Gluten Free Baguette Food

CRUSTY GLUTEN FREE BAGUETTE

Steps:

• In a large mixing bowl add the potato starch, almond flour, oat flour, millet flour, yeast, xanthan gum and kosher salt. With whisk attachment to stand mixer, mix for 30 to 45 seconds or until well combined.
• Measure the water into a measuring cup, bread in eggs, 2 tablespoons oil and honey. With the mixer on low speed, add the mixture into the flours. As it begins to incorporate, increase the mixer speed to medium and continue to mix for 2 to 3 minutes or until thoroughly combined.
• With the remaining tablespoons of oil, lightly oil a large dutch oven. Turn the dough into the oiled oven, cover and allow to rise in a warm place for 1 1/2 to 2 hours. About 20 minutes before end of rise, set oven temperature to 425 degrees and preheat.
• Line a 2 section French loaf pan with foil or use foil to make molds for the dough. Spray the foil with non-stick cooking spray. Divide the dough in half. Using a wet spatula form the dough into a 9 to 10 inch log, smoothing and wetting spatula as needed. With a sharp knife make 3 slits in each loaf, place in preheated oven and bake for 30 minutes or until crusty, golden and a hallow sound when tapped on top of loaf.

GLUTEN FREE FRENCH BREAD

Steps:

• In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
• In a small bowl dissolve the sugar in the water, and add yeast.
• Wait until the mixture foams slightly, then blend into the dry ingredients.
• Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
• To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
• Slash diagonally every few inches.If desired, brush with melted butter.
• Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
• Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
• Remove from pan to cool.

TASTY GLUTEN FREE BAGUETTES

Steps:

• Mix together all the dry ingredients except the psyllium.
• Mix the psyllium and oil with the water and leave to stand for 10 mins.
• Mix the water with the flour until completely incorperated.
• Transfer the dough to a non-stick container (or oiled bowl) and cover.
• Leave to rise until at tripled (took me about 2 hrs).
• Shape into two rectangles on a baking tray covered in cornmeal.
• Preheat the oven to max (mine is a fan oven and it was 250c).
• Prove the loaves for about 30 mins while the oven heats up.
• When proved, roll the rectangles into baguettes, with the seam underneath.
• Sprinkle with cornmeal, slash a couple of times diagonally with a sharp knife or razor blade and bake for 20 mins. Do not slice until fully cooled.