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Gluten Free Baguette | Naomi Devlin

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These delightful crusty, soft crumbed loaves are a departure from wholefood for Naomi. It’s just not possible to produce something like this without some rocket fuel in the form of potato starch. On the rare occasions when only something white and crusty will do, bake these baguettes. To shape them, you will need to treat yourself to a proper baguette pan.

Join Naomi at the River Cottage Cookery School: https://www.rivercottage.net/search?q=gluten+free

Ingredients:
For the sponge
140g sorghum flour
20g fresh yeast (or 6g quick dried)
240g tepid water

For the dough
45g salted butter, plus extra for greasing
270g potato starch
80g tapioca starch
1 tsp ground psyllium husk
1 tsp xanthan gum
110g egg white (3 large egg whites)
6g sea salt
2 tsp light muscovado sugar
1 tsp cider vinegar
Sesame seeds or rice flour for sprinkling

Equipment
Baguette pan

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Category
Cooking

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