Gluten-free Sourdough Baguettes

These baguettes are delicious on the day they are baked, a good crispy crust and moist crumb inside, great for sandwiches. I use a brown rice flour based sourdough starter which I keep in the fridge and refresh twice a week. There are plenty of websites which describe how to make this type of starter. This recipe also includes a little teff flour for extra flavour, but if this isn't available then increase the quantities of the other flours accordingly.

Ingredients

150g gluten-free sourdough starter (refreshed the night before with 50/50 water/brown rice flour)
90g brown rice flour
150g oat flour
150g millet flour
30g teff flour
100g tapioca starch
2 tbsp (20g) psyllium powder
580ml tepid water
2 tsp salt
3 tbsp (approx 50g) honey
Cornmeal / polenta for dusting

Method

Mix all the dry ingredients together, then mix in the sourdough starter.

Stir the honey into the tepid water. Add to the dry ingredients and mix together thoroughly for 2 minutes to ensure there are no lumps of flour.

Dust the work surface very lightly with some cornmeal and scrape/spoon out one quarter (approx 330g) of the dough. Dust the top and work surface very lightly with some more cornmeal, then mould and roll the dough into a baguette shape.

Carefully lift the baguette into a baguette tray or onto a flat tray and straighten it out with a plastic bench scraper. Alternatively, roll the baguette onto some baking parchment and lift it onto a tray. Repeat with the next 3 quarters.

Leave the baguettes to rise for 2-4 hours in a warm (~30°C) non-drafty place until risen by a third.

Preheat the oven to 200°c Fan and place a roasting tin in the bottom.

Slash each baguette 4 times and place into the hot oven. Pour a cup of boiling water into the roasting tin to create steam. Bake for 40 minutes.

Added by: David Milburn

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Related products

All Purpose Flour (Gluten-Free) (810)
Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities.

White Bread Mix (Gluten-Free) (809)
A well balanced blend of selected gluten-Free flours to make tasty gluten-Free bread.

Organic Quinoa Flour (Gluten-Free) (815)
Milled from the finest white quinoa which has long been lauded for its nutritional benefits, this flour is high in protein.

Brown Teff Flour (Gluten-Free) (818)
Traditionally fermented and baked into Injeraa, brown teff has a malty flavour.

Organic Guar Gum (Gluten-Free) (804)
Guar gum is a natural product derived from the endosperm of the guar bean.

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