Gluten Free Baguette

Gluten Free Flour mix
150 g potato starch
150 g millet flour
100 g whole meal rice flour
80 g buckwheat flour
120 g GF flour mix
120 g water
4 g fresh yeast
Main dough
360 g GF flour mix
15 g fresh yeast
30 g Psyllium Husk
15 g Xanthan gum
12 g Salt
440 g water

Prep. time: ca 13 hours

Baking time: ca.35 min


The evening before baking, mix 120 g of the GF flour mix, with water and yeast in a small bowl. Cover with cling film, and let is rise during the night. 
Bulk Fermentation – 1 hours
Using a stand mixer, mix the flour mix, yeast, poolish, Psyllium Husk, Xanthan gum, and with water for 3-4 minutes on medium speed.  Transfer the dough to a  bowl, cover with plastic lid and store somewhere warm for 1 hour.
Shape – 5 min
Lightly flour (use rice flour) your hands, the worksurface and the top of the dough. Divide the dough into three, and quickly shape the sticky dough into long logs (ca 28 cm long), and place it in a well floured baguette proofing basket, or bageuette baking form.
Proofing – 2 hours
Place the proofing basket in a plastic bag and seal it with rubber gummi. Let the baguettes rest in a warm place for 2 hours.
Bake – ca.35 minutes
An hour prior to baking,  preheat the oven with baking stone to 250°C and place a small baking tray on the bottom of the oven.
Score the baguettes.
Transfer baguettes to oven, and carefully fill 200 ml water into your cast iron pan.
Bake bread for 15 minutes with steam. Then, remove the steaming pan from inside the oven  and bake for an additional 18-20 minutes, or until done.
Cool baguettes on a wire rack and wait 1-2 hours before slicing the bread to ensure the interior is set.

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