Gluten-free, dairy-free and gum-free baguette

Gluten free baguette - My Delishville

Here we are again in November with the first signs of winter, windy, rain… For me, Novembers is one of the toughest months but Guy Fawkes celebrations made us to go to the park to see the fireworks. Manuella was delighted with the various colours in the sky. Wow look there mum! It is pink! She shouted excitedly English and Portuguese words.

The Christmas mood has begun though and London is a perfect place for those who enjoy Christmas markets and decorations, Santa Grotto, Christmas lights, ice skating, gorgeous shop windows and mulled wine. London is a really lovely and beautiful city but I am the type of person who likes to make most of winter time inside a warm house smelling of bread or baked cake.

Those who follow me on Instagram or on my Facebook page have already realized that my oven does not rest at this time. Biscuits, fruit, vegetables and bread are going into the oven and are consumed at rapid pace which makes me very happy.

Gluten free bread ( baguette recipe) My Delishville

Gluten-free, dairy-free and gum-free baguette recipe was well accepted by hungry mouths here at home and also from my gluten friends.

It has been tested numerous times and with different quantities and shapes. Therefore, I suggest you to follow the recipe as described in order to get the same result as me. Small changes or substitutions will change the bread texture.

Gluten free rolls ( baguette recipe) My Delishville

 

Gluten-free, dairy-free and gum-free baguette
Yield: 2 baguettes, or 6 rolls or 1 small rounded bread Gluten-free, dairy-free and gum-free
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Ingredients
  1. 80g rice flour - I used Doves Farm
  2. 80 g potato starch
  3. 30g cornstarch
  4. 60g Tapioca starch
  5. 35g cornmeal flour or brown rice flour
  6. 15 g flaxseed meal
  7. 14g psyllium husk
  8. 10g active dry yeast
  9. 2 egg whites
  10. ¼ teaspoon (tsp) baking soda
  11. ½ teaspoon (tsp) salt
  12. 45ml sunflower oil
  13. 5ml or 1 teaspoon (tsp) cider or rice vinegar
  14. 2 tablespoons (tbsp) white unrefined sugar
  15. 1 cup (250ml) warm water ( 38 -40C)
  16. Psyllium Husk: It has a special role in the recipe and the absence or amount change alters the consistency of the dough.
Utensils
  1. -Mixer – I use kitchen aid)
  2. -Oven - electric Bosch, with fan
  3. -parchment paper
  4. - 1 large shallow rectangular roasting tin or 1 chopping board
  5. -1 Large rectangular aluminum baking sheet or a large baking stone
  6. - 1 small roasting tin- enough for 1 cup of water
  7. -Clingfilm
  8. - 1 small bowl
Instructions
  1. In a bowl, put 1 tablespoon of sugar, yeast and warm water. Stir well and let stand for 5 minutes.
  2. In the mixer bowl, place all the dry ingredients. Add the eggs, vinegar, oil and the yeast wet mixture.
  3. Using the electric mixer, beat at medium speed for about 8 minutes, turning off occasionally to scrape down the sides.
  4. Take a shallow tin or a large rectangular chopping board and place a sheet of parchment paper on top. Sprinkle with rice flour or cornmeal flour.
  5. Sprinkle a work surface with a little rice flour or cornmeal flour and place the bread dough on top. Sprinkle a little rice flour on the top of the dough and divide into two parts.
  6. Take one part and shape it in the form of a baguette.
  7. Place the baguette on the parchment paper and smooth to finish, sprinkling with flour if necessary. Smooth the edges to make it very cute.
  8. Do the same process with the other half of the dough.
  9. Cover the baguettes with Clingfilm and let them rest in in a warm place with no wind or fresh air.
  10. Let it sit until the bread doubles in size, for about 1 hour.
  11. Place a small baking tin the bottom rack of the oven. Place a rectangular aluminum baking sheet upside down in the middle rack of the oven. If you have a baking stone use this one instead.
  12. Heat the oven to 200C. If you are using an aluminum baking sheet, leave it in the hot oven for at least 25 minutes before placing the bread; if you use the stone, 45 min.
  13. When the bread has doubled in size, remove it from the resting place, remove the Clingfilm and with a sharp knife or razor, slash the top of the dough lengthwise.
  14. Open the oven and carefully slide the parchment/baking paper onto the baking sheet or stone.
  15. Place 1 cup of cold water in the small tin on the bottom to create a steam.
  16. close immediately and bake the baguettes at 200C temperature for 10 minutes; then reduce to 180C and bake for another 15-20 minutes, until golden brown.
  17. Remove from the oven and let it rest and cool before cutting.
  18. The crust will be crispy once it is hot but will become soft one has cooled.
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