Imagine sinking your teeth into a perfectly crisp, golden-brown French bread that's not only delicious but completely gluten-free. No more compromising on taste or texture! This revolutionary recipe will transform your gluten-free baking game, bringing the authentic flavors of a Parisian bakery right into your kitchen. Whether you're celiac, gluten-sensitive, or simply looking to explore new culinary horizons, these gluten-free batards and baguettes will make you forget you're eating anything different from traditional bread.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 2 loaves
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 ¼ cups warm water
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour, 1 teaspoon of instant yeast, and 1 teaspoon of salt. Whisk the dry ingredients together until well blended.
- In a separate bowl, measure out 1 ¼ cups of warm water (around 110°F or 43°C). Make sure the water is not too hot, as it can kill the yeast.
- Pour the warm water into the dry ingredient mixture. Add 1 tablespoon of olive oil to the bowl.
- Using a wooden spoon or a spatula, mix the ingredients together until a sticky dough forms. The dough should be moist and slightly tacky to the touch.
- Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free area for about 30 minutes. The dough should increase in volume slightly during this time.
- After the dough has risen, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Once the dough has risen, lightly flour your work surface with more gluten-free flour. Turn the dough out onto the floured surface. Divide the dough into two equal portions for two batards or baguettes.
- Shape each portion into a loaf by gently stretching and folding the dough. For batards, form an oval shape, and for baguettes, elongate the dough into a cylindrical shape.
- Place the shaped loaves onto the prepared baking sheet. Cover them with a towel and let them rest for an additional 15 minutes.
- After the second rise, use a sharp knife or a bread lame to make a few shallow slashes on the top of each loaf. This will help the bread expand while baking.
- Optional: For a crustier exterior, you can place a small oven-safe dish filled with water on the bottom rack of the oven to create steam while baking.
- Bake the loaves in the preheated oven for about 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Once baked, remove the loaves from the oven and let them cool on a wire rack for at least 10 minutes before slicing. Enjoy your gluten-free batards or baguettes!
Tips
- Temperature is key: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it.
- Don't skip the resting periods: Allowing the dough to rise properly develops flavor and texture.
- Steam is your secret weapon: The optional water dish in the oven creates a crispy crust that mimics traditional bakery bread.
- Use high-quality gluten-free flour: Not all gluten-free flours are created equal. Choose a blend specifically designed for bread baking.
- Handle the dough gently: Gluten-free dough is more delicate, so use light touches when mixing and shaping.
- Check for doneness by sound: A hollow sound when tapping the bottom of the loaf indicates it's fully baked.
- Cool completely before slicing to maintain the bread's structure and prevent gumminess.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
