Vegan Gluten Free Baguette (by Chef Peter Ayub @ Sense of Taste Chef School)

Yields2 Servings
 500 g Bio XXI Quinoa Bread Flour Premix
 6 g Dry Yeast
 18 g Sugar
 10 g Salt
 100 g Chick Pea water
 400 ml Water
 54 ml Vegetable Oil
1

In a bowl, mix the Bio XXI Bread Flour premix, the Dry Yeast, the Salt and the Sugar. Make sure it is well mixed.

2

Drain out the Chick Pea water from a tin into a bowl and whisk it to a froth.

3

Mix the Water with the frothed Chick Pea water.

4

Add the mixed dry ingredients from Step 1 and mix.

Note: The dough does is very liquid and does not need traditional kneading, it is more of a sponge cake mixing.

5

Add the Vegetable Oil and mix well until all lumps are gone.

6

Divide the dough into two 2 or 3 pieces (depends on how big you want your baguettes) and place them on an oiled tray.

Use oiled hands to shape each pieces into a baguette loaf (the oil will prevent the dough from sticking to your hands).

CHEF TIP: Try to make them high as they will flatten out a bit.

ALTERNATIVE: Place the pieces in bread tins to achieve a more traditional bread loaf shape.

7

With a floured knife, make a couple of superficial (very shallow) cuts in the loaves. This will add a nice look to the finished loafs.

8

Cover the loaves with a floured baking paper and let stand to rise until double the size (approximately 45 to 60 minutes).

While the loaves rises, preheat the oven to 160 degrees Celsius.

9

Carefully brush the loaves with oil and bake them in the oven for 25 minutes at 160 degrees and the another 15 minutes at 180 degrees.

CHEF TIP - Sprinkle some seeds of your choice on top before putting the loaves in the oven.

10

Serving Suggestions:
- On bread slices, sprinkle your favorite roasted veggies on top with some olive oil and salt and serve.

- On bread slices, sprinkle some olive oil and herbs (for example salt, parsley, basil & oregano) and serve.

Ingredients

 500 g Bio XXI Quinoa Bread Flour Premix
 6 g Dry Yeast
 18 g Sugar
 10 g Salt
 100 g Chick Pea water
 400 ml Water
 54 ml Vegetable Oil

Directions

1

In a bowl, mix the Bio XXI Bread Flour premix, the Dry Yeast, the Salt and the Sugar. Make sure it is well mixed.

2

Drain out the Chick Pea water from a tin into a bowl and whisk it to a froth.

3

Mix the Water with the frothed Chick Pea water.

4

Add the mixed dry ingredients from Step 1 and mix.

Note: The dough does is very liquid and does not need traditional kneading, it is more of a sponge cake mixing.

5

Add the Vegetable Oil and mix well until all lumps are gone.

6

Divide the dough into two 2 or 3 pieces (depends on how big you want your baguettes) and place them on an oiled tray.

Use oiled hands to shape each pieces into a baguette loaf (the oil will prevent the dough from sticking to your hands).

CHEF TIP: Try to make them high as they will flatten out a bit.

ALTERNATIVE: Place the pieces in bread tins to achieve a more traditional bread loaf shape.

7

With a floured knife, make a couple of superficial (very shallow) cuts in the loaves. This will add a nice look to the finished loafs.

8

Cover the loaves with a floured baking paper and let stand to rise until double the size (approximately 45 to 60 minutes).

While the loaves rises, preheat the oven to 160 degrees Celsius.

9

Carefully brush the loaves with oil and bake them in the oven for 25 minutes at 160 degrees and the another 15 minutes at 180 degrees.

CHEF TIP - Sprinkle some seeds of your choice on top before putting the loaves in the oven.

10

Serving Suggestions:
- On bread slices, sprinkle your favorite roasted veggies on top with some olive oil and salt and serve.

- On bread slices, sprinkle some olive oil and herbs (for example salt, parsley, basil & oregano) and serve.

Vegan Gluten Free Baguette (by Chef Peter Ayub @ Sense of Taste Chef School)
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One thought on “Vegan Gluten Free Baguette (by Chef Peter Ayub @ Sense of Taste Chef School)

  1. Mokashane says:

    I want to make a gluten free puff pastry recipe using the Bio flour . Please recommend which flour product to purchase, and a puff pastry recipe.
    Thanking you in anticipation.

    Bio XXI answer: The Bio XXI Bread Flour is the correct product to use for puff pastry but we currently don’t have a recipe. It is in development and as soon as finished, we’ll post it here.

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