RUSTIC BAGUETTES Vegan & Gluten Free (Gum Free, Oat Free, Corn Free)

Mix, shape, proof, bake! It’s quick and easy! No baguette pan and mixer required! Watch this video till the end to know our tricks.

Gluten Free Flour Blend 50/50 is used in this recipe. Here is the link to our video with description of recommended substitutions
   • Gluten Free Flour Blend 50/50 (Gum Free, O...  

You can use coffee grinder to make psyllium powder if you have psyllium husk. Watch this video for instructions and tips on How to Save on Psyllium Husk?
   • How to save on psyllium in gluten free rec...  

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Rustic Baguettes Recipe - Gluten Free & Vegan
Ingredients
300g Gluten Free Flour Blend 50/50 * (recipe below)
15g psyllium powder
7g instant yeast
15g sugar
5g salt
8g apple cider vinegar
10g oil
340g warm water

Method
Sift and mix all dry ingredients. Add all wet ingredients. Stir well by hand until smooth dough forms or use mixer. While dough is hydrating get everything you need for shaping and baking ready. In 15 minutes or so, sprinkle some flour on working surface, transfer dough and give it a quick knead.

To shape baguettes - divide dough into 2 parts for medium baguettes or into 4 parts for small ones. Flatten each piece, shape baguettes and sprinkle with some flour. Transfer on baking tray or cutting board covered with cotton kitchen towel and support each baguette with rolled foil as shown in the video. Proof for about an hour or until doubles in size.

Pre-heat oven and heavy duty baking tray, steel or stone to 480F (250C), put heat proof bowl, cast iron skillet or another baking tray with water at the bottom rack.

When you are ready to bake, take pre-heat baking tray out of the oven, flip it, cover with parchment paper and transfer baguettes carefully. Use sharp knife or lame to score each baguette. Bake with steam for 15 minutes at 480F (250C). Lower the temperature to 420F (215C) and bake without steam for 15-25 minutes more. Total bake time for small baguettes 25-30 minutes and 30-35 minutes for bigger ones.

If you like your baguettes extra crispy, turn off the oven, open the door slightly and leave baguettes inside to cool down.

Enjoy!

Gluten Free Flour Blend 50/50 (Gum Free) - 300g
85g Tapioca starch
65g Potato starch
85g Sorghum flour
65g Brown rice flour

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