Gluten Free Baguettes Breads and Cakes Recipes

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Gluten Free Baguettes


  • 3 cups Gluten-Free, High-Protein Flour Blend******************
  • 1 tablespoon cornmeal, more for dusting
  • 2 teaspoons sugar
  • 1 tablespoon xanthan gum
  • 2 packages (4½ teaspoons) rapid yeast
  • ¾ teaspoon salt
  • 1¼ cups warm water
  • 1 teaspoon cider vinegar
  • 2 eggs, room temperature
  • 3 tablespoons extra-virgin olive oil
  • ........................................................................
  • High-Protein Flour Blend
  • 1¼ cups bean flour (your choice), chickpea flour or soy flour
  • 1 cup arrowroot starch, cornstarch or potato starch
  • 1 cup tapioca starch/flour
  • 1 cup white or brown rice flour

  • Method:

  • Preheat oven to 375 degrees. Line a double baguette form with foil, extending foil up the sides by 2 inches. Lightly grease foil and sprinkle with cornmeal. Alternatively, make two baguette-shaped forms (each measuring 2 inches wide, 4 inches high, 14-16 inches long), using a double thickness of heavy-duty foil, dull side out; lightly grease and sprinkle each with gluten-free flour or cornmeal and place on a cookie sheet.
  • Mix dry ingredients together in the bowl of a stand mixer.
  • In a separate bowl, whisk together the water, vinegar, eggs and oil. Add to dry ingredients.
  • Using the beater or paddle of your mixer (not the whisk), beat mixture on low speed until well blended. Then turn the speed up and beat for 5 minutes on medium-high speed.
  • With oiled hands or oiled plastic wrap, divide dough in half and shape into 2 baguettes. Place in prepared pan and cover with lightly greased plastic wrap. Let rise in a warm place for 20 to 30 minutes.
  • Spritz dough with water. Place in preheated oven and bake for 30 minutes or until done. Bread is done when internal temperature reaches 200 degrees.
  • Makes 2 Baguettes (8 Servings each)

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