Recipe of Thomas Keller Vickys French Baguettes, GF DF EF SF NF

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys french baguettes, gf df ef sf nf. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys French Baguettes, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Vickys French Baguettes, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have vickys french baguettes, gf df ef sf nf using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vickys French Baguettes, GF DF EF SF NF:

1. Get 600 ml warm water (1/3 boiling to 2/3 cold gives perfect temp)
2. Take 2 tsp sugar
3. Make ready 2 tbsp yeast
4. Make ready 198 grams (1 & 1/4 cups) brown/white rice flour
5. Prepare 127 grams (1 cup) white sorghum flour
6. Make ready 383 grams (2 & 1/4 cups) potato starch - not flour
7. Get 2 tsp salt
8. Take 1 & 1/4 tsp xanthan gum
9. Prepare Light coconut milk to glaze

Instructions to make Vickys French Baguettes, GF DF EF SF NF:

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

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