Tomato Pesto Sourdough Baguette
Make a gluten free sourdough baguette with tomato paste and basil pesto. This simple gluten free recipe is one that everyone will love.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Long ferment 12 hours hrs
Course Appetizer, bread, Side Dish, Snack
Cuisine gluten free
- 100 g plain yoghurt or dairy-free
- 70 g tomato paste
- 30 g basil pesto
- 20 g fresh basil leaves chopped
- 100 g active sourdough starter (for long fermentation) or use discard 1-2 days old and add 1 tsp baking powder to bake the same day
- 180 g warm water
- 75 g sorghum flour
- 135 g millet flour
- 80 g tapioca starch
- 60 g potato starch
- 12 g psyllium husk powder
- 1 tsp salt
Topping
- 10 g yoghurt
- 5 g olive oil
- 8 g hemp seeds
To a large bowl add yoghurt, tomato paste, basil pesto, fresh basil leaves, starter and water.
Add sorghum flour, millet flour, tapioca starch, potato starch, psyllium husk powder, and salt to a bowl. Sift or whisk well.
Add the dry ingredients into the wet ingredients. Mix with a spoon or your hands until a soft, slightly sticky dough forms.
For the long ferment - Shape the dough into a ball, place it into a bowl and cover. Allow to rest for at least 20 minutes. This gives the psyllium husk time to fully absorb and the starter to wake up a little. Let the dough sit on the counter at room temperature for about 1 hour ... depending upon the temperature. Place into the fridge overnight.The next day remove the dough from the fridge, let it come to room temperature for about 30 minutes, shape it into a baguette and let it rise before baking. For the same day bake - Mix and rest the dough 20 to 30 minutes for the dough to hydrate. Shape the loaf into a baguette, apply the topping and bake within 15 minutes.
Preheat your oven to 425°F and whisk together the yoghurt and olive oil topping. Brush the topping generously over the surface, then scatter your hemp seeds, or other favourite seeds on top. Score 5 even lines.
Bake for 35–40 minutes until deep golden brown and hollow sounding when tapped underneath. Rest for at least 20 minutes before slicing and serve with a generous amount of butter or a drizzle of olive oil.
Store covered at room temperature for 2-3 days and then slice and freeze the remainder.
Keyword gf baguette, GF sourdough loaf, Gluten Free Sourdough Bread, gluten free sourdough discard bread, gluten-free baguette, savoury gluten free bread, Tomato and pesto bread