Yield: 2 baguettes
1 cup/138 g sorghum flour
1 cup/136 g brown rice flour
1 cup/120 g tapioca flour
2 tsp. xanthan gum
1 1/2 tsp salt
1 TBL sugar
2 TBL active dry yeast (I use Red Star)
1 cup/235 ml warm water (warm but not hot to touch–about 110 degrees F/43 degrees C)
1 TBL olive oil
1 tsp. vinegar (I use apple cider vinegar)
3 egg whites from extra large eggs (or 1 whole egg and 2 eggwhites for a more rich baguette)
- in the bowl of a heavy duty mixer fitted with the paddle attachment place flours, xanthan gum, and salt. Mix to combine.
- in a small bowl, dissolve sugar and then add and dissolve yeast--wait a few minutes for the yeast to foam (this means that it's working and starts the rising process)
-add olive oil, cider vinegar, and egg whites to the dry ingredients. Add yeast mixture to dry ingredients
-mix slowly to combine
-turn mixer to high and mix for 3 minutes or so
-spoon dough onto the French bread pan in two equal amounts
-shape dough into baguette oblongs
-slash top of each loaf with 3 slashes with a sharp knife or razor blade
-turn on oven to 400 degrees F/204 degrees C and place a metal pan (I use an 8in x 8in pan) on the floor or bottom rack of oven. Do not use a glass pan!
-place pan with dough on top of stove (I do this so they're in a warm environment)
-let rise for about 30 mins or so (until they are double-ish in bulk)
-once dough has risen for 30 mins, fill a 2 cup measure with ice then add water to fill in the spaces. Open the over door and VERY CAREFULLY add the ice water to the hot metal pan. Be very careful--it will steam immediately. Close oven door to collect the steam
-lightly brush tops of loaves with olive oil (to make them get brown and crispy)
-place bread pan in the oven on the middle rack without the baking sheet
-bake for 30 minutes--until brown
-cool for a few minutes
Like most gluten-free yeasted items, the baguettes are best the day they are made. Store whole baguette on counter in the open and uncovered (covering softens crust). If you have a bread box, that would be fine. Cover any partially eaten loaves by placing a piece of aluminum foil at open end (not over the whole loaf). Refresh by placing in a 350 degree oven for a few minutes, or by slicing and toasting.
May be frozen. Defrost by placing in the refrigerator for 24 hours.