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Reference to Homemade Yummy Vickys French Baguettes, GF DF EF SF NF

Hoping to eat Vickys French Baguettes, GF DF EF SF NF a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site gonna help you with clear instructions on preparing a Vickys French Baguettes, GF DF EF SF NF like a famous chef made.

Vickys French Baguettes, GF DF EF SF NF

We hope you got benefit from reading it, now let's go back to vickys french baguettes, gf df ef sf nf recipe. To cook vickys french baguettes, gf df ef sf nf you need 9 ingredients and 11 steps. Here is how you do that.

To cook an extraordinary Vickys French Baguettes, GF DF EF SF NF, below are the ingridients required:

  1. Provide 600 ml of warm water (1/3 boiling to 2/3 cold gives perfect temp).
  2. Take 2 tsp of sugar.
  3. Provide 2 tbsp of yeast.
  4. Get 198 grams of (1 & 1/4 cups) brown/white rice flour.
  5. Use 127 grams (1 cup) of white sorghum flour.
  6. You need 383 grams of (2 & 1/4 cups) potato starch - not flour.
  7. Prepare 2 tsp of salt.
  8. Take 1 of & 1/4 tsp xanthan gum.
  9. You need of Light coconut milk to glaze.

After readying the materials, now you are ready to prepare your tasty Vickys French Baguettes, GF DF EF SF NF by following the guidances below:

  1. Add the yeast and sugar to the warm water and let stand until it has a good inch head of froth like a pint of beer should.
  2. Using a stand mixer, whisk the flour, starch, xanthan gum and salt together and gradually add the yeast mixture in. The dough will be more like a thick cake batter or a very soft dough.
  3. If you don't have a baguette pan, cut a Pringles box in half lengthwise and wrap it with a few layers of foil.
  4. Spoon the dough/batter into the tin and level it off and round the ends with a wet spatula.
  5. Brush the top with some of the milk and let rise in a warm place for 20 minutes.
  6. Meanwhile preheat the oven to gas 7 / 220C / 450°F and fill a baking tray with an inch of water.
  7. Put the bread tins in the middle of the oven with the tray of water on the bottom shelf and bake for 20 - 25 minutes.
  8. Release the loaves from the tin and bake a further 5 minutes upsides down on the baking tray to crisp up the underside.
  9. Let the baguettes cool on a wire rack.
  10. Once cooled you can wrap whole and freeze, otherwise, keep in a lidded container for 2 to 3 days.
  11. Best sliced, toasted and smothered in gorgeous garlic butter!.

Recipe : Vickys French Baguettes, GF DF EF SF NF

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