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

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 If necessary, add the eggs requested in the recipe which was originally made with one of our bread mixes.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.

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.

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

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

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

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

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

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

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

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.

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.

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

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)..

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.

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

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

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!

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.

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.

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.

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, 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

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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

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.

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).

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

We invite you to consult our ICING RECIPES.

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.

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

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

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

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).

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.

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

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).

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.

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.

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

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).

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

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.

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

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.

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.

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. .

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.

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.

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.

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.

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.

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

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:

• Grandmother’s White Gluten-Free Bread Recipe - Bread Maker
• Basic Gluten-Free Bread Recipe - Bread Maker

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

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.

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.

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 .

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.

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.

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).

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.

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.

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.

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).

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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.

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

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

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.

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.

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.

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.

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 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.

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.

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.