Product used: Angel Mix 3.0, Psyllium Quantity: 8 rolls or 12 mini rolls Preparation time: 15 minutes Proofing:60 minutes @ 35°C @ 70/80% RH Baking:20 minutes @ 180°C in a fan oven with initial steam Level:Easy
Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
Combine all the dry ingredients in the bowl of a stand mixer and start mixing at low speed, preferably using the dough hook. Gradually pour in the liquids, then gradually increase to medium-high speed and knead the dough for about 5-6 minutes. Occasionally stop the machine, scrape down the sides of the bowl with a spatula, and push the dough back to the center. Knead until you get a smooth, homogeneous, and lump-free mixture.
Transfer the dough to a work surface and, using rice starch (or another starch) as a dusting flour, form a regular loaf. Divide it into 8-12 pieces of uniform weight, depending on the desired size of the rolls.
Shape each portion with the palm of your hands until you get taut and regular spheres. Arrange the rolls on a baking sheet lined with parchment paper, maintaining adequate distance between each piece (if you wish, use metal baking rings).
Cover and let rise according to the recipe instructions, until fully developed. Once proofed, brush the surface of the buns with a thin layer of extra virgin olive oil (or cocoa butter), and bake in a preheated oven at the specified temperature and times.
Once baked, remove from the oven and transfer the buns to a wire rack to cool completely. Store in an airtight container for a few days, or freeze for up to a month.
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:
Sorbitol is useful for keeping the product soft for longer and delaying starch retrogradation, giving lightness and structure. It can be replaced with dextrose or omitted, but its use is recommended.
Angel ZERO is a concentrated powder additive: gluten-free, wheat-free, with no added sugar or salt, no ingredients of animal origin (100% vegan), and no preservatives, colorants, emulsifiers, or leavening agents.
Can I make the recipe without Angel ZERO?
For doughs such as those used for croissants, puff pastry, or bread, the answer is no: leaving out Angel ZERO completely compromises the final result, risking wasted time and ingredients.
For simpler doughs, you can try replacing Angel ZERO with another ingredient, but the result 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 ZERO
€8,90
5.0
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total reviews
New concentrated formula
Optimized to deliver superior performance and outstanding workability for professional production. Fewer ingredients on the label, with twice the technical yield.
Using 1kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 530 croissants weighing 80g each. Using 5kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 2,660 croissants weighing 80g each.
Double yield: 100% greater efficiency compared to Angel Mix 3.0. Dosage: 5% of the total flour and starch weight, instead of the previous 10%. Example: 15g of Angel ZERO provide the same technical dosage as 30g of Angel Mix 3.0.
Technical profile & label guarantees
100% Gluten-Free Free from wheat starch, corn starch and soy Lactose-free and dairy-free Free from ingredients of animal origin Xanthan gum-free No added sugar or salt Free from preservatives, emulsifiers and synthetic colourings Free from yeast and leavening agents 12-month shelf life when stored in a cool, dry place at a constant temperature and protected from direct sunlight
Savory croissants with turnip and turmeric powder, flaky and fragrant, to expand your range and create new sales opportunities, from savory breakfasts to brunch and aperitivo. A professional recipe made with Angel ZERO and naturally gluten-free flours and starches: wheat-free,...
Cocoa croissants, fragrant, delicious, and naturally gluten-free. A quick and easy recipe with Angel ZERO: 100% vegan and free from wheat, xanthan gum, and corn starch, made with naturally gluten-free flours and starches. Perfect straight from the oven with a...
Sweet, laminated, 3-fold puff croissants that are soft and airy, made with a cornstarch base: gluten-free, wheat-free, xanthan gum-free, and 100% vegan. A complete, professional recipe with proofing and baking times and temperatures already provided. Fill them as you like...
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