Product used: Angel Mix 3.0 Quantity: 850g fresh pasta Preparation time: 15 minutes Proofing:NN @ NN Baking:About 3 minutes @ boiling water 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.
— Angel Food
Ingredients:
Dry ingredients:
350g Rice flour
30g Sorghum flour
30g Light buckwheat flour
40g Rice starch
20g Tapioca starch
47g ANGEL MIX 3.0 (10% of flours and starches)
4,7g Salt (1% of flours and starches)
Liquids:
330g Cold water
Procedure:
Combine all the dry ingredients in the bowl of a stand mixer and start it on the lowest speed using the paddle attachment, so that the ingredients begin to mix uniformly.
Pour the cold water in a thin stream over the dry ingredients while the mixer is running and continue to work for a few minutes, until you obtain a sandy, granular dough.
At this point, replace the paddle with the dough hook and continue mixing at medium speed, working until you obtain a smooth, compact, and elastic mass, completely free of lumps.
Then transfer the dough to a work surface, work it briefly again with your hands to refine it, then wrap it in plastic wrap. Let it rest in the refrigerator for at least 30 minutes.
After the resting time - and using rice flour to dust the work surface - roll out the dough according to the pasta shape you want to prepare.
Cook in plenty of salted water, drain, and store well covered in the refrigerator until ready to use. You can add the pasta directly to the seasoning or sauce, or boil it briefly in hot water.
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:
WARNING! The video shows different types of fresh pasta that can be made with this recipe. The recipe in the video is not gluten-free and should not be followed: it only serves as a demonstration to illustrate the pasta shapes that can be obtained.
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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