- 280 g rice flour
- 110 g tapioca flour
- 3 tsp xanthan gum
- 1½ tsp salt
- 2 tsp sugar
- 3 tsp dry yeast
- 340 ml lukewarm water
- 1½ tbsp olive oil
- 2 egg whites
- 1 tsp vinegar
- Canola spray, to grease the pans
- Extra olive oil, to finish
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Line the baguette pans with baking paper, folding the ends to enclose and prevent spillage.
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Using a stand mixer, blend the flours, sugar, yeast, xanthan gum and salt on low speed to combine
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Add the water, olive oil, egg whites and vinegar to the dry ingredients.
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With the mixer on high (Kenwood speed 4-5), beat the mixture for 3 minutes. (The mixture will be a smooth batter, not a dough.)
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Using a wetted spoon, spoon the dough/batter into the lined French baguette pans. Smooth the top with a wet spatula.
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Drizzle over a little olive and, using a flexible spatula, carefully coat the top of the baguette with the oil.
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Preheat oven to 200˚C.
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Set the baguettes to rise in a warm place until doubled in size.
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Bake for 35 minutes in preheated oven.
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Remove the baguettes from the trays and place directly onto the oven rack and continue to bake for an additional 10 minutes.
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Remove from the oven and allow to cool completely on a wire rack.
- I use a Thai white rice flour and tapioca flour, they are a very fine flour and they are also inexpensive. Generally available in most Asian grocers.
- The mixture is quite sticky, and I find that the best way to get it into your baking pans is to use a wetted spoon or plastic plastic spatula. I have a jug of warm water on the side and dip the spoon into the water each time, this stops the dough from sticking to the spoon. The dough rises quite fast and will at least double in size.
- Allow the bread to cool completely before cutting. In fact, if you can wait, it's best cut the following day. If you can't wait, when it is at room temp, refrigerate the loaf for an hour or so, It makes it much easier to slice.
- Remember, the mixture for this bread is not so much a dough, as a batter.
- If you don't have a good stand mixer, don't be tempted to use a hand held mixer, it is best to hand mix the batter using a large spoon. While it won't give such a smooth batter, the baked result is just the same.
- I also use this batter to make a gluten free style focaccia. I just spread the batter 1.5 - 2.5 cm (1/2 - 1 inch) thick onto a baking paper lined baking tray, oil the top of the batter, and once it has risen, poke in sprigs of rosemary, pieces of Queso Blanco (you could use ricotta, feta or such), and sprinkle with pure salt flakes.
- Last updated: 4 January 2025