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 date paste or other sweetener
2 cups Gluten-Free Flour (My mix: 3/4 cup sorghum flour, 3/4 cup millet flour, 1/4 cup garbanzo bean flour and 1/4 cup oat flour, I often make the flour fresh from the whole grains and beans in a Vitamix)
2 tablespoons finely ground sunflower seeds
1 3/4 teaspoons xanthan gum
1/2 teaspoon salt (optional)
2 tablespoons olive oil plus a little more for oiling parchment paper
1 teaspoon cider vinegar
2 Tablespoons of aquafaba or water
1. Preheat oven to 200oF.
2. Prepare a piece of baking paper on a baking sheet pan.
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 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 parchment paper-lined baking sheet and roll into a log. If the dough is too sticky to handle, clean and dry hands and rub them with more oil. Brush the dough with aquafaba or water to smooth out the surface of the dough. You may also 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 385oF. Bake for 20 minutes, then cover with parchment paper or foil. Cook another 20-25 minutes until the baguette gives 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.
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