Learn how to make a delicious gluten free French baguette with this beginner’s guide. Quick and easy recipe that anyone can enjoy!
Gluten Free French Baguette: Simple Recipe for Beginners
Looking for the best gluten-free French bread recipe out there? Look no further! This tutorial will guide you through the steps to make the softest, most moist, and chewiest GF French bread you’ve ever tasted. With this recipe, you won’t be disappointed!
With simple ingredients and easy-to-follow instructions, you’ll be able to recreate this delicious gluten-free French bread in your own kitchen. Whether you’re gluten-intolerant or simply looking for a healthier alternative, this recipe is a must-try for bread lovers everywhere. Say goodbye to dry and crumbly gluten-free bread, and hello to a loaf that’s sure to impress!
Whip up a Delicious Gluten-Free Baguette in a Flash with this Easy Beginner’s Recipe!
hey guys welcome back in today’s video I’m going to share with you a really simple and delicious gluten-free French baguette loaf now this was something that I made pretty quickly it was probably 30 minutes tops um and it was so delicious you can see the crumb here is just beautiful it was soft moist it.
Wasn’t dense like a lot of gluten-free breads it didn’t crumble full or fall apart it held together beautifully and it was just a perfect addition to our spaghetti and meatballs and uh we also use it for sandwiches so I can’t wait to share the recipe so don’t forget to pause the video and take a screenshot and as always don’t forget to like And.
Subscribe so you don’t miss out on any content so first we’re going to start with 3/4 of a cup or 6 oz of warm milk and to that we’re going to add our yeast um having warm liquid is crucial to make sure our yeast is activated um so we’re just going to mix everything together well and then we’re going to set it aside to activate the.
Yeast and you’ll know it’s activated when the yeast has bubbled and is nice and foamy at the top so next we’re going to move to our bread mixture so here I have Pamela’s gluten-free bread mix um I really did enjoy this bread flour for this recipe um but go ahead and use whatever you prefer or have or if you have a.
Gluten-free allpurpose flour just make sure you add some zanton gum to create the rise and help with binding so next to our flow we’re going to add some Arrow root starch this is going to create um a light and fluffy texture um and then next we’re going to add in our salt always a crucial ingredient in baking and and that’s it.
For the dry ingredients so we’re just going to stir this well and incorporate it um this would be a really great opportunity to add some inclusions if you’d like as well um but moving on we’re going to start with our wet ingredients so here I am just taking the egg white so I’m going to separate the yolk from the white um and the white is.
Going to create um a lighter and fluffy texture as well so next we’re going to add some apple cider vinegar um this is going to help create uh rise in our dough and then for sweetener I’m using honey but you could totally opt out or substitute the honey for a white sugar if that’s all you have or if that’s what.
You prefer um and then we’re just going to give everything a really quick stir and um if you don’t have a kitchen scale you can always always just spoon your flour mixture into your measuring cup to make sure that you don’t over fill your measuring cup it’s just a a little Quick Trick so next we’re going to create a little well at the bottom of our flour.
Mixture and add in our wet ingredients and then we’re going to add in our nice and foamy and activated yeast and milk mixture I’m just stirring everything together really quickly to make sure I don’t miss anything and leave anything behind and then we’re just going to mix everything.
Together and we just want to mix until everything is well Incorporated and then this is the next step is the butter I’m using about 2 tablespoons you could use slightly more or less or opt for oil if you prefer or if you want to use a dairyfree version you can use just water and oil um and again if you wanted to add some.
Inclusions this would be another great opportunity as well maybe some rosemary and garlic um but this is just that’s it guys it’s a really simple dough and now the next step is to cover your dough and let it sit in the fridge for at least 30 minutes and the reason we do this is we want our dough to have some time to set before we try to manipulate it into our.
Shape um and also it is is going to help hydrate your dough so once you’re ready to form your dough you’re going to lightly flower your work surface with some Arrow root starch and then the top of your dough as well and then we’re just going to fold the dough over onto itself about uh four to six times uh just to help create some tension and to.
Um just help the dough be more pliable to shaping and then if you want a traditional baguette size I recommend keeping the dough in one section rather than splitting into two um but I’m doing little mini bagets or maybe um for a size reference more of like a 6 in sub size so once you’re done with your folds you’re going to go ahead and grab your.
Bench scraper or a knife and just split the dough in half and then from here we’re going to work just one half of the dough at a time and we are gently going to roll our dough out into our shape um and so here I just folded um the half over onto itself and I’m just very gently shaping my dough into the size and shape that I.
Um am going for and then for the French bagette traditional shaping we’re going to just tape Pap at the ends just so slightly um and then that is what is going to give us that beautiful baguette shape so next we’re going to do the same with the other half just gently folding it over onto itself and molding into the size and shape of your preference and if.
Your dough is sticky just add a little more of the starch um you could add sprinkle some more on the top and smooth it out um and then again just taper off at the end you could also roll it with both of your palms at the top of the dough just pressing gently and starting with P pushing away from you and then pulling towards you um but again this is.
A more delicate dough so just be very gentle so next we’re going to grab some parchment paper and add our dough either to a loaf pan or if you don’t have one a baking sheet will do just fine so once our um loaves are on our baking vessel of choice we’re going to grab some Saran Wrap and spray with some non-stick spray this is just going to.
Make sure that it doesn’t stick to the dough and that it um just creates a little bit of a seal around the edges of the dough as you can see me just sealing um the edges making sure the dough stays nice and moist and then we’re going to leave it to rise for roughly depending on how warm your home is um anywhere from 30 minutes to.
An hour uh possibly more or less um and you want it to rise by about double um if not slightly more and so here it is after it has risen I’m just slightly and gently shaping um and then we’re going to score so you can use a bread lame if you have one if not a pairing knife will do just fine or a really sharp kitchen knife um and we’re just going to score.
It in three diagonal sections and um then from here we’re going to preheat our oven to 475° and we’re going to position it just slightly higher than the middle of the oven and a trick to get um a really good loaf is to throw a couple ice cubes at the bottom and quickly close the oven door to create.
Steam um and this is going to help with the crust to be nice and moist and chewy and then here it is looks like it came straight out of Nona’s kitchen just beautiful so I am rubbing with some butter as it’s fresh out of the oven so it gets nice and melted and it just helps soften the crust if you prefer a more um crispier crust you can skip that.
Step but that is it beautiful golden gluten-free French baguettes that were absolutely phenomenal far better than any gluten-free French bread I have ever bought from a store or tasted at a restaurant so I hope you guys try this out and love it and devour it as much as I have and as always don’t forget to like And subscribe and stay up to date.
With the newest gluten-free recipes bye guys hope you have a great one
