Amaranth and mesquite flour enhance the flavor and crust of this hearty, mostly whole grain baguette.
A fun to make and enjoyable to eat gluten free, wheatless bread recipe . . .
Gluten Free Baguette Bread
Combine in a large mixing bowl:
1 and ½ cups brown rice flour
1 and 1/3 cups tapioca starch
2/3 cup almond meal
1/3 cup brown sugar, packed
¼ cup amaranth flour
¼ cup mesquite flour
4 and ½ teaspoons rapid rise yeast
4 teaspoons xanthan gum
1 and ¼ teaspoons salt
Tiny pinch each: ginger and ascorbic acid
Add to large bowl and mix well:
1 and ½ cups water (room temperature)
1 egg plus 3 egg whites
2 tablespoons canola oil
2 tablespoons honey
After mixing, let dough rest in a covered bowl for about 45 minutes. Even better – refrigerate dough overnight to enhance the texture of your bread.
Preheat oven to 350 degrees. Shape dough into 2 long baguettes on a parchment lined baking sheet or use a double sided French bread pan (lined with parchment paper) to form 2 long loaves. Use a dampened spatula to smooth top of loaves. Let dough rise a bit, about 20-25 minutes, this time will vary with conditions. Better to let it under rise, than over rise. Brush top of bread with an egg wash then sprinkle with sesame seeds or sea salt. Score the top of loaves with a wet, serrated knife just before placing in oven. After placing bread in oven, increase oven temperature to 375 degrees. For French bread pan placed directly on oven rack, bake for about 25 minutes. Bake free form baguettes a bit longer, 28-30 minutes.