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 5 minutes to activate the yeast.

Add the remaining ingredients and use the paddle attachment to mix until combined, save a small amount of Molino Flour for your work surface. 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 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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