Gluten & Grain Free Baguette Loaves!

When I was writing Every Last Crumb This recipe was by for the most difficult to figure out. It took us 16 trial runs! The finished recipe was worth all the work. This bread is fluffy on the inside and crusty on the outside just as a baguette should be! I highly recommend picking up a baguette pan, as it will make all the difference in how the crust turns out.

Every last crumb (to my knowledge) is no longer in print. Finding copies are hard! So- little by little I’m bringing the more popular book recipes here into the club so that they can continue to be enjoyed!

Coconut Flour- This flour can be quite tricky to work with- mastering it took many years of trial and error! The most important tip I can give you is to be really precise when measuring it. I ALWAYS use gram measurements for it as its highly absorbent and just the smallest mismeasurement can throw everything off.

Tapioca Starch- some people assume that all the starch varieties work the same! This is simply not the case. In cooking applications yes- in small amounts they can all be pretty well exchanged. But not so much with baking. If you are allergic to tapioca then your next best options to use in place of it are arrowroot or cornstarch!

Potato Starch- this is my favorite starch to used in baked goods when Im looking for a fluffy end result! Its a little bit less gummy/chewy than tapioca. Combining the two starches can work magic when it comes to making bread when combined with Almond Flour, Coconut or any gluten free grain based flour types!

Double Acting Baking Powder- For as long as I can remember Bobs red mill double acting baking powder has been my favorite! It has the least amount of aftertaste which allows me to get away with using a bit more in my recipes for added fluffiness!

Yeast: Generally I use Quick Acting/Instant yeast in all of my baked goods!

Grain Free Baguette

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Yield: 2 Loaves

Author: Brittany Angell

This recipe was by for the most difficult to figure out. It took us 16 trial runs! The finished recipe was worth all the work. This bread is fluffy on the inside and crusty on the outside just as a baguette should be! I highly recommend picking up a baguette pan, as it will make all the difference in how the crust turns out.

Ingredients

Yeast Mixture

• ½ cup Lukewarm Water (60g)
• 2 tsp. Yeast
• 1 TBSP Sugar

Gelatin Mixture

• 2 Packets of Gelatin (2 TBSP)
• ½ cup Water (108g)

The Flour Mix

• 3 Egg Whites
• ⅔ packed cup Coconut Flour (108g)
• ⅔ cup Potato Starch or Sweet Potato Starch (126g)
• ¼ cup Tapioca Starch (33g)
• 2 tsp. + ¾ tsp. Xanthan or Guar Gum
• 1 TBSP Baking Powder
• 5 TBSP Shortening (I use spectrum, non hydrogenated) (56g)
• 2 TBSP Cider Vinegar
• ¼ tsp. Kosher Salt

Instructions

1. Turn oven on to 350 to warm it up as a "hot box" for the bread to rise.
2. In a small bowl or cup combine the warm water, yeast and sugar. Mix and set aside for 10 minutes while you prepare the rest of the ingredients. During this time the mixture should start to bubble and froth a little. If it does not, your yeast may be bad.
3. Using a mixer, whip egg whites until frothy, set aside.
4. In a separate bowl combine the water and gelatin, whisk together, and microwave for 30 seconds; set aside.
5. In the bowl of a stand mixer combine the Coconut Flour, Potato Starch, Tapioca starch, Xanthan Gum and baking powder.
6. Once fully mixed add the shortening, eggs and cider vinegar, pour in the yeast mixture, and gelatin. Mix on high for a few minutes allowing for dough that holds together but is slightly tacky!
7. Separate the dough in half and roll out into logs making slits 1/4 inch deep and 1 inch apart. Each roll should be about 9-10 inches long. Smooth out cracks with water over each of the loaves.
8. Place the dough on either a French bread pan (no parchment needed) or a parchment lined baking sheet. Brush liberally with water.
9. Cover with a kitchen towel.
10. Turn the oven off, and place the cookie tray with its towel into the oven, leaving the oven door open a crack. Leave them in the warm oven for 30 minutes.
11. Meanwhile bring a tea kettle to a boil.
12. After the 30 minutes, remove the French bread from the warm oven, carefully remove the towel, and turn the oven back on to 400 degrees.
13. Once your water if heavily boiling, pour it in an oven safe baking dish, and place in oven.
14. Brush liberally with water.
15. Place the cookie sheet on a rack above the water into the hot oven! Bake for 25-28 minutes unit beautifully golden and firm to touch!
16. Remove and enjoy!!

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