Baguettes: GF/DF

These GF/DF baguettes are as close to the “real thing” as it gets.

  • 25 g yeast (1 1/2 t if using dry yeast)
  • 3 cups (7dl) finger warm water
  • 1 T oil
  • 3 1/2 cups (8 dl) of your favorite GF flour. I use either King Arthur GF flour or Sorghum flour
  • 3 T+ 1t corn starch
  • 2 t salt
  • 4 T psyllium husk or psyllium husk powder

Put all the dry ingredients (except the psyllium husk) in a mixer. Add the finger warm water plus the oil and mix till it all sticks together. Add the psyllium and quickly mix it into the dough. Let the dough rise under a towel for 1 1/2 hrs.

Remove the dough from the bowl and cut into three pieces. Roll each piece to a baguette shaped bread and put it on a parchment covered baking tray. Cover the bread and let it rise for another 45 minutes.

Turn the oven on: 500 F/ 250 C

Put an oven safe bowl or baking tray at the bottom of the oven.

Before you put the baguettes in the oven, make some cuts in the bread for decoration. Put the bread in the oven, but before you close the oven door, pour some water in the heated bowl at the bottom of the oven. The steam helps give the bread a harder crust.

Bake for 30-40 minutes.

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