Gluten-Free Baguette

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This is a wonderful gluten free recipe for baguettes. This recipe is an easy way to make several medium to small size loafs of bread for sandwiches that will last a couple days(if left in the fridge). It is even able to split in half with a knife, without the bread crumbling apart. My only critique on this recipe is that the egg wash makes the loaf eggy in texture on the outside. But overall, it is a wonderful recipe to keep in mind, when you want to whip up a quick batch of bread.

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Gluten-free Baguette

How to make a tasty gluten-free baguettes
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Prep Time 15 minutes
Cook Time 20 minutes
Course Bread
Cuisine French
Servings 5 baguettes

Equipment

  • Oven
  • Baguette pan

Ingredients
  

  • 1-½ cups all Purpose Gluten-free Flour Xanthan gum included
  • 3 Tbs milk Powder Non dairy equivalent
  • ½ tsp salt
  • 2 egg whites 1 tbs flax seed meal or chia seeds steeped in 4 Tbs warm water
  • 2 Tbs olive oil Extra virgin
  • ½ cup warm water From scratch add 2 Tbs additional water
  • 2-¼ tsp rapid rise yeast 1 packet
  • 1 Tbs egg wash Brush on dough, spritz with water

Instructions
 

  • If mixing from scratch, whisk together dry ingredients except yeast; set aside.
  • In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/4 cup of the water.
  • Using a mixer, or whisk, slowly add in the dry ingredient mix. Slowly add remaining 1/4 cup of water to get a firm but very sticky dough.
  • Pour in the yeast and beat on high for an additional 2-3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon.
  • Prepare a baguette pan or cookie sheet by lining with parchment and lightly oiling.
  • Pour 1 tsp of olive oil into a gallon sized zip-top bag and spread around on the inside of the bag, so the inside is coated. Cut a one-inch corner out of the bag.
  • Scoop the dough out into the bag squeeze toward the cut corner. Squeeze evenly so that the dough comes out of the corner of the bag and pipes down the length of the baguette pan or across the cookie sheet. I've been able to get 4-5 smaller baguettes, or two really big baguettes.
  • Brush with egg wash or simply spritz with water or brush with more oil. Use a sharp knife to cut across the tops diagonally about 3 times so that the dough will rise evenly. Sprinkle any additional toppings at this point. I've done a pinch of kosher salt.
  • Lightly oil a sheet of parchment and lay on top of the baguette. Place in a warm place like an oven preheated to 200° F then turned off. Allow the baguette to rise for 20-30 minutes, then preheat the oven to 375° F (static) or 350º F (convection).
  • Remove parchment covering the baguette and spritz again with water. Bake for 20 minutes, spritzing again 1-2 more times during the bake for the crunchiest crust. You may also place a pan with water on the bottom of the oven to add additional moisture.
  • Check after 20 minutes by sticking a toothpick into the center of the baguette. If it has wet dough stuck to the toothpick when removed, bake for another 3-5 minutes, then check again until the toothpick comes out nearly clean or with crumbs attached.
  • The cooking time may vary depending on whether using a baguette pan, but when done, the baguette should be browning at least slightly (more, if using a whole egg to brush on top) and be crunchy when tapped.
    Remove to cool before slicing.

Notes

Notes:
Yeast-Free Gluten Free Baguette Directions:
Do not use yeast packet that comes with the mix; instead, add 2 tsp vinegar + 2 tsp baking soda + 2 tsp. baking powder.
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