article A few months ago, I wrote a post about a bakery in Italy that was doing away with the traditional ciabbata bread that is made from bread that has been soaked in olive oil.

The idea is to replace it with something that is naturally gluten-free.

The recipe was pretty simple: mix all of the ingredients, bake for 20 minutes, cover with plastic wrap, and enjoy!

While it was good to see a bakery taking a more natural approach to baking, I was disappointed that it wasn’t vegan.

I think the reason that I was skeptical is because of the word “biograf” in the name.

It sounded a little weird.

A gluten-based recipe?

A gluten free recipe?

Theres no way to tell without looking at the ingredients.

So I started looking for alternatives, and soon found a vegan bicciata recipe at Citi.

I thought it sounded pretty good, so I decided to try it out.

And I was really pleased with it!

While this biccetta bread is a little bit like a traditional citiabatta, it still has the flavor and texture of a traditional bicca di biccia.

It’s perfect for when you want a gluten- free bread without adding a ton of gluten.

Here’s how to make it. 1) Prepare your dough.

You can use any type of dough, but if you are using flour, I suggest using gluten-friendly flour, such as wheat gluten, or almond flour.

2) Roll the dough out to about 12 inches long and 6 inches wide.

Place it in a greased bowl and use a pastry roller to roll it out until you get a very thin, almost flat surface.

If your dough isn’t very thick, you can use a little butter to help the dough stick together.

3) Cut the dough into 4-inch rectangles, then cut each rectangle into 2-inch sections.

Using your knife, cut each section into 2 equally sized pieces, then use your hands to cut them into 4 equal sections.

4) Place the bread on a baking sheet and put in the refrigerator to rise for an hour or two.

5) When the bread is ready, remove the dough from the refrigerator, and put it in the oven at 375 degrees for 15 minutes.

6) Take the bread out of the oven and set it aside.

When the biccesita is done, remove it from the oven, and carefully pour the melted butter over it.

This will keep it soft and fresh for up to 2 days.

7) To assemble, place a sheet of baking paper on top of the bicsciata.

Top with a slice of fresh cheese, a few crumbs of your favorite Italian pastrami, or some pickled veggies.

Serve immediately. Enjoy!