Baguette

Ingredients:

330ml warm water

10g active dried yeast

25g caster sugar

410g gluten free white bread flour

2 tsp Xanthan gum

15g psyllium husk powder

6g salt

1 tsp cider vinegar

3 egg whites

30g melted butter

Sesame seeds or poppy seeds, to sprinkle

Method:

In a jug, stir together the warm water, yeast and sugar. Allow to stand for 10 mins until nice and frothy.
In a large bowl, mix the flour, Xanthan gum, psyllium husk and salt together. Add the vinegar, egg whites, melted butter and frothy yeast mixture, Using an electric hand whisk, mix on a high speed for 3-5 mins until well combined. It should look like a very thick, sticky batter. Allow to rest for about 10 mins.
Prepare your baguette tray by greasing it with a little butter and sprinkling the base with either sesame or poppy seeds. Evenly divide the mixture between to two recesses on the baguette tray (worth wetting hands before). Smooth and shape the batter until you get two long baguette shapes. Loosely cover with cling film and allow to prove for 45 mins until noticeably risen.
Pre-heat the oven to 200C (fan). Place a large roasting dish at the bottom of the oven and boil a kettle.
Once the baguettes have risen, remove the cling film and sprinkle with some additional sesame or poppy seeds. Slash the baguettes 3 or 4 times diagonally using a sharp knife. Place in the preheated oven and immediately add a mug’s worth of boiling water to the roasting dish. Bake for 20 mins then reduce the oven temperature to 160C (fan) and bake for another 20 mins, until golden brown.
Remove from the oven and allow to cool briefly before transferring to a wire rack to cool completely.

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