Gluten Free Baguette | Naomi Devlin скачать в хорошем качестве

Gluten Free Baguette | Naomi Devlin

These delightful crusty, soft crumbed loaves are a departure from wholefood for Naomi. It’s just not possible to produce something like this without some rocket fuel in the form of potato starch. On the rare occasions when only something white and crusty will do, bake these baguettes. To shape them, you will need to treat yourself to a proper baguette pan. Join Naomi at the River Cottage Cookery School: https://www.rivercottage.net/search?q... Ingredients: For the sponge 140g sorghum flour 20g fresh yeast (or 6g quick dried) 240g tepid water For the dough 45g salted butter, plus extra for greasing 270g potato starch 80g tapioca starch 1 tsp ground psyllium husk 1 tsp xanthan gum 110g egg white (3 large egg whites) 6g sea salt 2 tsp light muscovado sugar 1 tsp cider vinegar Sesame seeds or rice flour for sprinkling Equipment Baguette pan - - FOLLOW US: River Cottage Food Tube: http://goo.gl/6h0EVn Subscribe to River Cottage Food Tube: http://goo.gl/rBStgl Follow us on Twitter: http://goo.gl/zARSSh Like us on Facebook: http://goo.gl/Db79S9 Follow us on Instagram: https://goo.gl/Ip3cPG More River Cottage recipes: http://www.rivercottage.net