How to make a Gluten Free Sfincione | Video | The Sicilian Wanderer
We are really happy to feature in Sicilian Food Culture another small extract of the latest video published by our friend Dario Cascio, aka The Sicilian Wanderer.
Dario, like us, has an overwhelming love for our Sicily, that he was forced, like so many young people (and like us at SicilianFoodCulture), to leave.
Today The Sicilian Wanderer has launched his project on the web and especially on social networks, where he promotes his two places of the heart, with the aim of creating a bridge between the two wonderful islands that belong to him – Sicily and Ireland (where he now lives with his family) – through food and recipes, stories and fun facts.
The Sicilian Wanderer: Sfincione is always a good idea! The version I propose in this video is gluten-free and vegan, but for the traditional ingredients, servings and a step-by-step process, check out this recipe on Sicilian Food Culture!
The Sicilian Wanderer: Sfincione is always a good idea! The version I propose in this video is gluten-free and vegan, but for the traditional ingredients, servings and a step-by-step process, check out If you want to try your dough with Gluten Free flour, you can follow Dario’s recipe:
- 500gr of GF flour
- 350ml water (I prefer high levels of hydration)
- 1 pouch of yeast
- 1 spoon of sugar
- 1 table spoon of honey
- 4 spoon of olive oil
- 2 1/2 spoons of salt
- Start by mixing flour, yeast and sugar.
- Add honey.
- Add water slowly and start working on the dough.
- Add salt once the dough starts becoming thick.
- Finally, add your oil (fats always go in at the end of the process).
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Once you’re done, place the dough immediately on the tray you’ll use to bake your pizza or sfincione – don’t let it rise as a ball, or you won’t be able to use it (it either becomes dry or breaks like sand)
Don’t forget to Follow The Sicilian Wanderer on:
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[…] to leave. If you’ve missed his previous entries on Sicilian Food Culture, you can find his “How to make a glute free Sfincione” video here and an interesting overview about “La festa dei Morti” […]