Make the gel: pour the water over the psyllium powder and crumbled yeast, add the extra virgin olive oil, and whisk vigorously until you obtain a smooth, lump-free batter. Let it rest for 10-15 minutes, until it forms a thick, compact gel.
Meanwhile, combine the powders in a bowl and mix slowly with a whisk. Sifting is not necessary.
Combine all the ingredients in the bowl of a stand mixer and begin kneading using the dough hook (or paddle attachment) on medium speed. Occasionally, with the mixer stopped, scrape the sides of the bowl with a spatula, bringing the dough back to the center. Once the mixture is smooth and homogeneous, add the peanut butter and coarsely chopped walnuts and mix for a few more minutes.
Transfer the dough to a table, knead it briefly with your hands, and shape it into a loaf, dusting it with rice starch. Divide the loaf into 9 pieces and work each piece between the palms of your hands until it forms a smooth, crack-free ball. Dip this ball in the rice or tapioca starch and place it on a baking sheet lined with parchment paper. Use scissors to score the surface of the loaf, cover the pan, and let it rise.
Bake as directed in the recipe, adjusting the time and temperature if you have chosen different shapes or sizes.
Remove the rolls from the oven and let them cool on a wire rack. Consume within three days, storing them in a tightly closed airtight container at room temperature. Alternatively, freeze them for up to 30 days from the production date.
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:
Fresh baker's yeast can be replaced with 1/3 of the weight in dried yeast, i.e. for 15g you will use 5g.
Use peanut butter in paste form, so that it distributes more easily within the dough.
When preparing the gel, immediately whisk the ingredients together to avoid lumps forming!
If you prefer larger rolls, divide the dough into six pieces instead of nine, remembering to extend the cooking time by a minute or two.
Create steam in the oven by spraying the sides of the oven with a little water using a spray bottle. Alternatively, place a shallow bowl on the bottom of the oven and pour boiling water into it just before baking.
If you prefer a lighter, less "dense" result, use only 18 grams of psyllium instead of 20 grams.
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 .
— Angel Food
Frequently Asked Questions
Questions or concerns? Try reading the answers to frequently asked questions from our customers!
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?
No, you can't avoid using Angel Mix. Without this precious ingredient, you'll get a completely different result and, more importantly, an unusable dough, risking wasting time and precious resources.
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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NEW!! New formulation!
Gluten-free Wheat-free Lactose & dairy-free Corn starch-free Xanthan gum free No added sugar or salt No preservatives, emulsifiers or colorants 100% Vegan
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