Cheese Baguette | Gluten free

#glutenfree #vegetarian #lactosefree
Cheese Baguette | Gluten free
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Cheese Baguette
By Luciene Marques and Luiz Ribeiro
Gluten Free and Lactose Free
⚠️Turn on the oven to preheat to 220ºC
For this recipe I recommend a stand mixer
Step 1:
In a bowl add:
375 g of sweet cassava starch
375 g of sour cassava starch
Mix well and set aside
Step 2:
In a small pan add:
160 ml of water
110ml olive oil or oil of your choice
10g sea salt
Place over medium heat to heat to boiling point.
⚠️IMPORTANT: Do not let it boil
turn off the fire
Step 3:
As soon as you turn off the heat, add the mixture of water, olive oil and salt to the tapioca mixture.
Beat with the hook on low speed until it is very homogeneous
Step 4:
Add:
450 g grated lactose-free cheese
Beat until all the cheese has been incorporated into the mix
Add with the machine moving:
375 g of lactose-free fresh cheese, little by little
Beat on medium speed until you get a smooth dough
⚠️IMPORTANT: If there is water when you open the fresh cheese, drain it well before adding it to the dough. The cheese has to be moist and not soggy.
Step 5:
Beat one egg (extra size) Beat to foam and add.
⚠️IMPORTANT: The extra size egg weighs over 66g (mine was 67g with shell and without shell, 60g). Weigh the egg to use the correct measurement.
Beat at low speed until you obtain a homogeneous, soft and delicate dough.
Dough point:
It is modelable, soft, delicate and does not stick to your hands.
Separate small portions of dough; if you prefer, you can weigh each portion separately to make the same baguettes. My portions were around 130g each.
Shape it into a ball and then roll it until you get the desired size.
Transfer your baguette to a tray with holes. no need to grease.
I finished with white and black sesame/sesame, but this is optional and to taste.
Bake in a preheated oven at 220ºC for 15 to 20 minutes (pay attention to the color, depending on the power of your oven, it may bake faster or take longer).
⚠️IMPORTANT: If the oven is not heated well, the dough will melt and your bread will not expand.
Remove from the oven
Unmold and let cool on a wire rack.
You can eat it while it's still warm, it's crunchy and very tasty!
In this size I made, the dough makes about 10 baguettes.
This dough can also be used to make traditional cheese bread (in balls).
If you want to freeze the bread, you can prepare the balls, freeze them separately and then place them in a plastic bag and freeze for up to 3 months.
When defrosted, preheat your oven to 220ºC for 40 minutes, let the bread lose its ice and bake.
If you overload the oven with frozen bread, the temperature will drop and your bread will flatten and not expand.
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