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 .
Liquid ingredients: 100g Whole eggs (2 pcs)
80g Seed oil
200g Lactose-free milk or vegetable drink
5g Lemon juice (important, it helps activate the yeast)
Procedure:
Combine all the dry ingredients in a bowl and mix briefly with a whisk.
Blend all the liquid ingredients to emulsify and filter if necessary.
Mix the two groups of ingredients and work vigorously with a whisk until you obtain a smooth and homogeneous mixture.
Meanwhile, grease the Madeleine mold and preheat the oven.
Divide the dough into the molds and bake as directed.
Remove from the oven, unmold and let rest/cool for at least half an hour before eating or packaging.
Store for up to two days in an airtight container or freeze 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:
Let the batter rest to promote better hydration of the ingredients and more even oven spring.
Fill the molds without overfilling them, to allow proper rising and to preserve the classic madeleine shape.
Every oven behaves differently: check doneness already during the final minutes indicated and adjust time and temperature if necessary.
Allow the madeleines to cool slightly before unmolding, to preserve their structure and prevent breakage.
Madeleines are at their best in terms of texture and aroma when consumed within a few hours after baking; alternatively, store them well sealed for 24/36h to limit moisture loss.
You can flavor the madeleines by blending aromatics such as citrus zest, vanilla, almonds, etc. together with the liquid ingredients.
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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