Vickys French Baguettes, Gluten, Dairy, Egg & Soy-Free

1. 1

   Add the yeast and sugar to the warm water and let stand until it has a good inch head of froth like a pint of beer should

2. 2

   Using a stand mixer, whisk the flour, starch, xanthan gum and salt together and gradually add the yeast mixture in.

3. 3

   The dough will be more like a thick cake batter or a very soft dough

4. 4

   If you don't have a baguette pan, cut a Pringles box in half lengthwise and wrap it with a few layers of foil

5. 5

   Spoon the dough/batter into the tin and level it off and round the ends with a wet spatula

6. 6

   Brush the top with some rice or other plant milk and let rise in a warm place for 20 minutes

7. 7

   Meanwhile preheat the oven to gas 7 / 220C / 450F and fill a baking tray with an inch of water

8. 8

   Put the bread tins in the middle of the oven with the tray of water on the bottom shelf and bake for 20 - 25 minutes

9. 9

   Release the loaves from the tin and bake a further 5 minutes upsides down on the baking tray to crisp up the underside

10. 10

    Let the baguettes cool on a wire rack

11. 11

    Once cooled you can wrap whole and freeze, otherwise, keep in a lidded container for 2 to 3 days

12. 12

    Best sliced, toasted and smothered in gorgeous garlic butter!

* Per serving · 4 servings · Values may vary.

No additional tips available.