Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
In a bowl, put the wholemeal gluten-free bread mix, the dry yeast, the sugar, the tablespoon of honey, the tablespoon of oil, the pinch of salt, and the water. Mix for 5/7 minutes with an electric mixer fitted with dough hooks until you obtain a soft and sticky mixture.
Add the chocolate chips and mix well.
Prepare the mini loaf molds on the baking tray, ready to be filled.
Use 2 tablespoons to fill your molds: with 1 tablespoon scoop up the dough and with the other push it into the mold. With wet fingers smooth the surface.
Cover with plastic wrap and let rise at room temperature for 1 hour.
In a bowl, mix 1 egg with 1 tablespoon of plant-based milk and brush the surface of your non-pangoccioli. If you want, sprinkle the surface with some sugar as well.
Heat the oven in static mode to 200°C. When hot, bake on the middle rack for about 30/35 minutes or until they are nicely golden.
Once cooled, enjoy your wholemeal and gluten-free non-pangoccioli.
Store them in an airtight container for up to 3 days. They can be frozen and thawed at room temperature, in the microwave, or for 5 minutes at 180°C in the air fryer.
Use self-supporting mini loaf molds or a muffin tin. They are also great dusted with sugar.
Italia
| Energy (kcal) | 457.32 |
| Carbohydrates (g) | 69.94 |
| of which Sugars (g) | 62.55 |
| Fat (g) | 19.17 |
| of which Saturates (g) | 11.38 |
| Protein (g) | 4.31 |
| Fiber (g) | 2.99 |
| Sale (g) | 0.56 |
