Ingredients

The following ingredients have 4 Servings
  • 310 g Gluten Free Alchemist Rice Free Flour Blend B (See NOTES (this blend is specific))
  • 100 g gluten free oat flour ((If unable to find oat flour, grind gluten free oats into flour))
  • 1 tbsp xanthan gum (= 9g)
  • 1 tsp fine sea salt (= 5g)
  • 1 tsp bicarbonate of soda (= 5g)
  • 7 g gelatine (or 4.5g Vege-Gel/alternative - See NOTES)
  • 3 tbsp milk powder (= 24g)
  • 7 g easy bake INSTANT yeast (I used Allinson's brand)
  • 1 tbsp runny honey (= 24g)
  • 3 large eggs
  • 370 g/ml warm water (temperature - 40 C/104 F)
  • 1½ tsp lemon juice
  • 3 tbsp sunflower oil
  • a little egg mixed with a little milk (– beaten together for egg wash)
  • sesame or other seeds to decorate (optional)

Instruction

  • Prepare the baguette tin(s) by cutting baking paper sheets the length of each strip and lightly folding lengthways to make a slight crease. The paper only needs to be a little higher than the edges of the tin, so cut a wide strip of paper and then cut in half lengthways, before folding.
  • Weigh and mix together all of the dry ingredients in a large airtight container and shake vigorously to blend and break down any lumps.
  • In a large bowl, beat (with a hand whisk) the honey, eggs and warm water (at 40 C/104 F - hand hot), until light and airy.
  • Once blended, immediately add the lemon juice and sunflower oil and the dry mix.
  • Using either a dough hook on an electric mixer or a wooden spoon, beat the ingredients together for about 5 minutes until you have a smooth, pale, well-blended thick dough-batter (thick dropping consistency).
  • With the baking paper strips placed in the dips of the baguette tray, carefully divide the batter equally between them and spread each into a baguette shape using a flat-bladed knife.
  • Put in a warm place to rise for about 40 to 45 minutes (until nearly doubled in size).
  • Place a heat-proof dish in the base of the oven (to heat with the oven) and boil a kettle.
  • While the dough is rising, pre-heat the oven to 180 C/350 F/Gas 4.
  • When risen, use a wet, sharp knife to carefully cut a series of diagonal lines into the surface of each dough loaf, at about 6 cm/2½ inch intervals.
  • Gently brush the top of each baguette with egg-wash and sprinkle with seeds if using.
  • Just before placing the baguettes in the oven to cook, carefully fill the heat-proof dish with boiling water. This will help the oven-spring and give a slightly crustier surface to the baguettes.
  • Bake for about 20 to 25 minutes until golden and firm.
  • Remove from the oven and leave to cool on the tray for about 5 minutes, before transferring to a wire rack to cool completely.
  • Enjoy warm or cold.
  • Wrap well in an airtight bag and store at room temperature.