Dry ingredients:
200g Potato starch
200g Rice flour
50g Sorghum flour
20g Sugar
10g Dextrose
8g Salt
12g Fresh baker's yeast
15g Powdered psyllium
15g ANGEL MIX 3.0

Liquids:
450g Water
10g Extra virgin olive oil

To complete:
40g Spreadable margarine (80% fat, 20% water)

Combine the dry ingredients in the bowl of a stand mixer and, using the paddle attachment at medium speed, gradually add the liquids. Increase the speed and continue mixing the dough for 7-8 minutes.

Towards the end of mixing, add the margarine and continue mixing until it is fully incorporated and the dough is smooth, homogeneous and firm. From time to time, with the machine stopped, scrape down the sides of the bowl and bring the dough back towards the centre using a spatula. It is important to work the dough thoroughly until it reaches an even, lump-free consistency.

Transfer the dough onto a work surface lightly greased with vegetable oil, work it briefly with your hands and divide the dough into 3 equal portions.

Shape each portion into a rope of equal length. Arrange the three ropes side by side, join the top ends and make a three-strand braid, alternating the strands by bringing the outer right strand towards the centre, followed by the outer left strand towards the centre. Continue until the braid is complete, then join the bottom ends, keeping the braid as even as possible.

Transfer the braid to a baking tray lined with parchment paper, cover it and leave it to proof until it reaches the volume indicated in the recipe.

Once proofed, gently brush the surface of the braid with vegetable oil and bake in the preheated oven as indicated in the recipe.

Remove from the oven and immediately transfer the braid to a wire rack. Leave it to cool completely. Once cooled, store it in an airtight bag or, alternatively, freeze it for up to 14 days.

Why use spreadable margarine? Thanks to its soft consistency, spreadable margarine is incorporated more easily into the dough and helps produce a softer, more pleasant finished product, even at room temperature.

Margarines specifically formulated for shortcrust pastry or laminated products are generally firmer and designed to maintain a more stable structure during processing. In a dough like this, a softer margarine can therefore be more suitable when the goal is to achieve a particularly pleasant final texture.

In our case, we used a margarine made with 75% sunflower oil and 5% coconut oil, obtaining an excellent result. The composition of the margarine can naturally affect the final result, but this type proved to be particularly well suited to our dough.

Kala Namak, also known as Indian Black Salt, is characterized by a distinctive sulfurous note reminiscent of egg. In this recipe, it is used in a very small quantity, not to add saltiness, but to enhance the aromatic profile of the dough and give the finished product a subtle egg-like note. The amount used is 0.06g/0.10g per 400g of flour. It is important not to exceed this amount: its aroma is very intense and, at higher dosages, can easily become too pronounced and develop an unpleasant sulfurous note.