Attention toward naturally gluten-free flours is growing, useful not only for those who must avoid gluten but also for anyone who wants to diversify their diet.
Among the most versatile:
- Chestnut flour: sweet, dark, and rich in fiber and B vitamins; ideal for rustic cakes and castagnaccio.
- Corn flour: one of the oldest gluten-free flours; perfect for polenta, breading, and crumbly desserts.
- Rice flour: fine, neutral, and very digestible; great for light fried foods or for thickening creams.
- Almond flour: aromatic and naturally rich in “good” fats.
- Chickpea flour: with a bold flavor, protein-rich and very filling; excellent for farinata and savory crêpes.
- Buckwheat: very nutritious, used for pizzoccheri, pancakes, and rustic bread, with a uniquely toasted aroma.
Today, celiac disease affects about 1% of Italians, but more than half of all cases are still undiagnosed—an indication of how dietary needs are increasing and becoming more diverse.
And this is exactly where our daily attention and commitment come into play: at the AbanoRitz we know that allergies, intolerances, and different food choices do not make the kitchen’s work any easier… but they are part of our guests’ reality. This is why we work to offer responses that are as flexible and mindful as possible.
