Prepare a proofing area where your loaf will rise; a good option is to preheat your oven to 200?F, then turn it off immediately before putting in the loaf to rise.
If you have a baguette pan, line it with foil, spray with non-stick cooking spray and sprinkle corn meal along the bottom of the pan. If using a cookie sheet instead, line with foil, spray with oil and sprinkle with corn meal, then line up two dowels or other forms three inches apart to keep the bread in a long thin shape while it is rising and cooking; wrap these dowels with aluminum foil and spray with cooking oil.
In a small bowl, mix the sugar, yeast and very warm water and set aside to proof for 5 minutes (if, after 5 minutes, the yeast is not bubbling, throw it out and start again with fresh yeast).
In a large mixing bowl, whisk together the Gluten Free All Purpose Flour and salt. With a beater blade or dough hook on your mixer, slowly work in the yeast mixture with the flour and salt. Once fully integrated beat an additional 2 minutes on medium-high. The dough will be very wet at this point.
Scoop the dough into a gallon size zip-top bag and cut 1 to 2 inches from a bottom corner of the bag. Like a pastry bag, squeeze the bag to remove the air, then squeeze the dough through the cut hole to form one long loaf in your prepared baguette pan or in between your prepared dowels on the foil-lined cookie sheet.
Gently brush the milk or mixed egg wash all over the exposed areas of the loaf with a pastry brush. Cover the loaf with wax paper sprayed with cooking spray and set it in your warmed oven or other proofing spot for 20 minutes.
Preheat oven to 410?F and place a baking pan with water into the oven. Leave this pan in the oven during the baking process as well - the humidity created by this heated water will help the bread to form an extra crunchy crust.
Once risen, uncover the baguette and make 3 or 4 diagonal cuts into the dough with a serrated knife, cutting approximately ?-inch deep. If you have a clean spray bottle, fill it with water and spritz the bread with water before baking.
Bake for 20 minutes and brush the top of the bread with milk or egg wash again, then bake for 20 minutes more, or until a toothpick inserted into the bread comes out clean and the internal temperature of the bread is 205? to 210?F.
Cool on a wire rack, removed from the pan, until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (691g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 80 (5%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 1770.6mg||61 %|
|Potassium 1005.8mg||26 %|
|Total Carbohydrate 308.4g||91 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 287g|
|Protein 45.2g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1512
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