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| Make Gluten Free French Bread Baguettes that are amazing! Grain free, yeast free, xanthan free |
Crusty, soft, Low Carb Gluten Free French Bread made without yeast?...need I say more? It's easy to make and will knock your socks off! This is how...
Once the bread was almost done I removed the parchment paper to let the crust get crisper.
You want the internal temperature to reach at least 190. 200 degrees is the standard for bread but this is a baguette and I didn't want to overcook it. I use a
small instant read thermometer.
This recipe uses no xanthan gum and the bread holds together! Be sure to grind your husks to a fine powder in the coffee grinder, food processor or blender. Update- I made another baguette today and I was out of psyllium husks, so I substituted 5 tablespoons of ground flax seed. It worked great with no change in texture or taste. I also added a teaspoon of rosemary and it was wonderful!
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Here's the French Bread Pan that I use and here is a
link for the baguette pan I just ordered. You can also make your bread in a loaf pan. I hope you enjoy my new Paleo French Bread!
Preheat oven to 350 degrees
Makes one baguette
Ingredients:
- 1 3/4 cups (185 grams) Bob's Red Mill Almond Meal Flour, sifted
- 4 tablespoons psyllium husks, or flax seed, ground finely to powder in coffee mill
- 3 teaspoons organic gluten free baking powder, like Rumford
- 1 teaspoon salt
- 1 tablespoon cane sugar or local honey
- 2 tablespoons organic apple cider vinegar
- 2 medium organic eggs, beaten
- 1/2 cup boiling water
Instructions:
- In a medium bowl, whisk the almond flour, ground psyllium husks, baking powder, and salt.
- In a small bowl, whisk the sugar, cider vinegar and eggs. Add to the large bowl and stir with a large spoon.
- Pour in the boiling water and stir well until the dough comes together. It will still be sticky but manageable.
- Line your french bread pan with parchment paper. Roll the dough out of the bowl and into one side.
- Pour a little olive oil into your hand and smooth the top of the bread, pressing into an even loaf.
- Bake for 1 hour or until the internal temperature is 190-200 degrees.
- Cool on rack.
Wow, this looks amazing! Would love to try it! I have psyllium powder (rather than the husks). Can you tell me please how many tablespoons the husks make when ground into powder? Also, would you know if I'm correct in saying that 1 and 3/4 cups of almond flour is 192 grams in weight? Sorry, I'm from Europe where we weigh ingredients when baking :) Thanks for sharing!
ReplyDeleteGood morning! I'm going to give you my best estimates. I weighed my 1 3/4 cups of Bob's Red Mill Almond Flour at 185 grams. I also did some research, since I was out of psyllium husks, and what I read is it that a tablespoon of psyllium husk weighs 15 grams. My almond flour is a little coarser than some finely milled products. Watch your dough when mixing with the boiling water for the consistency of thick sticky dough. Add a little more flour or water as needed after stirring and be careful that you don't over work the dough. Bake immediately. I look forward to hearing your results! Have a wonderful day. Ali
ReplyDeleteThanks so much Ali! I really appreciate you taking the time to help with my queries. I will try the bread this weekend and let you know how I get on. Have a great day. Sarah
DeleteHi Ali, Just wanted to let you know that I made the recipe following the weight measurements and instructions you gave me and it turned out amazing! The bread was so delicious and satisfying. I am completely grain free, so it's fantastic to have this great recipe. Thanks so much, Sarah
DeleteYay! Thanks Sarah! That's wonderful and I really appreciate you getting back to me with your results. I'll update the recipe now with the weights. By the way, I went to make a loaf the other day and half way through I realized I was out of psyllium, so I ground up some flax seed, added another tablespoon for a total of 5 Tablespoons, and it worked! I also added a teaspoon of rosemary. Hope to hear from you again Ali
DeleteYou are a genius. That is all. xx
ReplyDeleteYou are too kind. Chantelle, Will you make it and tell me your results? That's what makes it all worthwhile for me. I love knowing people are making me recipes and hearing back how it worked. Sending big hugs to you my friend
DeleteHi Ali! Your recipe was one of my favorites at Savoring Saturdays and I'll be sharing it this week. Pinned it too. You will be missed as a host, thank you for your kind words about me joining the team. I look forward to seeing you still. Lots of love to you.
ReplyDeleteThank you Emily! How great is that? Fun to be on the other side again for awhile, but I will miss you guys too. I'll be linking up and will definitely stay in touch. Big hugs and love to you too.
DeleteThank you a bunch for sharing this with all of us you actually realize what you are talking about! Bookmarked. Please also seek advice from my site =). We could have a hyperlink change contract between us! keto cookbook
ReplyDelete