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Gluten-free, wheat-free, starch-free, 100% vegan
No-starch bread made with flours only
Product used: Baker Mix Quantity: 1 loaf 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 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.
Pour all the dry ingredients into the bowl of the stand mixer and start the machine at the lowest speed, preferably with the paddle attachment. Let it mix for a few seconds, just long enough to evenly distribute the powders.
Without stopping the mixer, slowly and continuously add the liquids. Once all the liquid has been added, gradually increase the speed to a medium-high level and continue kneading for about 4-5 minutes. If necessary, briefly stop the process once or twice to scrape the dough from the sides of the bowl with a spatula and bring it back to the center. At the end, you should have a smooth, compact, and perfectly homogeneous dough.
Turn the dough out onto your work surface and quickly work it with your hands until you achieve the desired shape. If it feels slightly sticky, use a dusting of rice starch, or another starch of your choice.
Then transfer the dough to the baking pan, dust the surface with a thin layer of tapioca starch, and make a longitudinal incision about 1 cm deep. Cover and let it rise until doubled in volume, or according to the times indicated in the recipe.
Once proofing is complete, bake the bread in the preheated oven, following the temperature and duration specified in the recipe.
After baking, remove the bread from the pan and let it cool completely on a wire rack for several hours before slicing. For storage, place it in an airtight container for a maximum of two days or freeze it; it will maintain its characteristics 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.
This bread is surprisingly soft and flavorful, even though it may appear quite dense or have a very tight crumb.
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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