Perfectly chewy pizzas and tender breads are in your future thanks to this Petra gluten-free bread and pizza flour. It should come as no surprise that the best gluten-free flour we’ve ever found is from the fourth-generation experts at Molino Quaglia, who have been perfecting all things flour for nearly 100 years.
This blend of natural starches and alternative flours is virtually indistinguishable from wheat varieties. It is extremely versatile and is ideally calibrated for raised doughs like pizza, foccacia, and ciabatta. With just the right blend of tenderness and elasticity, this flour creates an elastic dough that will rise beautifully and won't deflate in the oven.
The motto of Molino Quaglia is “where flour becomes art.” The family-owned company embodies the quintessentially Italian philosophy that every ingredient you use should be of the highest quality—even the most humble foods like flour. In partnership with local universities and their own in-house research team, they are constantly working to innovate and improve. Today, they produce dozens of different flours, each with its own unique purpose, to help cooks achieve the best results every time.
In 1914, Angelo Quaglia bought a small stone mill powered by the waters of the river Adige in the small town of Sant’Urbano near Padua. The family-owned company is still based in the northern region; while they have upgraded their facilities to keep up with 21st-century technologies, many of their flours are still stone-ground for that inimitable texture and flavor. Today, that original mill is the home of a unique school, Il Laboratorio, where bakers of all stripes can improve their skills with dedicated flour researchers.