Baguette - Gluten Free

Ahh, the baguette. One of life's pleasures when you can eat wheat. Since going wheat and thus mostly gluten free, I keep searching for a good gluten free baguette. Gluten-Free on a Shoestring introduced me to this one and then I found The Loopy Whisk.  

Kat of the Loopy Whisk calls this a white bread, which I do make in the way she directs and it is more of a batard size bread, but when I want a long thin baguette style, I make the dough into two thinner breads, and voila!

I have to admit that Gluten Free on a Shoestring was my salvation for a long time until I discovered the Loopy Whisk. Kat has a different method for preparing the use of psyllium husks and uses less starches in her flour mixes which I like better. By hydrating the psyllium husks before adding them to the batter, it makes a better crumb in the breads. 

Gluten Free Baguette, adapted from The Loopy Whisk
(makes two 12 inch loaves)

20 g whole psyllium husk

240 g lukewarm water

145 g tapioca starch

145 g millet flour

50 g sorghum flour

1 tablespoon sugar

1 1/2 teaspoons salt

8 g active yeast

120 g lukewarm water

1 tablespoon olive oil

1 1/2 teaspoons apple cider vinegar

1 egg, beaten for egg wash 

5-6 ice cubes

Combine yeast and 120 g warm water with sugar and set aside to proof. Combine psyllium husk and water and set aside. Combine tapioca, millet and sorghum with salt and whisk to blend fully. Once yeast has proofed, add it along with psyllium gel, vinegar and oil to the dry ingredients and combine well to form a fully mixed dough, blending for 2-3 minutes. It will be a tacky dough but not sticky. 

Lightly dust a surface with sorghum flour and knead the dough for about 30 seconds and cut in half. Knead each into a ball, cover one with a dish cloth and set aside. Roll out one ball into a rectangle, about the size of a letter size sheet of paper, about 1/2 inch width. Beginning on the long edge, tightly roll the dough into a long loaf, pinching the seam together and pinching in the ends to seal the dough. Place it on a baking sheet and cover in plastic to proof. Repeat with the second roll. Allow the dough to proof until it doubles, at least an hour and half to and hour and 45 minutes. In the winter time, I often preheat the oven during this time to help the proofing process, it still takes at least an hour and a half.

Preheat oven to 425 degrees. Once dough has doubled in size, remove plastic, slash tops with a sharp knife and brush all over evenly with the beaten egg. Place the bread on the middle shelf and toss the ice cubes in the bottom of the oven and shut the door immediately. The ice cubes create a steam oven to create the crust on the bread. As soon as you close the door, reduce the oven temperature to 400 degrees and bake for 15 minutes. Then open the door to release the steam and bake for another 20 minutes. Remove bread from oven and allow to cool at least until it is lukewarm before cutting into it. It will keep at room temperature for 3-4 days, and should be toasted following that time.

Hugs!