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
Enjoy!
