Gluten Free Friday: Corn Based French Baguettes
This is another recipe from the fabulous You Won’t Believe It’s Gluten Free. I made a small modification, swapping in skim milk for the apple juice called for in the original recipe. The end result was a crispy, tasty baguette that’s great still warm from the oven with butter or toasted up and used for a sandwich. Warning: This bread MUST be eaten warm. We found it very bitter at room temp. I have no idea why warming it changes that, but it does, so go with me on this. Makes 6 servings 142 calories and 2.3 grams of fat.
- 3 egg whites
- 1 tbs olive oil
- 1/2 cup skim milk
- 1 1/4 cup cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 tsp xanthan gum
- 1 tbs apple cider vinegar
1. Preheat oven to 400 degrees.
2. Lightly grease your French bread pan.
3. In a medium bowl, beat the egg whites until they’re really frothy, with big and little bubbles.
4. In a second bowl, mix all the dry ingredients and whisk until well combined.
5. To the egg whites, add the oil, apple cider vinegar, and milk. Mix well.
6. Add the dry ingredients to the wet and stir until thickened.
7. Take a large ziplock bag and drape it open over a large liquid measuring cup.
8. Scrape the dough into the bag and squeeze down to one corner.
9. Snip a corner off the bottom edge of the bag, no more than 1 1/2 inches.
10. Pipe large, thick strips into the prepared pan.
11. Moisten the whole top of the dough with very moist fingers and smooth with your fingertips.
12. Pop into the oven.
13. 10 minutes into baking, spritz with water to help crisp the crust.
14. Bake for 15-20 minutes until the bread is golden brown.