Gluten-Free Baguette

I have always loved baguettes with their lovely airy texture and chewy outside. Useful to make your garlic bread and French bread pizzas and is perfect topped with cheese floating on a bowl of French onion soup.

Once I became coeliac I did after many attempts produce some pretty good gluten-free ones. When I decided to become vegan then It was a whole new ball game. I had many disastrous attempts in the beginning with making bread.

Eventually, with hair tearing and turning the air blue, I cracked it. They look wholemeal but that is down to the millet and brown rice flour.

With a soft chewy crumb which is light and airy. Nothing can beat warm homemade bread with a slathering of butter and a cup of coffee.

I am so happy with this recipe but I will keep working on the look until I am completely satisfied.

Ingredients

• Water. Warm water is used to make a gel by just mixing the psyllium husk and water until combined. It will form a gel very quickly.
• Rice Flour. Either a combination of white or brown or just brown but it will need to be fine ground.
• Millet flour. Is from the seeds of cereal grass and is very closely related to sorghum. See substitutions below.
• Oat Flour. If you are gluten-free make sure you buy gluten-free oat flour. These oats will be grown and milled separately from glutinous grains.
• Tapioca Starch. 
• Potato Starch. See substitutions below
• Instant Yeast. Using this you do not have to activate it.
• Psyllium Husk. This acts as a gluten replacement and gives the baguettes its delightful chewy texture. It also gives the dough elasticity.

Gluten-Free Baguette

Author: theglutenfreeveganalchemist Cooking Method:Baking Cuisine:French Courses:Bread

Difficulty:IntermediatePrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Available

Description

Beautifully soft chewy gluten-free and vegan baguettes

Ingredients

• 7 g of instant dry yeast
• 10 g of sugar
• 60 g of fine white rice flour
• 60 g of fine brown rice flour
• 60 g of millet flour
• 60 g of oat flour
• 100 g of potato starch
• 80 g of tapioca starch
• 10 g of salt
• 460 g of lukewarm water
• 25 g of olive oil
  2 tsp of apple cider vinegar
• 20 g of psyllium husk

Instructions

1. Using a bowl from a food mixer weigh in all your flour, yeast, sugar, salt and starches and mix.
2. In a separate bowl pour in 360 g of the lukewarm water and quickly stir in the psyllium husk, this will quickly form a gel-like substance.
3. Add the oil, vinegar and psyllium gel to the dry ingredients and using a dough hook slowly mix while adding the other 100 g of water. Pour this in slowly, sometimes less water is needed, and sometimes you need to add more.
4. Mix the dough for roughly 10 minutes until you have a smooth sticky dough that comes away from the side of the bowl.
5. Tip out onto a large board lightly dusted with rice flour and divide into three equal portions around 300 g each and knead each piece. Flatten each one into a rectangle of around 2 inches thick.
6. One by one fold each piece of dough over the dough on one side by around a third press down and then continue to roll over like a Swiss roll and then pinch the seam together.
7. Using the palms of your hands roll each piece of dough out to around 30 cm long and tapering towards and end. I find this easier if you roll from the middle. Lightly flour your baguettes on all sides to prevent them from sticking.
8. Lightly flour a baker’s cloth, a large cotton T towel or a baguette tin. If you are using a cloth place it on a large baking sheet and then fold it to form a wave pattern making three folds to place the dough in seam side up. Any unused cloth roll it up.
   If you are using a baguette tin then grease it and place the seam side down. Using a baguette tin just helps keep their shape while proving.
9. Cover the dough with a damp tea towel or oiled clingfilm and place into a warm place for 1 hour until almost doubled in size.
10. Around 20 minutes before the end of resting time preheat the oven to 250 C and place a baking tray upside down on the middle rack and an ovenproof metal dish on the floor of the oven.
11. Carefully lift and place the dough pieces seam-side down onto a sheet of baking parchment, ensuring enough space between each one.
12. Using a bread lame or a very sharp knife make three diagonal cuts onto the top of the dough, carefully place the baking sheet onto the hot tray and add a cup of water into the dish at the bottom of the oven..
13. Bake the baguettes for 10 minutes at 250 C. Then open the oven door to let the steam escape and reduce the temperature to 220 C. Bake for a further 18 minutes or until they are golden brown.
14. Before slicing them, let them cool down for around 20 minutes sitting on a wire rack.

Notes

• 1. Here are some alternative flours you can use for the above recipe.
• Buckwheat flour can replace oat flour
• Quinoa flour can replace rice flour
• Sorghum flour can replace millet flour
• Potato Starch can be replaced with cornstarch
• 2. If you want to use fresh yeast you would need 20 g of it. Place it in a jug with 100 g of lukewarm water and half of the sugar. Briskly stir and then set to one side covered until froth forms on top. You do not need to add 100 g of water to the flour with this method.
• 3.

Keywords:gluten free bread, gluten free baguette, gluten free French bread

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If you like this recipe, don’t forget to tag me on my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Also, I would love to hear your comments. Feedback is so helpful and so important.