The Fresh Loaf

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Best Ever Gluten Free Baguette (It's vegan, too!)

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Best Ever Gluten Free Baguette (It's vegan, too!)

Laura T.'s picture
Laura T.

Description

So today I had a breakthrough, after adapting the ciabatta recipe I uploaded yesterday. This is better and so similar to real bread! I'd say it's a good bread, not 'good, for gluten free'. As always, watch out for cross-cotamination in the manufacture of your ingredients. Please give me your suggestions/feedback and feel free to ask questions.

It's quite yellow in colour from the corn, but otherwise it's not too unusual looking!

The crumb is holey and the bread is crusty with a very moist interior.

Summary

Yield
Batons
Prep time2 hours, 40 minutes
Cooking time20 minutes
Total time3 hours

Ingredients

170 g
Cornmeal
175 g
Potato Starch
155 g
Rice Flour
6 g
Psyllium Husk
500 ml
Warm Water
2 T
Extra Virgin Olive Oil
15 g
salt
2 t
Yeast

Instructions

Mix together all the dry ingredients except the psyllium. Mix the psyllium and oil with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at tripled (took me about 2 hrs). Shape into two rectangles on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. When proved, roll the rectangles into baguettes, with the seam underneath. Sprinkle with cornmeal, slash and bake for 20 mins.

It is important to cool the bread fully before cutting into it.

Comments

grind's picture
grind

That looks soft and fluffy.  Nice job.  Can it brown more if you wanted it to?

Laura T.'s picture
Laura T.

Thanks! I think omitting any eggs or other heavy binders and using the psyllium has really helped with the lighness. It's the first time I've made it so I haven't tried. I'd say yes, but bare in mind the rice flour is lighter in colour than wheat flour and therefore won't go as brown. Also, the crust was pretty crunchy as is! :)

Laura T.'s picture
Laura T.

Also, I've heard of people basting their bread during cooking with a cornstarch and water mix to get a shiney brown effect on the outside, but I've not got round to trying that either haha.

PastryPaul's picture
PastryPaul

I've tried at least 30 GF "breads," not a one was considered good enough to place on our shelves. This one looks promising.

I assume you are using powdered Psyllium Husk? Please confirm or correct my impression

Cheers

Laura T.'s picture
Laura T.

Hi Paul. I can completely relate to that! My first gf loaves were like house bricks. As I mention all too often, omitting eggs and dairy from them has really helped. I just use regular psyllium husk. It's quite fine stuff and sort of dissolves when it's mixed with the warm water. I've been meaning to grind it down or buy some powdered to see if it makes a difference, but I'm not sure it's neccassary. I'd also like to experiment with the amount of psyllium used.

nancib's picture
nancib

Have you ever baked this using a silform?

Scully's picture
Scully

thanks for this recipe, I have recently been gluten-free so have been trying to find a good baguette recipe. I am excited that this is corn based, as every other GF recipes were rice flour based which I haven't been happy with at all (too soggy, ricey etc). I have a question though, this recipe made a tasty loaf and crusty on the outside, but the inside remained moist to the point that it was almost uncooked in the interior. I don't have a fan oven, could this be a factor? Should have I used a water bath then? I also used rapid instant yeast, not regular dried yeast...not sure if that made a difference. Any advice would be much appreciated. I am looking forward to giving this another try! Thanks so much.

Laura T.'s picture
Laura T.

What is the maximum temperature of your oven? And did you use powdered or ordinary psyllium?

Scully's picture
Scully

Hi there, my oven max temp is 450 c. I used powdered psyllium, I actually have only seen that kind so maybe I'm not using the right type. I bought it at the health food store in bulk. What brand or type is best for bread? I've used this stuff in muffins etc and seems to work ok. I love the taste and crustiness of this recipe, so I'm really excited to give it another try. Thanks for your reply. :)

Laura T.'s picture
Laura T.

I've used several different brands but I've never had the powdered kind. Maybe you should use a little less in the recipe? I find too much can create a strange texture in the centre of the loaf. It might need a bit longer if it's not a fan oven as well.