Meet the gluten free baguette. This recipe was tested and tweaked several times to get a smooth inside with a browned outside. The flour is very important. I used Pamela’s gluten free white bread flour (Pamela’s Gluten Free flour blog). Putting a pan of water into the oven is very important to get a nice even browning.

Oven temperatures vary. 20 – 25 minutes of baking varies among ovens. Check after 20 minutes.

Ingredients:

375g of Gluten Free White Flour

1 3/4 teaspoon of yeast

1 teaspoon of salt

1 1/4 cups of warm water (between 100-110 degrees)

Equipment:

Large mixer bowl

Whisk

Wooden Spoon

Plastic wrap

Baguette tin (see separate blog about this)

Bread pan 1/2 filled with water

Directions:

1. Fill a 2 cup liquid measuring cup with warm water (100 -110 degrees) and put the yeast in to get it started. Leave it for about 5 minutes.
2. Combine the flour and salt in a large bowl and whisk together for 2 minutes.
3. Add the yeast mixture to the flour and stir briskly with a wooden spoon.
4. Cover the bowl with plastic wrap and allow to sit for 2 hours.
5. Sprinkle gluten free flour on a flat surface and place the dough on it. Cut the dough into 2 equal parts.
6. Preheat the oven to 450 degrees F.
7. Roll out the dough into a baguette shape and place in the baguette tin.
8. Place the baguette tin into the oven and then the bread pan of water. Have the empty tin slot next to the water pan to give you the greatest separation.
9. Bake for 20 – 25 minutes. Ovens vary so check until cooked. A toothpick will come out clean after you stick it into the bread.
10. Take the baguettes out of the oven and place on a cooling rack for 10 minutes.