Gluten-Free Sourdough Baguette
Discover the art of gluten-free baking with this delightful Gluten-Free Sourdough Baguette recipe! Perfectly crisp on the outside with a tender, airy crumb, this recipe combines a bubbly gluten-free sourdough starter with a blend of gluten-free flour and psyllium husk for structure and flavor. A touch of honey or maple syrup adds subtle sweetness, while an optional dash of instant yeast speeds up the rising process for convenience. These handcrafted baguettes are baked to golden perfection, using a steam technique to achieve that signature crusty exterior. Whether you’re serving them warm with a smear of butter, alongside a hearty soup, or as the base for gourmet sandwiches, these baguettes promise all the comfort of traditional sourdough, completely gluten-free. Your homemade bakery masterpiece awaits!
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Recipe Information
Ingredients
- 120 grams Gluten-free sourdough starter (active and bubbly)
- 350 milliliters Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey (or maple syrup for vegan option)
- 400 grams Gluten-free all-purpose flour blend
- 10 grams Psyllium husk powder
- 7 grams Salt
- 4 grams Instant yeast (optional, for quicker rise)
Instructions
In a large mixing bowl, combine the active gluten-free sourdough starter, warm water, olive oil, and honey (or maple syrup). Whisk until well mixed.
In a separate bowl, whisk together the gluten-free all-purpose flour blend, psyllium husk powder, salt, and instant yeast, if using.
Gradually add the dry ingredients to the wet mixture. Stir until a sticky, cohesive dough forms.
Cover the bowl with a damp towel and let the dough rest for 10 minutes to allow the psyllium husk to absorb the liquid and create structure in the dough.
Divide the dough into two equal portions. Lightly flour a clean surface with gluten-free flour and shape each portion into a baguette form, about 12 inches long.
Transfer the shaped baguettes onto a baking sheet lined with parchment paper. Cover again with a damp towel and let rise at room temperature for 4 to 6 hours, or until they have slightly puffed up. If using yeast, rise time may be shortened to 1 to 1.5 hours.
Preheat the oven to 450°F (230°C). Place an empty baking tray on the bottom rack of the oven to heat up.
Once the oven is preheated, slash the tops of the baguettes diagonally with a sharp knife or razor blade to allow for expansion during baking.
Place the baguettes in the oven on the middle rack. Quickly pour 1 cup of water into the preheated baking tray on the bottom rack to create steam, then close the oven door immediately.
Bake for 35 to 40 minutes, or until the baguettes are golden brown and have a hard, crusty exterior.
Remove from the oven and allow the baguettes to cool completely on a wire rack before slicing or serving.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 17.8 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 184 mg | 4% | |
*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.
