How to Make Our Gluten-Free Baguettes

Bring the comfort of freshly baked baguettes into your kitchen with Boutique Eatery’s gluten-free baguette bread mix.

Makes up to 3 baguettes. Adult supervision is required when preparing and baking this bread. Successful gluten-free baking is a precise science. For the best results, please follow our Gluten-Free Baguette Bread Mix instructions step by step, without substitutions or omissions. Baking Tip: For Boutique Eatery’s signature blueberry and bacon baguette, add freeze-dried blueberries and dry bacon bits. Do not use frozen, fresh or dehydrated blueberries.

Ingredients

Bread Mix: Tapioca starch, millet flour, sorghum flour, sugar, salt and whole psyllium husk.

You Will Need:

• 2¼ teaspoons of instant yeast

• 2½ tablespoons of olive oil

• 2 teaspoons of apple cider vinegar

• 2 cups of room-temperature water

• 2 tablespoons of butter, melted

• Gluten-free flour for shaping (provided by Boutique Eatery)

• 10–15 ice cubes for steaming

Preparation Instructions

Step 1 – Mix the Dry Ingredients

Empty the entire contents of your Boutique Eatery bread mix bottle into a mixing bowl.

Add 2¼ teaspoons of instant yeast and stir thoroughly with a dry spoon.

Step 2 – Add the Wet Ingredients

Add the olive oil, apple cider vinegar and room temperature water.

Mix by hand or with an electric stand mixer. The mixture will appear very wet at first,

then quickly begin to thicken as the psyllium husk absorbs the water.

Continue mixing until the dough forms a smooth ball that feels slightly firm but sticky.

Step 3 – Shape Your Baguettes

Divide the dough into three equal portions.

On a surface lightly dusted with gluten-free flour, gently flatten each portion, then roll it into a baguette. Pinch the seam closed and taper the ends.

Place each baguette seam-side down on pleated baking paper.

Step 4 – Allow the Dough to Rise

Cover loosely with cling film to prevent the dough from drying out.

Leave to rise for 40–60 minutes, or until doubled in size.

Oven Baking Instructions

Step 5 – Preheat the Oven

While the dough rises, preheat a conventional oven to 250°C (480°F) for at least 20 minutes.

Place a heavy baking sheet on the middle rack and an empty metal tray on the rack below.

*Please do not skip this step*. The baking sheet must be hot before the baguettes go into the oven.

Step 6 – Brush and Score

Melt 2 tablespoons of butter and allow it to cool slightly.

Once the baguettes have doubled in size, gently brush them with melted butter, reserving a little for after baking.

Make diagonal cuts across the tops, then carefully transfer the baguettes, together with their baking paper, onto the hot baking sheet.

Use baking paper suitable for the oven temperature.

Step 7 – Bake with Steam

Carefully add 10–15 ice cubes to the lower metal tray.

Close the oven door immediately and bake for 10 minutes without opening the oven.

After 10 minutes, carefully open the door, keeping your face and hands away from the escaping steam.

Using oven gloves, remove the steam tray.

Step 8 – Finish Baking

Reduce the oven temperature to 220°C (425°F).

Bake for a further 25–30 minutes, until golden brown, then remove the baguettes from the oven.

Finishing Touch

For a beautiful finish, brush the warm baguettes with the reserved melted butter.

Transfer to a wire rack and allow to cool fully before slicing, approximately 1.5 –3 hours.

**Important: Slicing while hot can make gluten-free bread appear wet or gummy inside. As tempting as it may be, please allow your baguettes to cool completely before slicing so the crumb has time to set properly.**