Just got back from a hunt sab’s benefit, its still going on but I came all the way back from the city to share this recipe with you, gluten-free baguettes with a lovely seeded crust. I baked up some cakes to take up for their cake stall and these baguettes were the perfect thing to come home to after the journey, I tore a piece off, sliced it open, toasted it, then spread it with buttery avocado! It was perfect, I hoping to do another gluten-free bread with some different flours soon, so stay tuned for that!
1 cup rice flour
1 cup sweet white sorgham flour
1 1/4 cup ground arrowroot
1/3 cup ground flaxseeds
1/2 tsp fine sea salt
1 2/3 cup tepid water
1 tbsp fresh yeast
1 tbsp unrefined golden caster sugar
a few tbsp oil
Seeds to coat (smaller seeds work better)
Mix together the rice flour, sorgham, arrowroot, flaxseed and salt in a bowl in a bowl, using a whisk to whisk out any clumps. Mix together the yeast, water and sugar, set aside and allow to froth up, for about 10 minutes. Make a well in the centre of the dry ingredients and pour in the yeasty liquid, with a little oil, stir to combine until no dry bits remain and you have a dough that feels kind of like a paste. Cover and allow to rise for about 2 hours. Lightly moisten your hands with a little water and split the dough in half, form each half into a log/baguette shape carefully, moistening your hands with a little more water if needed to stop the dough from sticking. Sprinkle a surface with seeds and roll the baguette carefully on the seed coated surface to coat the outside in seeds. Line a baguette pan with parchment and place each baguette on the parchment, into a seperate grove of the baguette pan. Cover, and allow to rise back up for about 1 hour before baking in an oven that has been preheated to 230c/450f and bake for 30 minutes. Cool completely on a wire rack before slicing, great sliced in half lengthways, toasted and used for bruschetta/ avocado toasts.