Gluten & Dairy Free French Baguettes
The Wrote Oat
August 13, 2023
This baguette recipe makes the best gluten-free bread I have ever had! This recipe makes 3 loaves so you can keep one fresh and put two in the freezer. I like to slice the loaves and package them in the freezer to make it easier to thaw or use a few slices at a time. If you have plans to pull one of these from the freezer for garlic bread later, I recommend allowing the bread to cool completely, then slice it and butter one side of each bread and season with garlic powder and parsley then put it all back together in its loaf-shape and wrap in foil and then plastic wrap. This will allow it to be air-tight in the freezer and you’ll easily be able to remove the plastic and warm in the oven at 400*F straight from the freezer.
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Ingredients
Adjust Servings
| 30 grams psyllium husk | |
| 480 grams warm water | |
| 90 grams tapioca starch/flour tapioca starch and tapioca flour are interchangeable | |
| 90 grams arrowroot flour | |
| 90 grams millet flour | |
| 90 grams brown rice flour | |
| 60 grams sorghum flour | |
| 20 grams sugar | |
| 15 grams salt | |
| 8 grams instant or active yeast | |
| 20 grams olive or avocado oil | |
| 10 grams apple cider vinegar |
Directions
1.
1.
In a medium bowl, combine the psyllium husk and warm water and allow to gel.
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2.
2.
In a stand mixer, combine the tapioca starch, arrowroot flour, millet flour, brown rice flour, sorghum flour, sugar, salt, and yeast.
Make a well in the center of the flour and add the psyllium gel, olive oil, and apple cider vinegar.
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3.
3.
Using a dough hook, knead the dough until it is smooth and pulls away from the sides of the bowl, for about 5 minutes.
Divide the dough into 3 equal portions, weighing each out to be about 310 grams.
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4.
4.
Working on a lightly floured surface, shape each portion into a rectangle ~1/2 inch thick and measuring about 6"x4".
Working from the wider end, fold the dough over itself into a roll and pressing gently, roll the dough under your hands back and forth to form a baguette shape about 13-15 inches long.
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5.
5.
Lightly flour a kitchen towel and place the baguettes on it (preferably on a baguette pan) to rise for 45-60 minutes, or until doubled in size.
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6.
6.
Meanwhile, preheat the oven to 480*F for 45 minutes with a baking sheet on the bottom rack.
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7.
7.
Place baguettes seam-side down on a large baking sheet. Score 3-45* angle cuts down each loaf.
Place 5 ice cubes on the bottom baking sheet in the oven and place the baguettes in the oven on the middle rack. Bake 10 minutes. Don't open the oven door. The steam from the ice cubes gives the bread a nice crust that will be unable to form if you open the oven door during this 10 minutes.
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8.
8.
Remove the bottom baking sheet and reduce the oven to 425*F and bake 20 minutes.
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9.
9.
Remove from the oven and serve warm or allow to cool.
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Notes
You can substitute tapioca starch for arrowroot flour or potato starch. You can substitute millet flour for brown rice flour or oat flour.
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