Gluten-Free Baguette – Mama Is aware of Gluten Free
Image this, you’re strolling alongside the Seine with a espresso in a single hand and a freshly baked baguette within the different… Okay, we are able to’t all go to Paris, however a woman can dream, proper?! Nicely, I’m making this dream a actuality with this gluten-free baguette recipe. A tender, tender crumb and a crunchy crust are each potential with this gluten-free French baguette. I find it irresistible for snacking or making sandwiches for the household.
Gluten-Free Baguette Recipe
A baguette is a protracted, skinny French bread made out of a quite simple dough. It’s identified for its size and exceptionally crispy crust. I miss breaking a heat baguette in half and slathering it with salted butter, so I knew I needed to develop a gluten-free baguette recipe to sate these cravings! And naturally, I take advantage of dairy-free Sensible Steadiness butter.
Comply with my foolproof recipe plus ideas and tips for the best way to make the proper gluten-free French baguette.
Substances
- Gluten-Free All-Function Flour with Xanthan Gum advisable for yeast baking: Not all gluten-free flour blends are advisable for yeast baking. It’s possible you’ll expertise completely different baking outcomes relying on the gluten-free flour mix you select. I like to recommend Pillsbury or Higher Batter.
- Salt: Enhances the flavour of the bread.
- Granulated Sugar: Feeds the yeast so the bread will rise.
- Immediate Yeast: Helps the bread rise.
- Water: Water ought to really feel heat to the contact, round 100°F to 110°F, which helps activate the yeast with out killing it.
Step by Step Directions
- In a big mixing bowl, whisk collectively the gluten-free flour, salt, sugar, and instantaneous yeast till nicely blended. (pic 1)
- Regularly add the water to the dry elements, stirring constantly. Combine till all of the elements are nicely mixed and type a sticky dough. (pic 2)
- Knead gently for 2-3 minutes till the dough is barely elastic. Gluten-free dough gained’t grow to be as elastic as wheat dough, nevertheless it must be clean and manageable. (pic 3)
- Cowl with plastic wrap and let it rise in a heat, draft-free place for about 1 hour, or till it almost doubles in dimension. (pic 4)
- Gently deflate the dough and divide it into two equal components. On a frivolously floured floor, roll and stretch each bit right into a 12-inch lengthy baguette form. Place these on a baking sheet lined with parchment paper, leaving ample area between them. (pics 5, 6, & 7)
- Cowl the formed baguettes with a clear kitchen towel and allow them to rise for an additional hour, or till they puff up noticeably.
- About 20 minutes earlier than the second rise is full, preheat your oven to 475°F (245°C). Place a baking stone inside you probably have one, or just use the center rack.
- Utilizing a pointy knife or lame, make 3-4 diagonal slashes on prime of every baguette. This helps the steam escape throughout baking and encourages the baguettes to develop. (pic 8)
- Mist the oven with water (to create steam) earlier than rapidly inserting the baguettes inside. Bake for 25 minutes, or till the baguettes are golden brown and have a hole sound when tapped on the underside. (pic 9)
- Take away the baguettes from the oven and switch them to a wire rack to chill fully. This step is essential for growing the feel and taste of the crust.
Ideas and Ideas
- This dough is extra fragile than its gluten-containing counterparts. I’ve discovered that dealing with it gently maintains the air pockets that contribute to the bread’s rise.
- The strategy of slashing the dough with a pointy knife or lame simply earlier than baking not solely helps with the rise but additionally provides that artisanal look. I wish to apply making decisive, swift cuts just a few instances earlier than doing it to the precise loaves to create a sample that may open fantastically within the oven.
- Whereas a baking stone may help create a crispy crust by evenly distributing warmth, it’s not strictly crucial. You possibly can obtain good outcomes by baking on an everyday baking sheet lined with parchment paper.
Why Is My Dough Too Sticky/Dry?
Gluten-free doughs may be delicate to moisture content material, which may be affected by the model of flour used, humidity, and measuring strategies. In case your dough is simply too sticky, add slightly extra flour, a tablespoon at a time. If it’s too dry, add water by the teaspoon till you attain the correct consistency.
Why Didn’t My Baguette Rise?
A number of components can have an effect on the rise of your baguettes, together with expired yeast, incorrect water temperature (too scorching or too chilly), or not permitting the dough to rise in a heat sufficient atmosphere. Guarantee your yeast is contemporary, your water is heat, and your rising atmosphere is round 75°F (24°C).
How Do I Guarantee My Baguettes Have a Crispy Crust?
To attain a crispy crust, use steam within the oven and bake at a excessive temperature as instructed. Moreover, cooling the baguettes on a wire rack ensures that the underside crust doesn’t grow to be soggy.
Storage Directions
I favor to retailer cooled baguettes in an hermetic container at room temperature for as much as 2 days. For longer storage, I often wrap them tightly in foil and freeze them for as much as 1 month. Reheat in a 350°F oven for 5-10 minutes to revive the crust’s crispiness.
There’s really nothing higher than a fresh-from-the-oven gluten-free baguette dipped in olive oil or unfold with butter. I’m in heaven simply fascinated by it!
Extra Gluten-Free Bread Recipes to Strive!
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Gluten-Free Baguette
A tender, tender crumb and a crunchy crust are each potential with this gluten-free baguette recipe! Good for snacking or sandwiches.
Directions
-
In a big mixing bowl, whisk collectively the gluten-free flour, salt, sugar, and instantaneous yeast till nicely blended.
-
Regularly add the water to the dry elements, stirring constantly. Combine till all of the elements are nicely mixed and type a sticky dough.
-
Knead gently for 2-3 minutes till the dough is barely elastic. Gluten-free dough gained’t grow to be as elastic as wheat dough, nevertheless it must be clean and manageable.
-
Cowl with plastic wrap and let it rise in a heat, draft-free place for about 1 hour, or till it almost doubles in dimension.
-
Gently deflate the dough and divide it into two equal components. On a frivolously floured floor, roll and stretch each bit right into a 12-inch lengthy baguette form. Place these on a baking sheet lined with parchment paper, leaving ample area between them.
-
Cowl the formed baguettes with a clear kitchen towel and allow them to rise for an additional hour, or till they puff up noticeably.
-
About 20 minutes earlier than the second rise is full, preheat your oven to 475°F (245°C). Place a baking stone inside you probably have one, or just use the center rack.
-
Utilizing a pointy knife or lame, make 3-4 diagonal slashes on prime of every baguette. This helps the steam escape throughout baking and encourages the baguettes to develop.
-
Mist the oven with water (to create steam) earlier than rapidly inserting the baguettes inside. Bake for 25 minutes, or till the baguettes are golden brown and have a hole sound when tapped on the underside.
-
Take away the baguettes from the oven and switch them to a wire rack to chill fully. This step is essential for growing the feel and taste of the crust.
Notes
- Gluten-free dough is extra fragile than its gluten-containing counterparts. I’ve discovered that dealing with it gently maintains the air pockets that contribute to the bread’s rise.
- The strategy of slashing the dough with a pointy knife or lame simply earlier than baking not solely helps with the rise but additionally provides that artisanal look. I wish to apply making decisive, swift cuts just a few instances earlier than doing it to the precise loaves to create a sample that may open fantastically within the oven.
- Whereas a baking stone may help create a crispy crust by evenly distributing warmth, it’s not strictly crucial. You possibly can obtain good outcomes by baking on an everyday baking sheet lined with parchment paper.
- To retailer: Retailer gluten-free baguettes in an hermetic container at room temperature for as much as 2 days.
- To freeze: Freeze tightly wrapped in aluminum foil for as much as 1 month.
Diet
Serving: 1slice | Energy: 85kcal | Carbohydrates: 18g | Protein: 3g | Fats: 1g | Saturated Fats: 0.01g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.2g | Sodium: 220mg | Potassium: 7mg | Fiber: 3g | Sugar: 1g | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 1mg
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