Pati's way thru life: Gluten free Baguette

Friday, March 25, 2016

Gluten free Baguette

https://paticlark.wordpress.com/2016/03/25/gluten-free-baguette/

INGREDIENTS:

1 pkg of Glutino Gluten free Pizza Crust Mix
Enclosed packet of dry yeast -2-1/4 tsp
Pinch of sugar(or honey to activate the yeast)
1 1/2 cup warm water (105°F to 115°F)
6 TBSP oil(I'm using Avocado oil)
For dusting, use any All purpose Gluten free flour
Optional -Sesame seeds

Note : Check the temperature of the yeast/water mixture with an instant-read thermometer. The acceptable range is 105°F to 115°F. If it's too hot the yeast will die and your bread won't rise. If it's too cold the yeast won't activate, also causing it not to rise.

DIRECTIONS:

Sprinkle the yeast and a pinch of sugar over the top of the lukewarm water (1 1/2 cups), give it a stir, and let it stand for a few minutes.
Once yeast is activated-Using a stand mixer with paddle attachment or mixing by hand, add the yeast to the Gluten free pizza mix with 6 TBSP oil(I'm using Avocado oil). Once dough is mixed -form dough into a ball.(Dough will look sticky.)

Place the dough ball in a lightly oiled,(Olive Oil) large mixing bowl and cover it with some plastic wrap and place it in a warm place( I put my in the oven ) letting it rise.

Flour a Baguette pan or you can also use a flat sheet pan.

For a Sesame crust -I sprinkled one loaf with sesame seeds

Once the dough has doubled in size ...

I place the dough into an oiled zip lock bag and cut the corner off

with enough space so the dough can pour out.

Scoop the dough (or form) into the loaf slots and make some shallow

slashes along the top ...

Pre-heat oven to 400 °F

I also placed a cast iron pan on bottom rack in oven (so the pan is nice and hot) which later when I'm ready to bake the I will fill the pan with 1 cup of water.

This creates steam so the baguettes will get a nice brown & crispy crust.