Gluten Free Recipes

Everyone wants great gluten free recipes! Mixes that you can make more than one thing out of. Now Astoria Mills has what you want and need.

Here are the directions for making great pizza using Astoria Mills Italian Breads & Pizza Mix #5 - for step by step photographs see your free with purchase of mixes e-book, Astoria Mills Cooking & Baking System.

Authentic Italian Pizza …mama mia, itza gluten freeah!

Beat in bowl of an electric mixer or by hand,
3 eggs (or substitute)
4 tablespoons olive oil
Add 1 ½ cups lukewarm water –(about 75 degrees)

Mix in quickly by hand,
4 cups – or entire 700g pkg. Italian Breads & Pizza Mix #5

Mix about 2 minutes until well blended. Let dough rest at room temperature for 2 hours, or overnight in the refrigerator.

Knead dough using a little Astoria Mills Pastry Flour Mix #2
adding enough to be able to shape the dough as desired.

Once shaped, brush buns or edge of pizzas with olive oil,
let rise 30 minutes to an hour (while adding pizza toppings of your choice) then bake approx. 30 to 45 minutes at 350 F. depending on size.

Makes 2 medium 12 inch pizzas.

Dough may be kept refrigerated and baked as needed for up to 4 days. If making pizza dough a day ahead, knead dough into two round balls (or more for smaller pizzas – one ball equals 1 pizza, ready to shape) and place on waxed paper on a tray. Brush dough ball with olive oil, cover lightly and refrigerate dough for up to 3 days.

When ready to bake pizza, dust counter with a little Astoria Mills Pastry Mix #3 and using the heel of your hand shape the dough into a round pizza form. Brush edges with olive oil and place toppings on top.

Bake on Parchment paper lined sheet, a corn meal dusted heated pizza stone, or as you prefer.

See more ideas using Mix #5 in Astoria Mills Gluten Free Cooking & Baking System.

'Mama mia za gluten freeah iz a so good! You will tell your friend and he will not believe itza gluten freeah!'

The next thing most of us want is a great tasting gluten free bread that we can enjoy for sandwiches, hamburg buns and rolls. This mix #6 even makes great donuts!

Place entire 700g pkg. (4 cups) Light Brown Bread Mix –#6
in a bowl. Add all at once,
4 beaten eggs
4 tablespoons vegetable oil
1 3/4 cups lukewarm water –(about 75 degrees)
Beat by hand or in mixer with dough hook, until the mixture is well blended, about 1 minute

Makes 2 loaves of bread or 2 dozen rolls depending on size

‘No knead Method’ for Sandwich loaf.
Pour dough directly into 2 greased or non-stick loaf pans. Dip fingers in oil and smooth top of batter.
Let rise 2 hours at room temp., bake at 350 F approx.
40 to 60 minutes

‘Knead Method’ for Buns
Let dough rest at room temperature for 2 hours,
or overnight in refrigerator.
Knead dough using a little Astoria Mills Fine Flour Mix #3

Shape dough as desired, Brush tops with veg. oil,
let rise 30 to 60 min. bake at 350 F. for
approx. 35 to 45 minutes depending on size.

For fresh anytime bread or rolls you can freeze un-baked dough in desired shapes after 2nd rise. Take directly from freezer as needed and place in a cold oven. Bake at 350F until done. Frozen dough requires about 15 min. additional baking time.

Cool baked goods completely, store in plastic wrap
& refrigerate baked rolls or bread.

Stays moist, slices well, good shelf life.
1 - 700g pkg. makes 2 medium loaves or 12 buns

So easy to make, take some along with you on a trip. It will keep for several days. Or take the mix and it is easy enough to make if you have a toaster oven or other oven available.

For more recipes see Astoria Mills e-books as well as more pages on this website.