Dry ingredients:
180g Tapioca starch
60g Potato starch
60g Rice flour
20g Fresh yeast
30g Granulated sugar
30g ANGEL MIX 3.0
2g Xanthan gum
7g Salt

Liquids:
190g Cold water
15g EVOO

For laminating:
150g Margarine for puff pastry/croissants

For decoration:
Mixed seeds (sesame, chia, flax, sunflower, poppy, etc.)

Combine all dry ingredients in the bowl of the stand mixer and start mixing at low speed, preferably using the paddle attachment. Slowly pour in the liquids in a steady stream, then increase to medium-high speed and continue mixing for 5-6 minutes.

From time to time, stop the machine and scrape down the sides of the bowl with a spatula, bringing the dough back to the center. It is important to obtain a smooth, homogeneous, firm mixture, naturally free of lumps.

In the meantime, shape the margarine into a rectangle about 1cm thick. It does not need to be perfectly precise in shape; it is sufficient that the thickness is even throughout. If the room temperature is particularly high, it may be helpful to place it in the refrigerator for 3-4 minutes before the lamination stage.

Transfer the dough onto the work surface and, using a light dusting of rice starch, roll it out with a rolling pin into a long, narrow rectangle with a thickness of 8mm, large enough to enclose the margarine block in the center and fold the dough over it.

Proceed with 3 single folds ("three-fold turns"), keeping a constant thickness of 8mm and without resting between turns. Use rice starch only when necessary and in minimal amounts, as excessive use may dry out the dough.

Finally, roll the dough out again to 8mm thickness and cut into the desired shapes.

Do not discard any dough scraps; instead, place them in the center of each piece before shaping. Lightly spray the surface of the triangle with water and roll it up to form the final product, then place it on a baking tray lined with parchment paper.

Cover with a plastic bag previously brushed with oil or treated with non-stick spray and allow to proof as indicated.

Preheat the oven, remove the bag, and bake according to instructions. Once baked, transfer the products onto a wire rack to cool slightly, then brush them with melted cocoa butter and coat them in mixed seeds (chia, sesame, sunflower, etc.).

Allow to cool completely and store in an airtight container at room temperature for a couple of days. Alternatively, they can be frozen for up to 30 days.

The presence of Xanthan gum tends to dry out the dough more, so it's even more important than usual to ensure a humid proofing environment and keep the croissants well covered.

If you want an even firmer dough, you can increase the amount of Xanthan gum up to 4g (with these proportions in the recipe). Be careful, as Xanthan gum risks compromising the product's development during proofing and baking!

You can also make the seeds adhere to the surface of the croissant BEFORE proofing, using plant-based milk or vegan egg as "glue."

Extra virgin olive oil can also be replaced with truffle-flavored oil, mushroom-flavored oil, spice-infused oil, or even smoked oil. As always, this is a basic recipe to be customized according to your creativity and needs.

The incision at the base of the dough triangle created an opening in the central area which, during proofing and baking, progressively widened to form the "hole" visible in the center of the product. To obtain a more compact and uniform crumb, simply avoid making the incision at the base and shape the croissant starting from the triangle as is.