Wednesday, November 7, 2012

Gluten-Free French Baguette


Yes, you read correctly. This bread is gluten-free. Crisp on the outside, and warm and soft on the inside.  Just as a good French bread should be. I have been making gluten-free bread for years now, but nothing I have made before comes close to this recipe. It tastes just like French bread!  It is even fabulous the next day right out of the fridge. My daughter was in pure bliss. I am now planning a fondue night with a bunch of different cheeses so my daughter can enjoy fondue with bread again. My mind has been spinning with various bruschetta and crostini recipes that I will now be able to make her without spending $8 for a tiny loaf at my local whole foods market. I can’t tell you enough how happy I was with this bread!!!
This recipe makes 2 loaves of French bread. If you just want one, then just cut the recipe in half.

Gluten-Free French Baguette 
adapted from Simply Gluten-Free 
2 tablespoons Dry Active Yeast 
2 teaspoons sugar 
1½ cups warm water 
1 tsp baking powder 
3 teaspoons guar gum 
1 cup super fine brown rice flour 
1 cup superfine sweet rice flour 
1 cup tapioca starch 
1½ teaspoons fine sea salt 
2 tablespoons olive oil 
2 large eggs, lightly beaten 
1 teaspoon apple cider vinegar 
2 teaspoons cornmeal – optional 
2 tablespoons butter, melted - optional 



Combine the yeast, sugar and warm water in a bowl about twice the size of the mixture and whisk to dissolve the sugar. Let sit for 10 minutes or until it is foamy and doubled in size. If it doesn't foam, your yeast is old and you need to start over. 

In a small bowl stir the guar gum with the olive oil until the gum is dissolved. 



Sift together the flours, tapioca, and salt. 

Place in the bowl of a mixer fitted with a whisk or paddle attachment.  

Add the yeast mixture, guar gum mixture, eggs and vinegar and mix on low to combine. Scrap down the sides of the bowl once. Turn the mixer to high and mix for 3 minutes. 



Now you need a pan with holes. I used my pizza pan, but there are pans out there that have holes and are loaf shaped. Spray your bread pan with gluten-free, non-stick cooking spray or brush with more olive oil and sprinkle a teaspoon of cornmeal onto the bottom of each pan. 

Spoon the batter into the forms and shape into an oval with a spatula. Using a razor blade or sharp knife cut 3 or 4 diagonal slashes on top of each loaf. Cover the loaves with a clean kitchen towel and set in a warm, draft-free place to rise. I have been lucky because it is in the high 80's here, with no breeze. I just put it outside. Let rise for 30 minutes or until the loaves have doubled in size. 
Place a baking pan filled 1 inch with hot water on the floor of your oven (or on the bottom shelf). Position the rack you are baking the bread on in the middle of the oven. Turn the oven on and preheat to 400 degrees. 

Brush the top of the loaves with the melted butter and bake for 40 – 45 minutes or until the loaves are golden brown and sound hollow when tapped. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. 
Cut up and serve!
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