Gluten-Free Seeded Baguette
Say hello to the perfect blend of texture, flavor, and wholesome goodness with this Gluten-Free Seeded Baguette recipe! Crafted with a base of gluten-free all-purpose flour and psyllium husk powder, these baguettes boast a soft, chewy interior and a delightfully crisp crust. Nestled within the golden exterior are a medley of sunflower, pumpkin, and sesame seeds, adding a nutty crunch to every bite. With just 25 minutes of prep time and straightforward instructions, this recipe is ideal for gluten-free bread enthusiasts looking for an artisanal touch at home. Whether served alongside soups, used for sandwiches, or enjoyed warm with a swipe of butter, these baguettes promise to elevate your bread game while keeping it gluten-free. Perfect for brunches, dinner parties, or an everyday treat, they are sure to impress!
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Ingredients
- 210 grams Gluten-free all-purpose flour
- 10 grams Psyllium husk powder
- 7 grams Instant yeast
- 15 grams Sugar
- 5 grams Salt
- 300 milliliters Warm water
- 25 milliliters Olive oil
- 20 grams Sunflower seeds
- 20 grams Pumpkin seeds
- 10 grams Sesame seeds
Directions
Step 1
In a large mixing bowl, combine the gluten-free flour, psyllium husk powder, instant yeast, sugar, and salt. Mix well to ensure everything is evenly distributed.
Step 2
Add the warm water and olive oil to the dry ingredients, and stir until a sticky dough forms. The dough will be wetter than typical baguette dough, which is normal for gluten-free breads.
Step 3
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest for about 15 minutes. This helps the psyllium husk to hydrate, which improves the texture of the bread.
Step 4
Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper.
Step 5
Mix the sunflower seeds, pumpkin seeds, and sesame seeds in a small bowl.
Step 6
Using a spoon, transfer the dough to a floured work surface and divide it into two equal portions. With lightly floured hands, shape each portion into a baguette approximately 25 cm (10 inches) long.
Step 7
Place the baguettes on the prepared baking sheet. Gently press the seed mixture onto the surface of each baguette, ensuring the seeds adhere well.
Step 8
Cover the baguettes loosely with a towel and let them rise in a warm place for about 20 minutes or until slightly puffed.
Step 9
Before baking, spray a little water or brushing olive oil on the surface of each baguette to help the seeds stick and form a crispy crust.
Step 10
Place the baking sheet in the preheated oven and bake for 30-35 minutes or until the baguettes are golden brown and sound hollow when tapped on the bottom.
Step 11
Remove the baguettes from the oven and let them cool on a wire rack for at least 15 minutes before serving.
Nutrition Facts
| Serving size | (625.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1392.1 |
| Total Fat 52.4g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 15.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1987.4mg | 0% |
| Total Carbohydrate 220.7g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 16.5g | |
| Protein 19.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 74.8mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 531.1mg | 0% |
Source of Calories