Clean Label Product Recipes
Simpler and cleaner ingredients, healither products
Clean Label Corn Flour Tortilla Recipe
This recipe uses simple, natural ingredients to create authentic corn tortillas (made with masa harina, a nixtamalized corn flour). We've incorporated xanthan gum (low calorie natural thickener) for improved flexibility and reduced staling during storage, vegetable oil for moisture control and pliability, apple cider vinegar as a natural acidifier and antibacterial preservative, and NaturalGARD cultured dextrose as an effective mold inhibitor. These additions help extend ambient shelf life to at least 30 days from only a few days when stored properly in an airtight packaging. The recipe is inspired by traditions but adapted with clean label ingredients. This recipe is gluten-free, allergen-free, artificial ingredient-free, vegan, and non-GMO if non-GMO corn flour is used.
Ingredients (makes about 16 small tortillas)
240g masa harina (nixtamalized corn flour, preferably non-GMO)
355g warm water (adjust slightly for dough consistency)
2.5g sea salt or pink salt
2.5g xanthan gum (helps maintain texture and flexibility over time)
15g vegetable oil (for added pliability and moisture barrier)
15g apple cider vinegar (lower pH and inhibit bacteria growth)
2.4g NaturalGARD cultured dextrose (inhibit mold)
Instructions:
Prepare the dough: in a large mixing bowl, combine the masa harina, xanthan gum, cultured dextrose, and salt. Mix well to ensure even distribution.
Add liquids: stir in the vegetable oil and apple cider vinegar. Gradually add warm water while mixing until a soft, pliable dough forms. Knead for 2-3 minutes until smooth and pliable—if it's too dry, add water 15 g at a time; if sticky, add a sprinkle of masa harina. The dough should hold together without cracking but not stick to hands.
Rest the dough: cover the bowl with a damp cloth or plastic wrap and let it rest for 20-30 minutes. This helps hydrate the masa and improves texture.
Shape the tortillas: Divide the dough into 16 equal balls. Use a tortilla press or roll each ball between two sheets of parchment paper until about 6 inches in diameter
Cook and serve: Heat a skillet or griddle over medium-high heat. Cook each tortilla for 30–60 seconds per side until lightly browned and cooked through. Serve fresh!
Cool and store: let the tortillas cool completely. Once cool, store in an airtight container or zip-top bag at a cool, dry environment (around 68-72°F/20-22°C).
Notes
Texture and flexibility: the xanthan gum and oil help the tortillas stay soft and rollable longer, countering natural staling.
Shelf-life tips: Ambient storage assumes a cool, dry environment (around 68-72°F/20-22°C). If humidity is high, refrigerate for up to 45 days or freeze for up to six months.
Variations: For flavored tortillas, add natural spices like cumin or chili powder. This recipe is gluten-free, vegan, and free of artificial ingredients.
Yield and nutrition: Each tortilla is about 60-70 calories, primarily from carbs in the masa. Scale up as needed for larger batches.
This formulation balances authenticity with practical shelf-life extension using only clean-label, recognizable ingredients.
Clean Label Bagel Recipe
Most leading Bagel brands, including the #1 in USA sale Thomas' Bagels, include artificial preservatives calcium propionate and sorbic acid for preservation. Often they also contains DATEM, Mono-diglycerides, which are among the warning ingredients on the Texas SB25 Bill.
This recipe creates authentic bagels using simple, clean-label ingredients. To extend ambient shelf life to at least 14 days while avoiding artificial preservatives, we've incorporated honey as a natural humectant and antimicrobial, apple cider vinegar to lower pH and inhibit bacteria growth, NatuarlGARD cultured wheat flour to inhibit mold growth, and a touch of natural ascorbic acid (vitamin C ) for dough strengthening and shelf stability. These natural preservatives, combined with proper drying and packaging, help maintain freshness and safety at room temperature.
Ingredients (Makes about 8 medium bagels)
360g bread flour (high-protein flour for chewy texture)
180g water (warm, about 37°C/98°F)
6g sea salt
6g honey (natural preservative and flavor enhancer)
4g active dry yeast
15g apple cider vinegar (natural acidifier and bacteria inhibitor)
3.6g NaturalGARD cultured wheat flour (natural mold inhibitor)
Note: TraderJoe's bagels use cultured dextrose as mold inhibitor.
1 g ascorbic acid powder (natural dough conditioner and preservative).
For Boiling
1.5 liters water
15g honey or barley malt syrup (for shine and texture)
5g sea salt
Instructions
Prepare the dough: In a large bowl, combine flour, salt, and ascorbic acid. In a separate bowl, mix warm water, honey, vinegar, and yeast; let sit for 5 minutes until foamy. Gradually add the wet mixture to the dry ingredients, kneading for 8-10 minutes until smooth and elastic. Add barley malt syrup if using. The dough should be stiff but workable.
First rise: cover the dough with a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size. The vinegar and ascorbic acid slow fermentation slightly, aiding shelf stability.
Shape the bagels: punch down the dough and divide into 8 equal pieces (about 70-75 g each). Roll each piece into a ball, then poke a hole in the center with your finger and stretch into a ring shape, about 2-3 inches wide. Place on a parchment-lined baking sheet.
Second rise: cover and let rest for 10-15 minutes while preparing the boiling water.
Boil the bagels: bring water, honey, and salt to a boil in a wide pot. Boil bagels 1-2 at a time for 1 minute per side. This step removes excess moisture, enhancing shelf life. Remove with a slotted spoon and drain briefly.
Bake: preheat oven to 220°C (425°F). Place boiled bagels on a baking sheet lined with parchment. Bake for 20-25 minutes, or until golden brown and firm. Cool completely on a wire rack to remove residual moisture.
Store: once cooled, store in an airtight container or vacuum-sealed bag at room temperature (68-72°F/20-22°C), away from humidity.
Notes
Texture and shelf life: The boiling step and ascorbic acid help create a chewy crust and slow staling. Honey and vinegar act as natural preservatives by reducing water activity and pH.
Shelf life tips: For humid environments, refrigerate for up to 45 days or freeze for months.
Variations: Add seeds (sesame, poppy) or spices (everything bagel mix) before baking. This recipe is free of artificial additives and suitable for clean-label standards.
Yield and nutrition: Each bagel is about 200-220 calories, depending on toppings, with carbs from flour as the main component.
This recipe balances traditional bagel-making with natural preservation for a clean-label product.
