This baguette is great warm or toasted the next day. You can also use it for paninis. Amaranth grain imparts a nice crunch when toasted. This recipe can be made with egg replacement with good results; see instructions below.
1 cup white rice flour
1 cup tapioca starch/flour
⅓ cup corn flour
⅓ cup amaranth flour
⅓ cup gluten-free all-purpose flour blend of choice
2 tablespoons amaranth grain
1 tablespoon baking powder
1 teaspoon xanthan gum
1 teaspoon sea salt
3 ounces coconut yogurt or plain yogurt of choice
¼ cup agave nectar or honey
¾ cup water
1. Preheat oven to 325°F. Line a metal baguette pan with parchment paper.
2. In a large bowl, combine rice flour, tapioca starch/flour, corn flour, amaranth flour, flour blend, amaranth grain, baking powder, xanthan gum and salt.
3. In a separate bowl, combine 3 eggs, yogurt, agave nectar and water.
4. Mix wet ingredients into dry mixture until combined. Spoon batter into prepared baguette pan. Place in preheated oven and bake 20 to 25 minutes until golden brown.
Each serving contains 246 calories, 4g total fat, 1g saturated fat, 0g trans fat, 80mg cholesterol, 472mg sodium, 49g carbohydrate, 2g fiber, 5g protein.
*For Egg-Free Grain Baguette, omit 3 eggs. Combine 4½ teaspoons gluten-free egg replacer with 6 tablespoons warm water (as directed on package) OR combine 3 tablespoons arrowroot with enough water to make a paste. Add to wet ingredients in step 3.