Ooh la la! It’s fresh bread, vegan and gluten-free. This is basically the same recipe as the Pita Bread just cooked longer in a baguette shape.
1 cup warm water
1 tablespoon ground flax seeds
1 package active dry yeast (1/4 oz)
2 teaspoons sugar (evaporated cane juice)
3/4 cup sorghum flour plus more (about 2 tablespoons) for handling and dusting dough
1/2 cup tapioca flour
1/4 cup corn starch, arrowroot starch or potato starch
1/2 cup All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 tablespoons finely ground sunflower seeds (we grind the seeds in the same coffee bean grinder we use for our flax seeds)
1 3/4 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons olive oil plus a little more for oiling parchment paper
1 teaspoon cider vinegar
1. Preheat oven to 200oF.
2. Prepare a sheet of parchment, coating it lightly with a little olive oil.
3. In a small bowl, mix together yeast, sugar, flax seeds and water. Let stand for about 5 minutes, allowing yeast to foam.
4. In a large bowl mix together sorghum flour, tapioca, arrowroot, all-purpose gluten-free flour, sunflower seeds, xanthan gum and salt.
5. Add olive oil and vinegar to the yeast mixture and pour this into the large bowl with the dry ingredients. Mix together well. This becomes a moist, sticky dough.
6. Rub hands with a little olive oil. Using your hands knead the dough so that it is uniform. Place it on the baking sheet with parchment paper and roll into a log. If the dough is too sticky to handle, clean and dry hands and rub them with more oil. If the dough is rough and sticky on the surface wet hand with a little water and smooth out the surface of the dough. Dust the baguette with a little sorghum flour and slash the top surface a few times using a knife.
7. Let the dough rise in a warm place for about 60 minutes. I put it on the top of the warm oven for rising.
8. After the rising period, raise oven temperature to 425oF. Bake for 12 minutes, then cover with parchment paper or foil. Cook another 30 minutes until the baguette give a hollow sound when tapped with a knife. Turn off heat and let sit in oven for an additional 5 minutes.
Let cool about 30 minutes before serving. Makes one baguette, which is likely not enough! Better to double the recipe and make two.