GF French Baguette

Gluten-Free, Dairy-Free, Egg-Free French Baguette ( adapted from Living Without)

3 cups Living Without's High-Protein Flour Blend(see below)
2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons sugar (I only add 1 TBSP sugar)
1 tablespoon active dry yeast
1-2 tsp dried rosemary, dill or herb of choice -optional( I do not add herbs)
1 tablespoon olive oil
1 1/2 cups warm water, 105-115F
sweet rice flour or corn meal for dusting

Use a cookie sheet lined with parchment paper
Dust with rice flour. or corn meal.

Sift flour blend, xanthan gum, salt, and sugar into the bowl of your mixer. Add yeast and herbs if using. Mix to incorporate ingredients.
Blend olive oil and warm water (105-115F) into the dry ingredients and mix on high speed for 4 minutes.(stand mixer works best)
With a large wet or oil coated spatula, split the dough in half,for 2 loaves/baguettes place on the parchment lined cookie sheet. Form into 2 baguettes using the oil or wet spatula. Place a kitchen towel over the dough and let dough rise in a warm place for 30 minutes or until doubled in size.
Preheat oven to 375F. Place a separate brownie pan with water in the bottom of the oven for crispier crust.
Bake bread in the middle of the oven for 30-45 min. After the first 20 minutes, check the bread for browning. If it is well browned, cover it loosely with foil. When finished, bread sounds hollow when tapped on the bottom and it registers 200º-220º on an instant read thermometer. Let cool for 5 minutes and move off parchment to a cooling rack to keep the bottom of the loaves crisp.
This bread is best when eaten within 2 days. To crisp and fresh, place the bread in a preheated 350F oven for 5 minutes. It will keep up to 2 months in the freezer. Wrap tightly in plastic wrap and again in foil.

Living Without's High-Protein Flour Blend

1 1/4 cup chickpea flour, or soy flour
1 cup potato starch, arrowroot starch, or cornstarch1 cup tapioca starch
1 cup brown rice flour, or white rice flour
Store in a covered container in the fridge until used.