Baguettes From One Dough |

Split your dough in two and make gluten free sourdough baguettes with me because sometimes you just want perfect little bites of bruschettas topped with garlicky tomato jalapeño salad and melted mozzarella 🤤

Specs:
125g Brown rice flour
65g Potato starch
60g Sorghum flour
50g Tapioca flour
100g GF sourdough starter
320g Water
14g Psyllium husk (whole)
6g Salt
15g Honey
12g Olive oil

Process:
Mix psyllium husks and water and let sit for a minute or two
Mix everything together
Roll in seeds
Fill loaf pan and let rise for 5-6hrs at 80F
Cold retard overnight in the fridge
Split the dough in two and score as seen in video
Bake with steam (lid on) for 30mins at 500F, without steam (lid off) for 20-25mins at 450F
Let it cool before cutting into it
Toast up individual slices to refresh