Fiz PÃO FRANCÊS e MINI BAGUETES SEM GLÚTEN com a Mesma Massa

Today I'm going to show you how to make gluten-free French bread at home, in a vegan version, without milk and without eggs. ........ FRENCH-STYLE BREAD ROLLS and MINI BAGUETTES - VEGAN May 30, 2026 Super Easy - VEGAN Gluten-Free and Dairy-Free Mix 2 Chef GlutenFree By Luciene Marques Psyllium gel 200ml warm water 2g psyllium husk powder Mix using a mini mixer Set aside Dough: 450g Mix 2 Chef GlutenFree 7g instant dry yeast 6g salt 2 tbsp sugar Mix Add: Mix the 2 tbsp of apple cider vinegar with the psyllium gel and add to the dough Transfer to a stand mixer or continue by hand Add almond milk gradually 30ml olive oil Beat well to incorporate and adjust the dough consistency In total, I used 350ml of milk Vegetable Observe the dough consistency Texture: sticky, slightly elastic Cover and let it ferment, and here we're going to do something different today. This dough will ferment for 1 hour, and every 15 minutes we'll do a "type 1 fold". Important: here we don't want to develop gluten because it doesn't exist in our dough. But yes, we're going to better structure the dough. I let this dough ferment for 1 hour and, every 15 minutes, I did a simple fold. In total, there are "4 folds": Watch the video to understand how to do it. Every 15 minutes, scrape the dough on the sides of the bowl and fold it over, applying slight pressure. After the 1-hour period, prepare the work surface. I used a silicone mat with a little Mix2. Manipulate this dough a little and shape it into a roll. Use Mix2; notice that this dough is very sticky. Washing and drying your hands well in the middle of the process helps a lot. Weigh and divide the dough into 3 portions. Divide each portion in half. Now separate two portions to make the mini baguettes. The other portions you will divide each in half to make 8 small balls. Shape the balls (watch the video). Today I'm going to use a 35 cm pizza pan with holes that I've already lined with parchment paper and sprinkled with rice flour. Cover and set aside - let it rise for about 30 minutes. Shape the two mini baguettes. Open the dough with your fingertips into a rectangle shape. Fold the shorter edges to finish. Roll up the dough and shape it into a roll. Repeat with the other half. Cover and let rise. Preheat oven to 230ºC (450ºF). Place a pizza stone if you have one, or a griddle, or improvise like I did, I used the bottom of a (removable bottom) pan. The largest one I had: 30 cm (10 inches). Also place a tray at the bottom of the oven to put water in and generate steam. Fermented dough balls, time to make the cuts. Use a sharp, wet knife (tip: I found that using hot water makes it easier to cut). Make smooth cuts. Prepare boiling water to put in the tray. Place the bread in the oven, the water in the tray, and spray the oven walls. Close immediately. Set a timer for 15 minutes. Remove the tray with water and let it finish baking. Here I needed another 20 minutes. The breads were nicely golden brown. I needed to turn them upside down to brown the bottom as well (just a few minutes), but it was worth it. Remove from the oven and let cool on a wire rack. Now for the baguettes: After the rolls had risen, I shaped the mini baguettes, thinned them slightly, and formed the pointed tips. While the rolls were baking, I let the baguettes rise. Now it's time to make the cuts and add a finishing touch, so I'll finish with a little sesame, but feel free to finish as you like. I'll use a perforated rectangular pan and this perforated silicone mat with a little rice flour. Bake at 230ºC in a preheated oven. Repeat the process for the rolls. Preheated baking sheet. Tray at the bottom. Generate steam when you put the breads in to bake. After the first 15 minutes, remove the tray with water. Finish baking for another 15 minutes or until golden brown. Remove from oven. Let cool on a wire rack. Only cut after it's completely cool. Very crispy crust. Soft and structured center. Very tasty, this recipe is definitely worth making. Additional Information: Total weight: 1.05 kg Before baking: Ball: 80g (approximately) Mini baguette: 160g (approximately) .................... Mix2 Chef GlutenFree - Recipe for 1 kg of mix2 400g whole grain rice flour 300g potato starch 200g cornstarch 70g sweet potato starch 15g xanthan gum 15g psyllium husk powder Mix well and store in a closed container inside the cupboard. .................. 🎖️ BECOME A MEMBER OF THIS CHANNEL AND RECEIVE EXCLUSIVE BENEFITS:    / @chefglutenfree   ..... Links mentioned in the video: 📗 BEVERAGES VEGETABLES: https://chefglutenfree.com.br/ebook-b... 🚚 Silicone cooking mat: https://amzn.to/3AWQC8X https://amzn.to/4wZYhhI 🚚 Mini Portable Mixer https://amzn.to/4djCXMu #glutenfreefrenchbread #glutenfreebread #glutenfree #glutenfreerecipes #chefglutenfree #vegetablebread