I've been making GF mix breads and breadmaker homemade breads, but this recipe replicates the delicious and crusty (as close to a baguette as you'll ever get) bread.
This recipe comes from Viking Cooking School: Adapted from Shauna Ahern, the “Gluten Free Girl.”
1 ¼ cups potato starch
1 ¼ cups almond flour
2/3 cup certified gluten free oat flour
½ cup millet flour
2 t. xanthan gum
1 t. guar gum
1 T. kosher salt
1 T. rapid-rise yeast
1 T. honey
1 1/3 cups warm water (120 degrees)
2 large eggs, lightly beaten
3 T. canola oil, plus extra for oiling bowl
½ cup ice cubes
Silicone rolling mat
1. Sift together the potato starch, almond flour, oat flour, millet flour, xanthan gum, guar gum, salt and yeast. Set aside.
2. Combine honey, warm water, eggs and oil in the bowl of a stand mixer with the paddle attachment. Mix for 30-60 seconds. With the mixer on low speed, add the dry ingredients; increase the speed to medium, and beat until the dough is well formed, about 1-2 minutes. The dough will be soft and sticky.
3. Using a dough scraper, scrape the dough into an oiled bowl; cover with a piece of oiled plastic wrap. (The dough will be sticky – do not try to handle with your hands or work more flour into the dough.) Let dough rise in a warm, draft-free place until doubled in size, about one hour.
4. Thirty minutes before baking, preheat the oven to 500 degrees. Lower one oven rack to the lowest position; place an empty cookie/baking sheet on it while the oven is preheating. Position another rack in the center of the oven. Preheat a pizza stone on the center rack. Using the dough scraper, turn the dough out onto a lightly potato-starch-dusted silicone rolling mat. Dust your hands and the dough lightly with potato starch as well. Using the scraper, cut the dough into two equal pieces. Shape each piece into a small oval loaf, and use a very sharp knife to score three ¼–inch deep diagonal slashes on the top of each oval loaf. Be careful not to press down too hard, or you may deflate the loaves.