Oat-free baguette bread

75g Cuisine Soleil quinoa flour

60g Cuisine Soleil brown rice flour

75g cornstarch

10g psyllium

14g cane sugar

Pinch of salt

5ml oil

8g instant yeast

250ml water

1. Heat the 250ml of water to 40°C

2. In a small bowl, pour the instant yeast, 4g of cane sugar and 100ml of water. Mix well.

3. Set aside and let the mixture swell by double. This will confirm that the yeast is activated for your preparation.

4. Mix together the quinoa flour, brown rice flour, cornstarch, psyllium, sugar scale, and salt.

5. Pour your dry ingredients into the bowl of your stand mixer (you need to use the dough hook).

6. Add the swollen yeast and the remaining water.

7. Blend for 4-5 minutes.

8. Add the oil and mix again for 1-2 minutes.

Your dough is ready for immediate use.

1. Sprinkle flour on parchment paper.

2. Flour your hands.

3. Spread the ball on the floured parchment paper and using your fingers, roll the dough lengtheningly to obtain a roll of about 14 inches.

4. Place your dough on a baguette bread sheet.

5. Using a brush, brush your accessible dough with oil to moisten it.

6. Put a bowl of boiling water in the oven (put a bowl that can be left in the oven while cooking).

7. Bake at 375°F for about 45 minutes.

8. Let cool before cutting.