Gluten-free Baguette

Gluten-free version of a favorite kind of pastry and a very versatile dough type which can be used for many forms of other gluten free pastry.

Ingredients for 2 large baguettes:
Sponge:
140 g gluten-free flour mix
300 ml lukewarm water
6 g dried yeast

Dough:
2 egg whites
130 g buckwheat flour
140 g corn flour
80 g potato starch
45 g melted butter
1 teaspoon salt
1 tablespoon sugar
1/2 tablespoon xanthan gum
1 tablespoon chia seeds

Directions:
Sponge:
1) In a bigger bowl mix together 140 g of gluten free flour, 6 g dried yeast and 300 ml of lukewarm water. Leave covered for at least 1 hour in a warm spot.

Dough:
2) After the songe has worked for 1 hour add 2 egg whites, 1 teaspoon salt, 1 tablespoon sugar, 130 g buckwheat flour, 140 g corn flour, 80 g potato starch, 1/2 tablespoon xanthan gum, 1 tablespoon chia seeds and 1 teaspoon vinegar. Mix until combined then add 45 g of melted (cooled down) butter. Work the dough until all is incorporated and the dough is nice and smooth.

3) Spoon the dough onto a floured surface, sprinkle with gf flour and separate into two parts and roll out into baguette form.

4) Carefully place the rolled out baguettes onto a baguette baking tray. If you don't have sucha  sheet just take aluminium foil and roll it into 3 long cylinders as long as your baking sheet. Put them on the baking sheet and cover with 1 long sheet of baking paper to simulate a baguette baking tray. Place the rolled out dough onto the sheet and let rise for about 1 hour in a warm place.

5) Preheat the oven to 225 °C. Bake the baguettes for 25 minutes on 225 °C then lower the temperature to 180 °C and bake for another 10 minutes until golden.

6) After baking is finished place the baguettes on a grill and let cool.

Enjoy!

Tips & Tricks:
The gluten free flour that we are using has the property that it slowly absorbs the water added. So it is better to add the butter at the end of the mixing process so that the water gets absorbed first and the fat last. This way the pastry will become nice and light.
Instead of using just the egg whites you can use a whole egg. We tried this and it didn't make any difference in the final product. Maybe it even improved the taste a little bit.
Instead of using chia seeds you can also use psilium. Should work just the same.