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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!
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.
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.
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.
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.
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