Gluten-Free Herb French Bread / Baguettes / Breadsticks

By court15smith

Yield
(9) mini baguettes (½ Cup of dough each), or
(2) baguettes (half of dough per baguette), or
(18) breadsticks (¼ Cup dough each)

Ingredients

• 1 1/2 Cups Cornstarch
• 1/2 Cup Millet Flour
• 2 1/4 Cups White Rice Flour
• 1/4 Cup Teff Flour
• 1/4 Cup Flaxseed Meal
• 1 1/2 Tablespoons Xanthan Gum
• 2 Teaspoons Salt
• 1 Teaspoon Garlic Powder
• 1 Tablespoon Dried Chives
• 1 Package Active Dry Yeast
• 1 Teaspoon Apple Cider Vinegar
• 2 Tablespoons Sugar
• 1 Tablespoon Honey
• 1/3 Cup Vegetable Oil (Canola) or Olive Oil*
• 2 Eggs
• 1 Egg White
• 1 3/4 Cups Warm Water (110-115°F)

Details

Servings 1
Adapted from gluten-free-blog.blogspot.ca

Preparation

Step 1

Place cornstarch, flours, flaxseed meal, Xanthan gum, salt, chives, garlic powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix (slowly). Increase speed to high and beat for 4 minutes.

Coat two cookie sheets (17x11.5 inch) with cooking spray.

Work with the amount of dough necessary to form a single baguette, mini-baguette, or breadstick - whichever you prefer (i.e., half the dough, ½ cup dough, or ¼ cup dough) - at once. Place dough on cookie sheet (allow room for the baguettes or breadsticks to expand as they rise). Spray top and sides (of all exposed batter) generously with cooking spray (this will help you form the baguettes - without cooking spray, dough will be sticky and extremely difficult, if not impossible, to work with). With hands, form dougn into long thin ropes, with thickness of shape depending on which variation you are making. Repeat as necessary making enough loaves to use all your dough.

Sprinkle tops of baguettes with salt and add any other desired topping (poppy seeds, sesame seeds, etc). Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 40 minutes.

Preheat oven to 375° and bake (middle rack of oven):
35 minutes for baguettes, or
25 minutes for mini baguettes, or
20 minutes for breadsticks.