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In a bowl, mix the bread mix, crumbled yeast, salt, oil and water.
Knead with an electric mixer fitted with dough hooks or with a fork for at least 8-10 minutes.
Cover with cling film and let rise in the switched-off oven for 1 hour and a half.
If using the oven in defrost mode, cover with cling film to prevent it from drying out, or use a bowl of hot water.
Once risen, flour the work surface with rice flour and turn out the dough.
Divide the dough into pieces without breaking the rise and shape the baguettes.
Brush the surface with oil using a brush and bake at 200°C in static mode for 30 minutes with a bowl of water in the oven.
Remove from the oven and let cool before serving.
Electric mixer
Kitchen brush
Proofing bowl
Store in a paper bag for 1-2 days.
Gluten-free recipe also suitable for people with celiac disease
Italia, Lazio
| Energy (kcal) | 220.94 |
| Carbohydrates (g) | 43.66 |
| of which Sugars (g) | 1.93 |
| Fat (g) | 1.25 |
| of which Saturates (g) | 0.26 |
| Protein (g) | 8.35 |
| Fiber (g) | 6.27 |
| Sale (g) | 1.11 |
