Gluten Free Baguette
This gluten free baguette recipe creates a crisp, golden crust with a soft, airy interior, perfect for sandwiches or enjoying on its own.
Ingredients
Baguettes
- 8 Grams Active Dry Yeast (If using Fresh Bakers Yeast use 24 grams.)
- 20 Grams Sugar
- 150 Grams Warm Water
- 250 Grams Water
- 20 Grams Psyllium Husk
- 130 Grams Tapioca Flour
- 100 Grams Millet Flour
- 50 Grams White Rice Flour
- 50 Grams Gluten Free Oat Flour
- 5 Grams Salt
Egg Wash
- 1 Egg
- 3 Grams Milk (or cream)
Instructions
- Dissolve yeast with sugar and warm water in a bowl. The water should be warm to touch, but not burn you. Set aside until the yeast has bloomed.8 Grams Active Dry Yeast, 20 Grams Sugar, 150 Grams Warm Water
- In another bowl, combine water and psyllium husk. Set aside until it is ready to use.250 Grams Water, 20 Grams Psyllium Husk
- In your stand mixer bowl, combine all dry ingredients together. Stir to mix it up so the salt isn’t at the top of the bowl as that will kill the yeast.130 Grams Tapioca Flour, 100 Grams Millet Flour, 50 Grams White Rice Flour, 50 Grams Gluten Free Oat Flour, 5 Grams Salt
- Add in the psyllium husk to the stand mixer bowl.
- Once the yeast as bloomed, add it to the stand mixer bowl. Using the paddle, mix everything together until it comes away from the bowl.
- Transfer the dough into a glass bowl and plastic wrap the bowl. Put into a COLD oven with the light on for 45 minutes to proof.
- Once it has proofed, cut it in half. Working with one half, knead it a little bit and with your hands flatten it into a disc. Then roll it up into a log. Continue rolling the log until it is almost the length of the baguette pan. Once it is, place on the baguette pan.
- Repeat with the other half of the dough.
- Place this into the COLD oven with the light on for 20 minutes.
- Once the 20 minutes is over, remove the pan from the oven and place it on the counter. Turn the oven on to 450F. Your baguettes will continue proofing on the counter while this is happening.
- In a small bowl, whisk together the egg and milk.1 Egg, 3 Grams Milk (or cream)
- Once the own is preheated, cut it with 4 cuts into eat of the bread. This will help heat escape. Bush it with the egg wash on top.
- Place it in the oven. During the first 10 minutes you will want to oven the oven door and spray it with water 4 times.
- Once the 10 minutes is up, turn the oven down to 400F and continue baking for 30 minutes.
- Once the bread is done, pull it out and the oven and let it cool on the baguette pan.
- Enjoy.