Gluten free baguette hot from the oven

Gluten-free Baguettes

Gluten free baguette hot from the oven

Gluten free baguette hot from the oven

There’s nothing better than the smell of fresh bread baking in the oven! this is no exception – I think it’s the yeast that really puts it over the top. This bread has a nice texture and bakes up golden brown. I’m still working on a crispier crust – but when toasted the next day it’s fantastic! This is a huge hit at my house – even MK gives her thumbs up and that is saying something! We love this with soup, it’s great for dipping. And the next morning, I toast up a few slices, add an egg maybe a slice of bacon for a yummy breakfast sandwich. 

Here’s the deal:

IMG_0787Have a baking sheet pan ready, I like to dust it with cornmeal to prevent sticking. Plus, we really like the texture of the cornmeal. They can be baked on a sheet pan, or a French loaf pan (I included a picture) I bought mine at King Arthur Flour online. But, they are available at other retailers as well. A regular sheet pan works just fine!

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In a small bowl, combine small yeast packet, sugar and the warm water. Set aside to allow the yeast to bloom and foam. The bubbles and foam tell you that the yeast is active. (If it doesn’t foam, then your yeast isn’t alive and will need to be replaced)

 

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hehehe – Here, I left my yeast to bloom too long – oops. The kids were dazzled though!

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In a large bowl, add in dry ingredients. Those include 2 cups white rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch (to add lightness to the bread), 1 TB xanthan gum (binder),  1 1/2 Himalayan sea salt (the little bit of pink that you see).

I have not tried this recipe with brown rice flour yet (I know it’s a little more nutritious) But, I was told to keep that to a minimum with TQ’s diet until I know his tolerances. so, that will be tested at a later date.

I have however, added a a tablespoon or two of ground flax seed 🙂 successfully.

Once the yeast is foamy, pour on top of the dry ingredients. Next, add the melted butter or Earth Balance (2TB), egg whites (1/4 cup) and vinegar (1 tsp). Stir to combine, takes 2-3 minutes. Mixing can also be done in a mixer (I prefer to mix by hand).

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The dough will be sticky. Divide the dough in half. The best way I have found to make the loaves is by gathering half of it up and rolling it between my hands as if to make a snake shape. I have also had success scooping spoonfuls onto the pan and creating the snake on the baking pan. (It’s messy)

 

Once the loaves are formed, cover them with a clean towel and keep them in a warm spot for 20-30 minutes, until they’ve puffed up a bit. Optional: slit the tops and brush on a little melted butter.

Preheat oven to 400 degrees and Bake for 30 minutes. Crust will be a nice golden brown. I really hope you enjoy! This is our favorite.

Gluten free baguette hot from the oven

Gluten free baguette hot from the oven

Gluten free baguette
Serves 12
A delicious homemade gluten free French baguette, toasty on the outside and perfect for dipping into soup.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
177 calories
34 g
5 g
3 g
3 g
1 g
82 g
208 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
82g
Servings
12
Amount Per Serving
Calories 177
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 5mg
2%
Sodium 208mg
9%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
5%
Sugars 2g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dry ingredients
  1. 2 cups White rice flour
  2. 1/2 cup Tapioca starch
  3. 1/2 cup Potato starch
  4. 2 TB Ground flax seed (optional)*
  5. 1 TB Xanthan gum
  6. 1 tsp Himalayan sea salt
  7. 2 TB Granulated sugar
Wet ingredients
  1. 1 ½ cup of warm water
  2. 2 TB melted Earth Balance (and cooled a touch) or butter
  3. 2 Egg whites (or a scant ¼ cup of liquid whites from a carton)
  4. 1 teaspoon White vinegar
Instructions
  1. Have a baking sheet pan ready, I like to dust it with cornmeal to prevent sticking and I like the texture of the cornmeal on the crust. They can be baked on a sheet pan, or a French loaf pan.
Directions
  1. In a small bowl, combine the yeast and sugar with the warm water. Set aside to allow the yeast to bloom and foam.
  2. In a large bowl, add in dry ingredients. Once the yeast is foamy, pour on top of the dry ingredients.
  3. Next, add the melted Earth Balance, egg whites and vinegar. Stir to combine, takes 2-3 minutes. This can also be done in a mixer (I prefer to mix by hand). It only takes a few minutes.
  4. The dough will be rather sticky. Divide the dough in half. The best way I have found to make the loaves is by gathering half of it up and rolling it between my hands as if to make a snake shape. I have also had success scooping spoonfuls onto the pan and creating the snake on the baking pan. (It’s messy)
  5. Once the loaves are formed, cover them with a clean towel and keep them in a warm spot for 20-30 minutes, until they’ve puffed up a bit. Optional: slit the tops and brush on a little melted butter.
  6. Preheat oven to 400 degrees and Bake for 30 minutes. Crust will be a nice golden brown.
Notes
  1. * I add 2 TB of ground flax seed for a little added nutrition, psyllium fiber can also be added for increased fiber.
beta
calories
177
fat
3g
protein
3g
carbs
34g
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