Welcome to this week’s edition of the Celiac Scientist and today I share my recipe for gluten-free baguettes. If you're anything like me, you've probably experienced the frustration of finding a decent gluten-free bread option at the supermarket. Sure, there are plenty of packaged gluten-free bread varieties available, but let's be honest—they can be hit or miss. Some are too crumbly, others are too dry, and most seem better suited for toasting than making a satisfying sandwich.
That's why I decided to take matters into my own hands and have a go at baking my own gluten-free baguettes. The result was a deliciously chewy roll with a crunchy crust that was better than anything I’ve had from the shops. The smell of baking bread wafting around the house is also an added benefit!
These homemade gluten-free baguettes are incredibly versatile. Whether you're slathering them with your favourite spreads, using them as the base for bruschetta or French-bread pizza, or simply enjoying them warm from the oven, you'll be amazed at how satisfying gluten-free bread can be when made with love and care in your own kitchen.
So, what are you waiting for? Dust off your apron, preheat that oven, and get ready to experience the joy of homemade gluten-free baguettes. Trust me, once you taste the difference, you'll never look back.
Ready to get baking? Let's dive into the recipe and method below. And, if you give this a try, why not let me know how you get on in the comments below.
Ingredients
250 g gluten-free bread flour blend (I used Doves Farm Bread Flour)
¾ teaspoon xanthan gum
36 g corn starch/flour plus more for sprinkling
7 g instant yeast
½ teaspoon fine salt
170 ml warm water (about 35C)
1 egg white at room temperature
20 g runny honey
1 teaspoon apple cider vinegar
15 g unsalted butter at room temperature
Cooking oil spray
Method
In a large bowl place, the flour, xanthan gum, cornstarch/flour, yeast, and salt and whisk to combine.
Make a well in the centre of the dry ingredients and add the water, egg white, honey, vinegar, and butter, and stir to combine.
Beat the mixture until completely combined and beginning to come together.
Keep beating the mixture until it takes on a loose dough consistency. You can use a mixer for this to save time and aching arms!
Place the dough mixture in the fridge for an hour. You can leave it in the fridge for up to 2 days if needed later.
When you’re ready to shape the dough, turn the chilled dough out onto a surface lightly sprinkled with cornstarch or flour. Dust the top of the dough lightly with more flour and turn it over a few times and knead it gently to smooth the dough.
Divide the dough into two equal portions.
Working with one piece of dough at a time, dusting lightly with more flour as necessary to prevent sticking, and shape the bread into a cylinder.
Place the rolls on a parchment-lined baking sheet. Cover with lightly greased plastic wrap and place in a warm area and allow to rise. The rolls should be almost double in size.
Once the rolls have risen, pre-heat the oven to 220 C (fan) or 240 C (convection).
Using a sharp, make shallow cuts diagonally across each roll, evenly spaced along the roll.
Spray the tops and sides of each roll liberally with cooking oil spray.
Place a small pan of water in the bottom of the oven. The steam will help with the rise and baking.
Place the baking sheet on the top oven rack and bake for 15 minutes.
Rotate the baking sheet 180 degrees (to make the back side face the front) and continue to bake for about another 5 minutes.
Allow to cool for 10-15 minutes before serving.
As ever, if you make this dish let me know how you get on in the comments.
Until next time!
The Celiac Scientist
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Welcome to this week’s edition of the Celiac Scientist and today I share my recipe for gluten-free baguettes. If you're anything like me, you've probably experienced the frustration of finding a decent gluten-free bread option at the supermarket. Sure, there are plenty of packaged gluten-free bread varieties available, but let's be honest—they can be hit or miss. Some are too crumbly, others are too dry, and most seem better suited for toasting than making a satisfying sandwich.
That's why I decided to take matters into my own hands and have a go at baking my own gluten-free baguettes. The result was a deliciously chewy roll with a crunchy crust that was better than anything I’ve had from the shops. The smell of baking bread wafting around the house is also an added benefit!
These homemade gluten-free baguettes are incredibly versatile. Whether you're slathering them with your favourite spreads, using them as the base for bruschetta or French-bread pizza, or simply enjoying them warm from the oven, you'll be amazed at how satisfying gluten-free bread can be when made with love and care in your own kitchen.
So, what are you waiting for? Dust off your apron, preheat that oven, and get ready to experience the joy of homemade gluten-free baguettes. Trust me, once you taste the difference, you'll never look back.
Ready to get baking? Let's dive into the recipe and method below. And, if you give this a try, why not let me know how you get on in the comments below.
Ingredients
250 g gluten-free bread flour blend (I used Doves Farm Bread Flour)
¾ teaspoon xanthan gum
36 g corn starch/flour plus more for sprinkling
7 g instant yeast
½ teaspoon fine salt
170 ml warm water (about 35C)
1 egg white at room temperature
20 g runny honey
1 teaspoon apple cider vinegar
15 g unsalted butter at room temperature
Cooking oil spray
Method
In a large bowl place, the flour, xanthan gum, cornstarch/flour, yeast, and salt and whisk to combine.
Make a well in the centre of the dry ingredients and add the water, egg white, honey, vinegar, and butter, and stir to combine.
Beat the mixture until completely combined and beginning to come together.
Keep beating the mixture until it takes on a loose dough consistency. You can use a mixer for this to save time and aching arms!
Place the dough mixture in the fridge for an hour. You can leave it in the fridge for up to 2 days if needed later.
When you’re ready to shape the dough, turn the chilled dough out onto a surface lightly sprinkled with cornstarch or flour. Dust the top of the dough lightly with more flour and turn it over a few times and knead it gently to smooth the dough.
Divide the dough into two equal portions.
Working with one piece of dough at a time, dusting lightly with more flour as necessary to prevent sticking, and shape the bread into a cylinder.
Place the rolls on a parchment-lined baking sheet. Cover with lightly greased plastic wrap and place in a warm area and allow to rise. The rolls should be almost double in size.
Once the rolls have risen, pre-heat the oven to 220 C (fan) or 240 C (convection).
Using a sharp, make shallow cuts diagonally across each roll, evenly spaced along the roll.
Spray the tops and sides of each roll liberally with cooking oil spray.
Place a small pan of water in the bottom of the oven. The steam will help with the rise and baking.
Place the baking sheet on the top oven rack and bake for 15 minutes.
Rotate the baking sheet 180 degrees (to make the back side face the front) and continue to bake for about another 5 minutes.
Allow to cool for 10-15 minutes before serving.
As ever, if you make this dish let me know how you get on in the comments.
Until next time!
The Celiac Scientist
Wow, it really is so hard to find a good gluten-free baguette! Cool recipe :)
Thanks for sharing this recipe! I love a good baguette, and it can be so hard to perfect gluten-free bread.