Gluten Free Sourdough Baguette
Ingredients
1 cup sorghum flour
1 cup sweet rice flour
½ cup of brown rice flour
½ cup tapioca starch or flour
1½ teaspoon Himalayan salt
1 Tablespoon tupelo honey
2 teaspoon guar gum
1 cup of starter or 1 Tbsp yeast
1 Tablespoon olive oil
3 large egg whites
1 teaspoon lemon juice
½ cup warm water (105 – 115 degrees)
Preparation
In the bowl of your mixer, combine the dry ingredients. Add the starter, olive oil and egg whites and mix to incorporate. Add the lemon juice and most of the water. Beat for 2 minutes, adding the remaining water if needed to make this a soft dough. Spoon the dough onto the pan and carefully shape with a spatula. Because the dough is soft, it will go through the small holes in the pan. Don’t press hard when shaping. If you like, you can brush the top with beaten egg white. Use a sharp knife to cut several slits in the top of each loaf. Place the pan in a cold oven on a middle rack. Turn the oven on to 425 degrees and begin timing for 30 – 35 minutes. Cool the loaves on a wire wrack before slicing.