Gluten-Free Dairy-Free Baguettes

I have always liked baguettes, especially when they are filled with meatballs “Subway” style. Since I was diagnosed with celiac disease, I could not eat this sandwich. Therefore, I decided to try it with a gluten-free version of baguette. First, I did the baguettes, and when the recipe was a great hit, I tried with the meatballs.

Most of the recipes available for meatballs call for breadcrumbs. Therefore, I also tried this recipe of gluten-free meat balls using gluten-free breadcrumbs.

Ingredients

- 3 cups gluten-free bread flour mix

- 1 tbsp corn meal for dusting

- 2 tsp sugar

- 14 grams of yeast (1 and 1/2 tbsp)

- 3/4 tsp salt

- 1 1/4 cup warm water

- 1 tsp cider or grape vinegar

- 2 eggs

- 3 tbsp vegetable oil (I used canola oil)

Method

1. Put all the dry ingredients (except the corn meal) in a bowl.
2. Mix the eggs, vinegar, water, and oil in another bowl and add them to the dry mix. If you are using a standing mixer, start the kneading process on low and then increase the speed gradually. Let it mix for 5 minutes. You can also knead the dough with your hands until you get a smooth dough.
3. Divide the dough into 2 pieces. Sprinkle some corn meal on a nylon sheet and put one of the pieces.
4. Using the nylon sheet, shape the dough into a baguette and transfer to an oiled baking sheet. Do the same with the second piece of dough.
5. Cover and let it rest for 1 hour. Heat the oven to 225°C and make sure that the oven is very hot.
6. Sprinkle the dough with a little bit of water and put it in the oven.
7. Bake for 25 minutes or until the baguette is golden.
8. Transfer the baguette to cool.
9. Cut it using a serrated knife and fill it with any filling you like. I chose gluten-free meat balls.

Yields: two baguettes medium size.