Gluten Free Baguette
This homemade baguette is really easy to make, with a fabulous end result. It proves, bakes, and freezes well. You can make them to any size; I usually make two traditional flutes. As the mix is quite wet, I make a baguette-shaped case with tin foil to help it keep it shape while proving and baking.
Credited to: Coeliac UK
Kcal: 1133.0
Difficulty: Pretty easy
Serves 2
25 mins prep
35 mins cooking time
Ingredients
- 300g (10½oz) white rice flour*
- 100g (3½oz) tapioca flour*
- 3 tsp (15g) xanthan gum
- 1½ tsp (7½g) salt
- 2 tsp (10ml) egg replacement
- 300ml (10½fl oz) luke warm water
- 30g (1oz) fast rise yeast
- 30g (1oz) sugar
- 75g (2½oz) butter, melted or oil
- 3 eggs, white beaten
- 1 tsp (5ml) vinegar
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6
- To make your baguette shaped tins, take a piece of tin foil about 40cm long and fold it three. Then scrunch the ends together so it’s about 30cm x 5cm. This will hold the soft dough and help it keep its shape like a baguette. Brush with oil so the dough does not stick
- In a large mixing bowl, sieve together the flours, xanthan gum, and salt with the egg replacer
- In a small bowl dissolve the sugar in the water and add the yeast. Once it starts to bubble blend into the flours
- Add the melted butter, egg whites, and vinegar and beat for 3 minutes
- Spoon the mix between the two prepared tin foil tins and mark the top with a knife
- Cover the baguattes with a damp tea towel, and place in a warm place so they can prove for about 25 minutes, or until doubled in size
- Bake in the oven for 30-35 minutes or until golden and cooked through.
Nutritional information per serving
Kcal
1133
Fat
24g
Carbs
32g
Protein
6g
Fibre
2g
Hints and tips:
This recipe also works in a Panasonic SD-ZX2522 bread machine, when made a one loaf
