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
One of the biggest differences in this baguette recipe compared to my Simple Soda Bread and this Basic Low Carb Yeast Bread is that this one doesn’t use baking powder or baking soda to help with the rise. The trick I found was in mixing the xanthan with the oil, it causes the same effect as gluten strands in a traditional bread dough like this Sprouted Wheat Dough . I’m looking forward to playing with this concept some more to see where it takes me so stay tuned for some more bread recipes real soon!!
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