Gluten-free buckwheat baguette:
Here we are today for the realization of a gluten-free buckwheat baguette! It’s been a long time since I tested gluten-free baguette (not very conclusive 😅) with rice flour, corn flour, chestnut, cassava, natural yeast, chemical yeast, with more water, less water... but every time, the result was disappointing (yes, the famous flat bread, or dry, or hard, in short, clearly not as it should be. At the end of these many tests, I finally managed to have a bread with a soft crumb, a rather crispy exterior and a well raised bread!
It is really not difficult to achieve, but you have to respect the weight of the ingredients and the growing time and the result is there! The crisp and golden side of the crust comes from the egg yolk mixed with the milk to give it its color, but also the cooking temperature, so respect it well. The small taste of buckwheat is really good and gives more character to this bread, which is really appreciated considering the neutrality in general of the taste of gluten-free bread.
Pour 1 baguette ou deux petites baguettes :
INGREDIENTS:
80 g rice flour
75 g cornstarch
75 g potato starch
20 g buckwheat flour
200 ml warm water
1/2 baking yeast cube
1 tablespoon olive oil
6 g psyllium
1 teaspoon salt
Recipe:
Preheat the oven to 25°C, to prepare it for growing time (not too hot, as this could kill the yeast).
Heat 20 ml of water to 27°C (no more than 50°C again, maximum temperature the yeast can withstand)
Meanwhile, crumble the yeast in a bowl (it must crumble easily, if it has a clay texture a bit, then that means it is already largely dead - that said, it has no reason to happen if you bought it not long ago). Put the psyllium in another bowl.
When the water is warm, wash it in the bowl with the yeast and add a pinch of sugar to help the yeast start its work.
In the bottom of a bowl, combine the salt and flour. Make a well in the center, pour the warm water (small to small), then the oil and yeast and knead with a kneading whisk or by hand for five minutes. Add the psyllium that formed a gel with the water.
Roll your dough to shape the baguette. Cut parallel to the bread in the dough with the blade of a moistened knife. Let it rise for 2 hours in the preheated oven with a bowl of boiling water above it, so that the moisture of the water vapor that emanates from it promotes the push of the dough.
After two hours, preheat your oven to 180°C, brown your baguette with a mixture of milk and egg yolk and cook the baguettes for 50 minutes. You can take it out, it’s ready!
