Dry ingredients:
200g Potato starch
70g Tapioca starch
30g Rice flour
40g Caster sugar
30g ANGEL MIX 3.0
20g Fresh baker's yeast
4g Salt

Liquids:
180g Very cold water
15g Seed oil

For laminating:
140g Margarine for puff pastry/croissants

To finish:
Honey, sesame seeds, pearl sugar

Combine all the dry ingredients in the bowl of a stand mixer and start it on low speed, preferably using the paddle attachment. Gradually pour in the liquids and increase to medium-high speed, continuing to mix for 5–6 minutes. From time to time, with the mixer off, scrape down the sides of the bowl with a spatula and bring the dough back to the center.

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

In the meantime, shape the margarine into a rectangle, rolling it out to a thickness of about 1 cm. It does not need to be an extremely precise rectangle: it is enough 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 laminating 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, large enough to place the block of margarine in the center and cover it with the remaining dough. This is the classic method for locking the fat into a laminated dough.

Perform 2 simple ("three-fold") turns at a thickness of 8mm, without pauses or resting periods between one turn and the next. Use rice starch only when necessary and without overdoing it, otherwise you will dry out the dough too much.

Then roll the dough out to a thickness of 8mm, forming a rectangle 32cm wide. Divide it into 8 strips of 4cm each and make incisions in each strip as shown in the video at the bottom of the recipe. Braid the strips following the procedure illustrated in the video until you achieve the characteristic shape of the Danish braid.

Arrange the braids on a baking sheet lined with parchment paper. Cover with a bag that has been brushed with oil or non-stick spray and let rise as indicated.

Preheat the oven, remove the bag, sprinkle with powdered sugar, and bake as indicated.

Once removed from the oven, let the braids cool slightly and brush the surface with previously warmed honey. Finish with pearl sugar and sesame seeds.

You can also freeze the braids once baked, but do so before adding the honey, pearl sugar, and sesame seeds. After thawing, place them back in the oven and finish with the honey and decorations before serving, just as if they had just come out of the oven.

You can store them for a couple of days at room temperature, preferably in an airtight container.

For a completely vegan product, use maple syrup instead of honey.

When shaping, work delicately: as it is a gluten-free laminated dough, the strips can be more fragile than a traditional dough. If they tend to break or lose their shape while braiding, avoid thinning or pulling them excessively.

Don't worry if the braid doesn't look perfectly even before proofing: during proofing and baking, the structure will expand and gain volume.

It goes without saying that this is just a "starting base" and that the pastry can be garnished and decorated as you like: chocolate sprinkles, sugar glaze, poppy seeds, etc.