- 3
Ingredients
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 cup plus 2 tablespoons warm (110°F) water
- 2 cups potato starch
- 1 cup Carol’s Sorghum Blend (see below)
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- 1 teaspoon salt
- 3 large egg whites ([1/2] cup), at room temperature (reserve 1 tablespoon for egg wash)
- [1/4] cup (1/2 stick) butter or buttery spread, (at room temperature) or canola oil
- 2 teaspoons cider vinegar
- 1 teaspoon sesame seeds
- Carol’s Sorghum Blend
- 1 1/2 cups sorghum flour (or brown rice flour for lighter color and texture)
- 1 1/2 cups potato starch
- 1 cup tapioca flour/starch
- Whisk together until well blended. Store, tightly covered, in a dark, dry place.
Preparation
Step 1
[1] In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Set aside to foam for 5 minutes.
[2] Grease a French baguette (three trenches) pan or line with parchment paper (for perforated pans).
[3] In the bowl of a heavy-duty stand mixer, whisk together the remaining sugar and the potato starch, sorghum blend, xanthan gum, guar gum, and salt until well blended. With the electric mixer on low speed, beat in the egg whites, butter, vinegar and the yeast-water mixture just until blended. Increase the speed to medium and beat for 30 seconds, stirring down the side of the bowl with a spatula. The dough will be soft.
[4] Divide the dough among the three trenches of the baguette pan by dropping 4 or 5 balls of dough in each trench using a #24 or #30 metal spring-action ice cream scoop to make loaves of the same size. Smooth each third into an 11-inch log with a wet spatula, taking care to make each log the same length and thickness, with blunt rather than tapered ends (they brown too quickly). Whisk the reserved tablespoon of egg white with a tablespoon of water until smooth and then brush each loaf with the egg wash. With a sharp knife, make three diagonal slashes [1/8] inch deep in each loaf so steam can escape during baking. Sprinkle with the sesame seeds.
[5] Place immediately on the lower-middle rack of a cold oven. Set the oven temperature to 425°F and bake for 30 to 35 minutes, or until nicely browned. Cover the loaves with aluminum foil after 15 minutes of baking to prevent overbrowning, if necessary.
[6] Remove the bread from the pan and cool completely on a wire rack before slicing with a serrated knife or an electric knife. Makes 3 baguettes (twenty-one 1-inch servings)
The secret? Mix up the dry ingredients (potato starch through salt) ahead of time. Use a three-loaf French Baguette pan, and here’s the ingenuity…start bread to bake in a cold oven. Follow this easy recipe and enjoy homemade bread.
These easy French Baguettes bake quickly in a three-loaf French baguette pan that starts out in a cold oven—an unusual but effective method that makes perfect baguettes and is easy for beginners
cup Carol’s Sorghum Blend (see below)
[3] In the bowl of a heavy-duty stand mixer, whisk together the remaining sugar and the potato starch, sorghum blend, xanthan gum, guar gum, and salt until well blended. With the electric mixer on low speed, beat in the egg whites, butter, vinegar and the yeast-water mixture just until blended. Increase the speed to medium and beat for 30 seconds, stirring down the side of the bowl with a spatula. The dough will be soft.
[4] Divide the dough among the three trenches of the baguette pan by dropping 4 or 5 balls of dough in each trench using a #24 or #30 metal spring-action ice cream scoop to make loaves of the same size. Smooth each third into an 11-inch log with a wet spatula, taking care to make each log the same length and thickness, with blunt rather than tapered ends (they brown too quickly). Whisk the reserved tablespoon of egg white with a tablespoon of water until smooth and then brush each loaf with the egg wash. With a sharp knife, make three diagonal slashes [1/8] inch deep in each loaf so steam can escape during baking. Sprinkle with the sesame seeds.
[5] Place immediately on the lower-middle rack of a cold oven. Set the oven temperature to 425°F and bake for 30 to 35 minutes, or until nicely browned. Cover the loaves with aluminum foil after 15 minutes of baking to prevent overbrowning, if necessary.
[6] Remove the bread from the pan and cool completely on a wire rack before slicing with a serrated knife or an electric knife. Makes 3 baguettes (twenty-one 1-inch servings)