Vegan Gluten-Free Baguette (Sugar-Free) | Crispy Crust, Airy Crumb

Описание: Gluten-free, Sugar-free baguette with a crispy crust and airy crumb—no store-bought GF mix.
I designed a high-fiber, higher-protein flour blend from scratch for a healthier, wheat-like texture.

일반 글루텐프리 블렌드보다 순탄수는 낮추고, 단백질·식이섬유는 높여 혈당 친화적으로 설계한 브레드 블렌드로 만든 바게트예요.
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[Nutrition Comparison] (Estimated, per 100g blend)
HealBaker GF Bread Blend vs. Bob’s Red Mill GF All-Purpose

-HealBaker (Low-Net-Carb, High-Fiber Blend)
Calories: ~240 kcal
Net Carbs: ~18g
Fiber: ~33g
Protein: ~13g
Best for: blood-sugar–friendly baking, higher-fiber gluten-free bread, lower-carb approach.

-Bob’s Red Mill (Classic GF All-Purpose Style)
Calories: 353 kcal
Net Carbs: 61.7g
Fiber: 11.8g
Protein: 8.8g
Best for: classic all-purpose gluten-free baking.

HealBaker is a “super high-fiber” blend with ~71% lower net carbs (≈3.4× lower) than Bob’s Red Mill (per 100g).
It’s designed to help you enjoy gluten-free bread with fewer blood-sugar spikes—without sacrificing a satisfying, wheat-like bite.

Nutrition values are estimates calculated from ingredient labels and may vary by brand. This is not medical advice.
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Ingredients:

-Liquids & Seasoning
540g lukewarm water (base hydration)
12g extra virgin olive oil (softens the crumb)
10g apple cider vinegar (helps open crumb + reduces beany notes)
9g instant dry yeast (or active dry yeast; see notes)
8g salt (heart-minded amount)

-Flour Blend
84g lupin flour (high protein structure)
84g oat fiber (high fiber; lower-carb approach)
105g tapioca starch (elasticity + airy texture)
34g brown rice flour (flavor base)
42g millet flour (softness)
25g sorghum flour (body + structure)
4g buckwheat flour (flavor depth)

-Binders & Gums
38g psyllium husk powder (main binder; gluten substitute)
4g xanthan gum (stabilizes air pockets)

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재료 :
-액체류 & 시즈닝
미지근한 물 540g (기본 수분량)
엑스트라 버진 올리브오일 12g (속살을 부드럽게)
애플사이다 식초 10g (빵결을 더 열어주고 콩 비린내(빈향) 완화)
인스턴트 드라이 이스트 9g (또는 액티브 드라이 이스트 사용 가능 )
소금 8g

-가루 재료
루핀가루 84g (고단백 구조 형성)
오트 파이버 84g (식이섬유↑, 저탄수 지향)
타피오카 전분 105g (탄성 + 가벼운 식감)
현미가루 34g (풍미 베이스)
기장가루 42g (부드러움)
수수가루 25g (바디감 + 구조)
메밀가루 4g (풍미 깊이)

-결합제 & 검류 (Binders & Gums)
차전자피 가루 38g (주 결합제 / 글루텐 대체 역할)
잔탄검 4g (기포 안정화)
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Get the full written recipe + troubleshooting tips here:
전체 레시피와 자세한 설명 + 실패 원인/해결 팁은 여기에서 확인하세요:

https://healbaker.com/recipe/blood-su...

#glutenfreebread #glutenfreebaguette #sugarfree #lowcarb #글루텐프리 #글루텐프리바케트 #glutenfreerecipes

00:00 Gluten-Free High-Fiber Baguette (Intro)
00:12 Flour Blend Overview
00:42 Mix Dry Ingredients (No lumps)
00:50 Active Dry Yeast (Quick note)
01:28 Add Activated Dry Yeast Mixture
01:05 Slowly Add Liquids
01:37 Add Olive Oil + Apple Cider Vinegar
01:50 Dough Texture Check (Doesn’t need to be smooth)
02:02 First Proof (Warm water nearby)
03:03 Bench Rest (Cover with damp towel)
03:38 Shape: Fold + Seal
04:10 Shape: Roll to 13–15 in (33–38 cm)
04:43 Transfer + Second Proof (Preheat now)
05:17 Scoring (Right before oven)
05:42 Bake + Steam / Foil if browning fast
06:16 Results