French Baguette
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Yield: 6 servings
- Category: Snack
- Cuisine: Mediterranean
- 1 cup (240 ml) of lukewarm water
- 2 teaspoons (5 g) of active dry yeast
- 1 teaspoon (5 g) of coconut sugar
- 1 cup (120 g) of almond flour
- 1/3 cup (37 g) of coconut flour
- 3 Tablespoons (21 g) of flax meal
- 1 teaspoon (5 g) of salt
- 3 large egg whites, lightly whisked
- 2 teaspoons (10 ml) of apple cider vinegar
- 1/4 teaspoon (1 ml) of olive oil, for spraying
- 1Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.
- 2In a small bowl, combine the lukewarm water, yeast, and coconut sugar. Set aside for 10 minutes.
- 3In a separate large bowl, combine the almond flour, coconut flour, flax meal, and salt.
- 4Add the whisked egg whites and apple cider vinegar to the bowl and stir to combine.
- 5Add the yeast mixture to the bowl and use a wooden spoon to combine. With clean hands, knead the dough for 2 minutes. The dough should be wet at first but will become soft and slightly sticky as it is kneaded.
- 6Form the dough into a ball and then roll it into a long cylinder shape. Place the dough on the prepared baking tray and lightly spray with olive oil. Use a serrated knife to make 8 shallow cuts across the top of the dough.
- 7Place the baking tray in the oven and bake for 45 to 50 minutes until the baguette is golden and crusty.
- 8Remove the baking tray from the oven and place the baguette on a wire rack to cool completely before slicing.
- 9Store leftovers in a sealed container for 2 to 3 days.
(Estimated and based on per-serving amounts.)
- Calories: 148 Fat: 11 g Total Carbs: 8 g Fiber: 5 g Sugar: 2 g Net Carbs: 3 g Protein: 6 g