Gluten-Free French Baguettes

Ingredients

• 1 1/2 cups white rice flour
• 3/4 cup tapioca starch
• 1/2 cup potato starch
• 2 tablespoons psyllium husk powder
• 2 1/4 teaspoons instant yeast
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (110°F / 43°C)
• 1 tablespoon olive oil
• 1 large egg white (for brushing)

Instructions

1. 1

   Whisk together the rice flour, tapioca starch, potato starch, psyllium husk powder, yeast, sugar, and salt in a large bowl.

2. 2

   Add the warm water and olive oil. Mix with a wooden spoon until a thick, cohesive dough forms. Let rest for 5 minutes to allow the psyllium to hydrate.

3. 3

   Divide the dough in half. On a sheet of parchment paper, shape each piece into a 12-14 inch long baguette with wet hands. Taper the ends.

4. 4

   Place both baguettes on a parchment-lined baking sheet, leaving space between them. If you have a baguette pan, use it for better shape.

5. 5

   Cover loosely with oiled plastic wrap and let rise for 45 minutes in a warm place.

6. 6

   Preheat your oven to 425°F (220°C). Place an oven-safe pan on the bottom rack.

7. 7

   Score the tops of the baguettes with 3-4 diagonal slashes using a sharp blade.

8. 8

   Brush with beaten egg white for a shiny crust. Place in the oven and pour 1 cup of hot water into the pan on the bottom rack to create steam.

9. 9

   Bake for 25-30 minutes until the crust is golden and crispy and the baguettes sound hollow when tapped on the bottom.

10. 10

    Cool on a wire rack for at least 15 minutes. Best served the same day.

Recipe Variations

• →Garlic Baguettes: Slice baked baguettes lengthwise, spread with garlic butter, and broil for 2 minutes.
• →Seeded Baguettes: Roll shaped dough in sesame seeds or poppy seeds before the final rise.

Nutrition Facts

Per serving