I was really craving a warm, crunchy on the outside, soft on the inside, baguette straight out of the oven. But I didn't want to feel guilty about eating it. Also, I've been having some serious stomach pain lately, and I wasn't sure if it was due to the large amount of gluten I ate last week.
So I started researching gluten-free breads. Most of them required several different types of flours, or a gluten-free flour, mixed with xantham gum or guar gum. I don't know how I feel about pre-made gf flour mixtures yet, nor am I sure how I feel about xantham and guar gum, so I tried to find a recipe without any.
I came across this recipe from Bread & Companatico for a gluten-free baguette and altered it a bit. (By the way, she's a genius!)The problem (for me) was that the recipe is measured in grams and I do not own a kitchen scale, so my measurements might not be the same as her recipe, however it turned out great.
On my first try I converted the recipe into measurements (or so I thought) and it turned out horribly. The dough was way too wet, so I kept having to add extra flour. Then, the baguettes rose in the oven, but sunk shortly after cooling off. It was more like crispy flat bread...with the insides not baked through. Fail.
I asked my mathematically gifted husband to help me convert the recipe into something I could understand. Apparently different flours weigh different amounts...my bad.
The second try came out great. Crispy outside, soft center, and not dense at all. The bread has a pretty strong yeast flavor, more so than a regular baguette, but I didn't mind. If you're wondering why one of the baguettes in the pictures is darker than the other two, it's because I experimented with that one and covered it in a layer of olive oil before baking. I rolled the other two in brown rice flour before baking. I'm not sure which I liked more; the olive oil baguette was a bit crispier on the outside, but a bit more moist on the inside, and the lighter baguettes were the opposite.
2/3 cup brown rice flour (plus extra for dusting at the end)
2/3 cup sorghum flour
1/4 cup + 3 tablespoons cornstarch
1 teaspoon salt
3 tablespoons whole psyllium seed husks
3 tablespoons flaxseeds
1 package of instant yeast (2 1/4 tsp)
1 1/3 cup warm water
1 1/2 tablespoons olive oil
1 egg white
1 tablespoon honey
ice cubes and water for a water bath
In a mixer add warm water, yeast, honey, beated egg white, and olive oil. Mix slightly and let sit for 5 minutes. Mix flours, cornstarch, salt, psyllium husks, and flaxseed together in a bowl and set aside.
Gently knead the flour into the warm water mixture (I used a standard mixer, but you can use your hands. However, I would recommend kneading in a bowl because the dough is extremely liquidy at first). Knead the dough for about 5 minutes, then cover and allow to proof in a warm place for an hour.
After the dough has rested, preheat oven to 475 degrees and place baking sheet or baking stone inside oven to heat up, as well as a metal baking dish (for ice bath. You want to use metal because you will be adding ice to it, and glass/ceramic might shatter).
Turn the dough onto a flat surface and separate into 3 equal portions. Carefully shape each portion into a baguette and roll in a bit of rice flour or add a layer of olive oil. Allow the bread to rest for 30 minutes while the oven is heating.
Score the baguettes and carefully and quickly add the dough to the hot baking sheet/stone and put in oven. At the same time add several ice cubes to 1/2 cup water and add into metal pan. Immediately close oven and bake for 20-25 minutes.