Method for producing gluten-free bakery and patisserie products and gluten-free bakery and patisserie products obtained

A method for producing gluten-free bakery and patisserie products comprising the following steps:

• a. mixing at least the following solid ingredients:
• gluten-free flours, gluten-free starches, gluten-free fibers and gluten-free enzymes, obtaining a mixture of solids,
• b. adding water to the mixture of solids in a proportion between 60% and 110% of the weight of the mentioned mixture of solids, obtaining a hydrated mixture,
• c. stirring the hydrated mixture in a rapid mixer, obtaining a pre-dough,
• d. performing ultra-fine wet grinding of the pre-dough, obtaining a colloidal dispersion, in which the size of the solid particles is comprised between 10 and 100 nanometers,
• e. aerating the colloidal dispersion, obtaining a colloidal dough,
• f. extruding the colloidal dough, obtaining an extruded colloidal dough,
• g. cutting the extruded colloidal dough to one or more measurements, obtaining pieces of extruded colloidal dough,
• h. performing baking for an initial cooking and drying of the pieces of extruded colloidal dough in a microwave oven of between 2.45 GHz and 9.15 GHz for between 2 and 25 minutes until the moisture content of the pieces is between 40% and 60% and the temperature of the mentioned pieces is between 80° C. and 95° C., obtaining cooked pieces,
• i. performing aqueous vaporization or spraying of the cooked pieces in a chamber in which water is vaporized or sprayed until the environment in the chamber reaches a relative humidity of 99%, obtaining pieces of semi-finished bakery or patisserie products.