The Best Gluten Free Baguettes

25 g (5 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 21g.)

480 g (2 cups) lukewarm water

180 g (1½ cups 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)

180 g (1⅓ cups) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)

60 g (⅓ cup 2 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

25 g (2 tbsp) caster/superfine or granulated sugar

10 g (2 tsp) salt

6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

20 g (1½ tbsp) olive oil

10 g (2 tsp) apple cider vinegar

Directions at theloopywhisk.com

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