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 dry ingredients in the bowl of a stand mixer and start it on low speed, preferably using the dough hook. Pour in the liquids in a steady stream and once incorporated, gradually increase to medium-high speed. Knead the dough for about 5-6 minutes, occasionally stopping the machine to scrape down the sides of the bowl with a spatula and bring the dough back to the center. You should obtain a smooth, homogeneous, compact, and lump-free mixture.
Transfer the dough to a work surface and, using rice starch or another starch as a dusting powder, form a loaf from which to cut 4 portions of approximately 260g each.
Briefly work each portion between your hands until you obtain smooth and regular balls. Lightly oil each ball and place it in a food bag, also lightly oiled. Close the bag and let it rest at room temperature for at least 20 minutes to allow the yeast to start fermenting.
Then transfer the dough to the refrigerator and let it mature for at least 24 hours, up to a maximum of 48 hours.
When baking, it is essential that the oven is already well preheated and that all the topping ingredients are ready and at hand: timing is crucial at this stage.
Remove the dough from the bag and stretch it gently but firmly until you achieve the desired shape. To facilitate handling and prevent sticking to the surface, use rice flour, cornmeal, or even better, rice semolina.
Transfer the pizza to the peel and shake it vigorously to remove any excess flour on the bottom.
Top as desired and bake immediately.
Once cooked, add any raw ingredients, such as cured meats, basil, or other fresh toppings, then serve immediately.
If you wish to freeze the product, let it cool for a few minutes on a wire rack, then blast chill it quickly. It can be stored in the freezer 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:
The strengths of this recipe are the long, low-temperature proofing and the rapid baking in an oven capable of reaching the specified temperatures. Ignoring either of these aspects means compromising the success of the recipe and obtaining a product that falls short of expectations.
It is essential to wait at least 20 minutes before placing the dough in the refrigerator for slow maturation. This allows the yeast to activate and begin its work, which will then continue slowly in the refrigerator.
One of the most interesting aspects of this recipe is that, after a slow cold fermentation of at least 12-24 hours, the dough can be used straight from the refrigerator. Once the cold proofing is complete, simply take the dough out of the fridge, stretch it, add your toppings, and bake. There is no need to bring it to room temperature or allow for any additional resting time - your pizza is ready to be prepared and baked in just a few minutes.
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
Savory croissants with turnip and turmeric powder, flaky and fragrant, to expand your range and create new sales opportunities, from savory breakfasts to brunch and aperitivo. A professional recipe made with Angel ZERO and naturally gluten-free flours and starches: wheat-free,...
Cocoa croissants, fragrant, delicious, and naturally gluten-free. A quick and easy recipe with Angel ZERO: 100% vegan and free from wheat, xanthan gum, and corn starch, made with naturally gluten-free flours and starches. Perfect straight from the oven with a...
Sweet, laminated, 3-fold puff croissants that are soft and airy, made with a cornstarch base: gluten-free, wheat-free, xanthan gum-free, and 100% vegan. A complete, professional recipe with proofing and baking times and temperatures already provided. Fill them as you like...
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