• Moy's Gluten Free Kitchen

& now "The Baguette"

Updated: Sep 20

Gluten free and Vegan Baguette


I've been working on this recipe for some time, trying to replicate a traditional baguette. As expected there are far more challenges with gluten free and vegan baking than simply baking gluten free. In the end I decided to go with this recipe not because it was perfect but it was time to move on, improvements will be made in time. That said this is an excellent start. The baguette is crusty as it should be, creating steam in the oven as the recipe states is the key to that lovely crunch. The flavor of the bread is great too, though I would like larger air pockets in the crumb. All of that said, the recipe is more than worth a try!

Gluten Free Vegan Baguette

Ingredients

¾ cup almond flour

¾ cup brown rice flour

¾ cup oat flour

¼ cup tapioca starch

1¼ tsp xanthan gum

¼ tsp sea salt

2 tsp brown sugar

2½ tsp instant yeast

2 tsp baking powder

1¼ cup warm water (105-115°F)

2 tbsp coconut oil

½ tbsp vinegar

brown rice flour to dress the baguettes

Notes You can sub the flour, starches and xanthan gum with an equivalent amount of a GF bread flour mix i.e. 2½ cups

Directions In a bowl, mix all of the dry ingredients, use only 1/2 tsp of the yeast and none of the baking powder. Set aside

Make a well in the center of the dry ingredients and add the wet ingredients (except the vinegar), kneading or mixing until thoroughly combined. The dough should be slightly sticky or shaggy but holding together and fairly easy to work with. Add more water if needed

Cover the bowl with cling wrap or other and set aside in a cool place to rest for about an hour. Resting the dough improves the texture of the finished loaf. Allowing the dough to slow rise overnight in the refrigerator is also an option

At the end of the rest period add the rest of the yeast (2 tsp), the baking powder and mix or knead well. Add the vinegar and mix or knead again. The dough should be fairly easy to handle and not wet as regular gluten free bread dough. In fact it should feel very similar to regular bread dough. If you have a baguette pan or tray prepare it now. I have neither, so I made “sleeves” with foil and parchment paper. The “sleeves” and the tray that it is resting on should be perforated for better results, although I am content to accept less than 100% perfection

Prepare a lightly floured surface to shape the dough

Divide the dough in half, keep one piece covered while you work. Elongate the first piece into a torpedo like shape. You do not have to knead the dough until it is smooth. The texture of the baguette favors a shaggy, lumpy dough. Place the baguette on the baking tray, cover with lightly greased cling wrap and set aside. Repeat these steps for the remainder of the dough. Working with lightly oiled or flour dusted hands helps

Allow to rise for 30 - 45 minutes or more until it is just less than double in size. Since the dough has less water than traditional gf bread dough, I find that I am able to let it proof for a little longer up to an hour (my kitchen is fairly warm at all times so my proofing times areare generally less than 1 hour)

Toward the end of the rise preheat oven to 425°F. Fill a baking dish or tray with water and place it on the bottom shelf of the oven to heat up. Alternately you could add a dish or tray of boiling water at the same time you are placing the baguettes in the oven. In whatever way you can try to create steam which will produce the crunchy exterior of a traditional baguette.

Lightly dust the top of the loaves with flour (I use brown rice flour). Using a sharp knife or lame make diagonal slashes along the length of the baguette. When the oven is ready, bake the baguettes for 20 minutes at 425°F. Remember, try to create steam to facilitate a crunchy crust, spritzing water just before you close the oven door also works as does creating a foil tent over the loaves


After 20 minutes, lower the heat to 350°F. Since I use a makeshift baking sleeve, at the 20 minute mark, I take the baguette out of the baking dish to bake on the parchment paper for another 10-15 minutes until the tops are lightly browned. Bread is done when it makes a hollow sound once tapped and when the crust is firm on all sides

Place the loaves onto a rack and allow to cool

If you are not using the entire loaf right away, wrap the rest of the loaf tightly to maintain freshness for as long as possible and keep refrigerated. However, bread is best sliced, wrapped and stored in the freezer if it will not be use within three days.


My DIY Baguette Tin

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Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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