gluten free ancient grain baguette
Okay, we are going to give it to you straight, right up front: this one has some steps to it. If you’re looking for easy to follow, we got you covered, just know you’ll need a couple extra pans and a little time to allow it to rise. Oh…and a scale. It would not be a proper bread recipe if we didn’t ask you to measure things in grams and wait for the microorganisms (yeast) to do a little work, right? Nevertheless, if you persevere, you will get a delicious #glutenfree loaf. Like many #GF breads, it is denser, but all that denseness adds to its deliciousness. This recipe makes one baguette.
Happy Barking!
Recipe
Gluten Free Ancient Grain Baguette
247 grams Cup4Cup Ancient Grain Flour
3/4 teaspoons instant (rapid rise) yeast
3/4 teaspoon sea salt
1 + 1/2 tablespoon sugar
1 egg separated
Directions
Combine egg white with enough room temperature water to equal 222 grams.
In the bowl of a stand mixer, combine flour, yeast, salt, and sugar. Mix for 2 minutes to ensure distribution of the dry ingredients.
Add all the liquid and let mix of one minute. Add it slowly and stop once the dough wraps around the paddle. Sometimes this happens before you’ve added all of the wet ingredients.
Transfer to a bowl, cover with plastic wrap, poke a small vent in the plastic wrap, and allow to rise in a warm place for 2 hours. Tip: if you don’t have a warm place, you can boil an inch of water in a small sauce pain, add it and the dough (in the bowl and covered with plastic wrap) into your oven. This will create a humid and warm place for the dough to rise.
While the dough rises, set up a piece of parchment paper onto your counter - you will shale the loaf directly on this piece of parchment.
After the dough has risen, with a wet spatula, dollop the dough in a straight line and shape into a log/baguette shape with the wet spatula. This may also be easier to do with wet hands.
Once you’ve gotten the shape, loosely cover with the same plastic wrap and allow to rise for 30 minutes.
Meanwhile preheat your oven to 450 degrees with two baking trays: one for the bread and one for ice cubes to create steam.
Make yolk wash: combine left over yolk with a little salt and set aside.
After 30 minutes, dust the top with yolk wash, place in the oven on the preheated pan, and throw about a cup of ice cubes onto the other preheated pan.
Bake the baguette for 45 minutes. Allow the baguette to cool completely before enjoying.
