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2000 g GLUTEN-FREE BAGUETTE
40 g Vegetable oil 70 g Yeast
1300 g Water
Kneading time: 2 + 3 min in spiral mixer
Dough temp.: 26°C
Weight: 350 g, shape into baguette
Proving time: 45-50 min, make 4 deep diagonal cuts just before baking
Oven temp.: 250°C reduced to 200°C
Steam: Normal at insert
Baking time: 20-22 min
Before proving, brush with water and add topping like starch, seeds or kernels.
Tapioca starch, water, potato starch, maize starch, rice flour, dextrose, yeast, psyllium fibre, stabiliser (E412, E415, E464, E466),
dried rice sour dough, iodized salt, rapeseed oil, acidity regulator (E263).
Nutritional values per 100 g
Energy 984 kJ / 232 kcal
Fat 1.5 g
-of which saturates 0.1 g
Carbohydrate 52 g
-of which sugars 2.7 g
Fibres 3.0 g
Protein 1.2 g
Salt 1.3 g
This information is intended as a guideline.
It is the baker’s responsibility to obtain updated information from Credin A/S at any time.