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:
Ingredienti secchi:
75g Farina di riso
25g Farina di sorgo
25g Farina di grano saraceno chiara
50g Fecola di patate
25g Amido di tapioca
8g Destrosio
8g Lievito di birra fresco
7g ANGEL MIX 3.0
7g Psillio in polvere
4g Sale
3g Cacao amaro in polvere
Liquidi:
180g Acqua
20g Olio EVO
Per completare:
50g Nocciole tritate
50g Noci tritate
50g Uvetta ammollata e strizzata
Procedure:
Riunisci le polveri nella ciotola dell’impastatrice e, utilizzando la frusta a foglia (o frusta piatta) a velocità media, aggiungi gradualmente i liquidi. Aumenta la velocità e continua a lavorare l’impasto per 7–8 minuti.
Verso la fine della lavorazione, aggiungi la frutta secca e continua a impastare fino a quando sarà completamente incorporata e l’impasto risulterà omogeneo e sodo. Di tanto in tanto, a macchina ferma, raschia i lati della ciotola e riporta l’impasto al centro con una spatola. È importante lavorare bene l’impasto fino a ottenere una consistenza uniforme e priva di grumi.
Trasferisci l’impasto sul piano di lavoro, leggermente spolverato con amido di riso, e lavoralo brevemente con le mani. Forma un filone, rotolalo ancora nell'amido e trasferiscilo sulla teglia foderata di carta da forno. Incidi per il lungo con una lama bagnata o leggermente unta d'olio, copri e metti a lievitare.
Al termine della lievitazione, inforna in forno ben caldo, avendo prima nebulizzato un po' d'acqua in camera di cottura per creare vapore.
Una volta cotto, sforna il pane e mettilo a raffreddare su una gratella. Quando completamente freddo puoi surgelare fino a due settimane oppure conservare in recipiente a chiusura ermetica - a temperatura ambiente - per due o tre giorni circa.
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:
Non tagliare MAI il pane quando è ancora caldo o tiepido! Lo rovineresti irrimediabilmente e inutilmente. Aspetta che sia completamente freddo, così che l'umidità residua dalla cottura si sia distribuita perfettamente e quella in eccesso sia evaporata, e la struttura della mollica si sia assestata.
Rotola il filone di pane nell'amido di riso prima di metterlo a lievitare ed inciderlo nel senso della lunghezza, così che alla fine abbia un aspetto più appetitoso e rustico.
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
Soffice, gustoso, profumato - un prodotto che i tuoi clienti adoreranno e che farà un figurone nella vetrina e sulla tavola. Senza glutine, senza frumento, senza mais, senza xantano, senza lattosio o latticini e 100% vegano. Una ricetta di base...
A simple and quick recipe for a flavorful, light, braided loaf of bread that is gluten-free, wheat-free, corn-free, xanthan gum-free, and 100% vegan. It uses direct leavening, EVO oil, rice flour, and sorghum flour. Just a few ingredients for a...
Simple, quick, and delicious chocolate chip cookies, gluten-free, wheat-free, corn-free, xanthan-free, and 100% vegan. Crunchy on the outside and soft in the middle, they are easy to prepare and just as good as the classic version. Enrich them with sprinkles,...
Share:
Soft semi-sweet braided bread