Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food
Ingredients:
Powders:
180g Potato starch
40g Very fine rice flour
60g Rice starch
15g Sugar
4g Sale
20g ANGEL MIX 2.0
8g PSILLIO
20g Yeast
0,50g Curcuma in polvere (opt.)
Liquids:
200g Water
15g Extra virgin olive oil
To browse:
150g Margarine for croissants/puff pastry
Procedure:
Place all the powders in the bowl of the mixer. Add the liquids gradually, working the dough with the dough hook at medium-high speed. While working, stop occasionally to clean the sides of the bowl with a spatula, bringing the dough back to the center. Knead vigorously for at least 4-5 minutes.
In the meantime, form a rectangle with the margarine, maintaining a uniform thickness of about 1 cm. It is not necessary to obtain a perfect rectangle, the important thing is that the thickness is homogeneous. If you use non-professional margarine or the room temperature is high, you can leave it in the freezer for 3-4 minutes to make it easier to work with.
Transfer the dough to the work surface and, using the rice starch as a dusting, roll it out to form a long, narrow rectangle, large enough to contain and cover the stick of margarine. Use the classic method to scoop out the fat, like for puff pastry or croissants.
Proceed with two rounds of three, rolling out the dough to a thickness of 8 mm. Don't take breaks between one round and another and use the bare minimum of rice starch as a dusting. If necessary, brush away any excess starch to avoid altering the dough. If in doubt, you can consult our video on the Angel Food YouTube channel or other online tutorials on laminating puff pastry dough.
Roll out the dough into a rectangle with the long side at least 32 cm. Cut 8 rectangles with the short side of 4 cm to obtain a total of 8 bags.
Don't throw away any scraps of dough: distribute them in the center of each rectangle before rolling it. Spray lightly with water and roll gently to give the classic shape of the bag, avoiding tightening too much.
Cover the bags with a bag brushed with oil or non-stick spray and leave to rise following the instructions.
Preheat the oven, then remove the bag and bake the bags following the times and temperatures indicated.
Once cooked, transfer the tagliottini to a wire rack to cool completely. After cooling, freeze them if necessary. You can store them at room temperature for about 48 hours or freeze them for up to 30 days at -18°C.
Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.
Note:
Activate Angel Mix for optimal leavening: Heat the water indicated in the recipe to 80°C, add it to Angel Mix and mix with a whisk until you obtain a smooth and stable gel. Cool quickly and use within 12 hours, storing in the refrigerator. Before adding it to the dough, check the weight of the gel: it must correspond to the initial weight of water and Angel Mix (e.g. 220g). Add water if necessary. From here, proceed as indicated in the recipe.
Initial crumbly dough: Don't worry if in the early stages the dough seems dry or difficult to work with. Do not add liquids: after a few minutes it will become smooth, firm and elastic. On the contrary, if you want to add liquids to test the hydration of the dough, add a little at a time!
Humidity during leavening: Keep the environment humid to favor the extension of the surface of the product. If you don't have special equipment, use a pan with boiling water in the proofing chamber.
Regular alveolation: To obtain a uniform interior with a "professional" appearance - or for Instagrammable photos - do not add dough scraps to the bags.
Consistency of the pastel: The dough must be plastic and compact, never too soft or dry. Adapt the water based on the absorption of flours and starches, which may vary. Always start from the minimum quantities to avoid waste.
Closer honeycomb: To obtain a product with a more compact honeycomb, you can make three turns of three instead of two.
Creative garnishes: Before baking, you can decorate the sacs by sprinkling the surface with grated cheese or other garnishes of your choice.
Ideal for fillings: Saccottini are perfect for filling with cured meats, cheeses, vegetables, eggs or other ingredients of your taste.
Mini version: It is possible to obtain smaller bags, ideal for aperitifs or buffets, by cutting the dough into smaller portions.
Aromatic alternatives: You can replace the turmeric with other spices or powders such as paprika, saffron, ginger, or others of your choice, to customize the flavor.
Inside filling: You can add ham, cheese, grilled vegetables or other ingredients directly inside the dough before rolling it. This makes the tagliottini ready to be consumed as a complete product, perfect for brunches, savory breakfasts or quick snacks.
Reduction of food cost: To lower the cost of the self-produced mixture up to €3.60/kg, you can replace the potato starch with corn starch and the rice starch with tapioca starch.
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