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Gluten-free, wheat-free, corn-free, 100% vegan
Quick bread rolls with mixed seeds
Product used: Baker Mix Quantity: 6 rolls Preparation time: 20 minutes Proofing:60 minutes @ 35°C @ 70/80% R.H. Baking:21 minutes @ 200°C in a fan-assisted oven, with initial steam Level:Medium
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.
Combine all the dry ingredients in the bowl of a stand mixer and start mixing at low speed, preferably using the paddle attachment. Mix for a few moments, just until all the dry ingredients are evenly distributed.
Gradually pour in the liquids while keeping the mixer running. Once all the liquids have been added, gradually increase the speed to medium-high and knead the dough for approximately 4–5 minutes. During this stage, stop the mixer occasionally to scrape down the sides of the bowl with a spatula and bring the dough back towards the center. At the end of the process, you should have a smooth, homogeneous and firm dough.
At this point, add the seeds and continue mixing at low speed for a few moments, just long enough to distribute them evenly without breaking them up.
Transfer the dough to your work surface and divide it into the desired portions. Briefly work each portion with your hands and shape the rolls, creating a smooth and even surface. If necessary, use rice starch or another starch to make handling the dough easier.
Arrange the rolls on a baking tray lined with parchment paper, leaving enough space between them. Cover and allow them to proof as indicated, until they have approximately doubled in volume.
Preheat the oven, finish the rolls as desired (see notes), and bake according to the instructions provided.
Once baked, transfer the rolls to a wire rack and allow them to cool completely before serving. You can store them in an airtight container for a couple of days or freeze them 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.
For a more golden finish, you can brush the surface of the buns with sunflower oil, or, for a more rustic finish, you can dust the surface with rice flour before baking.
Before baking, you can brush the buns with milk or a plant-based drink and sprinkle with various seeds.
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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