This continuation of the Sorghum Millet Baguette recipe walks you through the final and most rewarding stage—baking the perfect gluten-free baguette. With the nutritious benefits of Nihkan’s Sprouted Sorghum Flour, this recipe creates a crispy-crusted, soft-centered, high-fiber loaf that’s ideal for sandwiches, toasts, or enjoying with soups.

Ingredients:
(Use dough prepared in Part 1 of Sorghum Millet Baguette recipe)

Directions:

1. After the second rise of the dough (covered and rested), preheat your oven to 220°C (430°F).

2. Score the top of the baguette using a sharp knife or blade to create shallow cuts.

3. Place the shaped baguette on a lined baking tray or baguette pan.

4. Steam baking: Place a small bowl of hot water at the bottom of the oven to create steam.

5. Bake for 25–30 minutes until the crust is golden brown and crisp.

6. Remove and cool on a wire rack for at least 15 minutes before slicing.

Serving Size:
Makes 1 full baguette (approx. 8–10 slices)

Features:

• Gluten-Free

• Made with Sprouted Sorghum Flour

• High-Fiber

• Vegan

• Rich in Antioxidants

• Low Glycemic Index

• Ideal for Clean Eating

• Perfect for Sandwiches and Toasts

   

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