Gluten-free whole grain baguettes
Finally, sunny and warm days are on the horizon, and with them the season of roasting and grilling begins. With all the goodies we're throwing on the grill, it's important to know how to make a nice homemade gluten-free baguette. And that's exactly what I baked in two sizes, and I added healthy sunflower and flax seeds to the dough. Such baguettes will definitely come in handy when preparing snacks for the kids or for trips.
Ingredients
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- 250 g Liana Rolls mix
- 250 g Liana Bread mix dark
- 450-500ml water
- 20 g fresh yeast
- 3 tbsp olive oil
- 2 tsp sugar
- 1-2 tsp salt
- 10 g ground flax seeds
- 30 g chopped sunflower seeds
The above quantity will yield 2 large and 2 smaller baguettes.
- Make a well in the bowl with the flour, pour in 250 ml of warm water, add yeast, sugar and let rise.
- Then add the remaining ingredients, the remaining water, and finally the oil, and knead the dough. Let it rise in a warm place for about 30-40 minutes.
- Transfer the dough to a floured work surface, knead, divide, and shape into baguettes. Let them rise on a baking sheet covered with cling film for another 20-30 minutes.
- Then cut the baguettes and brush them with a 1:1 mixture of olive oil and water and sprinkle with seeds.
- Bake at 200 degrees for about 25 minutes. After baking, spray with water.
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Ingredients
Print recipe
Share on Facebook
- 250 g Liana Rolls mix
- 250 g Liana Bread mix dark
- 450-500ml water
- 20 g fresh yeast
- 3 tbsp olive oil
- 2 tsp sugar
- 1-2 tsp salt
- 10 g ground flax seeds
- 30 g chopped sunflower seeds
The above quantity will yield 2 large and 2 smaller baguettes.
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