bread - Baguettes gluten free

bread - Baguettes gluten free

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tbsp - cornmeal for pan (optional)

  • c - water, heated to 110 degrees Fahrenheit

  • 1

    tsp - granulated sugar

  • 2

    tsp - instant yeast

  • 2

    c - white or brown rice flour

  • c - cornstarch

  • 2

    tsp - xanthan gum

  • tsp - fine sea salt

  • 2

    - egg whites, at room temperature

  • 2

    tsp - apple cider vinegar

Directions

Line a baking sheet or baguette pan with parchment paper and set it aside. If desired, sprinkle cornmeal on the top of the parchment. In a cup, add the warm water and sugar and mix them until the sugar thoroughly dissolves. Add the yeast and stir, and set it aside for about 5 minutes or until a foam forms on top. In a large bowl, whisk the rice flour, cornstarch, xantahn gum, and salt together and set it aside. In the bowl of your mixer, add the egg whites and beat them until they are bubbly, about 20 - 30 seconds. Add the vinegar and yeast mixture and mix on low until the ingredients are combined. Switch the whisk attachment for the paddle attachment. Add the flour mixture all at once and beat on high speed for about 5 minutes. Divide the dough into two portions and transfer them to the prepared baguette pan or baking sheet. Shape the dough into baguette shapes, about 12-inches long. Allow the dough to rise at room temperature (80 degrees Fahrenheit) for about 60 minutes. Using a serrated knife or very sharp knife, cut 3 slits in the top of each baguette, diagonally, about 1/4-inch deep. Preheat the oven to 425 degrees Fahrenheit and bake your gluten-free baguettes for 20 - 23 minutes. Transfer the baguettes immediately to a wire rack to cool completely. Slice the baguettes as desired or freeze them for future use. Slice the baguettes as desired or freeze them for future use. Though this recipe calls for cornstarch, you may use potato starch as a substitute. Note, though, that cornstarch has a higher crisping quality compared to potato starch. Do not use tapioca flour/starch unless you desire a much chewier texture. Cornstarch contains 112 grams of carbs per cup; potato starch has 160 grams, and tapioca has 416 grams. Allow the values above to guide you in making healthier choices. If you desire a darker, crisper crust, place your gluten-free baguettes under a broiler, turning once one side is brown.


Nutrition

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