Whipped garlic infused ghee on fresh gluten free baguettes
FODMAP friendly, gluten free, vegetarian, no added nuts
Ingredients
For the baguettes:
- 200 g (1 1/4 cups) white rice flour
- 90 g (3/4 cup) tapioca flour
- 15 g psyllium husk powder
- 7.5 g (1 sachet) instant yeast
- 1 tablespoon white sugar
- 5 g (3/4 tablespoon) salt
- 1 teaspoon gluten free baking powder
- 1 extra-large egg
- 40 g butter melted
- 350 g water
To finish the baguettes:
- Extra white rice flour for flouring the baguettes
- Melted butter for finishing the baguettes
For the whipped garlic infused ghee:
- 250 g good quality unsalted butter
- Head of garlic cloves papery skin removed and cloves sliced
Instructions
The night before:
- Combine the dry ingredients in a medium-large mixing bowl. Add the wet ingredients to the bowl then whisk or stir thoroughly to form a smooth, cohesive dough. Cover the dough and place in the fridge for at least 6 hours or ideally overnight.
- Make the garlic infused ghee as per the instructions in the links above.
The next day (or 6+ hours later):
- Preheat your oven to the highest possible setting. When it’s ready, boil the kettle and place a heatproof dish (I use a cake pan) of boiling water at the base of your oven.
- Take the dough out of the fridge and dump it out onto a clean, dry and floured work surface. Divide the dough into two, then use floured hands to roll each ball out into your preferred shape (batard or baguette). Keep in mind that the loaves will expand in size as it proofs, so you can roll it a little thinner than you’d like. Either way, make sure the loaves have smooth tops as this will impact their appearance once baked.
- Gently place your loaves in your baguette pan or on a long piecesof baking paper on a baking tray, lightly floured. For extra browning, brush the baguettes with melted butter, then sprinkle them with some rice flour. Score your batards with the lame or sharp knife - This creates a weak point to direct the expansion of the dough as it rises. Place them in the oven, standing back as you open it (it will be hot and steamy!)
- Bake the baguettes for 10-15 minutes at the highest setting, then turn the oven down to 200C and bake for an additional 15-20 minutes (for a total of 30-35 minutes baking time) or until golden brown and crisp on top. Remove from the oven and allow to cool for at least 30 minutes before slicing. If you cut into it too early, the bread might be gummy as it hasn’t fully set yet.
- While the baguettes are cooling, place your garlic infuse ghee in a large mixing bowl and allow to soften to just room temperature. Use hand beaters or a stand mixer with a whisk attachment to beat on high until light and fluffy. It melts easily and is quite temperamental so I recommend using borderline too cool ghee. If it begins to melt at at any time, pop it back in the fridge for a bit.
- Spread over the cooled baguettes and serve.
Notes
• Whipped ghee reverts to regular, non-aerated ghee quickly enough, and doesn’t stay whipped In the fridge, say, overnight. If you want to serve it whipped, whip it right before serving.
• If you’d like to serve the ghee on baguette fresh out of the oven or freshly toasted and warm, you could skip the whipping step. Melted ghee is melted ghee, after all.
Tried this recipe?Let us know how it was!