Gluten-Free Baguette
It has a crispy crust and is fluffy inside. You can have your baguette and eat it, too, without a speck of gluten.
Ingredients
- 3 tablespoon Physillum Husk
- 1 ½ Cups Warm Water
- 1 Cup Tapioca Flour
- 1 Cup Millet Flour
- ⅓ Cup Cassava Flour
- 1 ½ tablespoon Sugar
- ½ teaspoon Salt
- 2 teaspoon Instant Yeast
- 2 tablespoon Olive Oil
- 2 teaspoon Apple Cider Vinegar
Instructions
Preparing the Dough
- In a small bowl, combine the psyllium husk and the warm water. Let it stand until it forms a gel.
- In the bowl of your stand mixer, using a dough hook, add the Tapioca flour, Millet Flour, Cassava Flour, Sugar and, Yeast. Mix until combined.
- Make a hole in the center of the dry ingredients. Add the psyllium husk gel, olive oil, and apple cider vinegar. Mix on medium speed until the ingredients are thoroughly mixed. The dough should be soft and smooth.
- Roll the dough out onto a lightly floured surface (we used millet flour) to about seven by ten inches. Then, roll the dough into a log and press to seal.
- Place the dough on a lined baking sheet, cover and let it rise in a warm moist space for about an hour to an hour and a half.
Baking the Bread
- Preheat the oven to 425°F.
- When the dough has doubled in size, brush with an egg wash (either the whole egg or just the egg white; we used just the egg white here, which will produce a lighter crust.) Then score the top of the bread loaf using a sharp knife
- Place ½ cup of water in the tray of your steam bake oven, turn the stove's temperature down to 400°F, and place the bread into the oven. Bake for 30 to 45 minutes until the top is golden brown. The internal temperature of the bread on an instant red thermometer should read 195°F to 210°F.
- Let the bread rest for 20-25 minutes before slicing. It will continue to cook after you pull it out and needs to firm up before you slice it.
Tried this recipe?Let us know how it was!