I’ve been on a mission to make a French Baguette style bread that is both low carb and fits within my Trim Healthy Mama journey.
This French Baguette Bread.was the first recipe I have attempted after being down for about 4 weeks with a broken hand. I’m extremely right handed so working with dough and trying to cut or pour things has been a challenge, but hey God only gives us what we can handle right!!
Rick was so happy he ate a whole baguette all by himself which yes it’s a crossover that way but I still call that a WIN!! So picky hubby Approved.
This seems like a hard recipe but in all honesty if you have a stand mixer or a heavy duty hand mixer it comes together pretty quickly. One thing that has bee sadly lacking in my journey to a new me is a “form able” bread dough that works for baguettes and other recipes. Mama this is IT!! let me tell you it has taken me almost 2 years of trial and error to get this to work. With many failed attempts, loaves that hit the trash and even a few tears of frustration.
I don’t own a bread form for this type of bread so I had to improvise by using a 13×9 pan separated by 2 12oz and 1 4oz jelly jars lined with parchment. it worked like a champ, I’m happy to say. See the photos later in the post.
I’m thinking I want to grab one of these silicone pans from Amazon though which would make some awesome sub rolls or these baguettes
Here’s a photo so you can see how I modified my pan to work for making the baguettes.
and the loaves after being left to rise for 30 minutes
- Serves: 16
- Serving size: 2 slices
- Calories: 69
- Fat: 4g
- Carbohydrates: 11g
- Sodium: 70mg
- Fiber: 9g
- Protein: 4g
- Cholesterol: 27mg
- 2 tablespoons active dry yeast (room temperature)
- 2 teaspoons honey
- 1½ cups water (water should be aprox 90 degrees)
- 2 tablespoons olive oil
- 3 teaspoons xanthan Gum
- 2 cups THM Baking Blend
- 1 Cup THM Oat Fiber
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon apple cider vinegar
- Preheat oven to 400 degrees with a pan of hot water in the shelf below your baking rack
- Place water, yeast and honey into a container that will hold double the volume. Allow yeast to proof for 10 minutes. As the yeast proofs it will become foamy and increase to 3 cups in volume.
- While yeast is proofing, combine olive oil and xanthan gum in a small bowl and mix until combined. set aside.
- Place Baking blend, oat fiber and salt into your mixing bowl, Do not use a dough hook, either use the regular mixing paddle or the whisk attachment to combine the flours. Pour in the yeast mixture, oil and xanthan mixture, and eggs. Add the vinegar while mixer is on low speed. Increase to high and beat for 3 minutes.
- Scoop ½ the dough into 1 side of your pan and get your hands REALLY wet with water to form the loaf. Repeat for other ½ of the dough
- You may need to re-wet your hands to form and smooth the top of your loaves
- Quickly score/slash the top of the loaves. Cover pan with a damp kitchen towel and allow to rise for 1 hour in a warm draft free space.
- Place into preheated oven for 10 minutes, reduce heat to 350 and continue baking for an additional 50 minutes. You may need to tent the loaves with foil so that they do not over brown
Keri says
Yummy! Sounds good!
Judy says
Thanks!!
MD says
Why a crossover?
Judy says
My husband ate a full loaf, I say crossover because that is too many carbs along with his meal to stay safely within an S meal 🙂
Ruth says
Can you substitute gkuccie gir the xanthum gum?
Judy says
I haven’t tried that, I need to though and will try later today.
Ruth says
Sorry for all those typos!
Marjo says
Thanks for sharing the recipe. I’ve been looking for bread recipes that are healthier for the kids since they eat it often for snacks and lunch.
Danielle says
I thought that honey is off plan for THM..
Judy says
Mo ma’am it is used in the sprouted bread recipe in the THM Cookbook. 🙂 and is used similarly in this recipe to activate the yeast, so the yeast eats the honey and most of it’s carbs which is what causes the bread to rise 🙂
Linda says
HI Judy. Would you be able to use an egg substitute instead of the eggs to make it an E bread? Thanks for all your hard work to come up with these recipes.
Judy says
Hi Linda. I’m sure you could and you could do this with sprouted grains for an E bread. I was planning to make one with my Sprouted Wheat dough later this week 🙂 I will try to do it with the egg replacement!! If you used egg whites only, and cut the oil to 1 TBS it would probably work as a fuel pull to be honest. But this one is best suited for an S meal 🙂
Liza says
Hi I have a blendtec blender do you think I could mix up the dough in there? Thanks
Judy says
I don’t see why not
Tami says
I made this bread tonight hoping to have it with dinner. But it won’t get done inside. It smells wonderful. It’s pretty on the outside but the inside is raw. I think I had it in too deep of a pan, maybe. I don’t know. Anyone else have trouble?
Judy says
Hi Tami, I’ve not had a problem with the loaves cooking all the way through. The pan depth may be an issue.
Margie Carter Fiasco says
The yeast proofed and foamed up and doubled in size but the bread did not rise at all when covered and put on my warm stove top. Do you think the stove top may have not been warm enough?
Judy says
there are times that it will not rise — I will place tht in the notes — It has to do with there not being anything to capture the co2 from the yeast in gluten free breads
Judy says
there are times that it will not rise — I will place that in the notes — It has to do with there not being anything to capture the co2 from the yeast in gluten free breads