Bless and thankyou so much!all of these look great.we desperately need GLUTEN FREE AND vegan in the uk.so mamy times gf has egg in!these look fantastic will look forward to making them.can we get angel mix delivered to the uk?(there has been a lot of trouble with getting the good quality vegan and gluten free products here recently)THANKYOU.wonderful work 🙏🏻💕
@@Kiki-t6u7e You can use dry yeast too, BUT.. A) You need to activate it in lukewarm water before adding it to the dough, and B) We noticed that the best outcome is achievable with fresh brewer yeast.
there is a lot of starch... they consist only of it... it is not healthy to eat, is it possible to replace at least half of the starch with some kind of flour? What kind? 
Sure, you can replace the potato starch with very fine rice flour. The result will be a densier and slightly heavier product. PS: Remember to adjust the hydration of the dough!
I will give it a shot,. Watching you work with such care and finesse is very nice, :)
Thank U, nice method! I'll try!
Это тесто идеально ❤
Bless and thankyou so much!all of these look great.we desperately need GLUTEN FREE AND vegan in the uk.so mamy times gf has egg in!these look fantastic will look forward to making them.can we get angel mix delivered to the uk?(there has been a lot of trouble with getting the good quality vegan and gluten free products here recently)THANKYOU.wonderful work 🙏🏻💕
Do all of your croissant recipes require the fresh brewer yeast? It only says yeast on the website but brewer yeast on the video description.
@@Kiki-t6u7e You can use dry yeast too, BUT.. A) You need to activate it in lukewarm water before adding it to the dough, and B) We noticed that the best outcome is achievable with fresh brewer yeast.
there is a lot of starch... they consist only of it... it is not healthy to eat, is it possible to replace at least half of the starch with some kind of flour? What kind?

Sure, you can replace the potato starch with very fine rice flour. The result will be a densier and slightly heavier product.
PS: Remember to adjust the hydration of the dough!
@@AngelFood-itthank you, I will experiment further, in search of the ideal dough without starch or at least with less of it...