Have you ever wanted to make your own gluten-free bread?? If so, this is the recipe for you. This baguette is exactly what a baguette should be; thin, crispy on the outside, and airy in the middle. You will have to make sure that you have done two things first: make the all-purpose gluten-free flour mix and the gluten-free master dough. Once you have those steps prepared, you are ready to actually make some bread! Don’t be alarmed at the stickiness of the dough, that is quite normal for this gluten-free dough. The longer it is refrigerated the easier it is to work with.
Gluten-free baguette dough
Gluten-free baguette
Gluten-Free Baguette
Print RecipeIngredients
- 1/2 lb gluten-free dough (about the size of an orange)
- 1 egg white, plus 1 tbsp water to brush on loaf
- parchment paper or silicone mat
- handful of all-purpose gluten-free flour mix
- 1 cup hot water
Instructions
Preheat pizza stone in the middle of an oven set to 450 degrees F.
Place silicon mat or parchment paper on pizza peel.
Dust your hands with all-purpose gluten-free flour mix and place dough on parchment paper or silicone mat.
Shape the dough into a skinny cylinder with the ends pointed. You can press or squeeze to form dough.
Once formed, smooth with wet fingers.
Cover loosely with plastic and allow to rest for 40 minutes.
Place an empty metal broiler pan on a shelf under the pizza stone.
Brush the top of the dough with egg white wash or water and use wet serrated knife to make diagonal cuts into top of dough.
Place loaf onto pizza stone.
Pour 1 cup of hot water into the broiler tray and quickly close oven door.
Bake for about 35 minutes, or until golden brown and firm.
Allow to cool on a baking rack. Allow to fully cool before cutting.
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