Sourdough Baguette - Vegan & Gluten Free (Xanthan Gum Free)
Mix, proof, shape, bake! No kneading, no special tools required! You can make dough with water or alternative milk, but please note, that baguettes made with plant-based milk will have a darker color crust as shown on the video thumbnail and at the end. CHAPTERS 00:00 Introduction 00:18 Sourdough starter activation 01:02 Dough mixing 02:15 Oven set up 02:33 Baguettes shaping 04:25 Baking 04:42 Baguette dough mixed with water vs milk Enjoy and subscribe to Gluten Free Gastronomist for more gluten free recipes! YouTube / @glutenfreegastronomist Facebook https://www.facebook.com/profile.php?... Instagram / glutenfreegastronomist Feel free to share our recipes and give credit to Gluten Free Gastronomist. Thank you! Sourdough Baguettes Recipe - Gluten Free & Vegan Ingredients 300g Gluten Free White Flour Blend* (recipe below) 25g chickpea flour 15g psyllium powder** 15g sugar 5g salt 10g oil 350g warm water or plant-based milk 300g active sourdough starter*** (100g starter+100g brown rice flour+100g water) Method To make 300g of activate sourdough starter - mix 100g of cold sourdough starter with 100g brown rice flour and 100g water in tall glass jar. Cover loosely with paper towel and leave on the counter for at least 6 hours or overnight to ferment until it develops lots of bubbles (time depends on temperature in your kitchen). In large bowl sift and mix all dry ingredients. Add all wet ingredients and active sourdough starter. Stir well by hand until smooth dough forms or use mixer. Let it rest for 15 minutes and mix again. Cover bowl with plastic wrap and leave it in warm place to hydrate and proof for 3-5 hours. Please note that proofing time depends on the temperature of your ingredients as well as the temperature in your kitchen. Dough can double in size faster in warmer conditions. When dough doubled in size start pre-heating oven and heavy duty baking tray, steel or stone to 480F (250C). Put heat proof bowl or another baking tray at the bottom rack and pour 2-3 cups of water into it. Dust working surface with flour, transfer dough and divide it into 2 parts to shape baguettes as shown in the video. Transfer baguettes on cutting board covered with parchment paper and make 3-4 cuts with sharp knife or lame. Brush some oil on top if you mixed your dough with water (skip this step if you use milk). Take pre-heated baking tray out of the oven, flip it, and transfer parchment paper with baguettes carefully. Bake with steam for 15 minutes at 480F (250C), lower the temperature to 420F (215F) and bake without steam for 25 minutes. If you like your baguettes extra crispy, turn off the oven, and leave baguettes inside for 10 more minutes. Cool them down and enjoy! Gluten Free White Flour Blend* – 300g 200g Tapioca Starch 65g Sorghum Flour 35g Millet Flour Follow this link to Gluten Free White Flour Blend vide description of recommended substitutions • Gluten-Free WHITE Flour Blend (Gum Fr... **You can use coffee grinder to make psyllium powder if you have psyllium husk. Watch this video for instructions and tips on How to Save on Psyllium Husk? • How to save on psyllium in gluten fre... *** How to Make Gluten Free Sourdough Starter? Here is the answer • How to make GLUTEN-FREE SOURDOUGH STA... Check out our Gluten Free & Vegan Recipes Playlist • The Best Vegan & Gluten Free White Sa... Feel free to share our recipes and give credit to Gluten Free Gastronomist. Thank you! #glutenfreegastronomist #glutenfree #glutenfreebaking #glutenfreerecipies #glutenfreeliving #glutenfreebread #glutenfreevegan #veganbread #vegan #veganbaguette #glutenfreebaguette #baguette #glutenfreebaguetterecipe #glutenfreefrenchbreadrecipe #sourdough #sourdoughstarter #sourdoughbrownricestarter #glutenfreesourdoughstarter #glutenfreesourdough #glutenfreesourdoughbread #glutenfreevegansourdough #glutenfreevegansourdoughbread #sourdoughbaguettes #sourdoughbread #bezglutena #glutenfree #glutenfrei #senzaglutine #sansgluten #singluten
