Gluten free baguette

Recipe:

2000 g GLUTEN-FREE BAGUETTE

40 g Vegetable oil 70 g Yeast

1300 g Water

 

Procedure:

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

 

For variation:

Before proving, brush with water and add topping like starch, seeds or kernels.

 

Ingredients:

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).

 

Allergens:

None

 

Nutrition:

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.

 

 

 

luk Cookies - Vores hjemmeside bruger cookies. Hvis du anvender vores hjemmeside accepterer du, at der gemmes cookies på din computer. Hvad er cookies? Læs mere