Baguette - classic style.
Nothing tastes, or smells as good as freshly baked bread. This recipe is so simply you'll be making bread for the whole family in little time. And let's cut the cost of our grocery bill too. Because, when you make your own, it's better all around.
| Category: | Savoury Breads |
Ingredients
All Purpose Flour Baguette
| 2 tbsp psyllium fibre |
| 506 g tepid water |
| 600 g Frankie's gluten-free all-purpose flour blend |
| 1/2 tsp Kosher salt |
| 1 tsp baking powder |
| 1 tbsp white sugar |
| 1 tbsp active dry yeast |
| 1 tsp white vinegar |
| 60 g light salad oil |
| 1 tsp light salad oil (for brushing on top) |
Frankie's Bread Mix Baguette
| 600 g Frankie's gluten-free bread mix |
| 2 cups tepid water |
| 1/4 cup light salad oil |
| 1 tsp white vinegar |
| 1 tsp light salat oil (for brushing on top) |
Baguette - classic style. Directions
Begin by pre-heating your oven to 350°F or 175°C
This recipe in its original form makes two demi-baguettes or one large baguette.
Using all purpose flour blend:
In a stand mixer add psyllium fibre and water and let sit for about 60-90 seconds to allow the psyllium to absorb some of the water.
In another bowl combine the flour, salt, sugar, yeast and baking powder. Stir well.
Add the blended flour ingredients to the water/psyllium fibre bowl and add the salad oil and the vinegar.
Mix really well on high for about 60-90 seconds.
Spread out onto a parchment paper lined baguette pan and smooth the top and ends with your spatula. Lightly brush the top and ends with some salad oil and let rise for 20-22 minutes in a warm place.
Bake for approximately 30 minutes or until the top is golden brown and an internal temperature reading shows: 99°C or 210°F.
Let cool for five minutes and then let cool completely on a cooling rack.
Enjoy and share with friends and family. If there's anything left, bag it up really well and leave on the counter for up to 2 days.
For making baguettes with the Frankie's bread mix.
In a stand mixer add 600grams of your bread mix along with your salad oil, water and vinegar.
Mix really well on high for about 60-90 seconds.
Spread out onto a parchment paper lined baguette pan and smooth the top and ends with your spatula. Lightly brush the top and ends with some salad oil and let rise for 20-22 minutes in a warm place.
Bake for approximately 30 minutes or until the top is golden brown and an internal temperature reading shows: 99°C or 210°F.
Let cool for five minutes and then let cool completely on a cooling rack.
Enjoy and share with friends and family. If there's anything left, bag it up really well and leave on the counter for up to 2 days.
I used Frankie's gluten-free all-purpose flour blend to make my all-purpose flour baguette. You can get it and the Frankie's bread mix at https://glutenfreefrankies.com or through Amazon (just search for "Frankie's Flour" or "Frankie's Bread Mix").
Here is a link for the baguette pan I used: https://glutenfreefrankies.com/site/index.php?route=product/product&path=59&product_id=122