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I just can't believe how nice this gluten-free crusty baguette is! Hope you enjoy this video! If you like this video, please give me thumbs up and subscribe to my channel. ************ 0:00 Opening 0:23 Prepare ingredients 0:41 Mix dry ingredients 1:20 Mix dry and wet ingredients 2:19 Shaping 3:12 Baking ************ ◇Ingredients ( 2 baguettes) 6g dried yeast 10g sugar 280g lukewarm water 1 egg white 190g superfine rice flour 60g brown rice flour 55g potato starch 25g tapioca starch 1 tsp Xanthan Gum 5g salt 5g psyllium husk ◇Instruction 1. 1. Dissolve sugar and yeast in water. 2. Combine all dry ingredients. Sift potato starch as it is lumpy. 3. Pour all the wet ingredients into the dry ingredients. Combine them with a hand mixer (with a dough hook) for 5 minutes. You can combine it with a spoon but it's harder and takes longer. 4. Cover with a cling wrap and leave it at room temperature for an hour, then keep it in the fridge overnight or at least 3 hours. 5. Take out the dough on the lightly floured workbench. Sprinkle some flour on the dough. Handle the dough gently and do not press hard to keep the air inside. Just roll it to make a baguette shape with dusted rice flour. Smooth the surface gently using WATER and your fingertips. 6. Cove them with a wrap and leave them at room temperature for around 40 minutes or they become 1.5 times bigger. 7. Meanwhile, preheat the oven to 230℃ with a baking tray and an empty tray for holding water. 8. Bake it at 230℃ in the preheated oven for about 20 minutes. Don't forget to turn the tray back to the front half way through baking. 9. Let it cool completely and enjoy! ※The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide. #glutenfree #グルテンフリーパン #glutenfreebread #グルテンフリーレシピ #glutenfreerecipe #glutenfreebaguette #グルテンフリーバゲット #グルテンフリーフランスパン #howtomakeglutenfreebread #glutenfreebreadrecipeforoven ************ BGM Epidemic Sound