Baguette Campagnarde gluten-free –
Recipe by Giada of http://senzalaglutine.blogspot.it/
Preparation time: 3 hours
Level of difficulty: easy
Ingredients for 3 baguettes:
300 gr. of gluten-free Flour Mix (I used the mix for bread, pizza, and desserts by Revolution)
210 gr. of lukewarm water
5 gr. of fresh yeast
a pinch of sugar
10 gr. of extra virgin olive oil
5 gr. of salt
Very fine rice flour & very fine corn flour for dusting
Dissolve the yeast in warm water and add oil and sugar.
Pour the flour and salt into a bowl.
Add the water (with the dissolved yeast) and stir well until all lumps are dissolved. The consistency of the dough must be similar to that of the ice cream.
Cover the bowl with film (better if greased so as not to stick to the dough when it rises). Leave to rise for at least 2 hours.
Sprinkle the worktop with rice flour and corn flour. Turn the dough over into the flour making sure that it’s handled as little as possible.
Divide the dough into three equal parts and, always taking care to handle the dough as little as possible, transfer it to the baking tray for cooking baguette.
Leave to rise for another half an hour and then use the scissors to make transversal cuts along the entire length of the bread.
Brush gently with a mixture of water and oil.
Bake in a pre-heated oven at 250°C, in which you have placed a cup half filled with boiling water on the bottom.
Cook for 30 minutes then turn the baguette and leave to cook for another 10 minutes so that they are perfectly brown on both sides.
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