CRUNCHY, CHEWY FRENCH BAGUETTE - PACKED WITH FLAVOUR. OHAH - AND IT'S GLUTEN-FREE.   

This recipe is still under development - but it's good enough to make most "glutisar" (what we fondly call gluten-free eaters in Sweden) cry in a combination of disbelief and utter happiness. Yes, it's already that good.

This recipe is based on our new Toast & Baguette mix - where a 400 gram bag makes about 3 demi-baguettes. And this is a "quick yeast" version - it is possible to make an overnight proof as well (on the counter evening-to-morning), using only 1/5 of the yeast.

In addition to the 400 grams of Toast & Baguette mix you will need:

Dissolve the sugar and yeast in the water in the bowl of the dough mixer. Mix in half of the flour mix, mix for 1-2 minutes, then add in the last half of the mix. Mix for 1-2 minutes. Pour in the salt and mix for 2-3 minutes. 

Leave the dough in the bowl for about 10 minutes. Then take out the dough and cut in three similar sized pieces, and roll the dough into a sausage/rolls on a floured table and shaping/taping the ends to make them a bit thinner and baguette like. Yes, there are certainly ways you can work harder to try to "shape" this to get an even better rise, but who has the patience?

Leave to proof under a damp cloth/kitchen towel for about 60 minutes.

In the meantime turn on the oven at 230 degrees Celcius and put in a steel pan in the bottom (to create steam when baking). We like to bake the baguettes on a pizza stone / pizza steel just to get that extra crispyness, otherwise place a baking sheet in the oven instead (so that heats up well).

Once proofed, with a pizza peel lift in the baguettes on the baking sheet / pizza stone or steel, and pour 1dl of boiling water into the empty tray (to create steam). You may want to place them on a sheet of baking paper just to make sure they don't stick.

Bake for 25 minutes (you can turn around the baguettes and take out the (now empty) tray/pan halfway). Take out the baguettes and place on a grate to cool down.

ENJOY!