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Gluten Free Baguette and English Muffin

Ingredients
  

  • 1 1/2 cup gluten free flour blend (I used Compliments gluten free flour blend that is available at Sobeys and Safeway)
  • 1/2 cup tapioca starch
  • 1 tbsp chia seeds
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tbsp fast acting yeast
  • 1 - 1/4 cup warm goat milk
  • 1 tbsp white sugar
  • 2 tbsp vegetable or canola oil
  • 2 large eggs (at room temperature)

Instructions
 

  • In a small bowl mix the yeast, warm goat milk and sugar.
  • Stir.
  • Let rest and rise for 15 minutes.
  • In a stand mixer mix the gluten free flour blend, tapioca starch, chia seeds, salt and baking powder.
  • Add the eggs and oil to yeast mixture and give a quick stir.
  • Pour the wet ingredients into the dry ingredients and mix on low speed.
  • Increase speed to medium and beat for a couple of minutes.
  • This gets air into the dough.
  • Put batter into a greased large glass bowl.
  • Cover with a teatowel and let rest for 15 minutes.
  • Line a small cookie sheet with parchment paper.
  • Grease the metal muffin circles and place on cookie sheet.
  • Add batter to inside of circles filling about halfway. 
  • Smooth out batter to fill the circle up.
  • Cover loosely with saran wrap and then a tea towel.
  • To make baguettes line a baguette pan with parchment paper.
  • Place batter in the middle of pan.
  • Cover loosely with saran wrap and then a tea towel.
  • Place the pans in a warm spot in house and let rise for an hour.
  • Preheat oven to 375 degrees.
  • Bake english muffins in oven and bake for about 25-30 minutes until lightly brown.
  • Bake baguette in oven for 35-40 minutes until lightly brown.
  • If making a loaf of bread bake in oven for 50-60 minutes until you tap loaf and it sounds hollow.
  • Let cool on counter before slicing.
  • Enjoy!
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