Tasty Gluten Free Baguettes Recipes

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EASY GLUTEN-FREE BAGELS



Easy Gluten-Free Bagels image

Made with almond flour, these gluten-free bagels are easy, chewy, and delicious! They even stay fresh in the refrigerator and can be enjoyed several days later. They can be used as a bagel, a roll, or an alternative to a hamburger bun. Enjoy!

Provided by Gray Luring Recipes

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 6

Number Of Ingredients 6

1 ½ cups almond flour
1 tablespoon gluten-free baking powder
1 teaspoon garlic salt
2 ½ cups shredded mozzarella cheese
2 ounces cream cheese, cubed
2 eggs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix almond flour, baking powder, and garlic salt together in a bowl.
  • Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes.
  • Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet.
  • Bake in the preheated oven until bagels are golden, 10 to 14 minutes.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 9.7 g, Cholesterol 102.5 mg, Fat 27.9 g, Fiber 3.3 g, Protein 20.9 g, SaturatedFat 8.6 g, Sodium 919.8 mg, Sugar 1.8 g

CRUSTY GLUTEN FREE BAGUETTE



Crusty Gluten Free Baguette image

The recipe was printed awhile back in our local newspaper. It is credited to Shauna James Ahern aka Gluten Free Girl and the Chef. The first time I made the bread the dough was way to wet but the texture of the bread was so good. This time I cut the water by 1/3 cup. While the dough is still pretty soft, I was able to shape it and use my french bread pan to make crusty baguettes.

Provided by PaulaG

Categories     Yeast Breads

Time 3h

Yield 2 baguettes

Number Of Ingredients 11

1 1/4 cups potato starch
1 1/4 cups almond flour
2/3 cup oat flour
1/2 cup millet flour
1 tablespoon yeast
2 teaspoons xanthan gum
1 1/2 teaspoons kosher salt
1 cup warm water (about 110 degrees)
2 eggs, room temperature
3 tablespoons canola oil or 3 tablespoons coconut oil, divided
1 tablespoon honey or 1 tablespoon agave nectar

Steps:

  • In a large mixing bowl add the potato starch, almond flour, oat flour, millet flour, yeast, xanthan gum and kosher salt. With whisk attachment to stand mixer, mix for 30 to 45 seconds or until well combined.
  • Measure the water into a measuring cup, bread in eggs, 2 tablespoons oil and honey. With the mixer on low speed, add the mixture into the flours. As it begins to incorporate, increase the mixer speed to medium and continue to mix for 2 to 3 minutes or until thoroughly combined.
  • With the remaining tablespoons of oil, lightly oil a large dutch oven. Turn the dough into the oiled oven, cover and allow to rise in a warm place for 1 1/2 to 2 hours. About 20 minutes before end of rise, set oven temperature to 425 degrees and preheat.
  • Line a 2 section French loaf pan with foil or use foil to make molds for the dough. Spray the foil with non-stick cooking spray. Divide the dough in half. Using a wet spatula form the dough into a 9 to 10 inch log, smoothing and wetting spatula as needed. With a sharp knife make 3 slits in each loaf, place in preheated oven and bake for 30 minutes or until crusty, golden and a hallow sound when tapped on top of loaf.

Nutrition Facts : Calories 901.6, Fat 28.5, SaturatedFat 3.7, Cholesterol 186, Sodium 1446.1, Carbohydrate 144.4, Fiber 14.8, Sugar 13.5, Protein 24.6

TASTY GLUTEN FREE BAGUETTES



Tasty Gluten Free Baguettes image

A lovely, light, holey baguette recipe that's suitable for veggies, vegans and coeliacs! Good enough to be enjoyed even by wheat-eaters.

Provided by lauraturnbull

Time 3h

Yield Makes Loaves

Number Of Ingredients 0

Steps:

  • Mix together all the dry ingredients except the psyllium.
  • Mix the psyllium and oil with the water and leave to stand for 10 mins.
  • Mix the water with the flour until completely incorperated.
  • Transfer the dough to a non-stick container (or oiled bowl) and cover.
  • Leave to rise until at tripled (took me about 2 hrs).
  • Shape into two rectangles on a baking tray covered in cornmeal.
  • Preheat the oven to max (mine is a fan oven and it was 250c).
  • Prove the loaves for about 30 mins while the oven heats up.
  • When proved, roll the rectangles into baguettes, with the seam underneath.
  • Sprinkle with cornmeal, slash a couple of times diagonally with a sharp knife or razor blade and bake for 20 mins. Do not slice until fully cooled.

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