Crisp on the outside, soft on the inside – a gluten-free baguette that still feels like a real experience.
This is not a “crumbly gluten-free bread”: easy-to-shape dough, great structure, reliable results.
What makes it different from classic gluten-free flours?
Compared to traditional gluten-free flours, this baguette mix contains about 50% less carbohydrates and is built on high-fiber ingredients. Not just “free-from” – a more nourishing direction, in the iNutrial approach.
Who is it ideal for?
- Those eating gluten-free
- Anyone looking for a lower-carb bakery option
- Home baking when you want a quick, reliable recipe
- If you want baguettes that slice nicely
Simple preparation – guaranteed success
No stand mixer or special technique needed: the dough comes together fast and is easy to shape after resting.
Preparation (based on the pack)
Mix 4 larger M-size eggs with the flour mix.
Add 100 g water and 2 tablespoons of olive oil and mix well.
Let it rest for 15–20 minutes.
With slightly wet hands, divide the dough into 4 equal parts and shape baguettes about 1.5 cm high.
Place into a baguette tray or onto a baking tray lined with baking paper.
Sprinkle with seeds and bake in a preheated oven at 180 °C (fan), for about 40 minutes, until done.
Cool on a rack before slicing.
Ingredients
tapioca starch, dietary fibers (psyllium husk, bamboo fiber), golden flaxseed flour, coconut flour, salt, baking powder (acidity regulator: citric acid, raising agent: sodium hydrogen carbonate), herbs: basil, oregano
Allergen information
May contain traces of sesame, tree nuts, mustard seeds, corn, celery, lupin.
Average nutritional values per 100 g product
- Energy: 1197 kJ / 286 kcal
- Fat: 3.1 g
- of which saturates: 1.8 g
- Carbohydrate: 40.9 g
- of which sugars: 2.5 g
- Fibre: 31.2 g
- Protein: 8.1 g
- Salt: 2.97 g
Recipes and community
For more ideas and variations, join the iNutrial flour-mix Facebook group:
https://www.facebook.com/groups/157633358170895
