NOW - you can have fresh baked crusty, gluten free baguette with any meal! These gorgeous loaves take about an hour to make (including proofing and baking!!) so there is really no excuse not to bake your own fresh baguettes.
There is nothing nicer than a fresh baked baguette, simply served with butter. Have it on it's own or serve it with soup or on the side with some cheese and cold meats. This bread tastes great even after it cooled down and while the "crust" softens over time, the flavour is still divine.
This is what we used to make them:
12g dried yeast (we used Bakels)
1/2 cup lukewarm water
90g Tapioca flour
90g Millet flour
1 1/4 tsp salt
20g vegetable oil (we used Olive oil)
1 1/2 cups lukewarm water (approx)
Ice cubes for baking and extra flour for dusting
This is how we made them:
In a smaller bowl, mix the dried yeast, sugar and first measure of water. Give it a good whisk and set aside while you measure all other ingredients. This will activate the dried yeast.
In a stand mixer bowl, measure all other ingredients apart from the water. Add the activated yeast mixture and start mixing, adding the second measure of water as you go. Add enough water to make a soft, not too sticky dough (it will be just about the full 1 1/2 cups).
Dust the work top with gluten free flour. Tip out the dough and split it into two. Shape into long bread sticks and put these onto a lined baking tray. Cut incisions into the loaves, brush with a little water and cover with a warm, damp tea towel to rest for 30 minutes.
Pre-heat the oven to 250°C. We bake these not using the fan.
Once rested for 30 minutes, put the baguettes into the oven and throw a handful of ice cubes onto the bottom of the oven to create steam. Repeat the ice cubes once more after 10 minutes baking.
Bake for a total of 20-25 minutes until golden and crunchy. Take out of the oven and let them cool for at least 15 minutes before cutting into them.