Product used: Angel Mix 3.0 Quantity: 50 taralli Preparation time: 30 minutes Proofing:N.N. @ N.N. Baking:15 minutes @ 180°C in a fan oven Level:Easy
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— Angel Food
Ingredients:
180g Chickpea flour
20g Wholemeal buckwheat flour
60g Creamy peanut butter
4g Salt
7g ANGEL MIX 3.0
90g Dry white wine
Flavorings to taste (chilli, garlic powder, oregano, etc.)
Procedure:
Combine all ingredients in the bowl of a stand mixer and mix for a few minutes with the paddle attachment until sticky crumbs form.
Transfer everything to a work surface and briefly knead with your hands, without using any extra flour for dusting: divide the dough into regular portions, flatten them with your fingertips, and join the ends to create the classic ring shape.
Arrange the taralli on a baking sheet lined with parchment paper and bake as directed.
Once baked, transfer them to a wire rack and let them cool completely.
Store in an airtight container for up to 3-4 days or freeze 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:
This version of taralli is very easy and quick to prepare: it does not require leavening and does not require boiling in water, as is the case with classic ones.
It is also possible to flavor them after cooking: once cooled, you can put them in a bowl and season them with raw extra virgin olive oil, fresh herbs, grated pecorino cheese, citrus zest, spices or other flavors to taste.
They thus become a perfect accompaniment for a delicious aperitif, ideal both in summer and in winter.
They can also be made in a "breadstick" version, by shaping them into the classic long and thin form.
Unlike MANY other gluten-free versions, these taralli remain crumbly without becoming dry or hard.
To renew their crispness after a few days closed in a jar, it is possible to put them in a hot oven for a few minutes.
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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