Gluten free baguette with teff flour
Gluten free, corn free, dairy free, egg free, soya free, xantham gum free, guar gum free
Makes 1 baguette
I don't have any issues with xantham gum, neither do the girls. I know lots of other people do. I decided to try a recipe using only psyllium husk as a binder.
This bread does not have a very chewy texture, it is more of a very soft slightly crumbly texture. My husband described it as the texture of soft Irish soda bread. While baking the kitchen filled with a lovely almost nutty fragrance due to the hemp milk and teff flour. My seven year old loved the bread and enjoyed it with some hummus. I think it would be lovely with some homemade soup too !
130 gr white teff flour *
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda / bicarbonate of soda
1 tbsp honey
1 tbsp rapeseed / canola oil
2 tbsp psyllium husk
1/2 tbsp active dry yeast
1 tbsp cider vinegar
Add all the wet ingredients, except the cider vinegar, in a glass bowl and mix thoroughly. Stand aside for 10 minutes to allow the mixture to gel.
Add all the dry ingredients into the mixer bowl and mix thoroughly . Add the wet ingredients to the dry ingredients and mix on medium speed until well combined. Add the cider vinegar and mix for about a minute until well combined.
Dust your work surface with some of the white flour. Knead the dough into a ball quickly (handle it as little as possible) and make a baguette shape, ensure to dust it all round with flour. Place it on a baking sheet with non stick baking paper and score the dough a few times with a sharp knife (see photos below).
Again, I am coming back to the "feel" of the dough. It didn't feel heavy and stodgy, but light enough as I shaped it into a baguette. I started off with 250 ml of hemp milk, but increased it to 350 ml as the dough didn't feel and look right. As you are getting more familiar with baking gluten free bread, you will know what feels right and what doesn't.
Let the bread proof until it has doubled in size. This took approx. 50 minutes for me. I found that during this time the dough spread quite a bit. Maybe I should invest in a baguette pan !
To bake switch on the oven to 200 degrees Celsius and bake for 35 minutes. Don't remove the bread or open the oven door.
Remove the bread and check if the bread is done by tapping the underside of the bread. If it sounds hollow, it is done. Wrap up the bread in a clean tea towel and leave to cool on a baking mesh.
Makes 1 baguette
I don't have any issues with xantham gum, neither do the girls. I know lots of other people do. I decided to try a recipe using only psyllium husk as a binder.
This bread does not have a very chewy texture, it is more of a very soft slightly crumbly texture. My husband described it as the texture of soft Irish soda bread. While baking the kitchen filled with a lovely almost nutty fragrance due to the hemp milk and teff flour. My seven year old loved the bread and enjoyed it with some hummus. I think it would be lovely with some homemade soup too !
Dry ingredients:
120 gr white flour mix (see for recipe at the end of this post) and 2-3 tbsp extra for dusting130 gr white teff flour *
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda / bicarbonate of soda
Wet ingredients:
350 ml hemp milk (click here to make your own hemp milk)1 tbsp honey
1 tbsp rapeseed / canola oil
2 tbsp psyllium husk
1/2 tbsp active dry yeast
1 tbsp cider vinegar
Directions:
Heat the oven to a very gentle heat for the purpose of proofing the dough. Switch off the oven, keep the door closed.Add all the wet ingredients, except the cider vinegar, in a glass bowl and mix thoroughly. Stand aside for 10 minutes to allow the mixture to gel.
Add all the dry ingredients into the mixer bowl and mix thoroughly . Add the wet ingredients to the dry ingredients and mix on medium speed until well combined. Add the cider vinegar and mix for about a minute until well combined.
Dust your work surface with some of the white flour. Knead the dough into a ball quickly (handle it as little as possible) and make a baguette shape, ensure to dust it all round with flour. Place it on a baking sheet with non stick baking paper and score the dough a few times with a sharp knife (see photos below).
Again, I am coming back to the "feel" of the dough. It didn't feel heavy and stodgy, but light enough as I shaped it into a baguette. I started off with 250 ml of hemp milk, but increased it to 350 ml as the dough didn't feel and look right. As you are getting more familiar with baking gluten free bread, you will know what feels right and what doesn't.
Let the bread proof until it has doubled in size. This took approx. 50 minutes for me. I found that during this time the dough spread quite a bit. Maybe I should invest in a baguette pan !
To bake switch on the oven to 200 degrees Celsius and bake for 35 minutes. Don't remove the bread or open the oven door.
Remove the bread and check if the bread is done by tapping the underside of the bread. If it sounds hollow, it is done. Wrap up the bread in a clean tea towel and leave to cool on a baking mesh.
*) I bought my teff from Innovative Solutions in the UK (http://www.pureglutenfree.co.uk). It is also available from Bob's Red Mill (http://www.bobsredmill.com).
White flour mix:
400 gr rice flour
300 gr tapioca flour
200 gr potato starch (not potato flour)
150 gr glutinous rice flour (contrary to its name, this does not contain gluten)
Mix the above flours thoroughly in a big bowl, use the quantity required for this recipe and store the rest in an airtight container.
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