TASTY GLUTEN FREE BAGUETTES
A lovely, light, holey baguette recipe that's suitable for veggies, vegans and coeliacs! Good enough to be enjoyed even by wheat-eaters.
Provided by lauraturnbull
Time 3h
Yield Makes Loaves
Number Of Ingredients 0
Steps:
- Mix together all the dry ingredients except the psyllium.
- Mix the psyllium and oil with the water and leave to stand for 10 mins.
- Mix the water with the flour until completely incorperated.
- Transfer the dough to a non-stick container (or oiled bowl) and cover.
- Leave to rise until at tripled (took me about 2 hrs).
- Shape into two rectangles on a baking tray covered in cornmeal.
- Preheat the oven to max (mine is a fan oven and it was 250c).
- Prove the loaves for about 30 mins while the oven heats up.
- When proved, roll the rectangles into baguettes, with the seam underneath.
- Sprinkle with cornmeal, slash a couple of times diagonally with a sharp knife or razor blade and bake for 20 mins. Do not slice until fully cooled.
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