A gluten-free baguette with a soft crumb and light crust, perfect for replacing classic baguette. Replaces notably: baguette, baguette bread, garlic bread, long loaf. • For a slightly crispier crust, place a small dish of warm water in the oven. • Good substitution for baguette, submarine or garlic bread.
Ingredients
- white rice flour
- millet flour
- tapioca starch
- fine corn flour
- psyllium powder
- instant yeast
- honey or sugar
- salt
- olive oil
- warm water
- apple cider vinegar
Instructions
- Mix the dry ingredients in a large bowl.
- Add the oil, warm water, and vinegar. Mix until a soft, thick, and slightly sticky dough forms.
- Let rest for 5 minutes to allow the psyllium to absorb the moisture.
- Divide the dough into 2 portions.
- Gently shape 2 loaves on a parchment paper-lined baking sheet with wet hands.
- Cover and let rise for 35 to 40 minutes.
- Make a few slashes on top.
- Bake in a preheated oven at 425 °F for 25 to 30 minutes, until the crust is well-baked and golden.
- Let cool on a wire rack.
