The gluten-free baguette is a type of elongated bread characterized by its crisp crust and soft interior. The most common baguette draws its origins from the French tradition, it can take different lengths and its distinctive fragrance and unique shape have helped make it world famous.
Our gluten free baguette is easy to make and follows the process of gluten free bread of which we have already posted some recipes such as medium size gluten free bread or gluten free rolls with seeds as an ornament.
Noteworthy variation are also the lashings that are also gluten free.
All Spigabuona flours are:
- stone grounded
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
- Preparation: 20 minutes
- Difficulty: easy
- Servings 4 baguette
- leavening: 2 ore + 1 ore
- cooking: 50 minutes
ORGANIC GLUTEN FREE BAGUETTE INGREDIENTS
- 500g Gluten-free bread mix
- 400g water
- 10g Gluten-free yeast
- 10g salt
- 15g Olio e.v.o.
How to make gluten-free baguettes.
- In a bowl, combine the organic bread mix spigabuona with the yeast and mix for a few seconds.
- Add the water and knead the dough with a wooden spoon for 1 minute until it forms a coarse mixture.
- At this point add the salt, continuing to stir.
- Then clean the spoon with a spatula, add the oil and knead gently, taking the dough from the edges of the bowl with the spatula and bringing it toward the center.
- In this way work gently for 1 minute (It will be very important not to overwork it but to stop as soon as the dough is soft and smooth).
- Turn the dough out onto the work surface lightly dusted with organic rice flour and form into an even ball.
- Let rise until doubled, about 2 hours, at a temperature of 26 to 28 degrees, in a lightly oiled bowl covered with plastic wrap.
- Once doubled in size, break the dough into the desired size for our baguettes ( we recommend 450 g of dough) and gently form strands, helping ourselves with rice flour so the dough does not stick to our hands and workbench.
- Place to rise about 1 hour on a baking sheet lined with baking paper, taking care to separate them with the paper itself, folded accordion style, and dusting with rice flour.
- Before baking, we spread the parchment paper well on the baking sheet, spacing our baguettes apart, and make slant cuts along the length of the bread.
- Bake for about 40 minutes in a preheated oven at 220 degrees, lowering to 200 degrees after the first 15 minutes of baking and lowering to 180 degrees after another 15 minutes.
- Let cool and stuff to taste ( we here opted for delicious grilled vegetables and a drizzle of e.v.o. oil).
For thismluten-free recipe we used:
