170g cornmeal (plus extra for dusting) NOTE: ensure it's gluten free

  • 175g potato starch
  • 155g rice flour
  • 15g salt
  • 2tsp yeast

6g psyllium husk (available online, in Asian grocers and health food stores - essential for gluten-like texture)

  • 500ml water
  • 2tbsp olive oil


  • STEP 1
    Mix together all the dry ingredients except the psyllium.
  • STEP 2
    Mix the psyllium and oil with the water and leave to stand for 10 mins.
  • STEP 3
    Mix the water with the flour until completely incorperated.
  • STEP 4
    Transfer the dough to a non-stick container (or oiled bowl) and cover.
  • STEP 5
    Leave to rise until at tripled (took me about 2 hrs).
  • STEP 6
    Shape into two rectangles on a baking tray covered in cornmeal.
  • STEP 7
    Preheat the oven to max (mine is a fan oven and it was 250c).
  • STEP 8
    Prove the loaves for about 30 mins while the oven heats up.
  • STEP 9
    When proved, roll the rectangles into baguettes, with the seam underneath.
  • STEP 10
    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.

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