Our recipes are designed to inspire your creativity and talent, helping you create unique, high quality gluten-free products. Try them and then adapt them to your needs, just like a true artisan who makes everything they make unique .
— Angel Food
Ingredients:
Dry ingredients:
250g Potato starch
150g Fine white rice flour
40g BAKER MIX
60g Sugar
20g Powdered milk
15g Fresh baker's yeast
3g Salt
Orange/citrus zest (opt.)
Liquids: 330g Water
15g Seed oil
5g Vanilla extract (opt.)
For decoration:
Granulated sugar or vanilla icing sugar
Procedure:
Combine the dry ingredients in the bowl of a stand mixer and, using the paddle attachment on medium speed, add the liquids.
Increase the speed and continue to knead the dough for 7/8 minutes. Occasionally, with the machine stopped, scrape down the sides of the bowl and bring the dough back to the center using a spatula.
It is very important to knead the dough for a long time to obtain a smooth, homogeneous, and soft dough without lumps.
Transfer the dough to a work surface, knead it briefly with your hands, using rice starch for dusting, and form a log from which to cut 10 portions.
Using the palms of your hands, form smooth and compact spheres and transfer them to a baking sheet lined with parchment paper. If desired, you can also form donuts with a hole.
Lightly flatten the spheres, cover, and let them rise.
Fry as indicated, roll in granulated sugar, and fill with custard, jam, Nutella, etc.
Serve once slightly cooled. It is not recommended to freeze the cooked product; it is much better to freeze the shapes before proofing.
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:
By reducing the sugar (20g) and increasing the salt (5g), and removing the flavorings for the sweet version, it is possible to prepare a savory Donut, perfect, for example, for a brunch or an original appetizer, stuffed with crab meat, grilled vegetables and melted cheese, etc.
If you want a donut with the classic white ring, do not flatten the dough before letting it rise.
Want a completely vegan Donut? Exclude powdered milk and replace 1/3 of the water with plant-based milk.
Adjust the hydration to achieve a softer or firmer product according to your customers' preferences.
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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Vegan croissant with tapioca, rice, sorghum, and cocoa