Crusty Gluten Free Baguette

The recipe was printed awhile back in our local newspaper. It is credited to Shauna James Ahern aka Gluten Free Girl and the Chef. The first time I made the bread the dough was way to wet but the texture of the bread was so good. This time I cut the water by 1/3 cup. While the dough is still pretty soft, I was able to shape it and use my french bread pan to make crusty baguettes.

• Ready In: 3 hrs
• 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

1. 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.
2. 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.
3. 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.
4. 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.