Makes 2 Baguettes
70g sorghum flour
70g quinoa flour
250g potato starch
80g tapioca starch
12g psyllium husk powder
8g sea salt
3 large egg whites (110g)
30g olive oil (2 tablespoons)
20g fresh yeast (or 7g dried)
Fat to grease the pans
Gluten free flour to dust the pans
Appliance tip: For best results, leave the dough to prove in a Miele Gourmet Drawer.
If using dried yeast, in a mixing bowl whisk the flour, starches, psyllium husk, salt and the yeast to combine.
Once the flour and either yeast mixtures are combined, add the egg white, olive oil and if using dried yeast, the rest of the water. Whisk until the mix is incorporated and resembles a cake batter consistency. Cover and set aside for 15 minutes for the dough to firm up.
Grease baguette pans and dredge with gluten free flour. Place scoops of the mixture evenly along the two pans and gently smooth the surface using a rubber spatula, leaving a few centimetres for expansion at either end. Cover with oil parchment and set aside in a warm place to rise for approximately 45-60 minutes, until they almost double in size.
Preheat a Miele oven with MoisturePlus to 220 °C and select three bursts of steam.
Score the loaves with a sharp breadknife to help expansion prior to baking. When the oven is up to temperature, place the baguette tray into the oven and give the loaves a burst of steam.
Bake the loaves for 20 minutes. During this time, give the loaves a manual burst of steam each time the indicator light comes on (every three to four minutes)
After 20 minutes, turn the oven down to 180°C and bake for a further 30 minutes.