Finally a recipe I hear you cry! And not just any recipe, my long awaited gluten, dairy and egg free baguette recipe.
I have made these a lot in the last year or so since perfecting my wholegrain gluten-free flour blend. The outside is soft and chewy while the centre is springy and moist.
They are incredibly simple to make, like all bread with my flour blend. The structure holds together well and I re-shape my baguettes just before baking them to ensure they bake nice and high.
It takes around 5 minutes to mix the batter together and a further 40 minutes to rise. With a bake time of 20 minutes you can have fresh baguettes in just over an hour. And I promise you, you’ll never want to eat a piece of pre-packaged bread again. Even the gluten eaters enjoy these.
I use a baguette tray
that I bought from Amazon, lined with some reusable non-stick liner
(if you buy either of these things by following these links I will get paid a bit of commission but you will pay the same price).
One word of warning about my method. I always use the same method to make my bread because I have found it works in my less than warm house. I allow the bread to rise in a cold oven with a baking tray of boiling water underneath. I then remove the risen bread, turn the oven on, preheat it to the desired temperature (leaving the tray of water in the oven), then bake the bread with the tray of water. This creates steam in the oven making the bread rise well initially and providing a soft crust.
I always make my bread the same way and have never had problems with my oven…but I know some people worry about putting steam in their oven. I’ll leave you to decide what you do but please don’t blame me if you use my method and something happens to your oven.
These are best eaten straight from the oven, but if you do have some left over just slice it and freeze. To defrost just place in the microwave until warmed through then enjoy.
To make these baguettes you will need my flour blend. To find stockists click here.
Enjoy.
Wholegrain Baguettes
Ingredients
- 400 g Plain Free From Fairy Flour
- 7 g fast acting gluten-free yeast
- 1 tsp rock or sea salt
- 2 tbsp ground flax seeds
- 1 tsp psyllium powder or 1 1/2 tsp xanthan gum
- 320 ml warm water ideally filtered or bottled - yeast doesn't like chlorine and I find a more consistent loaf if I use filtered water
- 4 tbsp extra virgin olive oil
- 1/2 tsp balsamic vinegar or other vinegar such as cider if you don't have balsamic
Method
- Place the dry ingredients into a large bowl or the bowl of a stand mixer and mix together well
- Add the wet ingredients and beat together for around 1 minute until you have a smooth batter like a cake mixture
- Line a baguette tray with re-usable non-stick liner (see above for what I use). I use one piece for the tray
- Dollop tablespoon sized blobs into each dip of the baguette tray, making them join but not worrying about what it looks like at this stage
- Once all the batter has been used up, wet your hand and smooth each baguette into a baguette shape
- Place in a cold oven with a tray of boiling water and leave to rise for 30 minutes
- After 30 minutes remove the baguettes from the oven (leave the water in) and switch it on to 240 degrees C, 220 degrees fan oven, gas mark 9
- Just before placing the baguettes in the hot oven gently reshape them if desired with wet hands or a wet pallet knife
- Gently cut three lines in the top of each baguette
- Sprinkle with water and seeds if desired before baking them in the steamy oven (be careful when you open the door) for 15 - 20 minutes
- Leave to cool in the baguette tray before cooling on a wire rack (or eating them)
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charlotte says
These look fab #tastytuesday
Vicki Montague says
Thanks so much!
Honest Mum says
These look incredible! The perfect baguette, so proud of you with your very own flour!
Vicki Montague says
Thanks Vicki. You must email me your address so I can get some to you…
Mel says
Oh I’m so excited about this recipe! You know how desperate I’ve been to bake decent bread for Jumpy. I’m trying it this week, even though it means using up half of your yummy flour I’ve got left!
xx
Vicki Montague says
I hope your gorgeous baby loves them as much as we do. Once you try them you might like them rather a lot too (although it would be hard to beat a French baguette…I’m not making any claims there!).
Kate - glutenfreealchemist says
This looks fantastic Vicki. Lovely moist crumb by the look of it. I have to agree…. commercial GF baguettes come nowhere near home fresh-baked. This one looks perfect!
Vicki Montague says
Thanks Kate!
Cathy Snowball says
We are just moving to the UK from Utah. I have been looking around shops and wonder where we can get your flour. For the 3 years since our little was diagnosed with celiac disease I had been making my own blend. At the Christmas holidays I found a flour blend called Better Batter and have used it with great success. I appreciate any ideas. We are currently living in Bury St Edmunds, Suffolk.
Vicki Montague says
Hi Cathy, thank you so much for contacting me. You can only buy my flour on line at the moment from a website called Honest Eats. If you go to my ‘flour’ page you will find the link, or type Honest Eats Free From Fairy into google and you’ll get it up.
Jamie Millard says
Small steps can have a big impact. Want to eat healthier? A few select, choice substitutions can do the world of good. Would love to try these as a healthy substitute.
Mel says
We made your baguettes today! Thanks for very clear instructions. We used cider vinegar and xanthan gum with chia & sesame seeds on one of the baguettes: perfect result. It really made Jumpy’s day (and mine), especially at lunchtime. It is much nicer than any ready-made allergy-friendly baguettes I’ve ever bought. Next challenge for you: ciabatta! (Jumpy loves the airy Italian bread). xxx
Vicki Montague says
Ah Mel, thank you so much for letting me know. I’ve been sharing your recipe for chocolate muffins this morning. They look incredible too. You have been very busy. Ciabatta is one challenge too far for my flour blend I think. That would have to be made with mainly starches but since I am creating and collating my recipes for my bread book I will add it to the list as an extra challenge. It won’t be very wholegrain though to get it airy!
Rebecca says
Going to try these next, can’t believe i’ve not madesure them before now! Got the posh baguette tin and everything!!!
Vicki Montague says
Oh yes, you must!
Sara says
Love your your recipes and website. I have a quick question, can the baguettes be made without flax? My son is allergic to flax. Many thanks
Kathleen Atay says
I’ve made these several times and they are simplicity itself. Small investment for the tray well worth it and I use baking paper instead of oven liner. I use wooden cloths pegs to hold the paper in place until the batter is in. Not only simple to make but absolutely delicious and they freeze and defrost perfect.
I can’t recommend this recipe highly enough
Vicki Montague says
Hi Kathleen, what a wonderful review to read. I’m so glad you like these as much as we do!
Constance says
Followed the recipe but my mix has not come out like batter. Definitely did the correct liquid so will wait and see what happens…
Vicki Montague says
Let me know how you got on. It should be a very thick batter.