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Gluten-free, wheat-free, corn-free, 100% vegan
Basic bread dough formula with baker's percentages
Product used: Baker Mix Quantity: 1 baguette Preparation time: 15 minutes Proofing:45 minutes @ 35°C @ 70/80% RH Baking:26 minutes @ 220°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.
— Angel Food
Ingredients:
FORMULA in GRAMS
Dry ingredients: 70g Rice flour
30g Light buckwheat flour
80g Tapioca starch
20g Potato starch
4g Salt
8g Dextrose
20g BAKER MIX
12g Fresh baker's yeast
Liquids:
200g Water
20g EVOO
FORMULA in PERCENTAGES
Dry ingredients: 100% Powders (50% Flours + 50% Starches)*
10% BAKER MIX
2% Salt
4% Dextrose (or sugar)
6% Fresh baker's yeast
Liquids:
100% Water
10% EVOO
* The ratio between flours and starches can be modified depending on the desired result, both from a technical and nutritional point of view. To maintain a good balance in the formulation, it is advisable not to exceed the ratio 70/30in either direction: maximum 70% flours and 30% starches, or maximum 70% starches and 30% flours.
Procedure:
Combine all the dry ingredients in the bowl of a stand mixer and begin mixing at a low speed, preferably using the paddle attachment. Mix for a few moments until the dry ingredients are evenly distributed.
Then, slowly pour in the liquids while the mixer is running. Once all the liquids have been added, gradually increase the speed to medium-high and mix the dough for about 4-5 minutes. During this phase, occasionally stop the mixer to scrape down the sides of the bowl with a spatula and bring the dough back to the center.
When finished, you should have a smooth, homogeneous, and firm enough dough to be shaped.
Transfer the dough to a work surface and briefly knead it with your hands. Then, proceed to shape the baguette, creating an elongated and regular loaf. If necessary, use rice starch or another starch to facilitate handling and prevent the dough from sticking.
Transfer the baguette to a baking sheet, lightly dust the surface with tapioca starch, and make shallow incisions along the entire length of the loaf.
Cover and let rise according to the instructions, or until doubled in volume.
Preheat the oven and bake according to the parameters indicated in the recipe.
After baking, transfer the baguette to a wire rack and let it cool completely for several hours before slicing. It can be stored in an airtight container for a couple of days or frozen 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:
You can add 6-8g of apple cider vinegar for a slightly acidic aftertaste in the final product, reminiscent of sourdough.
Add seeds or other ingredients to enrich the bread, such as nuts, olives, sun-dried tomatoes, etc.
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
€20,00
5.0
1 review1
total reviews
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