Ingredients
Scale
- 3 cups (420 g) gluten-free all-purpose flour blend
- 1 cup (120 g) brown rice flour (optional)
- 2 tbsp (20 g) tapioca starch
- 2 tsp psyllium husk powder (or 1½ tsp xanthan gum)
- 2 tsp instant yeast
- 1½ tsp salt
- 1 tbsp (12 g) sugar or honey
- 1¼ cups (300 ml) warm water (105–110°F)
- 2 tbsp (30 ml) olive oil
Instructions
- Whisk together dry flours, psyllium, sugar, yeast, and salt in a bowl.
- Add warm water and oil; mix on medium speed for 2–3 minutes until smooth and tacky.
- Let the dough rest for 15 minutes for hydration.
- Cover and let rise in a warm spot for 45–60 minutes until slightly puffed.
- Shape the dough into two 12-inch baguettes using wet hands to smooth.
- Proof on parchment-lined sheet for 30–40 minutes. Preheat oven to 450°F with a baking stone or heavy sheet.
- Score baguettes and add 1 cup of hot water to the tray to create steam, then bake for 22–28 minutes until golden.
Notes
Use a preheated baking stone or heavy sheet for a better bottom crust. Adjust hydration for a lighter crumb.
- Prep Time: 85 minutes
- Cook Time: 28 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg