Recently, I had lunch at a pizza place in Seattle that had an extensive vegan and gluten free menu. They had the most amazing baguettes. It truly tasted like wheat, had the crunchy exterior and it was chewy inside. If anyone is gluten free, you know how much you miss the different textures and tastes of wheat bread. I make gluten free bread and have had some great luck and some not so great luck finding it in stores, bakeries, and my own trial and error. I didn’t really know what I was missing until I had that bread. I was totally obsessed with finding a recipe and making my own baguettes.
So, I searched the internet looking for a gluten free baguette recipe. I stumbled across a recipe by artisanbreadinfive.com that looked like it could be good. I had all of the ingredients, so I gave it a try. The recipe has a lot of steps and is best when it is refrigerated overnight. The bread didn’t have the crunchiness and chewiness of a baguette. It was soft, chewy, and had the best flavor. If you’ve had gluten free bread, you know how hard it is to find a soft and chewy slice of bread. It reminded me of the types of sandwich rolls from Subway, but way better.
1/4 cup chia or flax meal
3/4 cup water
2 cups oat flour
1 1/2 cups sorghum flour
3 cups tapioca or arrowroot starch
2 tablespoons yeast
2 tablespoons xanthan gum
2 1/2 cups lukewarm water
1/2 cup avocado or olive oil (not extra virgin)
2 tablespoons maple syrup
1 tablespoon coarse sea salt (I used pink sea salt)
1 tablespoon caraway seeds, flax seeds, or sesame seeds (optional)
Add 1/4 cup chia or flax meal and 3/4 cup water in the bowl of your stand mixer fitted with the paddle attachment.
Whisk and set aside.
In a medium bowl, add flours, yeast, xanthan gum, and salt. Set aside.
Combine 2 1/2 cups water, oil, and maple syrup in a glass measuring cup or small bowl. Set aside.
Add dry ingredients to chia or flax “egg”.
Mix on medium speed.
Pour about 1/3 of the liquid ingredients.
Mix well, and scrape the bottom and sides of bowl with a rubber spatula.
Add 1/3 of liquids while machine is running. Stop and scrape the bowl again.
Pour the remaining liquid mixture, Mix well, and scrape the bowl one last time.
Cover with a clean kitchen towel or plastic wrap for two hours.
Turn dough over on a counter or surface sprinkled with gluten free all purpose flour.
Using wet hands roll the dough several times.
Add a little oat flour if it is too sticky until you get the right consistency.
Put back into the bowl. Cover with plastic wrap.
Place in the refrigerator at least for four hours, it is best overnight.
Line a sheet pan with parchment paper. Set aside.
Using wet hands take about 1/4 of the dough.
Roll and gently pull the dough into the shape of a baguette or hamburger bun.
This dough doesn’t have the beautiful stretchiness and texture of wheat.
It can break if you pull too hard, but it is easy to press it back together.
Repeat this process with the rest of the dough.
Brush with cold water.
Cover with kitchen towels or plastic wrap and rise for the last time.
Preheat oven to 400 degrees.
Sprinkle with seeds and/or salt.
Bake for 20-25 minutes, or if a toothpick inserted in the center of the roll comes out clean.
The rolls are soft and so delicious right out of the oven.
All you need is a little balsamic vinegar with extra virgin olive oil or earth balance.
These rolls are so versatile. I had a roll for breakfast with a little almond butter and plum fig jam.
I’ve made hamburger buns for my quinoa white bean and pine nut burger (which was one of my dad’s favorite sandwiches).
They can be stored up to three days, and refrigerated for up to seven days. They can be toasted under the broiler.
I haven’t frozen them yet.
I will freeze some on my next batch and will let you know how it turns out.