Dry ingredients:
240g Tapioca starch
40g Rice flour
20g Sorghum flour
3g Unsweetened cocoa powder
40g Granulated sugar
4g Salt
25g Fresh baker's yeast
30g ANGEL MIX 3.0

Liquids:
190g Very cold water
10g Seed oil

For laminating:
150g Margarine for puff pastry/croissants

Optional:
Flavoring as desired (Vanilla, Butter, Citrus, etc.)

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 slowly, then increase to medium-high speed and knead the dough for 5/6 minutes. Occasionally, stop the machine, scrape down the sides of the bowl with a spatula, and bring the dough back to the center. You should obtain a smooth, homogeneous, firm, and lump-free mixture.

Meanwhile, prepare the margarine by forming a rectangle about 1cm thick. It doesn't need to be perfect, but it's important that the thickness is uniform. If the room temperature is high, you can put it in the refrigerator for 3/4 minutes before laminating.

Transfer the dough to the work surface and, using rice starch as a dusting powder, roll it out with a rolling pin until you get a narrow, long rectangle, 8mm thick. It should be large enough to place the block of margarine in the center and cover it with the dough. Then proceed with the encasing, as with classic puff pastry.

Give three simple turns of three, always maintaining a thickness of 8mm, without pausing between turns. Use rice starch only if necessary, avoiding excess to prevent the dough from drying out too much.

Then roll out to 8mm thick and cut out the desired shapes. Do not discard the trimmings: distribute them in the center of each piece before rolling it up. Lightly spray the surface of the triangles with water and roll to form the croissants, placing them on a baking sheet lined with parchment paper.

Cover with a bag previously brushed with oil or non-stick spray and let rise as indicated.

Preheat the oven, remove the bag, and bake according to instructions. If you want a more pronounced browning, you can sprinkle the surface with vanilla powdered sugar.

Once baked, let them cool on a wire rack. When completely cool, you can transfer them to the freezer. You can store them at room temperature for about 48 hours or up to 30 days at -18°C.

The margarine must have a consistency similar to the dough. Too hard will break the structure, too soft will be absorbed. The correct range is plastic-elastic.

Use rice starch strategically. An excess compromises surface hydration and reduces adhesion between layers.

Perform 3 folds of three, always maintaining a thickness of 8mm. Inserting rest periods is not necessary and can compromise the process and the final result.

Maintain precision in thicknesses: 8mm for both lamination and shaping. Variations directly affect development and crumb structure.

Reincorporate trimmings into the center without compressing them too much, to avoid dense areas during baking.

Do not roll too tightly. Space is needed for development during proofing and baking.

Light misting with water promotes final adhesion of the seam and better expansion.

Avoid dry environments during proofing. The bag maintains humidity and prevents the formation of a surface crust.

Do not bake under-proofed product. It should be visibly increased in volume and light to the touch.

Cool completely on a rack to prevent condensation on the bottom and loss of structure.

Freeze only when completely cold to avoid internal ice formation and loss of texture upon thawing.