Gluten-Free Baguettes (The Bakermans Flour Method)
These baguettes are made using my own The Bakermans gluten-free bread flour mix. The dough is softer than traditional bread dough and relies on hydration and gentle handling rather than kneading. The result is a light, well-structured crumb with a crisp crust.
Ingredients
- 350 g Bakermans Gluten-Free Bread Flour
- 7 g fast-action yeast
- 6 g salt
- 10 g olive oil
- 1 tsp sugar
- 400 ml lukewarm water
Instructions
- In a large bowl, combine the flour, yeast, salt and sugar. Stir to distribute evenly.
- Add the olive oil and warm water, then mix until fully combined. The mixture will appear loose at first.
- Leave the dough to rest for 5–10 minutes. During this time, the psyllium husk will absorb the liquid and the dough will thicken into a soft, workable consistency.
- Using wet hands or a spatula, gently divide the dough into two or three portions. Shape each portion into a baguette form on a lined baking tray. Do not attempt to knead; simply smooth and guide the shape.
- Cover loosely and leave to prove in a warm place for 30–45 minutes, until slightly risen.
- Preheat the oven to 220°C. Place a tray in the bottom of the oven to heat.
- Just before baking, lightly score the tops with a sharp knife. Pour a small amount of boiling water into the hot tray in the oven to create steam, then place the baguettes in the oven immediately.
- Bake for 25–30 minutes until golden and firm. For a crisper crust, leave in the oven for a further 5 minutes with the door slightly ajar.
- Remove and allow to cool before slicing.
Notes
he dough should feel soft and slightly sticky but hold its shape once rested. If it feels too stiff, add a little more water; if too loose after resting, allow a few extra minutes for the psyllium to hydrate.
This recipe works equally well with variations of the The Bakermans flour using brown, red or black rice, adjusting hydration slightly as needed.
Tried this recipe?Let us know how it was!