Tina’s French-Style Baguette

Clearly by the name of this recipe you can see that it is not Greek-inspired, as are many of my recipes. however, Greeks are big fans of crusty breads. Served at almost every Greek restaurant, a basket of fresh, crusty bread accompanied by a single-origin olive oil seasoned with herbs. A staple for sure. So although I’m shaping this loaf in a baguette style, the goal with this bread was to recreate a grain and egg free loaf (egg-free for my friend and fellow health coach Kim) with a nice crust and a soft interior. Follow the method carefully. The oven temperature and the addition of steam in the baking process are what yield the crust. You could halve the recipe for one loaf, too, but it freezes well, so I always recommend making double, rather than doing it twice.

Yield: 2 loaves, 1 pound each

Living Delish & Nutrish: Tina Wells

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Tina's Grain-Free Baguette

Prep time: 2 HourCook time: 1 HourTotal time: 3 Hour

Ingredients

• 3 cups Lukewarm Water (about 95º to 100°F, or body temperature)
• 2 Tablespoons + 1.5 teaspoons active dry yeast
• 2 ½ cups fine almond flour (or weigh 10.5 oz)
• ½ cup coconut flour (or weigh 2 oz)
• ⅓ cup flaxseed meal (or weigh 1.6oz)
• ⅓ cup + 2 teaspoons psyllium husk (or weigh 1.2 oz)
• ½ tablespoon pink Himalayan sea salt
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon apple cider vinegar

Method

1. Line a sheet pan or cookie sheet with a piece of parchment paper. Set aside.
2. In a measuring cup, measure the warm water. Test by dropping a bit on the back of your hand, if it is proper temperature, it will feel not warmer or colder than your skin. Add the yeast and stir to ensure all of it is submerged into the water. Set aside covered with a paper towel while you assemble the remainder of the ingredients. It will begin to bloom.
3. In the bowl of a stand mixer or a bowl large enough to accommodate all ingredients, add the almond flour, coconut flour, flaxseed meal, psyllium husk and sea salt. Stir with a whisk to combine and remove any lumps.
4. Add the olive oil and vinegar to the bloomed yeast and stir with a spatula or a spoon. If using a stand mixer, attach the paddle attachment and mix the dry ingredients on slow speed. Add the yeast mixture and allow to mix (knead) on slow speed for 5 to 7 minutes. Stop the machine and scrape the sides of the bowl occasionally to ensure the dry ingredients have completely incorporated. (The paddle works better for this dough than a dough hook.)
5. If mixing by hand, pour the yeast mixture over the dry, then massage the ingredients together with your hands until it begins to combine. Turn it out onto a surface dusted sparingly with coconut flour, then use your hands to knead the dough for about 1-2 minutes. It will begin come together and form a smooth dough. Set the bowl aside to use again.
6. If using the hand kneading method, return the dough to the mixing bowl and cover with plastic. If kneading on the mixer, simply cover the bowl with plastic wrap. For either method, wrap in a towel or small blanket and allow to rise for 1 hour.
7. After one hour, divide the dough into two equal portions and roll into a log, tapering the ends to form a baguette shape. Place on the parchment lined sheet pan, cover with plastic and allow to rise for 30 minutes.
8. Preheat the oven to 375ºF and place the rack in the center of the oven. Prepare a small oven proof pan with warm water and place it on the bottom rack, under where the bread will bake. This will create steam and give the bread a firm crust.
9. Optional, to give the loaves an authentic baguette look, slash the tops before baking. With a very sharp paring knife, use the blade (not the point) to make a 3 shallow slashes diagonally across the tops of each loaf.
10. Bake for 45-55 minutes, until golden. To check for doneness, roll the baguette on its side and tap on the bottom, if it sounds hollow and the bottom is crisp, it is finished. Cool completely on a rack.
11. Store in the fridge for up to 5 days or freeze up to 3 months in airtight containers.

https://livingdelishandnutrish.com/recipe/french-style-baguette

©Tina Wells Luxury Brands, LLC

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