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.
Liquids:
400g Water
20g Extra virgin olive oil
10g Apple cider vinegar
Procedure:
Combine the powders in the mixer bowl and, using the paddle attachment (or flat beater) at medium speed, gradually add the liquids. Then increase the speed and knead the dough for 7–8 minutes, stopping the machine from time to time to scrape the mixture from the sides with a flexible spatula and bring it back to the center. The dough is ready when it is smooth and free of lumps.
Transfer it to the work surface, lightly dusted with rice or corn starch, and quickly shape it by hand into a single loaf. Place it on a baking sheet lined with parchment paper, cover it and let it rise for the time indicated in the recipe.
Once risen, dust the surface with rice flour or gently brush it with seed oil, then score the loaf lengthwise with a sharp blade. Bake in the preheated oven, following the temperature and baking time specified in the recipe.
Once out of the oven, immediately transfer the bread to a rack and let it cool completely. Store it in an airtight bag or, if you prefer, in the freezer for up to 14 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 freeze the bread already sliced, so you can take out only what you need when you need it.
You can replace the buckwheat flour with another available flour, or a blend of other available flours, for an even tastier result.
Add cocoa powder or dehydrated vegetable powder for bread with more color or flavor.
Walnuts, olives, raisins or other ingredients can be added to the dough to make each batch different.
This dough contains a fairly high proportion of flour compared with starches, so it won't rise as much when baked as products made with ready-made mixes, which have a very high starch content.
Angel ZERO is a concentrated powder additive: gluten-free, wheat-free, with no added sugar or salt, no ingredients of animal origin (100% vegan), and no preservatives, colorants, emulsifiers, or leavening agents.
Can I make the recipe without Angel ZERO?
For doughs such as those used for croissants, puff pastry, or bread, the answer is no: leaving out Angel ZERO completely compromises the final result, risking wasted time and ingredients.
For simpler doughs, you can try replacing Angel ZERO with another ingredient, but the result 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 ZERO
€8,90
5.0
1 review1
total reviews
New concentrated formula
Optimized to deliver superior performance and outstanding workability for professional production. Fewer ingredients on the label, with twice the technical yield.
Using 1kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 530 croissants weighing 80g each. Using 5kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 2,660 croissants weighing 80g each.
Double yield: 100% greater efficiency compared to Angel Mix 3.0. Dosage: 5% of the total flour and starch weight, instead of the previous 10%. Example: 15g of Angel ZERO provide the same technical dosage as 30g of Angel Mix 3.0.
Technical profile & label guarantees
100% Gluten-Free Free from wheat starch, corn starch and soy Lactose-free and dairy-free Free from ingredients of animal origin Xanthan gum-free No added sugar or salt Free from preservatives, emulsifiers and synthetic colourings Free from yeast and leavening agents 12-month shelf life when stored in a cool, dry place at a constant temperature and protected from direct sunlight
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