Baking Free: Gluten-Free Baguettes
This post was written by Baking Free™ blogger, Kathleen.
It has been re-printed here with her permission.
Baguettes–Gluten-Free French Bread
“If you are living a gluten-free lifestyle, you probably have become quite good at Italian meals without pasta–or you make your own pasta just to enjoy Italian meals again! But do you really, really get good garlic bread? And don’t you think you deserve really good garlic bread? Of course you do! This recipe will give it to you and more…
This recipe makes two loaves of the long, thin French bread that makes great garlic bread. And once you have the bread, it also makes great appetizers. Your friends and family will not believe it is gluten-free. So take the plunge–make some today! Happy gf baking!”
- 3 cups Baking Free gluten-free All Purpose Flour (for best results, weigh the flour–1 cup = 124g)
- 2 teaspoons xanthan gum
- 1½ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons yeast
- 1 cup warm water (about 110 degrees F)
- 3 tablespoons olive oil
- 1 teaspoon vinegar (cider or white vinegar)
- 3 large egg whites (or 1 whole egg and 2 egg whites for a richer baguette)
- In a stand mixer bowl, combine the flour, xanthan gum and salt.
- In a separate, small bowl dissolve the sugar in warm water and then add the yeast. Stir and set aside for the yeast to foam–about 5-10 minutes.
- Start the mixer on low and add the olive oil, vinegar and egg whites slowly to combine. Then add the yeast mixture and combine.
- Turn the mixer to high and mix for about 3 minutes.
- Spoon the mixture into a French bread pan in equal amounts. Slash the top of each loaf with 3 slashes with a sharp knife.
- Turn on oven to 400 degrees F. Place bread pan in warm area (on top of range) to rise, and cover loosely with plastic wrap that has been sprayed with baking spray and a clean kitchen towel. Rising takes about 15 minutes.
- While waiting for the dough to rise, bring a pan of water to a boil. Once the dough has risen, put the pan of hot water onto the bottom rack of the oven. Also mist some water into the oven. Wait 5 minutes to let the oven get humid–this helps the bread crust crisp. My oven never got humid, so I just sprayed the loaves a couple of times as they baked.
- Lightly brush the tops of the loaves with olive oil to help brown and crisp them.
- Bake for 30-40 minutes or until brown. I turned my pan so they would brown more evenly. Cool for a few minutes. Makes 2 baguettes.
As with most gluten-free yeast breads, the baguettes are best the day they are made. Store whole baguette on counter under a towel or in bread box for use later that day. I often freeze a baguette wrapped in plastic wrap, if I won’t be using it immediately. It thaws in just under an hour. Then I toast it for appetizers or garlic bread.
Meet our Baking Free™ Blogger, Kathleen!
A message from Kathleen:
“I have baked each recipe several times using Baking Free™ Gluten Free All Purpose Flour to produce the best possible results. I am not a professional baker with a professional kitchen. I do have years of experience in the kitchen. I hope you have good results with my recipes—remember baking is a skill. Keep trying! Also know that I value your input. You can email me at firstname.lastname@example.org. Happy Baking Free!”