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Member recipe

Tasty Gluten Free Baguettes

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(1 ratings)

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Servings

Serves 1 - 2 Loaves

A lovely, light, holey baguette recipe that's suitable for veggies, vegans and coeliacs! Good enough to be enjoyed even by wheat-eaters.

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Ingredients

  • 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

Method

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

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lauraturnbull
7th May, 2013
5.05
Well I'd have to give it 5 stars, but I do love it haha
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