• 4 dl water
  • 25 g yeast
  • 1 tbsp Finax Psyllium
  • 25 g cooking oil
  • 2 tsp salt
  • 500 g Finax Glutenfri Mjölmix


Fresh and crisp baguette is perfect for your daily meal as well as for festive occasions! This recipe is for 4 large or 8 smaller baguettes.

This is how you do:

  1. Crumble the yeast in a bowl and add the luke warm water.
  2. Add Finax Psyllium and stir until the yeast has dissolved. Let it cool down for about 10 minutes.
  3. Add oil and salt. Stir again before adding the flourmix. Work the dough by machine for about 5 minutes and let it rest for another 10 minutes.
  4. Spread flourmix on your table surface before placing the dough on the surface. Cut the dough into equally sized pieces.
  5. Shape the dough pieces into baguette and place them on a baking tray with baking paper. Leave the baguette dough to rise under a damp towel or plastic film for about 45 minutes.
  6. Set the oven at 250º C and place a bowl with water on the bottom.
  7. Lightly sprinkle the bread dough with water and make some diagonal cuts over the tops using a sharp knife. Bake in the oven for approximately 10 minutes.
  8. Remove the bowl of water and lower the temperature to 200º C before baking for another 10 minutes.
  9. Take out the baguettes and leave them to cool off on a grill, but without baking paper (to allow airflow).



    • For extra flavor: add just short of a deciliter of linseed when adding the oil and salt. Before baking you can also drizzle with some linseeds and salt to enhance flavors even more.
    • Use teflon baking forms for baguette if you have, as it will shape your baguette perfectly!

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