I have been working on this gluten free Brown Bread Baguette recipe for a while. I wanted it to be as good as I could get before I shared it with you.
Since starting the Gluten Free Alchemist blog, bread has become a bit of an obsession for me. Really good gluten free bread can be a little elusive…… often dry, hard and crumbly and inedibly stale within 24 hours. Although gluten free bread has come a long way in the last five years and commercial loaves are unrecognisable from the hard bricks that pretended to be bread and required ‘refreshing’ to eat…. (need I say more?), even in recent weeks I have been fed ‘good’ commercial bread which has required a gulp of water with every mouthful in order to swallow….. the texture has been that dry.
Even being gluten free, that can’t be right. So whilst I do buy the odd ‘off the shelf’ loaf here and there (the new Tesco artisan loaves are pretty good and Genius bread is still up there for a reasonable sandwich), for the most part, I still home-bake most of the bread we eat. I just think we deserve better…. and so do you!
In the last 5 years, the bread I bake at home has also come a long, long way, as I have discovered and experimented with new flours and been taught tips and tricks to add structure, body and moisture. Loaves that at the time I thought were amazing have been surpassed time and time again….. I am constantly looking for perfection and believe me, I have very high standards. It is only after making this baguette dozens of times that I have brought it confidently to your table too….
This is a bread-baguette that is soft and tender of crumb, yet appropriately springy in texture, with a delicate doughy-chew. Made with a combination of wholegrain (teff, sorghum, buckwheat and oat) flours, balanced with white (tapioca, potato and corn-starch) flours, it is as nutritionally-rich as it is delicious.
Whilst it is not crazily crusty on the outside, it is nonetheless robust both in its ability to hold together when cut, filled and eaten on the go, through to its amazing ‘shelf-life’….. staying soft-fresh for several days. It is delicious with both savoury and sweet fillings and is divine slathered with butter….. Actually it is quite addictive….. This batch makes up to 4 slightly shorter baguette-loaves, but I challenge you to make them last….
Mr GF is more than a little impressed and another close friend of mine (a firm gluten-eater and home bread-maker) was genuinely shocked at how good this bread is….. If you don’t believe me, you’ll just have to try making some yourself! Although you may be looking down that list of flours thinking ‘nah… too complicated…’, I promise you that once you have the flours in your house, whipping up a few baguettes really won’t take any time at all…. especially if you mix up the dry ingredients ahead of time when you have a spare moment. I have kept the dry mix ready for a good week before now and it has still worked without a hitch.
Either way, I make no apology for the mix of flours this baguette contains….. If you want fantastic bread, sometimes you have to get a bit creative….. and this is fantastic bread….. look at that crumb. It screams ‘eat me’!
Not only am I sharing this recipe with my lovely readers, but I am also sending over to :
Cook Once Eat Twice with Searching for Spice
Brilliant Blog Posts with Honest Mum
A few of the other gluten free bread recipes on Gluten Free Alchemist :
Brown Bread-Maker Bread
Beautiful Bread Bouquet – Oat, Teff & Millet Bread
Brown Bread – Revolutionary Loaf
Brown Bread/Loaves with Doves Farm Brown Bread Flour
White Bread Rolls – gluten, dairy and yeast free
Perfectly Fluffy Gluten Free Oat Bread
Pumpkin Seed and Sunflower Seed Bread (gluten & dairy free)
Pandebonos (South American Cheese Bread)
Brown Bread Baguette (makes 4 shorter or 3 long baguette loaves. Or you can make delicious mini-rolls using mini-loaf tins/non-stick muffin tins)
3 tablespoons sunflower oil
1 egg mixed with a little milk – beaten together
sesame or other seeds to decorate
- Pre-prepare a baguette tin (I have two of these with two baguette ‘dips’ each) by cutting baking paper sheets the length of each strip and folding lengthways to make a crease. The paper only needs to be a little higher than the edges of the tin, so I always cut a wide strip of paper and then cut in half lengthways, before folding.
- Weigh and mix together all of the dry ingredients in a large airtight container and shake vigorously to blend and break down any lumps (you can do this ahead of time).
- In a large bowl, beat (with a hand whisk) the honey, eggs and warm water at 46 C/115 F, until light and airy.
- Once blended, immediately add the lemon juice and sunflower oil and the dry mix and using either a dough hook on an electric beater or a wooden spoon, beat the ingredients together for about 5 minutes until you have a smooth, pale, well-blended thick dough-batter (thick dropping consistency).
- Divide the batter equally between the paper strips on a flat work surface and then smooth to baguette-shape along the fold line.
- Carefully lift the uncooked baguettes onto the baguette tray.
- Use a wet knife to smooth the tops and then make a series of diagonal line indents along the loaf at about 6 cm/2½ inch intervals.
- Put in a warm place to rise for about 45 minutes (until more or less doubled in size).
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Once risen, gently brush the tops of the baguettes with egg-milk wash and sprinkle with seeds if using.
- Bake for about 20 to 25 minutes until golden and firm.
- Remove from the oven and leave to cook on the tray for about 5 minutes, before transferring to a wire rack to cool completely.
- Enjoy warm or cold.