Gluten-Free Seeded Baguette
Discover the ultimate Gluten-Free Seeded Baguette recipe, perfect for bread lovers craving a hearty, artisan-style loaf free from gluten. Packed with wholesome ingredients such as psyllium husk for a soft, chewy texture and a blend of sunflower, pumpkin, and sesame seeds for a delightfully nutty crunch, this recipe is both nutritious and satisfying. Designed with simplicity in mind, the dough comes together quickly, and the use of instant yeast ensures a reliable rise every time. Baked to golden perfection, these baguettes boast a beautifully crisp crust and a moist interior, making them ideal for sandwiches, appetizers, or enjoying fresh with butter. With only 60 minutes from prep to plate, this recipe is your go-to for fresh-baked gluten-free bread with irresistible flavor.
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Recipe Information
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
Instructions
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.
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.
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.
Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper.
Mix the sunflower seeds, pumpkin seeds, and sesame seeds in a small bowl.
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.
Place the baguettes on the prepared baking sheet. Gently press the seed mixture onto the surface of each baguette, ensuring the seeds adhere well.
Cover the baguettes loosely with a towel and let them rise in a warm place for about 20 minutes or until slightly puffed.
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.
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.
Remove the baguettes from the oven and let them cool on a wire rack for at least 15 minutes before serving.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 16.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
