Easiest Gluten Free Baguette

Making the dough:

1. In a small bowl or measuring cup, warm water, sugar, and yeast.  Stir and set aside for 3 – 5 minutes until it starts to bubble. 
2. In a bowl of a stand mixer fitted with a dough hook, add all the flour, psyllium husk, salt and whisk to combine.  Add the water with yeast, olive oil, and vinegar.  Use a spatula to combine until all the flour is well incorporated with the liquid.
3. Set the stand mixer on medium and knead for 7 minutes scraping the sides and bottom in between.
4. Dough will be sticky but smooth.  Remove dough hook and gather dough into a ball.  Cover with plastic wrap and let sit in room temperature for 1 hour.

OVERNIGHT PROOFING: Cover bowl with plastic wrap and place in the refrigerator to proof overnight or a minimum of 4 hours.

Shape the baguettes:

1. Once the dough has risen, transfer to a lightly dusted surface.  I use rice flour for this.  
2. Divide the dough into 3 equal size, about 325g each.
3. Pat the dough in a rectangle and roll the dough, pinch the seams on the bottom and both ends to seal. 
4. Roll the dough by using the palm of your hands and roll the dough back and forth until you have reached your desired length mimicking the typical shape of a baguette – thicker in the middle and gradually tapers at the ends.
5. Repeat with the other dough.

Proof the baguettes:

1. Lightly flour a clean kitchen towel.  Place each shaped dough seem side up between the folds so the dough will keep its shape while proofing.  Cover with plastic wrap and another clean kitchen towel on top. 
2. Let sit to proof in a dry warm area for 1 hour.

Bake:

1. Preheat oven to 480ºF for at least 30 minutes before baking.
2. Place a pizza stone, baking steel or heavy large baking tray turned upside down inside the oven while it preheats. 
3. Place a large parchment paper on top of the pizza peel or baking tray turned upside down. Gently transfer the baguette onto the parchment paper.  Use a bench scraper to help with transfer if needed.
4. Slide the parchment paper with the dough onto the hot baking steel, pizza stone or baking tray, toss a cup of ice cubes in the bottom of the oven and immediately close the door of the oven.
5. Bake at 480ºF for 10 minutes and then reduce oven temperature to 430ºF and bake for additional 20 – 25 minutes until baguettes are golden brown.
6. Remove the baguettes from the oven and cool on a wire rack for at least 1 hour before cutting into them.

The baguettes needs to cool down completely before cutting into them to avoid sticky crumb.

Keep baguettes on the counter for up to 3 days.  Toast in the toaster after a day or spray a whole baguettes with water and bake in the oven for 7 – 10 minutes to crisp up the crust.

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