A baguette is a long, thin bread originating in France, usually made from basic bread dough.. Distinguished by length, a baguette has a diameter of about 5 to 6 cm and a common length of about 65 cm, but can be longer up to 1 m, mine are made up to 40 cm because that’s can fit to my oven.
The recipe is very easy to make 4 gluten-free baguettes of 40 cm. You can fill them with whatever you want and take them with you to school, the office, the beach, on excursions etc.
I made them in the afternoon to take with us the next day but they were gone within 2 hours. For me, I put eggplants and courgettes roasted together with cottage cheese. Variations continued from the whole family with cheese and ham, with tahini and honey, with olive oil and sea salt flakes, with cherry tomatoes, etc. So, they all disappeared and I went back into my kitchen for 4 more.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Mix the yeast with the sugar and warm water and leave it in a warm place for 30 min to 1 hour so that the yeast activates.
Once the yeast is ready, add the olive oil and soda water.
Sift the flour, add the salt and yeast mixture. Mix well with an egg beater or your hands to make the dough.
Divide the dough into 4. Flour a surface and take one piece of dough and shape it into a stick. Note that the the dough is very sticky so use corn starch/corn flour as much as you can shape it without sticky to your hands.
Put your 4 sticks in a baking tray. I just bought this baguette pan but it's not necessary. Until now, I had 4 long narrow pieces of parchment paper and put them there.
Cover the dough with a towel or a second pan and let it rise in a warm place for about 1 hour. I preheated the oven to 50°C/120°F and I turned it off when I put the dough to rise.
Once the dough has raised up brush or spray olive oil so when its bake to take a nicer golden-brown color. Optionally decorate the banquettes with sesame or black sesame or poppy seeds.
Bake in a preheated oven (conventional mode) at 200°C / 400°F for about 30 minutes .
Ingredients
Directions
Mix the yeast with the sugar and warm water and leave it in a warm place for 30 min to 1 hour so that the yeast activates.
Once the yeast is ready, add the olive oil and soda water.
Sift the flour, add the salt and yeast mixture. Mix well with an egg beater or your hands to make the dough.
Divide the dough into 4. Flour a surface and take one piece of dough and shape it into a stick. Note that the the dough is very sticky so use corn starch/corn flour as much as you can shape it without sticky to your hands.
Put your 4 sticks in a baking tray. I just bought this baguette pan but it's not necessary. Until now, I had 4 long narrow pieces of parchment paper and put them there.
Cover the dough with a towel or a second pan and let it rise in a warm place for about 1 hour. I preheated the oven to 50°C/120°F and I turned it off when I put the dough to rise.
Once the dough has raised up brush or spray olive oil so when its bake to take a nicer golden-brown color. Optionally decorate the banquettes with sesame or black sesame or poppy seeds.
Bake in a preheated oven (conventional mode) at 200°C / 400°F for about 30 minutes .
- You can use whatever gluten free flour mix for bread.
In the photos you can see the recipe with the floursα:
– 100 g Fioreglut by Caputo
– 70 g Semper White Mix
– 130 g Schär B
in total it comes out to 300 g. - If your flour mix does NOT contain psyllium husk & xanthan gum, then it is good to add to your flour mix, 1 tbsp. psyllium husk & 1 tbsp. xanthan gum.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
Good Luck and Bon Appétit!!!
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