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 .
Combine all the dry ingredients in the bowl of a stand mixer and start it on low speed, preferably using the paddle attachment. Begin mixing to combine the dry ingredients evenly.
Gradually pour in the liquids while keeping the machine running, then slowly increase the speed to medium-high and knead the dough for about 4-5 minutes. Occasionally, stop the machine, scrape down the sides of the bowl with a spatula, and push the dough back towards the center. The goal is to obtain a smooth, homogeneous, and slightly firm mixture.
Cover the bowl with a cloth and let the dough rest for about 15 minutes to allow it to fully hydrate. If the room temperature is very high (>25°C), place the bowl in the refrigerator.
After the resting time, transfer the dough to a work surface previously greased with seed oil. Also, grease your hands with oil and divide the dough into twelve portions.
Shape each ball and transfer it to a baking sheet lined with parchment paper. Cover and let it rise.
Bake as directed, then transfer the panuozzi to a wire rack and let them cool completely.
Store in an airtight container at room temperature for about 36 hours or freeze 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:
Panuozzi are a typical specialty of the Campania tradition, prepared with a dough similar to pizza and baked in the oven until a fragrant crust and a soft, airy interior are obtained. Traditionally, they are filled after cooking with cured meats, cheeses, and other tasty ingredients, becoming an irresistible street food with a rustic and genuine character.
Grilled eggplants and zucchini - Tomato, mozzarella, and basil - Ricotta and sun-dried tomatoes... The ways to fill Panuozzi are endless, and on summer days they become a perfect complete meal, easy to prepare and that can follow you anywhere!
To give the Panuozzo a more "crunchy" effect, sprinkle the surface with rice semolina before baking.
The dough is very hydrated, and the only way to handle it correctly is by oiling your hands – and the work surface. You can also use water, but it will be absorbed much more quickly by the dough, so you'll have to moisten your hands very often. Oil is better, trust me.
You can also bake Panuozzi in a pizza oven; this way, you'll have an even more pronounced cellular structure and even browning. In this case, the cooking temperature can be increased to 300/320°C for about 10 minutes.
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
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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
Soft, fragrant, and packed with chocolate chips, these pangoccioli are completely gluten-free and wheat-free. The recipe is designed to achieve a light, well-developed crumb, a soft texture, and a balanced taste. This offering replicates the characteristics of classic pangoccioli in a version suitable for those following a gluten-free diet.
Create a basic dough for very soft, leavened, and fried desserts. Whether they're krapfen, bomboloni, braids, donuts, etc., this is the dough you're looking for. Gluten-free and wheat-free, the result will be a product as soft as a pillow and with a satisfying taste that will make you forget about "gluten-filled" sweets.
"Panuozzi" are a typical specialty of the Campania tradition, prepared with a dough similar to pizza and baked in the oven until a fragrant crust and a soft, airy interior are obtained. Here they are in a gluten-free, wheat-free and 100% vegan version!
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