We’ve always loved fresh baguette, and this is the closest we’ve come to it and it’s delicious! For some reason baguette is a thing for my family on Christmas Eve with the other foods we eat, so there was a great push to make a good recipe!
Of course it tastes best fresh, but toasting them later works, too. It does help to get a baguette form for this one. And I want to make sure you noticed you need to put the dough into the COLD oven, so no pre-heating with this recipe.
Ingredients:
- 1.5 cups Almond flour (we like half blanched, half not)
- 3/4 cup Potato starch
- 1/2 cup Arrowroot starch
- 1/4 cup Tapioca starch (actually tapioca, not cassava which is the whole root)
- 1/2 teaspoon Salt
- 2/3 cup Warm water
- Knife tip worth of honey (yes, a tiny amount, and it’s so the honey feeds the yeast when the dough rises later)
- 5 teaspoons Dry instant yeast
- 3 large Egg whites
- 1 tablespoon Olive oil
- 1 teaspoon Apple cider vinegar
Directions:
- Warm the water, stir in the honey, add yeast.
- Combine dry ingredients in a bowl.
- Add olive oil and egg whites, mix until combined.
- Add water, honey, yeast, and vinegar and beat for 2 minutes.
- Mix everything together now, it should be relatively runny.
- Split the dough into two baguette forms.
- Let dough rise for 30 minutes.
- Put the baguettes into the cold oven, set the oven for 400 F, bake for 40 minutes.
