Mader's Kitchen

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We hope you enjoy applying Mader Cuisine's recipes and tips. These recipes are waiting for you to turn them into delicious treats. Come on try it! You'll be surprised how easy it is. Have fun and enjoy your meal!

Tips and Tricks:

General tips to make things easier Before you start preparing, you should carefully read the entire gluten-free recipe and measure out all the ingredients to prepare. Thus, you can easily access everything and give your full attention to the recipe. Also, make sure that you have kitchen utensils such as bowls, spoons, molds, mixers and all electrical appliances you may need at hand. Always ensure that the materials you use are at room temperature and sift the powdered materials (flour, dry yeast, etc.) before use.

Gluten-free cooking

• Gluten-free flour has different properties from regular flours; therefore special recipes with different amounts of ingredients are required.
• Clean your workbench thoroughly.
• Only use the type of flour and ingredient amounts in the recipe.
• Gluten-free dough requires more water than gluten-containing dough. Follow the exact instructions in the gluten-free recipe.
• Gluten-free dough sticks to hands and tools more than regular dough. For this reason, we recommend that you always cover the cake molds with baking paper and oil or flour your hands while working with the dough. When working with dough such as tart dough, it is recommended to open the dough between two layers of baking paper.

Using the oven:

• Fan ovens are suitable for baking biscuits (even on more than one shelf), but not so good for baking gluten-free bread. This is because yeast dough dries faster.
• Turn on the oven before you start using it so that it reaches the required temperature.
• If possible, do not open the oven door during the first 15-20 minutes of cooking.

All About Maya:

It is the material that allows the cooked gluten-free foods to rise.

Yeast is the most important ingredient in bread making. It makes the dough rise, become porous and flexible. You can use dry or fresh yeast for your recipe. But you need to follow different methods. Dry yeast can be mixed directly into the flour with other ingredients in the recipe. Fresh yeast, on the other hand, must be dissolved in water or milk before being mixed into gluten-free flour. Make sure that the liquid you add into the dough is warm but not hotter than 40 degrees, and that the fresh yeast is completely dissolved before mixing the sugar or oil into the dough. Because if these materials come into contact while solid, the effect of the fresh yeast is reduced. Dough rise is primarily affected by temperature. For best results, the dough should rise at room temperature.

Starting dough:

If you want to use fresh yeast for your gluten-free recipe, you can make a starter dough and guarantee that the yeast dough will rise better. For this, simply mix the yeast with the flour and add only the fatty ingredients that thicken the dough after the first stage of fermentation. This means that the yeast grows as much as possible and the dough is porous, pliable and fluffy.

The secret of baking homemade bread:

It is the ideal flour mixture for all kinds of bread and yeast dough, as well as for sugary and healthy cakes. Bake your own loaf, rolls, pizza or currant bread as you wish. With MADER all-purpose gluten-free flour, your dough rises beautifully and bakes perfectly.

10 simple steps to the perfect gluten-free bread

1.  Preparation Put the gluten-free flour in a bowl and use a tablespoon to make a well in the middle.
2.  Melt the yeast Dissolve the fresh yeast in warm water (not hotter than 40 degrees Celsius) in a bowl. You can melt the yeast in the microwave.
3.  Starting dough Pour the melted yeast into the middle of the flour and add a pinch of sugar. Mix the ingredients using your fingers and sprinkle some flour on it. Leave the starter dough in a warm place for 10 minutes. The dough is ready when cracks form on its surface.
4. Knead Add remaining ingredients to starter dough. Knead all the ingredients by hand or using the kneading end of the mixer for 5 minutes.
5. Wait for the dough to rise. When the dough is smooth, cover the bowl with a damp cloth or cling film to prevent it from drying out. Leave the dough in a warm place with a temperature of 27-30 degrees to rise. If the room temperature is too low, the dough can be left to rise in the oven at a maximum of 40 degrees. After about 20-30 minutes, the dough should have doubled in volume and become porous inside.
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7. Knead again Knead the dough again until it is smooth with small pores. Give the bread dough the shape you want and let it rest for 15 minutes.
8. For the topping To ensure the crust is perfectly browned, brush milk or scrambled eggs on the bread with a brush before baking. According to your taste, you can sprinkle sunflower seeds, poppy or cereal on the bread. 8* Moisture Place the water you filled in a heatproof baking dish into the preheated oven. This keeps the inside of the oven moist and prevents the dough from drying out while baking.
9. Baking Place the dough on the baking paper and bake until nicely browned. If it sounds hollow when you hit the bottom of the bread, your gluten-free bread is ready. Put the bread on the cooling wire
10. Storage Gluten-free bread, brioche, pizza and similar foods can be stored in the freezer for a long time. Freeze fresh and chilled produce in freezer bags. Defrost the bread at room temperature or in the oven preheated to 200 degrees for a few minutes. So you can always have fresh products in your home. You can also freeze dough that has not risen yet. When you use it, thaw it, let it sit and follow the steps above. If gluten-free bread is to be consumed within a few days, you can store the bread for 2-3 days in a cool, dry place.

Dimensions:

Approximate amounts for 1 cup:

Water = 200 g/ml

Flour= 110 g

Sugar= 170 g

Whole egg = 50 g

Approximate quantities for 1 Tablespoon:

Water = 13 g / ml

Flour = 8 g

Fat = 8 g

Sugar/salt = 15 g

Approximate amounts for 1 teaspoon:

Water = 6 g/ml

Flour = 4 g

Fat = 4 g/ml

Sugar/salt = 7 g

Dry yeast = 5 g