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1 Gluten Free White Baguette

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Gluten Free White Baguette

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Ingredients

5 portion(s)

baguette

  • 220 grams rice flour
  • 120 grams cornmeal
  • 140 grams cornflour
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 2 tbsp honey
  • 2 tsp Yeast
  • 2 eggs
  • 1 tsp vinegar
  • 30 g oil
  • 600 g water
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  • 6
    1h 10min
    Preparation 45min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

    baguette

  1. Put all dry ingredients into bowl and mix speed 6 20 seconds. Then add everything else and mix speed 6 20 seconds, scrape down and repeat is needed to make a smooth batter. Should be reasonably thick, enough to spoon rather than need to pour. 

    Line a baguette tray with baking paper (I get 4 baguettes so 2 trays but can be baked in a bread tin also)

    Put 1/4 of the mix in each baguette form, cover with cling film and prove until it is about 50% larger. 

    Bake at 180 degrees for 25 minutes. Cool 5 minutes in tray ten transfer to rack to cool completely before cutting.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Not sure what I did wrong - but this was a...

    Submitted by Carol Millington on 10. June 2019 - 22:34.

    Not sure what I did wrong - but this was a complete disaster for me! My dough was like a cake batter! I think too much water for the amount of flour. I will try again adding the water in smaller amounts until dough consistency. The dough never rose either.

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