Wholegrain Gluten, Dairy, Sugar & Egg Free Baguette Recipe
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Sugar-free, Low FODMAP
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
Instructions
- 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)