Cooking and Serving: 38 minutes | 2 10-inch baguettes
Ingredients
Gluten free Baguette FAQs | 1 ¾ cups (245 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, omit if your blend already contains it
Description
Prep Time: 15 minutes | Cook Time: 23 minutes | Total Time: 38 minutes | Servings: 2 10-inch baguettes
Ingredients
Gluten free Baguette FAQs
1 ¾ cups (245 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
¼ cup (36 g) tapioca starch/flour
2 teaspoons (6 g) instant yeast
½ teaspoon kosher salt
¾ cup (6 ounces) warm water, (about 95°F)
1 (25 g (weighed out of shell)) egg white, at room temperature
1 tablespoon (21 g) honey
1 teaspoon apple cider vinegar
1 tablespoon (14 g) unsalted butter, at room temperature
Cooking oil spray
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, place the.
well. Add the salt, and whisk again to combine.
Create a well in the center of the dry ingredients and add the water, egg.
white, honey, vinegar, and butter, and mix to combine.
Beat the mixture with the paddle attachment with the stand mixer on medium.
speed for about a minute. The dough will clump.
Increase the speed to medium-high and continue to beat until the dough begins.
to stick to the sides of the mixing bowl and looks “whipped” in texture.
refrigerate for at least 30 minutes and up to 3 days.
When you’re ready to shape the dough, turn the chilled dough out onto a flat.
Using a large knife or bench scraper, divide the dough into 2 equal portions.
Working with one piece of dough at a time, dusting very lightly with more.
pinching together any breaks in the dough to seal them.
Position the palms of both hands right next to one another on the top of the.
The shape should be thicker in the center, tapered toward the ends. See the.