Recipes

Gluten-Free Bread Recipe

Makes a large 2 lb. loaf

1 Bag - Blue Label Molino Flour
500 ml - Warm Water
1 Tablespoon - Dry Yeast
1/2 Cup - Sugar
1 Egg
1/3 Cup - Oil
1 Tablespoon - Honey
1 Tablespoon - Salt
1/2 Tablespoon - Vinegar (optional)

In the bowl of a stand mixer combine the yeast, warm water, and sugar and let it sit for around 15 minutes to activate the yeast.

While saving a small amount of Molino Flour for your work surface, add the remaining ingredients and use the paddle attachment to mix until combined. When thoroughly mixed, use the dough hook attachment to knead the dough for 10-15 minutes. After the dough has been kneaded, cover and let it rise in a warm environment for about 1 hour.

Preheat your oven to 350° F. Shape your loaf as desired and set aside for about 10 minutes to let rise. Bake until the crust is golden brown, about 38-40 minutes.

ENJOY!

Gluten-Free Challah Bread Recipe

Makes 4 medium loaves

2 Bags - Blue Label Molino Flour
2 oz. - Yeast
4 Cups - Warm Seltzer
8 Tablespoons - Sugar
1 Egg
3.5 Tablespoons - Oil
1 Tablespoon - Salt

In the bowl of a stand mixer combine the yeast, warm water, and sugar and let it sit for around 15 minutes to activate the yeast.

While saving a small amount of Molino Flour for your work surface, add the remaining ingredients and use the paddle attachment to mix for 5 minutes, pause for 2 minutes, and finally mix for an additional 5 minutes. After the dough has been mixed, proof your dough by covering and letting it rise in a warm environment for about 40 minutes. Before you braid your dough it will be helpful to coat your hands in oil or to wear gloves coated in oil, as the dough can be very sticky and hard to handle. After the dough has been braided allow it to proof for an additional 15 minutes. Finally, beat the egg and brush it over the surface of the dough.

Bake in an un-preheated oven at 350° F for about 1 hour or until the crust is golden brown.

ENJOY!

Gluten-Free Pizza

Makes two 8" pies

1 Bag - Blue Label Molino Flour
450 ml - Warm Water
1 Teaspoon - Dry Yeast
1.5 Tablespoons - Olive Oil
2 Teaspoons - Salt

In the bowl of a stand mixer combine all of the ingredients and mix on low speed for approximately 5 minutes, and then mix on high speed for 3 minutes. Save a small amount of Molino Flour for your work surface.

Transfer the dough onto a floured work surface and divide the dough into two equal portions. Form each into a well formed ball of dough and wrap them tightly in cling wrap. Let them rise for 1 hour.

Preheat the oven to 480° F. Remove the cling film and form the dough balls into 8" pizzas and bake them for about 5 minutes. Once removed from the oven spread on some pizza sauce and some mozzarella cheese, return to the oven for another 10 minutes.

ENJOY!

Gluten-Free Focaccia

Makes two focaccia loaves

1 Bag - Blue Label Molino Flour
523 ml - Warm Water
1 Tablespoon - Dry Yeast
2.5 Tablespoons - Olive Oil
1 Tablespoon - Sugar

In the bowl of a stand mixer combine all of the ingredients and mix on low speed for approximately 5 minutes, and then mix on medium speed for 3 minutes. Save a small amount of Molino Flour for your work surface.

Transfer the dough onto a floured work surface and divide the dough into two equal portions. Roll and flatten the dough with your hands to form a round and flat shape. Allow the dough to proof for 45 minutes to 1 hour while being covered by a damp towel.

Preheat the oven to 410° F. Spread olive oil, rosemary, tomatoes, cheese, and any other desired ingredients onto the flattened dough. Bake for about 10 minutes or until golden brown.

ENJOY!

Gluten-Free Baguettes

Makes approximately 6 baguettes

1 Bag - Blue Label Molino Flour
475 ml - Warm Water
2.5 Teaspoons - Dry Yeast
2 Tablespoons - Honey
1.5 Tablespoons - Olive Oil
4 Teaspoons - Salt

Transfer the dough onto a floured work surface and divide the dough into six equal portions. Form each into your desired baguette shape and score with a lightly oiled knife before or after proofing. Gently roll and lightly flatten the dough with your hands and let them proof for about 45 minutes to 1 hour while being covered by a damp towel.

Preheat the oven to 430° F. Bake the baguettes for 30-35 minutes or until golden brown. Optionally, place a heatproof container with boiling water in the oven during the first 20 minutes of baking to create a steam-rich environment to help form a nice crust.

ENJOY!

These recipes are just the beginning. Please feel free to experiment with the ingredients and perfect them to your taste and preferences.

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