Gluten Free Baguettes
From peetabear 14 years ago
- 30 minutes to make
- Serves 16
this is what is said about this recipe...This recipe makes marvelous gluten-free bread in just two hours. Slice and feast! Use baguettes for garlic bread, crostini, submarine sandwiches, baguette pizza and even French toast. Read more can't wait to try it.... the recipe is by Rebecca Reilly. See less
Ingredients
- 3 cups gluten-Free, High-Protein flour Blend****************** shopping list
- 1 tablespoon cornmeal, more for dusting shopping list
- 2 teaspoons sugar shopping list
- 1 tablespoon xanthan gum shopping list
- 2 packages (4½ teaspoons) rapid yeast shopping list
- ¾ teaspoon salt shopping list
- 1¼ cups warm water shopping list
- 1 teaspoon cider vinegar shopping list
- 2 eggs, room temperature shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- ........................................................................ shopping list
- High-Protein flour Blend shopping list
- 1¼ cups bean flour (your choice), chickpea flour or soy flour shopping list
- 1 cup arrowroot starch, cornstarch or potato starch shopping list
- 1 cup tapioca starch/flour shopping list
- 1 cup white or brown rice flour shopping list
How to make it
- Preheat oven to 375 degrees. Line a double baguette form with foil, extending foil up the sides by 2 inches. Lightly grease foil and sprinkle with cornmeal. Alternatively, make two baguette-shaped forms (each measuring 2 inches wide, 4 inches high, 14-16 inches long), using a double thickness of heavy-duty foil, dull side out; lightly grease and sprinkle each with gluten-free flour or cornmeal and place on a cookie sheet.
- Mix dry ingredients together in the bowl of a stand mixer.
- In a separate bowl, whisk together the water, vinegar, eggs and oil. Add to dry ingredients.
- Using the beater or paddle of your mixer (not the whisk), beat mixture on low speed until well blended. Then turn the speed up and beat for 5 minutes on medium-high speed.
- With oiled hands or oiled plastic wrap, divide dough in half and shape into 2 baguettes. Place in prepared pan and cover with lightly greased plastic wrap. Let rise in a warm place for 20 to 30 minutes.
- Spritz dough with water. Place in preheated oven and bake for 30 minutes or until done. Bread is done when internal temperature reaches 200 degrees.
- Makes 2 Baguettes (8 Servings each)
The Rating
Reviewed by 2 people-
sounds great so I'll give it a go - if they turn out as well as the Tunnel of Fudge they'll be fabulous.. I may replace the xanthan gum with guar gum.. Tks Peeta!
ditty
in Brisbane loved it
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