A very easy recipe to make 4 gluten-free baguettes. You fill them with whatever you want and take them with you to school, the office, the beach, on trips.
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 .
Servings 0