Baguette gluten vrij

Put the egg whites and water in a small bowl and mix. Blend the flour, xanthaan gum, yeast and salt in a bowl. Mix on low speed with the paddle. Add slowly the water/egg white mixture and blend 3 minutes. Cover with cling film and let it rise for 2 hours.

Slightly sprinkle flour on the dough. Take 450 grams and put on the floured working surface. The remainder can be kept in the refrigerator for 5 days. Divide the 450 grams into 3 parts. Roll each part in a baguette form. Cut each baguette with a sharp knife. Brush with water and cover with cling film. Put away for 40 minutes to rise.

Heat the oven to 230ºC. Put the baguettes on a baking papered tray and place them in the middle of the oven. Throw water in the oven to produce some steam and bake for 25-35 minutes, until nice brown.