Vickys French Baguettes, Gluten, Dairy, Egg & Soy-Free

• 600 ml warm water (1/3 boiling to 2/3 cold gives perfect temp)
• 2 tsp sugar
• 2 tbsp yeast
• 198 grams (1 & 1/4 cups) brown/white rice flour
• 127 grams (1 cup) white sorghum flour
• 383 grams (2 & 1/4 cups) potato starch - not flour
• 2 tsp salt
• 1 3/4 tsp xanthan gum
• 1 rice milk to glaze

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.
3. The dough will be more like a thick cake batter or a very soft dough
4. If you don't have a baguette pan, cut a Pringles box in half lengthwise and wrap it with a few layers of foil
5. Spoon the dough/batter into the tin and level it off and round the ends with a wet spatula
6. Brush the top with some rice or other plant milk and let rise in a warm place for 20 minutes
7. Meanwhile preheat the oven to gas 7 / 220C / 450F and fill a baking tray with an inch of water
8. 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
9. Release the loaves from the tin and bake a further 5 minutes upsides down on the baking tray to crisp up the underside
10. Let the baguettes cool on a wire rack
11. Once cooled you can wrap whole and freeze, otherwise, keep in a lidded container for 2 to 3 days
12. Best sliced, toasted and smothered in gorgeous garlic butter!

water, sugar, yeast, brownwhite rice flour, white sorghum flour, flour, salt, xanthan, rice milk

Taken from cookpad.com/us/recipes/368330-vickys-french-baguettes-gluten-dairy-egg-soy-free (may not work)