How to Make Gluten-Free French Baguettes
When was the last time you bit into a piece of really good French bread with a light, soft, airy center and a crunchy crust? If you don’t tolerate gluten, it’s probably been a while.
This bread is perfect for making French toast, bread pudding, and stuffing mix because the center is porous. If you like, sprinkle sesame seeds on top of the dough before baking.
Tools: Electric mixer
Preparation time: 15 minutes
Rising time: 40 minutes
Cooking time: 40 minutes
Yield: 2 baguettes (10 slices per loaf)
3/4 cup cornstarch
1/4 cup sorghum flour
1 1/3 cups gluten-free flour mixture (scroll down for the recipe)
2 tablespoons light flaxseed meal
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon dried onion flakes
2 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast
1 teaspoon cider vinegar
1 tablespoon honey
2 1/2 tablespoons olive oil
1 egg, at room temperature
2 egg whites, at room temperature
3/4 cup warm water (110 degrees)
Nonstick cooking spray
Preheat the oven to 200 degrees. When the oven reaches that temperature, turn it off.
Place the cornstarch, sorghum flour, gluten-free flour mixture, flaxseed meal, salt, garlic powder, onion flakes, sugar, and yeast in a large mixing bowl. Blend the ingredients together with a whisk.
Stir in the vinegar, honey, oil, egg, and egg whites.
Stir in the warm water last.
Turn on the mixer and slowly increase the speed to high. Beat the ingredients for 4 minutes.
Spray the cooking spray on a large baking sheet.
Divide the dough in half. Place half of the dough on one side of the baking sheet. The dough will be very sticky.
With wet hands, form the dough into a long, thin loaf approximately 11 inches long and 2 1/2 inches wide.
Repeat Step 8 with the remaining dough, placing it on the other side of the baking sheet.
Cover the loaves with a sheet of wax paper that has been sprayed with cooking spray.
Place the baking sheet in the oven and let the dough rise for 40 minutes.
Remove the baking sheet from the oven. Preheat the oven to 350 degrees.
If you want a crisp crust, stir 1/2 teaspoon of salt into 1/4 cup of water and brush it on top of the loaves. For a hard crust, brush the loaves again with this mixture halfway through baking.
Bake the loaves at 350 degrees for 40 minutes, or until golden and baked through.
Per slice: Calories: 94; Total fat: 2g; Saturated fat: 0g; Cholesterol: 11mg; Sodium: 126mg; Carbohydrates: 17g; Fiber: 1g; Sugar: 2g; Protein: 2g.
Gluten-free flour mixture
Preparation time: 5 minutes
Yield: 5 cups
2 1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2 1/2 tablespoons xanthan gum
1.Sift all the ingredients into a large bowl.
2.Stir ingredients together with a whisk.
3.Spoon the mixture into a self-seal freezer bag and freeze until needed.
Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.