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Gluten-Free Walnut Baguette
Making this gluten-free walnut baguette bread recipe is a game-changer if you are looking for a fast bread recipe to make in under an hour. Think how nice it will be to have warm gluten-free baguettes so easily and quickly!
As this walnut baguette has NO YEAST, bicarbonate of soda is added to act as a raising agent, similar to how soda bread is made.
How to eat gluten-free walnut baguettes
These walnut French-style baguettes are delicious served with a cheese platter, pates, dips and as a sandwich with your favourite filling. The walnuts add a distinct flavour to the baguette plus a satisfying texture.
A perfect way to enjoy this baguette is to serve it in a Ploughman’s lunch using my recipe to make a homemade Ploughman’s pickle. The walnuts really bring out the flavours of the cheese and pickle.
These walnut toasties are excellent for extending the life of your baguette by making these accessible to accompany many dishes such as soups, dips, terrines or on cheese boards.
They are easily made by toasting or grilling the baguette in thin slices on a panini maker or griddle pan.
Gluten-Free Walnut Baguette
Equipment
- Baguette baking tray optional
- panini maker or griddle pan
Ingredients
- 560 g store-bought or homemade gluten-free bread flour
- 1 tsp psyllium husk powder
- 1 tsp bicarbonate of soda/baking soda
- 1 tsp salt
- 1 tbsp sugar
- 250 ml milk
- 2 tbsp lemon juice
- 80 ml fizzy water or soda water
- 25-30 walnuts, broken up coarsely, leaving some whole
- Rice flour, for rolling
Instructions
Preparing the baguette dough
- Preheat the oven to 200°C/400°F.
- Mix the milk and lemon juice together in a jug and set aside for 5 minutes to slightly curdle.
- In a medium bowl, sift the bread flour, psyllium husk, bicarb. of soda, salt and sugar and whisk to combine.
- Form a well in the centre of the flour mixture and add the milk & lemon mixture.
- Add the cold fizzy water or soda and bring it together to form a soft dough.
- Add the broken walnuts (leave the whole walnuts aside) to the dough and knead using your hands.
- Using floured hands, shape the dough into two baguette shapes and place it onto a greased and floured baguette tray or normal baking tray. Using a sharp knife, make several slashes across the baguette. Press the whole walnuts on top of the baguette. Lightly sprinkle some bread flour over the baguettes.
Baking the baguettes
- Bake on the middle shelf for 20 mins, then flip the bread over and continue to bake for a further 10 mins. The bread is fully cooked when it sounds hollow when tapped at the bottom.
Serving
- Allow to cool down on a wire tray for at least 30 minutes before slicing and serving.
- To store the baguette, wrap each cool baguette stick in plastic film and finally in foil to keep it from going hard. Alternatively, use leftover baguettes to make crisp toasties.
Gluten-Free Walnut Baguette Toasties
- Using a bread knife, cut the baguette into even, thin slices.
- In either a panini maker or griddle pan, grill the sliced baguette for several minutes on both sides until golden and crisp.
- Serve straight-away or store in an airtight glass or tin container.
Notes
Walnut Baguette
- Best eaten on the same day as baking
- Suitable to freeze whole or in slices
- Refresh the bread by spraying the surface and reheating in a moderate oven for 8-10 mins
Walnut Toasties
- Keeps for 5 days
- Suitable to freeze toasted
- To make them crispy again, refresh them for several minutes in an air-fryer or oven
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