Baguette française cétogène

Ingrédients

• 1 cup Lukewarm Water (think bath temperature 37C/98F not boiling water!)
• 2 teaspoons Active Dried Yeast
• 1 teaspoon Inulin (or maple syrup - this won't leave sugar in the recipe!)
• 1 1/4 cup Almond Flour
• 1/4 cup Coconut Flour
• 3 tablespoons Flaxseed Meal
• 1/4 cup Ground Psyllium Husk
• 1/2 teaspoon Salt
• 1 tablespoon Light Olive Oil
• 1/2 teaspoon Apple Cider Vinegar

Préparation

1. 1

   Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Set aside.

2. 2

   In a medium-sized bowl, prepare the yeast mixture, combine lukewarm water, dried yeast, and inulin. Set aside 10 minutes.

3. 3

   In another large mixing bowl, whisk all the flour: almond flour, coconut flour, flaxseed meal, psyllium husk, and salt.

4. 4

   Pour the yeast mixture, olive oil, and apple cider vinegar into the flour bowl.

5. 5

   Combine with a spoon at first, then lightly oil your hands and knead the dough for at least 2 minutes. The dough is very wet at first and dries out as you go. It should stay soft, slightly sticky, but not overly wet. If so, add more husk, up to 1 tablespoon, until the dough is soft and holds as a ball.

6. 6

   Form a dough ball, slightly oil the outside of the dough ball with olive oil and cover the mixing bowl with a towel. Set aside 30 minutes.

7. 7

   Divide the dough ball into 2 equal portions and shape each portion into a long loaf (about 8-inch/20cm long and 1.5 inches in diameter), with pointed ends to look like a French baguette.

8. 8

   Place each baguette onto the prepared baking tray, leaving a 2-thumb space between each baguette.

9. 9

   Using a sharp knife to make 4 elongated slashes on each baguette.

10. 10

    Bake in preheated oven for 40-50 minutes or until brown and crusty.

11. 11

    Cool down on a rack before slicing. The crust will soften with time, but you can toast baguette slices in the bread toaster before serving.

12. 12

    Each baguette can be sliced into 6 equal slices of about 45g/1.6 oz each. Nutrition panel is for 1 slice.

13. 13

    --- Storage ---

14. 14

    Store the baguette wrapped in a clean towel for up to 4 days at room temperature or freeze and thaw at room temperature the day before.