Ingredients

The following ingredients have 4 Servings
  • 1 cup white rice flour
  • 1 1/3 cup oat flour ((gluten-free if needed))
  • 5 tbsp tapioca flour
  • 3 tbsp psyllium husk powder ((see notes))
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4-1 tsp sea salt
  • 1 tsp dried oregano ((optional))
  • 1 tbsp apple cider vinegar
  • 1 1/2 cup water

Instruction

  • Watch the video in the post for easy visual instructions.I recommend measuring the ingredients on a kitchen scale in grams (use my written measurements) for exact results. Preheat the oven to 380 °F (ca. 195 °C) and line a baking sheet with parchment paper.
  • Add all dry ingredients to a large mixing bowl and stir with a spoon. You can sift in the baking powder and baking soda, if it's clumpy.
  • Add the water and vinegar to the bowl and mix all ingredients with a spoon first, then use your hands to knead the dough for a few minutes (or use a stand mixer with a dough hook). It will appear too wet at first, but once the psyllium soaks up all the water, the dough will be pliable and nice.The dough should be slightly sticky, not too dry, but also not too wet. Add a little tapioca flour if it's too sticky, or a little water, if it's too dry. This depends on how fine your flour is (some brands are finer than others) and also on your climate (if it's humid or dry).
  • Divide the dough into two equal parts, and shape each one into a long loaf (see step-by-step photos in the blog post).
  • Place them on the lined baking sheet and brush them with a mixture of 1/8 tsp baking soda, 1 tsp oil, and 2 tsp water. Then make 4-5 elongated angled slits down each one with a knife
  • Bake for about 50-60 minutes. Let the baguettes cool slightly then slice and enjoy. The bread can be frozen!