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Gluten-free, wheat-free, corn-free, 100% vegan
Fast-rising bread loaf with sorghum and rice flour
Product used: Baker Mix Quantity: 2 loaves Preparation time: 15 minutes Proofing:45 minutes @ 35°C @ 70/80% RH Baking:28 minutes @ 220°C in a fan oven, with initial steam Level:Easy
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 .
Combine all dry ingredients in the bowl of a stand mixer and start it on low speed, preferably using the paddle attachment. Mix for a few moments, just long enough to evenly distribute the dry ingredients.
Then, gradually pour in the liquids while the mixer is running. Once all liquids have been added, gradually increase the speed to medium-high and knead the dough for about 4-5 minutes. During this phase, stop occasionally to scrape down the sides of the bowl with a spatula and push the dough back towards the center. At the end, you should have a smooth, homogeneous, and firm dough.
Transfer the dough to a work surface and briefly work it with your hands until it reaches the desired shape. If necessary, use rice starch or another starch to facilitate this operation.
Then, transfer the dough to the baking pan, sprinkle with tapioca starch, and make a 1cm deep cut lengthwise. Cover and let it proof as indicated, or until doubled in size.
Preheat the oven and bake according to the instructions provided.
Once baked, let the bread cool on a wire rack for a few hours before slicing. You can store it in an airtight container for a couple of days or freeze it 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
NEW!! New formulation!
Gluten-free Wheat-free Lactose & dairy-free Corn starch-free Xanthan gum free No added sugar or salt No preservatives, emulsifiers or colorants 100% Vegan
Create a basic dough for incredibly soft and flavorful desserts. Whether it's pangoccioli, maritozzi, brioche, etc., this is the dough you're looking for. Gluten-free, corn-free, and wheat-free, the result will be a product as soft as a pillow with a satisfying taste that will make you forget "gluten-filled" sweets.
With Baker Mix, preparing a tasty, soft, and fragrant bread is incredibly easy. This recipe allows you to get a gluten-free, wheat-free, corn-free, and 100% vegan loaf in less than 1 hour and 30 minutes, made with sorghum flour and rice flour. A simple process and a consistently guaranteed result.
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