Gluten Free Italian Bread or Baguettes
Quick and easy gluten free crusty Italian bread with soft middles and unmistakable herbs so perfect for dipping in oil and vinegar!
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Servings: 2 long baguettes
Equipment
Ingredients
PLUS
- 4 egg whites room temperature (OR 1/2 cup aquafaba OR 2 Tbs flaxseed meal or chia seed steeped in 8 Tbs warm water)
- 4 Tbs. extra virgin olive oil
- 1 tsp. apple cider vinegar
- 1 1/4 cup 296 grams warm water
- 4 1/2 tsp. rapid rise yeast gluten-free (2 packets) (comes with mix)
- egg wash full egg + 1 Tbs. water to brush onto the dough (optional) OR more oil
- water to spritz onto dough
- toppings of choice optional
Instructions
- Combine egg whites, olive oil, cider vinegar and most of the water in a large mixing bowl.
- Using a stand mixer (preferably), slowly add in the measured gfJules Gluten Free Pizza Crust Mix and the yeast packets. Gradually add remaining water to get a firm but very sticky dough.
- Beat on high for an additional 2-3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon – stir as long as you can!).
- Prepare a baguette pan or baking sheet by lining with parchment and lightly oiling.
- Pour 1-2 teaspoons of olive oil into a gallon sized zip-top bag and spread around so the inside is coated. Cut a one-inch corner out of the bag. (see video above recipe)
- Scoop the dough out into the bag and squeeze dough toward the cut corner. Squeeze evenly so that the dough comes out of the corner of the bag and pipes down the length of the baguette pan or across the cookie sheet. Repeat the process until two long baguettes are formed.
- Brush with egg wash or liberally brush with more oil. Use a sharp knife to cut across the tops diagonally 3-4 times so that the dough will rise evenly and spread open at the cuts. Sprinkle any additional toppings at this point.
- Lightly oil a sheet of parchment and lay on top of the baguettes. Place in a warm place like an oven preheated to 200° F then turned off. Allow the baguettes to rise for 20-30 minutes; meanwhile, preheat the oven to 500° F (static).
- Place a cookie sheet on the bottom rack in the oven and put ice cubes on the pan to create steam in the oven. (optional)
- Remove parchment covering the baguettes and spritz with water for crunchiest crust. Place baguettes on middle rack of the oven and bake for 5 minutes, spritzing again, and adding more ice cubes. Also reduce oven temperature to 475° F, baking for 15-20 more minutes. Spritz again during the bake for the crunchiest crust.
- Check after 20 minutes total bake time by sticking a toothpick into the center of the baguette. If it has wet dough stuck to the toothpick when removed, bake for another 3 minutes, then check again until the toothpick comes out nearly clean or with dry crumbs attached. Internal temperature should have reached 205° F.
- The cooking time may vary depending on whether using a baguette pan, but when done, the baguette should be browned (more, if using egg wash to brush on top) and be crunchy when tapped.
- Remove to cool before slicing.
Video
Notes
*Entire gfJules Pizza Mix makes TWO large Baguettes. To make only one baguette, use only ½ (8.5 oz) of pizza mix and halve the "Plus" ingredient amounts added.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.