These gluten-free baguettes pair perfectly with an antipasto or a pasta dinner. They are also ideal for bruschetta and garlic bread. This recipe can be made egg-free; see instructions.
For Egg-Free Herb Baguettes, omit 2 eggs and 1 egg white. Combine ¼ cup unsweetened applesauce with 2½ teaspoons baking powder. Add mixture to wet ingredients in step 3.
Recipe by contributor Diane Kittle.Yields 28 slices
- 4 cups High-Protein Flour Blend, more for dusting
- 6 tablespoons dry milk powder of choice
- 2 tablespoons sugar
- 2 tablespoons dried rosemary, crushed in your hand
- 1 tablespoon xanthan gum
- 4½ teaspoons (2 packets) active dry yeast
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried dill weed
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs + 1 large egg white, room temperature
- 2 teaspoons cider vinegar or unseasoned rice vinegar
- 3 tablespoons extra virgin olive oil, more for brushing loaves
- 2 cups warm water (110°F–115°F)
- Coarse sea salt, for sprinkling on top, optional
1Grease a 2-channel French bread pan or a large cookie sheet and dust with gluten free flour.
2In a large bowl, place flour blend, milk powder, sugar, rosemary, xanthan gum, yeast, parsley flakes, dill weed, baking powder and salt in a large bowl. Whisk to combine.
3In the bowl of a heavy-duty mixer with the paddle attachment, beat eggs and egg white, vinegar and olive oil to blend. Add dry ingredients to egg mixture. With mixer on lowest speed, slowly add warm water until dough comes together, less than 1 minute.
4Scrape down the sides of the bowl with a rubber spatula. Turn mixer speed on high and beat dough for 4 minutes. Dough will have a texture similar to cake batter.
5Using an ice cream scoop, place dough in a tight row of 6 scoops per baguette on prepared French bread pan. Take remaining batter and spoon it on top of the dough where each scoop of dough meets. If you don’t have a French bread pan, scoop the batter into 2 rows of 6 scoops on prepared cookie sheet to resemble French bread; fill in with remaining batter. Leave at least 4 inches between each baguette to allow them to rise without touching each other. With your fingers, lightly smooth tops of each baguette to blend the scoops of batter into the form of baguettes.
6Lightly brush the top of each baguette with olive oil and sprinkle with salt, if desired. Set loaves in a warm place to rise about 20 minutes or until nearly double in size.
7Preheat oven to 400°F.
8Place loaves in preheated oven and bake 25 to 30 minutes. Insert a digital thermometer into the center of each baguette to test for doneness. Internal temperature should be 210°F to 215°F and the thermometer should be nearly clean or with minimal batter residue when removed.