YIELD: 2 large baguettes | PREP TIME: 20 minutes, plus 30 minutes to rise | COOK TIME: 35 to 40 minutes
• 1 cup warm water (110°F)
• 2 tablespoons honey
• 2 tablespoons active dry yeast
• 6 large egg whites (about 1 cup)
• ⅓ cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1¼ cups (165 g) cassava flour
• 1 cup (150 g) potato starch
• ¼ cup psyllium husks, ground (about 3 tablespoons after grinding)
• 2 teaspoons salt
SPECIAL EQUIPMENT:
Baguette pan
1. Line a double baguette pan with lightly greased parchment paper.
2. In the bowl of a stand mixer (or a large bowl if you’re using a hand mixer), use a whisk to combine the warm water, honey, and yeast. Set aside for 5 to 10 minutes, until the mixture is foamy.
3. In a large bowl, whisk together the egg whites, olive oil, and vinegar. In a separate bowl, combine the cassava flour, potato starch, ground psyllium husks, and salt.
4. Add the egg white mixture and flour mixture to the bowl with the yeast mixture. Mix on low speed for 1 minute, or until the ingredients are well incorporated. Scrape down the sides of the bowl, then turn the mixer to high speed and beat for 2 minutes, or until you have a very sticky dough.
5. Dump half of the dough into each side of the baguette pan. With well-floured hands, spread the dough so that it almost fills the pan, leaving about 2 inches of space on each end. Use a sharp knife to cut three diagonal slashes into the top of each loaf.
6. Allow the dough to rise, uncovered, in a warm, draft-free place for 30 minutes, or until increased in size by about one-third. Preheat the oven to 350°F after 15 minutes.
7. Bake for 35 to 40 minutes, until the loaves are brown and sound hollow when tapped with a wooden spoon. Allow to cool completely before removing from the pan.
8. If not eating right away, store in a plastic bag for up to 3 days, or freeze for later use. Reheat in a 350°F oven, placed directly on the oven rack, for a few minutes.
Chef’s Tip: After you set the yeast mixture aside to bloom in Step 1, it should get foamy and bubbly. If it doesn’t, you’ll need to start over; it means that your yeast is a dud or the water was too hot.
