Gluten-Free Baguette

Mix brown rice flour (38 g), water (38 g), and the starter, then leave to ferment completely for 4-5 hours to make the levain.

Pour water over the psyllium husk and let sit for 3-5 minutes until thickened.

Combine the gelled psyllium with the levain and butter.

Add the wet ingredients to the pre-mixed dry ingredients (buckwheat flour, rice flour, starches, xanthan gum, salt, lecithin).

Knead the airy, soft, and sticky dough by hand or in a stand mixer until fully incorporated.

Transfer the dough to a covered container, let the bulk fermentation begin in a warm spot for 30-40 minutes, then cold retard at 4-6 degrees for 18-22 hours.

On a floured work surface, shape into a baguette and place seam-side down to proof for 2.5-3.5 hours, covered with plastic wrap.

Bake the gluten-free bread in a preheated oven at 250 degrees for the first 15 minutes with steam at 30 degrees, then for another 25 minutes at 180 degrees.