Tuesday, July 24, 2012

Gluten Free French Baguette

Everyone needs a good recipe for a loaf of french bread!
 This one hits the spot!

2-1/2 cup warm water ( 105-110˚F)
2 Tbsp yeast
2 tsp sugar
2 tsp salt
dairy free milk to brush the loaf

In the warm water add sugar and yeast.
 Let sit for five minutes until frothy.

In the bowl of your stand mixer add your flour and salt.
Whisk together to blend ingredients.

Fit your stand mixer with the paddle attachment.  On the lowest setting, slowly add the yeast mixture to the flour mixture.

Once all the yeast mixture has been added, increase the speed to medium (number 4 on my Kitchen Aid) and let it beat for 3 minutes.
 It will become elastic and sticky. 

Prepare your baguette pan by lining it with aluminum foil and spray with cooking spray.  

This is the time when people sprinkle cornmeal on the pan to give that crunchy bottom to the loaves of bread.  If you are allergic to corn sprinkle cream of buckwheat.  It is a nice substitute for the cornmeal. 

Scoop half the dough into each side of the pan.  

Fill a small bowl with water.  Wet a spatula with water and begin to spread dough out in pan.  

Keep wetting spatula when the dough begins to stick.

Round out the edges.  

Brush with a little dairy free milk or an egg wash if you are not allergic. 

Place bread in a warm, draft free place.
(I place mine in a preheated oven that is set to warm.)
Let rise for 20 minutes.

Place a small shallow pan of water under your bread pan in the oven.
Place bread pan in the center of the oven. 

Bake at 450˚F for 20-25 minutes.  

Remove from oven and let cool on wire rack.

The internal temperature of my bread was almost 205˚F and it was done.

These two loaves became French Bread Pizza.  
And with too many tomatoes from my garden I made a fresh tomato sauce!  Yum!

No comments:

Post a Comment