Our recipes are designed to inspire your creativity and talent, helping you create unique, high quality gluten-free products. Try them and then adapt them to your needs, just like a true artisan who makes everything they make unique .
For the topping:
200/250g of a mix of hazelnuts, walnuts, almonds, and lactose-free chocolate chips.
80/100g apricot jam and/or syruped apricots
Procedure:
Melt the butter over low heat or in the microwave and let it cool slightly.
Add the sugar to the melted butter and mix until you get a homogeneous mixture. Then add the eggs, a little at a time, continuing to work the mixture until they are completely incorporated.
Add the previously sifted dry ingredients and mix everything until you obtain a soft and uniform dough.
Pour the dough into the buttered and floured pan, and decorate with the topping ingredients, distributing them evenly over the surface.
Bake in a preheated oven as indicated.
Let cool before unmolding and serving. Store at room temperature for 72 hours in a tightly closed container. It can be frozen for up to 30 days.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
You can add a pinch of cinnamon or nutmeg to the dough for a more autumnal aroma.
Dried fruit can be replaced with whatever you prefer: dried figs, other types of nuts, dates, etc.
The jam can also, of course, be replaced or accompanied by other types, with different flavors and colors to highlight the complexity of the flavors and make it even more visually appealing.
Instead of making one large cake, you can pour the batter into individual molds and decorate them separately, creating a perfect product to display on the counter and easily sell by weight.
For a more intense flavor, add the seeds from a vanilla bean, slit lengthwise and scraped with the tip of a knife.
Buckwheat flour is used to give a more intense flavor, but you can replace it with another type of flour - even whole buckwheat flour for a more rustic and wintry taste.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€21,00
5.0
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Basic bread dough formula with baker's percentages