Gluten free Baguette

25 Mar

Gluten free Baguette

INGREDIENTS:

  • 1 pkg of  Glutino Gluten free Pizza Crust Mix 
  •  Enclosed packet of dry yeast -2-1/4 tsp
  • Pinch of sugar(or honey to activate the yeast)
  • 1 1/2 cup  warm water (105°F to 115°F)
  • 6 TBSP oil(I’m using Avocado oil)
  • For dusting, use any All purpose Gluten free flour
  • Optional -Sesame seeds

Note : Check the temperature of the yeast/water mixture with an instant-read thermometer. The acceptable range is 105°F to 115°F. If it’s too hot the yeast will die and your bread won’t rise. If it’s too cold the yeast won’t activate, also causing it not to rise.

DIRECTIONS:

Sprinkle the yeast and a pinch of sugar over the top of the lukewarm water (1 1/2 cups), give it a stir, and let it stand for a few minutes.
Once yeast is activated-Using a stand mixer with paddle attachment or mixing by hand, add the yeast to the Gluten free pizza mix with 6 TBSP oil(I’m using Avocado oil).  Once dough is mixed -form dough into a ball.(Dough will look sticky.)


Place the dough ball in a lightly oiled,(Olive Oil) large mixing bowl and cover it with  some plastic wrap and place it in a warm place( I put my in the oven )  letting it rise.

Flour a Baguette pan or you can also use a flat sheet pan.

       For a Sesame crust -I sprinkled one loaf with sesame seeds

      Once the dough has doubled in size …

I place the dough into an oiled zip lock bag and cut the corner off

with enough space so the dough can pour out.

                 Scoop the  dough (or form) into the loaf slots and make some shallow

slashes along the top …

 Pre-heat oven to 400 °F

I also placed a cast iron pan on bottom rack in oven (so the pan is nice and hot)  which later when I’m ready to bake the I will fill the pan with 1 cup of water.

This creates steam so the baguettes will get a nice brown & crispy crust.

While the oven is per-heating …

Cover the baguettes with a kitchen towel ( I call a “Mapeen“) and let rise for another hour this time

 I just left  the baguettes on my kitchen counter top.

( The oven is per-heating -so it is pretty warm in the kitchen)

 After an hour of rising…

 

     Mix one egg(Organic -free range) with some water .

Give it a lite brush off egg wash before baking.

Bake for 40 minutes…

After the first 20 minutes with a water spray bottle , Mist the baguettes.

Let cool on rack…

 Product Review !

 Glutino Pizza Crust mix  worked  well with just a few simple steps preparing the dough (rise)

to make some crispy Gluten free Baguettes!

Serve these along side with any Meal or  serve them sliced for some “baguette appetizer“with the many toppings of choice!!!

Bruschetta with tomato & basil sounds good to me !!!

  • 1/2 baguette or crusty long loaf bread, sliced (12 pieces)
  • 2 large cloves garlic, cracked away from skin
  • Extra-virgin olive oil, for drizzling
  • 3 small plum tomatoes, halved and seeded
  • 20 fresh basil leaves
  • Coarse salt

Here is Rachael Ray’s Recipe !

Enjoy!

http://www.foodnetwork.com/videos/tomato-basil-bruschetta-0236043.embed.html

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