Ardor Gluten Free Bread

Ingredients

• 250g Ardor Gluten Free Bread Flour

• 10g dry yeast

• 200ml water (at room temperature)

• 15g raw sugar

• 10gsalt

• 30ml olive oil

Method

For this recipe we recommend to use a stand mixer with a hook attachment however by hand is also achievable.

Place a deep dish of water in your oven and pre-heat to 220 degrees. The water should create enough steam to get a soft bread. If you are using the tin loaf method you can preheat your oven a little later as there is a longer resting time (2 hours).

Sift the Ardor Gluten Free Bread Flour into your mixers bowl and whisk in the yeast and raw sugar.

Next, using the kneading attachment on your stand mixer, slowly pour in your water and then add the olive oil. Once your ingredients are fully kneaded, add the salt. Continue mixing until salt has combined through the dough.

This should take 5-7 minutes. The dough should be slightly sticky, if it is not you can add a small splash of water until the desired consistency is reached.

Free Form Bread

If you want to make a free-form bread (no tin, organic shape) rub a little olive oil on your hands to pick up your dough then simply place your dough onto a prepared baking tray and create your desired shape. This method requires no resting time.

Tin Loaf Bread

Line your bread tin with baking paper and drop your dough inside, shaking a little so it settles down into your tin. Rub the top with olive oil to create a smooth finish.

Loosely cover your dough with either plastic wrap or a wet tea-towel (avoid direct contact with the dough so as not to stick). Let it rest for 2 hours in a warm environment (your dough may need more or less time depending on the temperature).

Cooking

Bake bread for 30-40 minutes or until golden brown. Allow bread to cool down for at least 1 hour before cutting.

Gluten Free Pizza Dough

INGREDIENTS

• 500g of Ardor Gluten Free Pizza Flour

• 3tsp of dry yeast

• 1 ½tsp of salt

• 400ml of warm water at room temprature

• 3 tbsp of olive oil (roughly)

• Ardor Rice flour (for dusting)

METHOD

For this recipe we recommend to use a stand mixer with a hook attachment for kneading however by hand is also achievable. This recipe will need to be started the day before you intend to use it.

1. Whisk flour and yeast together in your mixers bowl.

2. Add warm water and begin kneading with your mixers hook attachment.

3. Add olive oil and mix until rough dough forms.

4. Add salt and knead until smooth.

5. Next, remove the dough from your mixers bowl and place in another large bowl that will allow for the dough to double in size. Massage dough ball with olive oil.

6. Cover bowl with glad wrap and place in fridge to rest overnight.

   The Next Day:

7. With oiled hands (or gloves) punch down and knead dough for two minutes.

8. Roll out dough into balls and place on lightly oiled tray.

9. Dust the tops of the pizza balls with rice flour.

10. Preheat oven or pizza maker.

11. Press out the dough into a thin circle, then apply toppings.

12. Cook for 7 minutes or until the edges brown.

Gluten Free & Vegan Gnocchi

INGREDIENTS

• 1kg of red potatoes

• 200g of Ardor Gluten Free Gnocchi Flour

• 1 pinch of nutmeg

• 1 pinch of white pepper

• 2 pinches of salt

METHOD

1. Peel and dice potatoes. Then steam for 45mins (or until soft.)

2. Cool potatoes then mash in a bowl.

3. Add flour, nutmeg, white pepper and salt and knead until it forms a ball.

4. Dust a bench with flour and cut the dough into eight segments.

5. Roll each segment out into a long snake, then cut into gnocchi pieces.

6. Add the gnocchi in batches to a pot of salted boiling water.

7. Cook for three minutes.

8. Serve with sauce of your choice.

Gluten Free Doughnuts

INGREDIENTS NEEDED

• 275ml of warm water

• 250g of Ardor Gluten Free Plain Flour

• 2.5g of dry yeast

• 3 tsp of vanilla essence

• 4g of salt

• 25g of caster sugar

• granulated sugar (for dusting)

METHOD

1. Add caster sugar, yeast, salt, vanilla essence and warm water to a bowl and whisk to combine.

2. Add the flour, then whisk to combine.

3. Allow mixture to rest for 45 minutes.

4. Heat oil in a pan or fryer to 180c.

5. Add tablespoons of mixture to hot oil and cook until golden brown.

6. Remove doughnuts from oil and place on paper towel to dry.

7. Add granulated sugar to a bowl and toss through doughnuts to coat.

Gluten Free Chocolate Brownies

INGREDIENTS

• 150g unsalted butter

• 300g dark chocolate (half finely chopped, half roughly)

• 2 tbps of cold water

• 4 eggs (whisked)

• 330g brown sugar

• 1 tsp of vanilla extract

• 150g Ardor Gluten Free Self-Raising Flour

METHOD

1. Preheat oven to 180c.

2. Place dark chocolate, butter and water into a pot.

3. Cook over a very low heat, stirring until chocolate has melted.

4. Remove from heat, and cool to room temperature.

5. Add brown sugar, eggs and vanilla essence. Then whisk together.

6. Add flour and the remaining chocolate and mix together with a wooden spoon.

7. Pour into a greased and baking paper lined tray.

8. Bake for 35 mins.

Gluten Free Pancakes

INGREDIENTS

• 1 cup of Ardor Gluten Free Plain Flour

• 2 tbsp of raw sugar

• 2 tsp of baking powder

• 1 pinch of salt

• 1 lightly whisked egg

• 1 cup of milk

• 2 tbsp of melted butter

• 1 tsp of vanilla essence

METHOD

1. Add flour, salt, baking powder and raw sugar to a bowl and mix to combine.

2. In a separate bowl combine egg, milk, melted butter and vanilla essence and whisk together with a fork.

3. Add wet mixture to dry and lightly whisk to combine.

4. Heat a non-stick pan on medium heat and add pancake mixture using a 1/3 cup.

5. Flip the pancake when bubbles appear.

6. Remove from pan when golden brown.