Baguette gluten free

Course Bread
Cuisine Gluten free
Servings 6 baguettes


  • 90 gr Eiwit room temperature
  • 355 gr warm water
  • 475 gr Gluten free flour
  • 2 tsp xanthaangom
  • 1 tblsp Suiker
  • 0,5 tblsp Gist dry
  • 1 tsp Zout


  • 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.
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