Gluten free baguettes

Finding gluten free bread in Kenya is hard, unless you count those really dense, square seed breads. I wanted something more yeasty and the first mix I used only sort of turned out. I didn’t know to let it cool before cutting and it started crumbling fairly quickly.

Some internet recipe searching brought me to this recipe for GF baguettes which wasn’t a mix and didn’t use AP GF flour. I did change to recipe to be egg free (and if you wanted it vegan you could substitute the honey for maple syrup or something) and I didn’t have access to the Fibrex so I substituted as well. I used a kitchen scale to weigh out ingredients.

  • 96 g brown rice flour or 101 g millet flour
  • 82 g sorghum flour
  • 54 g corn starch – I used potato starch
  • 20 g physillium husk
  • 2 tablespoon fiber for baking*** (fibrex in Sweden) – here I used ground chia seeds
  • 1 teaspoon marine salt
  • 25 g fresh yeast – I used 11 g of instant yeast which is a little more than the conversion from fresh
  • 350 g water, luke-warm (about 105F)
  • 1 egg white – substituted 1 chia egg replacement (1 TBSP ground chia mixed with 3 TBSP warm to hot water, stir and let sit for 5 minutes until gelled.)
  • 1 tablespoon honey

Directions

  • Combine all the dry ingredients in a separate bowl and the yeast with the wet ingredients (other than the chia egg) in another bowl.
  • Mix all together (dry, wet, and chia egg) and knead for 5 minutes in stand mixer.
  • Let rest 45 minutes covered.
  • Preheat the oven to 250 degrees (Celsius, 475 Fahrenheit). Put your baking stone in, if you have one, or a baking dish in the medium rack and also an empty baking dish in the lower rack.
  • Transfer dough on a clean surface (on baking paper) and divide in three pieces. Delicately make each piece into a baguette and roll in rice flour. I’m going to try for a boule next batch.
  • Cover with a kitchen towel. Leave to rise another 1/2 hour.
  • Score the loaves and transfer them on the baking dish in the middle rack or on the baking stone. At the same time, throw some ice cubes on the lower rack and close quickly.
  • Bake for 15-20 minutes or until an instant read thermometer reaches about 205-208 F.
  • Allow bread to cool completely before slicing.

(Adapted from Bread & Companatico website)

The bread turned out really well. It developed a great crust, hasn’t turned mealy or dry, and isn’t super dense!

This is definitely a repeat recipe.

Update:

This recipe also makes a great boule loaf! I shaped it gently before the first rise into a ball. The baking time is doubled.

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