Italian cooking is wheat-heavy · pasta, pizza dough, focaccia, breadcrumbs, gnocchi · so 'just use a gluten-free flour' rarely works. Each dish needs a different blend and a different technique. RecipeFix picks the right GF flour for each Italian recipe (Caputo Fioreglut for pizza, brown-rice blend for pasta, tapioca-heavy blend for focaccia) and rewrites the technique so the result actually holds together.
Paste any Italian recipe · from a nonna's cookbook, a food blog, or an Italian-language site. RecipeFix identifies the dish (pizza dough behaves differently from pasta dough), picks the right gluten-free flour blend, and rewrites hydration, resting time, and technique so the result matches the original. Pizza doughs need higher hydration with GF; pastas need a bit of xanthan and slower boiling; risotto is naturally GF but stock is often not.
Pizza margherita → 00-style GF blend, longer proof, higher hydration. Fresh pasta (tagliatelle, ravioli) → brown-rice + tapioca + eggs, with a xanthan boost for elasticity. Gnocchi → naturally low-gluten, but flour type matters · RecipeFix suggests riced potato + rice flour for a light, pillowy result. Focaccia → tapioca-heavy blend with a longer bulk fermentation. Risotto → stays as-is; the trap is stock and Parmigiano · RecipeFix flags stock brands that aren't GF-certified.
GF pasta has a narrower cooking window than wheat pasta · it goes from al dente to mushy in 30 seconds. Cook Mode's timers keep you in the sweet spot. For pizza dough, the per-step slideshow walks you through the longer proof most GF doughs need.
Yes. Fresh GF pasta uses a brown-rice + tapioca + egg dough with a pinch of xanthan for stretch. It rolls thinner than wheat pasta and boils faster · RecipeFix gives the exact cook time.
Caputo Fioreglut and King Arthur GF pizza flour are the two most reliable. RecipeFix specifies the one that matches your recipe's original style (Neapolitan vs New York vs pan).
The rice is, but stocks often contain hidden gluten (some bouillon cubes and store-bought broths). RecipeFix flags stock brands and suggests a GF-certified swap.
Baked (not boiled) potatoes, riced while warm, mixed with rice flour and a small amount of tapioca. RecipeFix rewrites gnocchi recipes with the exact ratios for a light, pillowy result · most conversion attempts go too dense.
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