Crusty Baguettes

[ Prep Time: 15 Minutes | Start to Finish: 1 Hour 55 Minutes | 2 loaves (12 slices each) ]

  • 1 tablespoon sugar
  • 1¼ cups warm water (105°F to 115°F)
  • 1 tablespoon regular active dry yeast
  • 1½ cups tapioca starch
  • 1½ cups rice flour
  • ½ cup sorghum flour
  • 2 teaspoons xanthan gum
  • 1¼ teaspoons salt
  • 2 eggs
  • 3 tablespoons olive oil

  1. In small bowl, stir to dissolve sugar in warm water; stir in yeast. Set aside.

  2. In medium bowl, combine tapioca starch, flours, xanthan gum and salt; mix well.

  3. In large bowl, beat eggs with electric mixer on low speed until blended. Add yeast mixture and 2 tablespoons of the oil; beat until blended. Add flour mixture, about 1 cup at a time, beating well and scraping bowl after each addition. Beat on medium speed 1 minute or until dough is smooth. Dough will be stiff and sticky.

  4. Spray French bread (baguette) pan with cooking spray (without flour). Divide dough in half. Spoon dough into pan; gently spread and shape into 14-inch loaves, mounding up slightly in center. Brush loaves with remaining 1 tablespoon oil. Slash top of each loaf about 3 or 4 times with greased sharp knife. Place bread pan in a warm place. Cover loosely with lightly greased plastic wrap. Let rise until light, 30 to 40 minutes.

  5. Heat oven to 425°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water to about half full.

  6. Bake 25 to 30 minutes or until light golden brown. Remove from pan to cooling rack. Cool completely, at least 30 minutes.

1 Slice: Calories 100; Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 15mg; Sodium 130mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1

If you don’t have a French bread pan, you can shape the dough into two 14-inch-long loaves on a large cookie sheet sprayed with cooking spray (without flour). Loaves will spread slightly, so watch baking time carefully.