Ingredients:

  • 1.5 cups (355ml) warm water (105°F–110°F)
  • 2 tsp (8g) granulated sugar
  • 1 tbsp (9g) active dry yeast
  • 3 cups (420g) gluten-free all-purpose flour blend with xanthan gum
  • 0.5 cup (60g) sorghum flour
  • 2 tbsp (18g) whole psyllium husk powder
  • 0.5 cup (118ml) warm water for psyllium gel
  • 1.5 tsp (9g) fine sea salt
  • 2 large (60g) egg whites, room temperature
  • 1 tsp (5ml) apple cider vinegar
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 large egg white (for egg wash)
  • 1 tbsp water (for egg wash)

Instructions:

  1. In a small bowl, whisk 1.5 cups warm water, sugar, and yeast. Let sit for 5-10 minutes until a thick foam forms.
  2. In a separate small bowl, whisk the psyllium husk powder with 0.5 cup additional warm water until it forms a thick, gel-like paste.
  3. In a stand mixer fitted with a paddle attachment, combine the gluten-free flour blend, sorghum flour, and salt. Add the yeast mixture, the psyllium gel, 2 egg whites, vinegar, and olive oil.
  4. Mix on medium speed for 4-5 minutes until the dough is smooth and sticky but holds its shape.
  5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 60 minutes or until doubled in size.
  6. Turn the dough onto a surface dusted with GF flour. Divide into two equal portions. Roll each into a 12-14 inch cylinder and place onto a perforated baguette pan.
  7. Cover loosely and proof for 30 minutes. Preheat oven to 450°F (230°C) with a cast iron skillet on the bottom rack. Score the tops of the loaves with a sharp lame.
  8. Brush with egg wash. Place the pan in the oven and carefully pour 1 cup of water into the hot skillet to create steam. Bake for 25 minutes until the crust is deep golden brown.