Crusty Gluten Free Baguette
photo by PaulaG
- Ready In:
- 3hrs
- Ingredients:
- 11
- Yields:
-
2 baguettes
ingredients
- 1 1⁄4 cups potato starch
- 1 1⁄4 cups almond flour
- 2⁄3 cup oat flour
- 1⁄2 cup millet flour
- 1 tablespoon yeast
- 2 teaspoons xanthan gum
- 1 1⁄2 teaspoons kosher salt
- 1 cup warm water (about 110 degrees)
- 2 eggs, room temperature
- 3 tablespoons canola oil or 3 tablespoons coconut oil, divided
- 1 tablespoon honey or 1 tablespoon agave nectar
directions
- In a large mixing bowl add the potato starch, almond flour, oat flour, millet flour, yeast, xanthan gum and kosher salt. With whisk attachment to stand mixer, mix for 30 to 45 seconds or until well combined.
- Measure the water into a measuring cup, bread in eggs, 2 tablespoons oil and honey. With the mixer on low speed, add the mixture into the flours. As it begins to incorporate, increase the mixer speed to medium and continue to mix for 2 to 3 minutes or until thoroughly combined.
- With the remaining tablespoons of oil, lightly oil a large dutch oven. Turn the dough into the oiled oven, cover and allow to rise in a warm place for 1 1/2 to 2 hours. About 20 minutes before end of rise, set oven temperature to 425 degrees and preheat.
- Line a 2 section French loaf pan with foil or use foil to make molds for the dough. Spray the foil with non-stick cooking spray. Divide the dough in half. Using a wet spatula form the dough into a 9 to 10 inch log, smoothing and wetting spatula as needed. With a sharp knife make 3 slits in each loaf, place in preheated oven and bake for 30 minutes or until crusty, golden and a hallow sound when tapped on top of loaf.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.