www.alfaforni.com\/wp-content\/uploads\/2022\/09\/pizza-con-bordo-ripieno-bietole-e-feta3.jpeg\")
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How to open a gluten-free restaurant<\/h2>\n
Cooking gluten-free safely: how to organize your kitchen<\/h3>\n
Where to cook gluten-free pizzas<\/h3>\n
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Vuoi scoprire qual \u00e8 il forno pi\u00f9 adatto alle tue esigenze?<\/h2>\n<\/div>
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Ovens for gluten-free restaurants: Quattro Pro by Alfa<\/h2>\n
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How to become an AIC restaurant<\/h2>\n