Dry ingredients:
220g Potato starch
30g Tapioca starch
50g Rice flour
40g Granulated sugar
15g Angel ZERO
25g Fresh baker's yeast
4g Salt
0.5g Vanillin

Liquids:
160g Very cold water
15g Seed oil

For folding:
190g Margarine for puff pastry/croissants

For the filling:
Apricot jam, raisins, chocolate chips

Combine all the dry ingredients in the bowl of a stand mixer and start it on low speed, preferably using the "paddle" attachment. Pour in the liquids in a thin stream and increase to medium-high speed, continuing to mix for 5-6 minutes. From time to time, with the machine stopped, clean the sides of the bowl using a spatula and move the dough back to the center.

It is important to obtain a smooth, homogeneous, firm, and obviously lump-free mixture.

Meanwhile, form the margarine into a rectangle, bringing it to a thickness of about 1cm. It does not need to be an extremely precise rectangle: it is sufficient that the thickness is uniform. If the room temperature is particularly high, it may help to leave it in the refrigerator for 3-4 minutes before the lamination phase.

Transfer the dough to the table and, using rice starch for dusting, roll it out with a rolling pin into a long, narrow rectangle 8mm thick, sufficient to place the margarine "block" in the center and cover it with the remaining dough. This is the classic method for locking the fat into a laminated dough.

Give it 3 simple turns ("letter folds") at a thickness of 8mm, without pauses or rests between one turn and the next. Use rice starch only when necessary and without overusing it, otherwise you will dry out the dough too much.

Then roll out the dough to form a rectangle about 8mm thick. Spread the apricot jam evenly over the entire surface, and distribute the raisins and chocolate chips.

Roll up the dough starting from the short side, tightening well but without overdoing it, until the roll is well sealed. With a sharp knife, cut the roll into 8 pieces of the same width.

Arrange the rolls on a baking sheet lined with parchment paper, spacing them well apart, cover with a bag previously brushed with oil or non-stick spray, and set to proof as indicated.

Preheat the oven, remove the tray from the bag, and bake as indicated.

Let cool directly on the tray and, once cool, move the rolls to the freezer. You can store them at room temperature for about 48 hours, preferably in an airtight container, or for up to 30 days at -18°C.

Use a thick apricot jam with a high fruit content: a jam that is too runny tends to leak during proofing and baking, making the bottom of the rolls soggy and prone to burning.

If the raisins are very dry, soak them in lukewarm water for 10/15 minutes, then squeeze them out and pat them dry well with paper towels before spreading them over the dough. Use baking-stable chocolate chips that hold their shape in the oven, and ensure they are gluten-free and vegan.

When rolling, work gently and without tightening too much: as this is a gluten-free laminated dough, the sheet is more fragile than a traditional dough and the rolls need space to expand during proofing.

Avoid using eggs or milk to brown the surface: they could compromise the proper development of the product during baking. If you want a glossy finish, brush the rolls while still hot, just out of the oven, with a syrup made of water, sugar, and vanilla (or citrus zest or another flavoring of your choice), or with a thin layer of warmed apricot jam.

Needless to say, this is just the "starting base" and the filling can be customized as you like: hazelnut spread, red fruit jam, cinnamon and brown sugar, chopped nuts, etc., etc.