GF Baguette Recipe

A bread that can accompany any meal.

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Prep Time: 4

Cook Time: 1 20

Oven Rise Time: 2

Servings: Baguettes

Mix your sourdough starter (100grams) + brown rice flour (100grams) + water (120grams) in a bowl. Make sure to scrape the sides and fully combine. Drape a kitchen towel over the top.
Let it sit in your oven on the lowest temp (or if your oven allows just to leave the light on) for roughly 4-6 hours depending on the temp. You want it to be at its peak state.

Once your levain is ready, remove from the oven and add in your psyllium husk, water, honey and apple cider vinegar. Mix and set aside (it will form a very thick gel)
In your mixer bowl (or a regular large bowl if mixing by hand), add in all of your dry ingredients: (brown rice flour, white rice flour, tapioca flour, potato starch, salt). Mix to incorporate.
Next, add in your bowl of levain + psyllium husk gel
Mix to fully combine.
Shaping your dough. This typically makes 2 baguettes.
Take your ball of dough out of your mixer bowl onto your counter, and divide into two.
Roll one of the two dough balls into a smooth ball, then roll out into the shape of a baguette. (do this again for the second one).
Transfer your shaped baguettes to a lined baguette pan (I like to line mine with parchment paper)
Place your baguettes back into a warm oven to rise for roughly 2-3 hours.
(I'll be honest, I have skipped this step when in a hurry, but they do taste better with when left to rise for at least an hour+)

After a couple hours, heat up your oven to 450.
Once your oven is hot, remove your baguette pan and score your bread (cut little lines across the top to let hot steam escape).
With my specific Baguette Pan (linked above) It has 3 "slots" and a lid. I put a cup of ice in the third slot (the one without bread) place the lid over the top and slide into the pre-heated (450) oven for 35min before removing the lid, lowering the temp to 400 and baking the remainder of the time (50 min).
If you do not have a baguette pan with a lid, here is what I would do:
Place a dish underneath with water to create extra steam.
Slide your uncovered baguette pan into the oven (450) and let bake for 35 min. After 35 min, cover with foil and decrease the temp to 400 and bake for an additional 50 min.
Wait for a little bit to cut into your bread - I know its hard to wait, but it is worth it!

This can be a trial and error based on your oven. If your bread turns out gummy, you may need to decrease the water or increase baking time.

Try pairing this with our bread dipping oil!