Gluten Free Baguette W/ Garlic + Rosemary

This gluten free bread is easy and delicious (even if you aren't GF)!

My recipe uses roasted garlic and rosemary but almost anything can be added or it can be made plain too. Gluten free bread does not hold it's shape like normal bread so a pan is pretty much always required. I have used a traditional baguette pan and also a shallower pan (both pictured in next step).

Rosemary Baguette Yield

1 LG Baguette

Rice Flour 1 c 140 g

Tapioca Starch 1 c 125 g

Xanthan Gum 1 ¼ t 4 g

Sugar 4 t 16 g

Agar Agar ¼ t 1 g

Salt ¾ t 4 g

Yeast 2 ¼ t 8 g

Rosemary 3 t 3 g

Garlic 1 oz

Olive Oil 2 t 10 ml

Egg Replacer 3t

+water +3T

Water 1/2 c to 1c 4 oz to 8 oz

Spray French bread pan and dust with flour.

Mix all dry ingredients except chopped rosemary and egg replacer. Combine egg substitute w/ water (or egg whites) and beat lightly with a fork then add in the oil. Combine with dry ingredients. Add about ½ of the water. Mix until just blended. Scrape bowl and beaters, then beat on high speed for 3 minutes. Adding more water if needed. Add chopped rosemary and garlic. Dough should be thick but not dry or forming a ball. Use flour on hands to keep dough from sticking to them. Roll out on lightly floured surface to 10 inches long. Place in prepared pan. Brush with olive oil. Score loaves. Sprinkle with sea salt and garnish with rosemary. Cover with a light cloth and let rise for 20-30 minutes or until dough has slightly more than doubled in size. Bake on center rack of preheated 400 degrees F oven for 25 to 35 minutes. Check loaves after 20 minutes.

When done, bread should have a hollow sound when tapped on the sides. Remove bread from pan and cool on rack.

Egg Whites 1/8 c 30 ml

Let cool and slice with a serrated knife.

P.S. Makes great croutons, stuffing and bread pudding.