FAQ

Here is the list of frequently asked questions

LA MERVEILLEUSE ALL-PURPOSE FLOUR

Can I use La Merveilleuse All-Purpose flour in place of bread mixes in any of the recipes you offer with these mixes?

You may substitute Angélique Loaf mix and Le Campagnard Bread mix with La Merveilleuse All-Purpose Gluten-Free flour using this recipe:

  • 385 g (2 3/4 cup)  La Merveilleuse All-Purpose flour
  • 30 ml (2 tbsp)  ground chia
  • 3,5 ml (3/4 tsp) salt
  • 5 ml (1 tsp) instant yeast
  • 385 g (1 2/3 cup) water at 45°C (113°F)
  • 30 ml (2 tbsp) light olive oil
  • 30 ml (2 tbsp) maple syrup
  • Egg quantity according to recipe
Preparation :

  1. In a large bowl, mix together flour, ground chia, salt and baking powder. Then add water, oil and maple syrup.
  2. Stir the mixture vigorously, either with a wooden spoon, an electric mixer, or a stand mixer fitted with a flat paddle, on medium speed, about two minutes.
  3. Follow the rest of your bread mix recipe instructions

This will allow you to replace the bread mixes required in some of our recipes. If necessary, add the eggs requested in the recipe which was originally made with one of our bread mixes. After the first proofing, follow the rest of the instructions given in the recipe. Examples of recipes: English muffins, brioches etc.

Can I make gluten-free pasta with La Merveilleuse All-Purpose flour?

Our basic egg roll wrapper recipe (egg version) also works for making pasta. In the pasta roller, only use the part used for rolling a lasagna dough, then cut according to the desired type of pasta.

There is also a section dedicated to pasta in our Savoureux, Santé et Sans Gluten Vol. 2. recipe book (French only). All the techniques to successfully prepare delicious gluten-free and dairy-free pasta dishes are covered in this section.

Can I make gluten-free egg rolls with La Merveilleuse All-Purpose flour?

We have developed two egg roll wrapper recipes with La Merveilleuse All-Purpose flour: one is traditional (with eggs) and the other is vegan (eggless):
Egg Roll Wrappers
Egg Roll Wrappers, vegan version

Can I make wonton soup with La Merveilleuse All-Purpose flour?

You can prepare the wonton dough using any of our egg roll wrapper recipes:
Egg Roll Wrappers
Egg Roll Wrappers, vegan version

Can I make gluten-free hamburger buns with La Merveilleuse All-Purpose flour?

We have developed a recipe for hamburger buns with La Merveilleuse All-Purpose flour:
Homemade Hamburger Buns

Can I make gluten-free hot dog or submarine buns with La Merveilleuse All-Purpose flour?

We have developed a recipe for hot dog or submarine buns with La Merveilleuse All-Purpose flour:
Hot Dog or Submarine Buns

Can I make gluten-free baguette with La Merveilleuse All-Purpose flour?

We have developed a baguette recipe with La Merveilleuse All-Purpose flour:
La Merveilleuse Gluten-Free Baguette

Can I make gluten-free pizza dough with La Merveilleuse All-Purpose flour?

We have developed a pizza dough recipe with La Merveilleuse All-Purpose flour:
Homemade Pizza Dough

Can I make gluten-free crêpes with La Merveilleuse All-Purpose flour?

Yes! Just use a common recipe and simply replace conventional flour with La Merveilleuse All-Purpose flour, or use one of our recipes:
Crêpes on the Go!
Breton Crêpes
New Brunswick «Ployes» Pancakes

Do I need to add baking powder to my recipes when using La Merveilleuse All-Purpose flour?

The baking powder contained in the La Merveilleuse All-Purpose flour blend comes in very tiny amounts. It has no lifting effect. Just prepare your recipe as directed, adding the requested amount of baking powder or baking soda.

We invite you to consult the web page dedicated to La Merveilleuse All-Purpose flour, where we provide all the tips, tricks and tutorials for fail proof gluten-free baking.

Do I need to add guar gum or xanthan gum to my recipes when using La Merveilleuse All-Purpose flour?

Guar gum and xanthan gum are active components of La Merveilleuse All-purpose Flour blend; no further amount of gum needs to be added to your recipes when replacing conventional flour 1-for-1.

Is La Merveilleuse All-Purpose flour available in bulk sizes?

We offer 2 bulk sizes: 10 kg and 20 kg, both sold on our online store

How do I get good results with the flaxseed-free version of La Merveilleuse All-Purpose flour?

A loyal customer offered to conduct multiple tests to help us master the use of the flaxseed-free version of La Merveilleuse..
She created a detailed report of her tests, with photographs, which she happily agreed to share with all of us. For those who must cook without flaxseed, you can now do so with our pastry recipes, by following the new recommendations given in this GUIDE (French only)..

Can you make toasted flour with La Merveilleuse All-Purpose flour?

Of course! Put the desired amount of flour in a cast iron skillet over low heat. Stir constantly with a wooden spoon until the flour turns a nice brownish color (about 15 minutes). Avoid setting the heat too high, as the flour will burn and will not taste good.

How can I make consistently good gluten-free bread with La Merveilleuse All-Purpose flour?

With our complimentary online baking course, we trust you will be able to enjoy delicious homemade gluten-free bread everyday.

If you have any questions, please write to: info@cuisinelangelique.com

How can I make delicious gluten-free pastries with La Merveilleuse All-Purpose flour?

Please click on the following link for tips on preparing pastries with La Merveilleuse All-Purpose Gluten-Free flour

Tips and tricks for pastry recipes

If I have a recipe that calls for 1 cup of conventional white flour, do I substitute it for 1 cup of La Merveilleuse All-Purpose flour?

For pastry (not bread) recipes, La Merveilleuse All-Purpose Flour replaces conventional white flour in a one-to-one ratio (1 cup for 1 cup).   However, there are a few tips that will help you get the best results. Please CLICK HERE to fully understand how to use La Merveilleuse All-Purpose Flour in pastries. We explain why you should always use an electric mixer for muffins, refrigerate cookie dough, and much more!

Can I make gluten-free bread using the recipe from my bread maker’s booklet by simply replacing conventional flour with La Merveilleuse All-Purpose flour?

No, this will not work without certain adjustments. The good news is we have tested most bread makers available on the market and have figured out a bread recipe and setting adjustments, depending on your model.

Can I freeze La Merveilleuse All-Purpose flour?

For optimal freshness, La Merveilleuse All-Purpose flour may be frozen. Once frozen, only take out the required quantity as needed, to avoid creating a hot / cold condensation effect which would then risk wasting the flour. When baking bread, take out the required amount the night before to reach room temperature.

Are there versions of La Merveilleuse All-Purpose flour WITHOUT certain ingredients, such as amaranth, quinoa, etc ...

Yes, we have developed several versions of La Merveilleuse All-Purpose flour to address most food intolerances. In particular, the AMARANTH-FREE version of La Merveilleuse All-Purpose Flour is compatible with the Low FODMAP diet. Please consult the section DO YOU OFFER THIS PRODUCT? and the section on La Merveilleuse All-Purpose flour.

ALLERGENS / ALLERGIES / DISEASES

What are the allergens in your products?

Food allergies or intolerances to certain ingredients are commonplace. For this reason, Cuisine l'Angélique clearly displays all relevant information on each individual product label and on product pages on our website. Eggs are used in our ready-to-eat bread and muffin recipes; soy beverage is used in our ready-to-eat muffins. Bread and pastry mixes are crafted in a dedicated room, free from the following allergens: wheat, gluten, dairy, soy, corn, potato, peanut, tree nuts and sesame. However, we do not specifically run tests for traces of peanuts and tree nuts, as gluten and dairy products are our main focus. Our manufacturing process keeps track of all allergens, not just the ones we specifically focus on. As a standard requirement, all approved supplier facilities are free from peanuts. Our employees are prohibited from bringing peanuts and tree nuts to the bakehouse cafeteria. We implement the best manufacturing practices possible to prevent peanuts and tree nuts from entering our facilities. However, because we do not systematically test for traces of peanuts and tree nuts, our products bear the claim “Made in an environment free of peanuts and tree nuts.”

If you have any further questions regarding our allergen monitoring procedures, please write to us at:  qualite@cuisinelangelique.com

I cannot use your bread recipes because I am allergic to one of the ingredients in La Merveilleuse All-Purpose flour. Do you offer a solution?

Our complimentary online gluten-free baking course explains the properties of certain ingredients contained in La Merveilleuse All-Purpose flour blend. This might help you manage when you need to exclude certain ingredients.

Are your products safe for someone allergic to buckwheat?

We use buckwheat flour in various recipes inside our bakehouse. Even though some of our products do not list buckwheat as an ingredient, please be aware there is a chance of cross-contamination inside our bakehouse.

Your products contain flaxseed. Isn't there a risk of oxidation?

The ground flaxseed we use in our products goes through a patented cold milling process. It can be stored up to 24 months at room temperature without the risk of oxidation. Conversely, home-ground flaxseed heats up with friction in the grinder, which triggers oxidation and rancid flavours. It should be used immediately or stored in the refrigerator.

Are your products safe for a person with celiac disease?

Cuisine L'Angélique complies with gluten-free standards, as defined by section B.24.018 of Canada’s Food and Drug Regulations. All our ingredients are sourced from suppliers complying with the same standards. Our bakehouse is free from wheat, oats, rye, barley and triticale.

FREEZING

Can I freeze La Merveilleuse All-Purpose flour?

For optimal freshness, La Merveilleuse All-Purpose Flour may be frozen. Once frozen, only take out the required quantity as needed, to avoid creating a hot / cold condensation effect which would then risk wasting the flour. When baking bread, take out the required amount the night before to reach room temperature.

Can I freeze uncooked pie dough?

Pie dough made with olive oil will not freeze well unless it is already rolled onto the pan, because the water will separate from the oil. However, our pie dough made with coconut oil or with solid fats (butter or ghee) freezes well even without rolling.

Can I make your Yule log recipe ahead of time and freeze it?

You can prepare it ahead of time, but we recommend adding the icing only at the time of serving.

STORING

STORING BREAD

Can store-bought frozen gluten-free bread keep at room temperature?

Our ready-to-eat loaves do not contain any preservatives and should therefore be kept frozen. However, as slices can sometimes be difficult to separate when a loaf is frozen, you may also store in the refrigerator for up to 5 days. Under no circumstances is it recommended to keep at room temperature. When thawed, gluten-free bread does not usually recover the texture of fresh bread. However, there is a way around it: reheat slices in the microwave oven or in a conventional oven, wrapped in aluminum foil, until fully thawed and warm. The texture will then be identical to that of fresh bread, which is a nice alternative to toasting from frozen. The texture will become soft and fluffy again, which does not happen when thawed at room temperature (the crumb then becomes fragile and breaks apart). This method makes it possible to prepare sandwiches, even with previously frozen slices.

How long can I keep my homemade gluten-free bread at room temperature?

Homemade gluten-free breads (made from our recipes) usually keep for 2 to 3 days on the counter, at room temperature, during the winter and up to 2 days in summer. The same applies for cakes as they also contain eggs. You may keep one part of the loaf out at room temperature and store the rest of the loaf in the freezer. When thawed, gluten-free bread does not usually recover the texture of fresh bread. However, there is a way around it: reheat slices in the microwave oven or in a conventional oven, wrapped in aluminum foil, until fully thawed and warm. The texture will then be identical to that of fresh bread, which is a nice alternative to toasting from frozen. The texture will become soft and fluffy again, which does not happen when thawed at room temperature (the crumb then becomes fragile and breaks apart). This method makes it possible to prepare sandwiches, even with previously frozen slices.

Can I store my gluten-free bread at room temperature?

Our ready-to-eat loaves do not contain any preservatives and should therefore be kept frozen. However, as slices can sometimes be difficult to separate when a loaf is frozen, you may also store in the refrigerator for up to 5 days. Under no circumstances is it recommended to keep at room temperature. Homemade gluten-free breads (made from our recipes) usually keep for 2 to 3 days on the counter, at room temperature. However, we recommend storing them in the refrigerator or freezer, pre-sliced.

STORING FLOUR

How do I store La Merveilleuse All-Purpose flour?

Please store at room temperature, ideally in a cool and dry place. For optimal freshness, La Merveilleuse All-Purpose flour may be frozen. Once frozen, only take out the required quantity as needed, to avoid creating a hot / cold condensation effect which would then risk wasting the flour. When baking bread, take out the required amount the night before to reach room temperature.

What is the best method for storing La Merveilleuse All-Purpose flour?

Please store at room temperature, ideally in a cool and dry place (below 20 °C). For optimal freshness, La Merveilleuse All-Purpose flour may be frozen. Once frozen, only take out the required quantity as needed, to avoid creating a hot / cold condensation effect which would then risk wasting the flour. When baking bread, take out the required amount the night before to reach room temperature.

How long can I keep La Merveilleuse All-Purpose flour?

It has an optimal shelf life of one year from the date of manufacture. The Best Before date is indicated on the packaging.

What is the shelf life of La Merveilleuse All-Purpose flour?

It has an optimal shelf life of one year from the date of manufacture. The Best Before date is indicated on the packaging.

Can I freeze La Merveilleuse All-Purpose flour?

Yes! For optimal freshness, La Merveilleuse All-Purpose Flour may be frozen. Once frozen, only take out the required quantity as needed, to avoid creating a hot / cold condensation effect which would then risk wasting the flour. When baking bread, take out the required amount the night before to reach room temperature.

STORING YEAST

How do I store my baking yeast?

Bread yeast must be stored in the refrigerator otherwise it will become inactive. Ideally, keep it in an air-tight container (in the refrigerator, of course).

COOKING CLASSES

Do you offer cooking classes?

At the moment, we have no scheduled classes. However, when ready, they will be announced first to our newsletter subscribers.

HOW-TO

How do I make icing?

We invite you to consult our ICING RECIPES.

How do I make toasted gluten-free flour?

Put the desired amount of flour in a cast iron skillet over low heat. Stir constantly with a wooden spoon until the flour turns to a nice brownish color (about 15 minutes). Avoid setting the heat too high, as the flour would burn and alter the taste.

How can I get the best results for gluten-free bread using La Merveilleuse All-Purpose flour?

With our complimentary online baking course, we trust you will be able to enjoy delicious homemade gluten-free bread everyday.

If you have any questions, please write to: info@cuisinelangelique.com

How do I get the best pastry results using La Merveilleuse All-Purpose flour?

Here are all our tips and tricks for pastry recipes with La Merveilleuse All-Purpose flour.

I put the bread in the toaster, but it didn't toast well. What do I do to give it a good toast?

Gluten-free bread simply requires a longer time to toast than conventional bread.

MAKING BREAD

TIPS FOR MAKING GREAT GLUTEN-FREE BREAD

What are your tips for cooling and storing homemade gluten-free bread?

Homemade bread should be allowed to cool completely on a rack for 8 to 10 hours, covered with a dry cloth; once fully cooled, it may be kept in a sealed bag. For bread baked with a bread maker, remove immediately from the machine at the end of the baking cycle (do not leave it in warm mode). Once baked, a homemade loaf will keep for a maximum of 3 days at room temperature in winter and 2 days in summer, same as cakes, as it contains eggs. Depending on how quickly you eat your homemade bread, part of it may be stored at room temperature, and the rest, sliced and frozen. When thawed, gluten-free bread does not usually recover the texture of fresh bread. However, there is a way around it: reheat slices in the microwave oven or in a conventional oven, wrapped in aluminum foil, until fully thawed and warm. The texture will then be identical to that of fresh bread, which is a nice alternative to toasting from frozen. The texture will become soft and fluffy again, which does not happen when thawed at room temperature (the crumb then becomes fragile and breaks apart). This method makes it possible to prepare sandwiches, even with previously frozen slices.

What is your advice for cooling my homemade gluten-free bread?

Homemade bread should be allowed to cool completely on a rack for 8 to 10 hours, covered with a dry cloth; once fully cooled, it may be kept in a sealed bag. For bread baked with a bread maker, remove immediately from the machine at the end of the baking cycle (do not leave it in warm mode).

Do I need to use cider vinegar in my bread recipe?

Adding apple cider vinegar is not essential to making great bread. It acts only as a natural preservative and therefore helps bread keep longer at room temperature.

What is the purpose of adding cider vinegar to gluten-free bread recipes?

Apple cider vinegar extends the life of gluten-free bread at room temperature; it is a natural preservative.

Will I get good results without using flaxseed and/or chia in your gluten-free bread recipes?

For the recipes we have developed, flaxseed and chia are essential ingredients. If you need to remove flaxseed or chia from our recipes, please experiment by compensating with gums (guar and/or xanthan).

Can I make my gluten-free bread in a convection oven?

We have observed that traditional oven baking works better for gluten-free breads. If your oven comes with both baking modes (traditional or convection), we recommend using the traditional mode. The dough of gluten-free bread contains more moisture than that of conventional bread. Convection ovens tend to bake the outside of the bread faster. Even if your bread looks baked by its outside appearance, it may not be fully cooked on the inside. If you own a convection-only oven, we recommend setting the temperature level around 165°C (325°F), and paying close attention to the baking time, which may be slightly shorter.

I don't have a light in my oven for proofing bread, what should I do?

If you don't have a light in your oven, which generates enough heat to proof the bread, here's our advice: start your oven for a minute, then turn it off. The onset of heat will keep the oven warm enough for the proofing time. Then, in the oven, next to the bread dough, place a bowl filled with hot water. The combination of these 2 elements will replace the heat emitted by the oven light.

I do not have a 20 cm x 10 cm (8 in x 4 in) bread pan. What can I substitute it for in your gluten-free bread recipes?

Simply use a round 18 cm (7 in)-diameter pan.

Can I double your gluten-free bread recipes?

You may double the recipes and bake 2 loaves of gluten-free bread at a time. For this, double all ingredients except for the yeast, which requires a 1.75 factor. For example, if your recipe calls for 5 ml (1 tsp) of yeast, please use 5 ml x 1.75 = 8.75 ml (1 ¾ tsp yeast).

How can I successfully bake gluten-free bread with La Merveilleuse All-Purpose flour?

With our complimentary online baking course, we trust you will be able to enjoy delicious homemade gluten-free bread everyday.

If you have any questions, please write to: info@cuisinelangelique.com

Is it essential to use sugar in making gluten-free bread?

Sugar is essential for 3 reasons:

  1. It feeds the yeast. It allows the yeast to adequately perform its role in proofing the bread.
  2. It allows for a soft breadcrumb while keeping it from drying out too quickly.
  3. It produces a perfect, golden and tender crust.
If you prefer to avoid sugar altogether, there is a way around it by making sourdough bread. We have dedicated 6 pages in our cookbook Savoureux, Santé et Sans Gluten, Vol. 2 (French only) on all the techniques related to the making of sourdough bread.

Do you have a cinnamon-raisin bread recipe?

It is possible to make cinnamon-raisin bread with our La Merveilleuse flour bread recipes or our bread mixes. For this, simply add 5 ml (1 teaspoon) of ground cinnamon to the dry ingredients. Then, after the first rise, simply add 125 ml to 165 ml (1/2 cup to 2/3 cup) of raisins. Here are some gluten-free bread recipes you may us as a base:


"Grandmother’s" White Bread

Gluten-free bread in a conventional oven

Le Campagnard Bread mix

Angélique Loaf mix

Can I add seeds, nuts or dried fruit to your bread recipes?

You may add pumpkin seeds, sunflower seeds, hemp seeds, sesame seeds, nuts of your choice or even dried fruits, according to your taste. They should be added after the first rising if you are baking your bread in a conventional oven or, if you are baking your bread in a bread machine, at the beep emitted by the machine to indicate that it is time to add these ingredients. Do not add flaxseed or chia seeds. As they are oilseeds, they will thicken the dough and alter the balance of the recipe.

TROUBLESHOOTING GLUTEN-FREE BAKING PROBLEMS

My bread collapsed. What happened?

The dough may have been too liquid. This can occur for different reasons: too much yeast, too much water or another imbalance in the recipe. It is also possible that the second rise was too strong. The bread will keep rising but, as the yeast gets "tired", and the dough becomes too liquid under the action of too long a rise, the bread will collapse in the center. Turn on the oven as soon as a slight pressure of the finger on the dough leaves an impression. For that, you will have to stay vigilant, as the time can vary depending on weather conditions, and 5 minutes can make all the difference. For further information, we invite you to watch our complimentary online baking course.

My bread sagged, what's the problem?

The dough may have been too liquid. This can occur for different reasons: too much yeast, too much water or another imbalance in the recipe. It is also possible that the second rise was too strong. The bread will keep rising but, as the yeast gets "tired", and the dough becomes too liquid under the action of too long a rise, the bread will collapse in the center. Turn on the oven as soon as a slight pressure of the finger on the dough leaves an impression. For that, you will have to stay vigilant, as the time can vary depending on weather conditions, and 5 minutes can make all the difference.

For further information, we invite you to watch our complimentary online baking course. .

My bread didn’t rise, what's the problem?

One of the possible problems is yeast. If you have used active dry yeast instead of instant yeast, the rise may not have been sufficient. It is also possible that your yeast has become inactive and could not allow the bread to rise. The proper temperature of the water is also an important factor in the action of rising.

We invite you to watch our complimentary online baking course  to better understand the parameters that can affect your bread.

I made the bread recipe and the crumb is too moist, what's the problem?

There may have been too much water in the recipe or the cooling time was too short. We advise you to leave the bread for 8 to 10 hours on a rack, covered with a dry cloth, before slicing. If this does not seem to be the source of the problem, we invite you to watch our complimentary online baking course.

My bread cracked on the top, is this normal?

Yes, this is normal, this crack in the crust was created by the carbon dioxide (CO2) released by the fermentation process while baking. Excess carbon dioxide that cannot be trapped by the crumb needs to escape. As it escapes randomly, the location of the resulting crack in the crust will be different for each bread.

I made a loaf in my bread maker but it is not as high as the mould, is that normal?

This is perfectly normal. Gluten-free bread will never rise as much as conventional bread. With our recipes, the loaves will rise up to approximately half the height of your bread maker pan.

The kneading paddle of my bread maker got stuck in the bread, is this normal?

Yes, that's normal. Our bread recipes contain flaxseed and/or chia. These oilseeds are very sticky when hot. Wait until the bread has cooled down, and then remove the paddle.

I put the bread in the toaster and it didn’t toast well, what should I do to have a well toasted toast?

Gluten-free bread simply requires a longer time to toast than conventional bread.

GLUTEN-FREE BAKING WITH A BREAD MAKER

Which brand of bread maker do you prefer?

Our favorite models are Hamilton Beach 29881 or 29882; they come with a 5-year warranty and are fail proof for the 2 standard recipes we have developed for bread machines, using La Merveilleuse All-Purpose Gluten-Free flour:

We recently discovered and experimented with a compact model: Cuisinart #CBK-110C. We also greatly appreciate this model, as much for the quality of the bread as for its compact design, which takes little storage or counter space.

The recommended settings for the models are available from the list of parameters for tested bread maker models. We have tested over 20 models for these recipes

How to make gluten-free bread with a bread maker?

For you to enjoy homemade bread, we have developed gluten-free bread recipes for bread machines using La Merveilleuse All-Purpose Gluten-Free flour as well as our gluten-free bread mixes. Settings vary from one bread maker model to another. The recommended settings for over 20 models tested are available from: list of parameters for tested bread maker models.

Can the bread recipes in your cookbooks be baked with a bread maker?

All of the recipes in our cookbooks are designed for conventional oven baking only. They do not work with a bread maker.

However, we have developed gluten-free bread recipes for bread machines using La Merveilleuse All-Purpose Gluten-Free flour as well as our gluten-free bread mixes.

Can I make gluten-free pizza dough with my bread maker?

No, it is not possible to make gluten-free pizza dough in the bread maker. The proofing time in bread makers is too long for gluten-free pizza dough. It comes out too liquid to be kneaded.

Instead, please use our homemade pizza crust recipe with a conventional oven .

I made a loaf of bread in my bread maker but it is not as high as the pan, is this normal?

This is perfectly normal. Gluten-free bread will never rise as much as conventional bread. With our recipes, the bread will be approximately half the height of your bread maker pan.

The kneading paddle of my bread maker got stuck in the bread, is this normal?

Yes, that's normal. Our bread recipes contain flaxseed and/or chia. These oilseeds are very sticky when hot. Wait until the bread is cooled and then remove the paddle.

When should I remove the kneading paddle from my bread?

Wait for the bread to cool before removing the kneading paddle. It will then come out easily and the hole will be much smaller than when trying to remove it while the bread is still hot (warm crumb tends to stick to the kneading blade).

Can I remove the kneading paddle from my bread before final baking in the bread machine?

It is possible to remove the kneading paddle before the last rise of a bread maker. As the cycles vary from one machine to another, we recommend that you read the instructions in your manual to know when exactly to remove the kneading paddle.

Can I make bread with a recipe from my bread maker manual by replacing conventional flour with La Merveilleuse Gluten-Free flour ?

Every bread recipe is specific. Making bread using a recipe from your bread maker manual by replacing conventional flour with La Merveilleuse Gluten-Free Flour will not bring good results. This is why we have developed gluten-free bread recipes for bread machines using La Merveilleuse All-Purpose Gluten-Free Flour as well as our gluten-free bread mixes. Settings vary from one bread maker model to another. The recommended settings for over 20 models tested are available from: list of parameters for tested bread maker models.

SOURDOUGH BREAD

Do you sell gluten-free sourdough bread?

We do not offer ready-to-eat sourdough bread. However, we have dedicated 6 pages to this topic in our cookbook Savoureux, Santé et Sans Gluten Vol. 2. (French only). This will help you bake homemade gluten-free sourdough bread.

How can I make gluten-free sourdough bread?

To help you bake homemade gluten-free sourdough bread, we have dedicated 6 pages to this topic in our cookbook Savoureux, Santé et Sans Gluten Vol. 2. (French only).

Do you have gluten-free sourdough bread in your product assortment?

We do not have ready-to-eat sourdough bread as part of our product assortment.
However, we have dedicated 6 pages to this topic in our cookbook Savoureux, Santé et Sans Gluten Vol. 2. (French only). This will help you bake homemade gluten-free sourdough bread.

YEAST AND SOURDOUGH STARTER

Which kind of yeast do you recommend for your bread recipes?

We recommend using instant yeast for all the gluten-free bread recipes we have developed. Gluten-free bread will not rise properly with fresh or active dry yeast. Lallemand's Instaferm or Fleischmann's are the most common brands of instant yeast, and are both safe for a gluten-free diet.

What is the difference between active dry yeast and instant yeast?

Active dry yeast must be dissolved in water before mixing with other ingredients, whereas instant yeast can be mixed directly into dry ingredients. Their operating modes and amounts required are different. We recommend using instant yeast for all the gluten-free bread recipes we have developed.

How should I store my yeast?

Yeast must be stored in the refrigerator otherwise it will fade over time.

My sourdough starter seems to have become inactive (it has no more bubbles, it does not swell), what should I do?

Do not stop feeding it! You may follow the instructions from our book Savoureux, Santé et Sans Gluten, Vol. 2 (French only). Depending on the temperature of your home, it will seem less active on the third day. Then, on day 4, it needs plenty of food, so nourish it with a greater amount of flour. This will help make the dough thicker. In winter, the air contains less indigenous yeasts; it is therefore important during this season to ensure that the room temperature does not drop too much during the night. When the sourdough starter has a thick pancake batter texture (after 4 days), it will start swelling because its texture will allow it to do so.

Where can I find the Instaferm instant yeast you recommend?

You may order from our online store. It is also available at most health food stores. Once opened, please store in the refrigerator. This type of yeast is safe for a gluten-free diet.

MAKING GLUTEN-FREE COOKIES

My gluten-free cookies have flattened more than normal during baking. What's the problem?

Gluten-free cookie dough should be refrigerated before cooking. The colder the dough, the more beautiful your cookies will be. We recommend 3 hours for most cookies and 12 hours for rolled cookies as well as those containing molasses.

MAKING GLUTEN-FREE MUFFINS

My gluten-free muffins have not risen well. What's the problem?

Unlike conventional muffin recipes, gluten-free muffin dough should be mixed with an electric mixer, which helps reach the right thickness. If the dough has not properly thickened, the muffins won't rise. Also, since a dough that is too runny will not rise properly, be sure to measure all the ingredients correctly. Precision is key in gluten-free baking. We strongly recommend using the measurements given in grams as they are more precise than measuring cups.

Do you have a trick to prevent gluten-free muffins from sticking to the paper cup liners after baking?

Since La Merveilleuse All-Purpose flour contains flaxseed, an oilseed, the viscosity of the dough makes the baked muffins stick to standard paper cup liners on day one. As of the second day, the baked muffins will no longer stick to the paper cup liners. To prevent this from happening, we recommend using non-stick brown parchment paper cups.

Can you make gluten-free muffins or cupcakes from your other cake mixes?

Of course! You can make muffins or cupcakes using our Divine Chocolate Cake Mix, or our Golden Make Mix. Both mixes yield about 12 to 15 muffins or cupcakes, depending on the size of the moulds. You can also make Maple Muffins using our Angel Food Cake Mix.

In your muffin recipes, you ask to use an electric mixer. Is it really necessary? Can I just use a whisk and beat vigorously?

It is important to use an electric mixer whenever mentioned in our recipes, to ensure optimal results. The power of an electric mixer allows the dough to thicken after about 1 to 2 minutes. A dough that has not thickened enough will not give the desired results. The beating action of a handheld whisk is unfortunately not strong enough for this.

MAKING GLUTEN-FREE PIE CRUST

What's the difference between a pie crust prepared with olive oil and the one prepared with coconut oil (or butter)?

The main difference is in the texture. An olive oil pie crust cannot be as flaky as the coconut oil or butter version. Either with our Pie Crust Mix or with our gluten-free pie crust recipes made with La Merveilleuse All-Purpose flour, if you are looking for the flakiness of conventional pie crusts, we recommend using the coconut oil or butter method. Also, pie dough made only from olive oil will be slightly more difficult to roll; olive oil pie dough must be very cold to be rolled properly. Coconut oil or butter pie dough may be frozen without having previously been rolled. However, olive oil pie dough should be rolled and placed in a pan before freezing. Water separates from the oil when thawing, which alters the texture of the dough and makes it difficult to roll. We invite you to read our tips and watch our online tutorial to learn more about preparing the best possible gluten-free pie crust.

Can I use my conventional pie crust recipe with La Merveilleuse All-Purpose Flour?

You may use your pie crust recipe by replacing conventional flour by La Merveilleuse All-Purpose flour with a 1-for-1 ratio. However, you will need to increase the water amount by 50%, then refrigerate overnight before rolling the dough. Alternatively, simply use our gluten-free pie crust recipes ,which were specifically formulated for La Merveilleuse All-Purpose flour.

Is your Pie Crust Mix suitable for savory dishes (pâtés, pies) as well as sweet pies?

Yes, our Pie Crust Mix can be used for savory foods and sweet pies, without any adjustments. 

Can I freeze the pie crust?

Coconut oil or butter pie dough may be frozen without having previously been rolled. However, olive oil pie dough should be rolled and placed in a pan before freezing. Water separates from the oil when thawing, which alters the texture of the dough and makes it impossible to roll. We invite you to read our tips and watch our online tutorial to learn more about preparing the best possible gluten-free pie crust.

PLANNING AHEAD

Can I make your Yule log recipe ahead of time and freeze it?

You can prepare it ahead of time, but we recommend that you add the icing only when ready to serve.

Can I prepare pancake or waffle batter the night before?

Pancake or waffle batter prepared from our mix may be stored in the refrigerator overnight. Please note that it will have thickened. The batter might need to be spread with a spatula, once the waffle maker or pan are hot. If necessary, add a little plant-based milk substitute to liquefy the batter.

NEWSLETTER

Do you have a newsletter?

Of course! You can subscribe via this link and you will receive new recipes every month.

How do I subscribe to your newsletter?

Please click on this link and you will receive new recipes every month.

What do you offer your newsletter subscribers?

Each month, we offer new gluten-free recipes to our subscribers. We also occasionally offer certain exclusive contests as well as certain price reductions on the online store, with promotional codes sent exclusively to newsletter subscribers. Please click on this link to subscribe.

INGREDIENTS

PLANT-BASED MILK SUBSTITUTE OR SOY MILK

What are you referring to in your recipes when you say plant-based milk substitute or soy milk?

Plant-based milk substitutes are soy, almond, coconut or cashew beverages. If you do not follow a diet that excludes dairy products, cow's milk and goat's milk will also work. Note: rice-based beverages should be avoided in gluten-free pastry recipes because they will not yield the desired results.

CHIA

Do I absolutely need to use chia seeds when requested in your recipes?

If you cannot use chia seeds as requested in our recipes, you may replace them with ground flaxseed. The dosage is different because flaxseed has a lower water absorption rate than chia. Double the amount of flaxseed should be used in place of chia seeds requested in the recipe. For example, for a recipe calling for 15 ml (1 tbsp) of chia seeds, please use 30 ml (2 tbsp) of ground flaxseed.

My chia seeds are already ground, do I use the same amount for recipes that require grinding chia?

It is necessary to grind using a coffee grinder even if the store-bought chia seeds are already ground. Calculate 10 grams for every 15 ml (1 tablespoon) of chia requested in the recipe.

Is there a difference between white chia seeds and black chia seeds?

One difference is of course the color. White chia will be more discreet while, conversely, black will be more visible. It all depends on the recipe and whether or not you want to see the chia. We have also observed that the white chia absorbs liquids a little more than the black chia. As gluten-free bread and pastry making is always a little more complex than their conventional equivalents, this detail is important because the results may differ depending on the type of chia used. The recipes offered by Cuisine l´Angélique have been developed using white chia.

CREAM OF TARTAR

Do I absolutely need to use cream of tartar when asked for in a recipe?

Cream of tartar is a great secret ingredient to making a perfect meringue. It helps the formation of stiff peaks, which, in turn, helps reach ideal dough texture when folded into the batter. If the whipped egg whites are not stiff enough, the dough will be too liquid and not rise properly when baking.

What is cream of tartar?

It is a byproduct of the winemaking process. It helps stabilize egg whites when they are whipped into a meringue. In fact, adding cream of tartar to egg whites makes for a really firm and perfect meringue.

Where can I buy cream of tartar?

You can easily find cream of tartar in any grocery store. If you are celiac or allergic to gluten, make sure that the brand purchased does not contain any trace of gluten.

COCONUT MILK

Which coconut milk do you recommend?

Look for premium coconut milk which is composed of only two ingredients: coconut and water.

What can I replace coconut milk with?

Coconut milk can be replaced by soy cream intended for cooking (the Belsoy company offers this type of cream). If you are not on a dairy-free diet, you can substitute coconut milk with cooking cream.

FLAXSEED

Do I absolutely need to use ground flaxseed when requested in your recipes?

You may use chia as an alternative to ground flaxseed. Chia has twice the water absorption rate of flaxseed. You should therefore use one serving for chia as a substitute for two servings of ground flaxseed.

My store-bought flaxseed is already milled, do I use the same volume for recipes that require grinding flaxseed?

Store-bought milled flaxseed is not fine enough; it requires further grinding at home, using a coffee grinder. The resulting density (volume) will vary depending on the fineness of the grind. We recommend using a scale for precise weight measurement. Otherwise, the rule of thumb is 10 grams per tablespoon (15 ml) of finely ground flaxseed called for in our recipes.

Your products contain ground flaxseed. Is there a risk it might oxidise and alter your products?

The ground flaxseed we use in our products goes through a patented cold milling process. It can be stored up to 24 months at room temperature without the risk of oxidation.

OLIVE OIL

What do you mean by "light olive oil"?

We use this term to refer to a type of olive oil whose flavour is neutral.

EGGS

How can I substitute eggs in your recipes?

In most of our recipes (except those that require you to whip the egg whites to stiff peaks), you may substitute the eggs with common substitutes or with the chia egg substitute recipe that we have developed. In order to optimize results using our chia egg substitute recipe, we suggest adding 5 to 10 ml (1 to 2 teaspoons) of oil to the ingredients.

Do you have an egg substitution recipe?

For many of our recipes (except those that require you to whip the egg whites to stiff peaks), you may substitute the eggs with common substitutes or with the chia egg substitute recipe that we have developed.
In order to optimize results using our chia egg substitute recipe, we suggest adding 5 to 10 ml (1 to 2 teaspoons) of oil to the ingredients.

How can I replace eggs in a recipe?

For many of our recipes (except those that require you to whip the egg whites to stiff peaks), you may substitute the eggs with common substitutes or with the chia egg substitute recipe that we have developed. In order to optimize results using our chia egg substitute recipe, we suggest adding 5 to 10 ml (1 to 2 teaspoons) of oil to the ingredients.

I don't have large eggs, only medium eggs. What should I do?

Our recipes are based on the standard weight of large eggs = 55 grams (2 oz.) If you only have medium eggs, we recommend weighing your cracked medium eggs and simply doing the math to match the required quantity.

BAKING POWDER

Do I need to add baking powder to my recipes when using La Merveilleuse All-Purpose Flour?

The baking powder in the La Merveilleuse All-Purpose flour blend comes in very tiny amounts. It has no lifting effect. Just prepare your recipe as directed, adding the requested amount of baking powder or baking soda. We invite you to consult the web page dedicated to La Merveilleuse All-Purpose flour, where we provide all the tips, tricks and tutorials for fail proof gluten-free baking.

APPLE CIDER VINEGAR

Do I need to use cider vinegar in my bread recipe?

Adding apple cider vinegar is not essential to making great bread. It acts only as a natural preservative and therefore helps bread keep longer at room temperature.

What is the purpose of adding cider vinegar to gluten-free bread recipes?

Apple cider vinegar extends the life of gluten-free bread at room temperature; it is a natural preservative.

WHAT IS THE DIFFERENCE BETWEEN THESE INGREDIENTS ?

What is the difference between amaranth flour and arrowroot starch?

Amaranth is a pseudocereal, a seed whose nutrition profile and usages resemble that of cereal grains. It resembles quinoa. Arrowroot starch comes from the rhizome (root) of a tropical plant. These are two very different ingredients and may not be substituted one for the other in recipes.

What is the difference between regular olive oil and "light olive oil"?

Light olive oil has a neutral taste. Its flavour profile is suitable for cooking. Most other olive oils have a stronger flavour profile and are mainly used in salad dressings or as finishing oils, to enhance the flavour of certain dishes.

PRODUCTS

DO OFFER THIS PRODUCT … ?

Do you offer a version of La Merveilleuse All-Purpose Flour without flaxseed?

We have developed a flaxseed-free version of La Merveilleuse All-Purpose Gluten-Free flour, available exclusively through our online store. Please note: this FREE-FROM alternative was developed taking into account people with intolerances or diet restrictions rather than allergies. It is produced in the same facilities as our other flour blends, which means there might be a risk of cross-contamination A loyal customer offered to conduct multiple tests to help us master the use of the flaxseed-free version of La Merveilleuse. She created a detailed report of her tests, with photographs, which she happily agreed to share with all of us. So, for those who must bake without flaxseed, you can now do so by following the recommendations given in this gluten-free and flaxseed-free baking guide (French only).

Do you offer a version of La Merveilleuse All-Purpose Flour without amaranth?

We have developed an amaranth-free version of La Merveilleuse All-Purpose Gluten-Free flour, available through our online store or at selected retailers. Please note: this FREE-FROM alternative was developed taking into account people with intolerances or diet restrictions rather than allergies. It is produced in the same facilities as our other flour blends, which means there might be a risk of cross-contamination

Do you offer a version of La Merveilleuse All-Purpose flour without quinoa?

We have developed a quinoa-free version of La Merveilleuse All-Purpose Gluten-Free flour, available exclusively through our online store. Please note: this FREE-FROM alternative was developed taking into account people with intolerances or diet restrictions rather than allergies. It is produced in the same facilities as our other flour blends, which means there might be a risk of cross-contamination

Do you offer a version of La Merveilleuse All-Purpose flour without guar gum?

We have developed a guar gum-free version of La Merveilleuse All-Purpose Gluten-Free flour, available exclusively through our online store. Please note: this FREE-FROM alternative was developed taking into account people with intolerances or diet restrictions rather than allergies. It is produced in the same facilities as our other flour blends, which means there might be a risk of cross-contamination

Do you offer a version of La Merveilleuse All-Purpose flour without buckwheat?

We have developed a buckwheat-free version of La Merveilleuse All-Purpose Gluten-Free flour, available exclusively through our online store. Please note: this FREE-FROM alternative was developed taking into account people with intolerances or diet restrictions rather than allergies. It is produced in the same facilities as our other flour blends, which means there might be a risk of cross-contamination

Do you offer a version of La Merveilleuse All-Purpose flour without rice?

We have developed a rice-free version of La Merveilleuse All-Purpose Gluten-Free flour, available through our online store or at selected retailers. Please note: this FREE-FROM alternative was developed taking into account people with intolerances or diet restrictions rather than allergies. It is produced in the same facilities as our other flour blends, which means there might be a risk of cross-contamination

Do you offer a Low FODMAP version of La Merveilleuse All-Purpose Flour? ?

We have developed a Low FODMAP version of La Merveilleuse All-Purpose Gluten-Free flour, available through our online store or selected retailers. Please note: this FREE-FROM alternative was developed taking into account people with intolerances or diet restrictions rather than allergies. It is produced in the same facilities as our other flour blends, which means there might be a risk of cross-contamination

Do you offer bread loaves without eggs?

We have developed an eggless bread loaf (which is also rice-free) called Le Vegan. Please note: this FREE-FROM alternative was developed taking into account people with intolerances or diet restrictions rather than allergies. It is produced in the same facilities as our other flour blends, which means there might be a risk of cross-contamination.

Do you offer bread loaves without rice?

We have developed a rice-free bread loaf (which is also eggless) called Le Vegan. Please note: this FREE-FROM alternative was developed taking into account people with intolerances or diet restrictions rather than allergies. It is produced in the same facilities as our other flour blends, which means there might be a risk of cross-contamination. .

Do you offer gluten-free sourdough bread?

We do not offer ready-to-eat sourdough bread. However, we have dedicated 6 pages to this topic in our cookbook Savoureux, Santé et Sans Gluten Vol. 2. (French only). This will help you bake homemade gluten-free sourdough bread.  

I am looking for a white bread, do you offer one?

Our healthy choice for white bread enthusiasts is L'Angélique bread loaf.

Do you sell white bread?

Our healthy choice for white bread enthusiasts is L'Angélique bread loaf.

TIPS WITH STORE-BOUGHT FROZEN BREAD LOAVES.

Can bread bought frozen in a grocery store be kept at room temperature?

Our ready-to-eat loaves do not contain any preservatives and should therefore be kept frozen. However, as slices can sometimes be difficult to separate when a loaf is frozen, you may also store in the refrigerator for up to 5 days. Under no circumstances is it recommended to keep at room temperature. 

Our ready-to-eat bread loaves do not contain any preservatives and should therefore be kept frozen. As slices can sometimes be difficult to separate when a loaf is frozen, it may also be stored in the refrigerator for 5 to 7 days. Under no circumstances is it recommended to keep it at room temperature.

Can I make sandwiches with your ready-made frozen bread?

When thawed, gluten-free bread does not usually recover the texture of fresh bread, which makes it difficult to prepare sandwiches. However, there is a way around it:  reheat slices in the microwave oven or in a conventional oven (wrapped in aluminum foil), until fully thawed and warm. The texture will then be identical to that of fresh bread, which is a nice alternative to toasting from frozen. The texture will become soft and fluffy again, which does not happen when thawed at room temperature (the crumb then becomes fragile and breaks apart). This method makes it possible to prepare sandwiches, even from previously frozen slices.

I put the bread in the toaster, but it didn’t toast well. What should I do to give it a nice toast?

Gluten-free bread simply requires a longer time to toast than conventional bread.

WHERE CAN WE GET THIS PRODUCT?

Where can I get your products?

Our products are available at most health food stores and conventional grocery stores in Québec. Our range of mixes, flours as well as our recipe books are also available via our online store (free delivery over 150$ in Canada, except remote areas).

Can we buy your products on location?

We do not run a bakehouse outlet. Our products are available at most health food stores and conventional grocery stores in Québec. Our range of mixes, flours as well as our recipe books are also available via our online store (free delivery over 150$ in Canada, except remote areas).

Do you have a sales counter on site?

We do not run a bakehouse outlet. Our products are available at most health food stores and conventional grocery stores in Québec. Our range of mixes, flours as well as our recipe books are also available via our online store (free delivery over 150$ in Canada, except remote areas).

Are your products available in France?

We do not have points of sale in France. However, you may order our range of mixes, flours as well as our recipe book via our ONLINE STORE.

Do you ship to the United States?

Shipping food products in the United States requires FDA-compliant packaging. Our products are not yet FDA-compliant, which explains why we do not yet ship to consumers in the United States.

Where can I find the Instaferm instant yeast that you recommend?

You may order from our online store. It is also available at most health food stores. Once opened, please store in the refrigerator. This type of yeast is safe for a gluten-free diet.

Where can I find probiotic capsules?

You can easily find probiotic capsules at drugstores or health food stores.

BULK and FAMILY SIZES

Is La Merveilleuse All-Purpose Gluten-Free flour available in bulk sizes?

We offer 2 bulk sizes: 10 kg and 20 kg, both sold on our online store.

Are your bread mixes available in bulk?

We offer our 2 varieties of bread mixes in family sizes of 8 packs via our online store.

RECIPES

DO YOU HAVE A RECIPE FOR … ?

Do you have a recipe for gluten-free croissants?

As of yet, we have not developed a recipe for croissants. The usual base of a croissant is butter and everything we make is dairy free. We have tried with different types of margarines. However, margarine does not solidify as well as butter when refrigerated. This did not allow us to laminate the dough properly to make dairy-free and gluten-free croissants.

Do you have a recipe for gluten-free doughnuts?

We have developed two doughnut recipes, which need to be baked in a doughnut maker or in the oven, using doughnut moulds:

Martine's Grandmother's Doughnuts

Aunt Lucie's Choco-Pumpkin Doughnuts

Do you have a puff pastry recipe?

The closest to puff pastry is our coconut oil pie crust recipe, which makes a flaky dough. In this recipe, coconut oil can also be substituted with butter if you are not on a dairy-free diet: Coconut oil pie crust

Do you have a cinnamon-raisin bread recipe?

It is possible to make cinnamon-raisin bread with our La Merveilleuse flour bread recipes or our bread mixes. For this, simply add 5 ml (1 teaspoon) of ground cinnamon to the dry ingredients. Then, after the first rise, add 125 ml to 165 ml (1/2 cup to 2/3 cup) of raisins. Here are some gluten-free bread recipes you may use as a base:


"Grandmother’s" White Bread

Gluten-free bread in a conventional oven

Le Campagnard bread mix

Angélique Loaf mix

Do you have a recipe for bread with buckwheat flour?

It is very difficult to make bread with buckwheat flour only because, like any other gluten-free flour, buckwheat’s lack of gluten does not provide the structure for bread to rise properly. This is why we have developed a blend of various milled pseudograins, seeds and gums called La Merveilleuse All Purpose Flour, which mimics the properties of conventional flour. We have also developed various bread recipes that we invite you to consult on our website’s recipe section.

Do you have any recipes for cake icings?

Of course! We invite you to consult our recipe section dedicated to cake icings.

DO I ABSOLUTELY NEED TO … ?

Do I absolutely need to use flaxseed when requested in your recipes?

You may use chia as an alternative to ground flaxseed. Chia has twice the water absorption rate of flaxseed. You should therefore use one serving for chia as a substitute for two servings of ground flaxseed.

Do I absolutely need to use chia seeds when requested in your recipes?

If you cannot use chia seeds as requested in our recipes, you may replace them with ground flaxseed. The dosage is different because flaxseed has a lower water absorption rate than chia. Double the amount of flaxseed should be used in place of chia seeds requested in the recipe. For example, for a recipe calling for 15 ml (1 tbsp) of chia seeds, please use 30 ml (2 tbsp) of ground flaxseed.

Do I absolutely have to use cream of tartar when asked for in a recipe?

Cream of tartar is a great secret ingredient to making a perfect meringue. It helps the formation of stiff peaks, which, in turn, helps reach ideal dough texture when folded into the batter. If the whipped egg whites are not stiff enough, the dough will be too liquid and not rise properly when baking.

Is it essential to use sugar in making gluten-free breads?

Sugar is essential for 3 reasons:

  1. It feeds the yeast. It allows the yeast to adequately perform its role in proofing the bread.
  2. It allows for a soft breadcrumb while keeping it from drying out too quickly.
  3. It produces a perfect, golden and tender crust.
If you prefer to avoid sugar altogether, there is a way around it by making sourdough bread. We have dedicated 6 pages in our cookbook Savoureux, Santé et Sans Gluten, Vol. 2 (French only) on all the techniques related to the making of sourdough bread.

OUR COOKBOOKS

Can the bread recipes in your cookbooks be baked with a bread maker?

All of the recipes in our cookbooks are designed for conventional oven baking only. They do not work with a bread maker. However, we have developed gluten-free bread recipes for bread machines using La Merveilleuse All-Purpose Gluten-Free Flour as well as our gluten-free bread mixes.

Are your cookbooks available in English?

Sorry, for the time being, our cookbooks are available in French only. We invite you to consult the recipe section on our website, where all recipes are available in both languages.

REPLACING / SUBSTITUTING / ADDING INGREDIENTS ?

Can I replace the bread mixes with La Merveilleuse All-Purpose flour in any of the recipes you offer with these mixes?

You may substitute Angélique Loaf mix and Le Campagnard Bread mix with La Merveilleuse All-Purpose Gluten-Free flour using this recipe:

  • 385 g (2 3/4 cup) La Merveilleuse All-Purpose flour
  • 30 ml ( 2 tbsp) ground chia
  • 3,5 ml (3/4 tsp) salt
  • 5 ml (1 tsp) instant yeast
  • 385 g (1 2/3 cup) water at 45°C (113°F)
  • 30 ml (2 tbsp) light olive oil
  • 30 ml (2 tbsp) maple syrup
  • Egg quantity according to recipe
Preparation :

  1. In a large bowl, mix together flour, ground chia, salt and baking powder. Then add water, oil and maple syrup.
  2. Stir the mixture vigorously, either with a wooden spoon, an electric mixer, or a stand mixer fitted with a flat paddle, on medium speed, about two minutes.
  3. Follow the rest of your bread mix recipe instructions
  4. This will allow you to replace the bread mixes required in some of our recipes. If necessary, add the eggs requested in the recipe which was originally made with one of our bread mixes. After the first proofing, follow the rest of the instructions given in the recipe. Examples of recipes: English muffins, brioches etc.

How can I substitute eggs in your recipes?

In most of our recipes (except those that require you to whip the egg whites to stiff peaks), you may substitute the eggs with common substitutes or with the chia egg substitute recipe that we have developed. In order to optimize results using our chia egg substitute recipe, we suggest adding 5 to 10 ml (1 to 2 teaspoons) of oil to the ingredients.

How can I replace cornstarch in a recipe?

You may replace cornstarch by tapioca starch to thicken sauces. However, we do not recommend replacing cornstarch by tapioca starch in the filling of our lemon pie recipe. As tapioca does not have the same gelling properties as corn, the filling will not set, even if the quantity is increased.

What can I replace coconut milk with?

Coconut milk can be replaced by soy cream intended for cooking (the Belsoy company offers this type of cream). If you are not on a dairy-free diet, you can substitute coconut milk with cooking cream.

What can I replace flaxseed with in your recipes?

You may use chia as an alternative to ground flaxseed. Chia has twice the water absorption rate of flaxseed. You should therefore use one serving for chia as a substitute for two servings of ground flaxseed.

What can I use instead of chia seeds?

If you cannot use chia seeds as requested in our recipes, you may replace them with ground flaxseed. The dosage is different because flaxseed has a lower water absorption rate than chia. Double the amount of flaxseed should be used in place of chia seeds requested in the recipe. For example, for a recipe calling for 15 ml (1 tbsp) of chia seeds, please use 30 ml (2 tbsp) of ground flaxseed..

Can I replace the sugar with date puree?

Date puree is a rather heavy, dense ingredient with a higher moisture content than sugar. We have not developed any conversion table to replace sugar with date puree. If you would like to use date puree, we recommend looking for recipes calling specifically for this ingredient, not as a sugar substitute.

Can I replace cane sugar with white sugar?

You will get the same results in our recipes using white sugar instead of cane sugar. However, if you are following the hypotoxic diet, white sugar does not comply.

What to replace coconut oil with?

If you are not on a dairy-free diet, you can substitute coconut oil with butter.

Can I replace coconut oil with olive oil?

No, the viscosity and melting points of coconut oil and olive oil are too different to risk substituting one for the other. If you are not on a dairy-free diet, you may substitute coconut oil with butter.

What can I replace parchment paper with when baking bread?

We recommend oiling the pan and lining the sides and bottom with seeds such as sunflower, sesame, hemp, pumpkin etc… The seeds will prevent the bread from sticking to the pan. Oil alone won't prevent sticking. For a delicious toasted seed bread, you may also sprinkle seeds on top before baking.

I don't have large eggs, only medium eggs. What should I do?

Our recipes are based on the standard weight of large eggs = 55 grams (2 oz.) If you only have medium eggs, we recommend weighing your cracked medium eggs and simply doing the math to match the required quantity.

Can I add seeds, nuts or dried fruit to your bread recipes?

You may add pumpkin seeds, sunflower seeds, hemp seeds, sesame seeds, nuts of your choice or even dried fruits, according to your taste. They should be added after the first rising if you are baking your bread in a conventional oven or, if you are baking your bread in a bread machine, at the beep emitted by the machine to indicate that it is time to add these ingredients. Do not add flaxseed or chia seeds. As they are oilseeds, they will thicken the dough and change the chemistry of the recipe.

Can I replace the oil with applesauce?

Yes, in most recipes, oil can be partially substituted for applesauce. You may replace half the requested amount of oil with applesauce. For example, for a recipe calling for 125 ml (1/2 cup) of oil, use 65 ml (1/4 cup) of oil and 65 ml (1/4 cup) of applesauce. However, we do not recommend this substitution for recipes requiring whipped egg whites. Since applesauce has a higher moisture content than oil, the results, depending on the recipe, may be disappointing.

If I have a recipe that calls for 1 cup of white flour, do I substitute 1 cup of your La Merveilleuse All-Purpose flour?

For pastry (not bread) recipes, La Merveilleuse All-Purpose Flour replaces conventional white flour in a one-to-one ratio (1 cup for 1 cup). However, there are a few tips that will help you get the best results. Please CLICK HERE to fully understand how to use La Merveilleuse All-Purpose flour in pastries. This explains why you should always use an electric mixer for muffins, refrigerate cookie dough, and much more !!

Can you make muffins or cupcakes from your other cake mixes?

Of course! You can make muffins or cupcakes using our Divine Chocolate Cake Mix, or our Golden Make Mix. Both mixes yield about 12 to 15 muffins or cupcakes, depending on the size of the moulds. You can also make Maple Muffins using our Angel Food Cake Mix.

Is it essential to use sugar in making gluten-free breads?

Sugar is essential for 3 reasons:

  1. It feeds the yeast. It allows the yeast to adequately perform its role in proofing the bread.
  2. It allows for a soft breadcrumb while keeping it from drying out too quickly.
  3. It produces a perfect, golden and tender crust. Il est toutefois possible, si on désire éviter le sucre complètement, de réussir un pain sans gluten.
If you prefer to avoid sugar altogether, there is a way around it by making sourdough bread. We have dedicated 6 pages in our cookbook Savoureux, Santé et Sans Gluten, Vol. 2 (French only) on all the techniques related to the making of sourdough bread.

Can we replace sugar with maple syrup in recipes?

It is indeed possible to replace sugar with maple syrup or maple sugar in recipes. We have developed a convenient sugar to maple conversion table, available from our website.