Ingredients
- 1 packet gfJules™ Gluten Free Pizza Crust Mix (makes 1 long baguette)
- OR
- 1 1/2 cups of gfJules™ All-Purpose Gluten-Free Flour
- 3 Tbs. milk powder (I use Vance’s Dari-Free potato milk powder) OR almond meal
- 1/2 tsp. salt
- PLUS
- 2 egg whites or egg substitute, room temperature
- 2 Tbs. extra virgin olive oil
- 1/2 tsp. apple cider vinegar
- 1/2 cup warm water
- 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet) ** (for yeast-free directions, scroll to the bottom of the recipe)
- egg wash (full egg or egg white + 1 Tbs. water) to brush onto the dough
- water to spritz onto dough
- toppings of choice
Preparation
Step 1
Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
If mixing from scratch, whisk together dry ingredients except yeast; set aside.
In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/4 cup of the water.
Using a stand mixer (preferably), slowly add in the dry ingredient mix. Gradually add remaining 1/4 cup of water to get a firm but very sticky dough. Pour in the yeast and beat on high for an additional 2-3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).
Prepare a baguette pan or cookie sheet by lining with parchment and lightly oiling.
Pour one teaspoon of olive oil into a gallon sized zip-top bag and spread around so the inside is coated. Cut a one-inch corner out of the bag. Scoop the dough out into the bag squeeze toward the cut corner. Squeeze evenly so that the dough comes out of the corner of the bag and pipes down the length of the baguette pan or across the cookie sheet. If doubling the recipe, repeat the process until two baguettes are formed.
Brush with egg wash or simply spritz with water. Use a sharp knife to cut across the tops diagonally about 3 times so that the dough will rise evenly and spread open at the cuts. Sprinkle any additional toppings at this point.
Lightly oil a sheet of parchment and lay on top of the baguette. Place in a warm place like an oven preheated to 200° F then turned off. Allow the baguette to rise for 20-30 minutes, then preheat the oven to 375° F (static) or 350º F (convection).
Remove parchment covering the baguette and spritz again with water. Bake for 20 minutes, spritzing again 1-2 more times during the bake for the crunchiest crust. You may also place a pan with water on the bottom of the oven to add additional moisture.
Check after 20 minutes by sticking a toothpick into the center of the baguette. If it has wet dough stuck to the toothpick when removed, bake for another 3-5 minutes, then check again until the toothpick comes out nearly clean or with crumbs attached. The cooking time may vary depending on whether using a baguette pan, but when done, the baguette should be browning at least slightly (more, if using a whole egg to brush on top) and be crunchy when tapped.
Remove to cool before slicing.