GLUTEN-FREE BAGUETTE
Today I’m talking about a friend I recently met: her name is Silvia, and she’s the mother of a little girl, Valentina, who is in the same kindergarten class as my children. A cheerful and always helpful person, Silvia also has French origins. (Have I ever mentioned that I love France, with its super delicious cuisine?)
As soon as she revealed this connection, I immediately asked for the original baguette recipe, and she promptly translated her grandmother’s original recipe for me and allowed me to write it on my blog! I have adapted it to suit my wheat-free, therefore gluten-free, diet, but soon there will also be the recipe for everyone, with sourdough.
Let’s see how I made these GLUTEN-FREE BAGUETTES, with the quantities I made 4 baguettes that I then froze as soon as they were cool.
EMIMETTOAIFORNELLI advises:
- Difficulty: Medium
- Cost: Very economical
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven
- Cuisine: French
Ingredients
- 24.7 oz gluten-free bread flour
- 2 1/8 cups water
- 0.53 oz salt
- 0.42 oz gluten-free fresh yeast (0.21 oz of the dry one)
- 1 tablespoon olive oil
Tools
If you don’t have it, I recommend this baguette tray, very useful (ADV)
- Aluminum tray for baguette
Steps
In a stand mixer bowl (but you can also use electric whisks by hand), we pour the flour, yeast (mine doesn’t need to be reactivated, otherwise take 1.7 oz from the total water and add a teaspoon of sugar, reading the instructions on the packet carefully), and the water a little at a time and start mixing with the dough hook.
Check out my review of the stand mixer Kenwood Titanium Chef KVC85.004SI
Pour all the water and then also the oil. Once a nice smooth ball has formed, let it rest for half an hour. Now add the yeast and mix.
Let it rest for an hour.
Take the dough and transfer it to a work surface forming folds:
open the dough forming a square and fold the sides toward the center.
Gluten-free dough is not easy to work with, so don’t worry if it breaks.
Then form a ball and let it rise until it doubles (about 6 hours)
After the time has passed, knead a little on the work table and divide into four pieces.
Take the first piece and flatten it with a rolling pin to form a rectangle: fold it in three lengthwise by folding the ends towards the center.
With your hands, roll the “sausage” of dough a bit, stretching the two ends slightly. Proceed the same way with the remaining three loaves.
Let it rise for a couple of hours and then make 3 cuts
Preheat the oven to 392°F with a small pot of water at the bottom: as soon as it’s hot, put the tray with the baguettes in and bake for the first 15 minutes.
Remove the pot of water, lower to 356°F and continue baking for 10 minutes.
Once baked, let them cool well on a rack to make them nice and crunchy.
The GLUTEN-FREE BAGUETTES are ready to be enjoyed.
Storage
Since gluten-free tends to dry out quickly, as soon as they are cool, I freeze them so I can take them out and defrost them as needed.
