These mini gluten-free baguettes make the perfect portable sandwich. Take them to picnics, outdoor summer festivals you name it.
When you’re an expat you can sometimes find yourself in a ‘lost in translation’ moment that hopefully you can look back on and laugh at one day. Last year, we saw signs at my daughter’s school advertising an end of school year dinner. The little one insisted that we go so we bought tickets. The dinner was to start at 9pm. Yes everything happens very late in Spain. We got pretty dressed up and off we went for the school dinner. We arrived fashionably late as always and the first thing I noticed was that everyone was casually dressed, ooops small blunder but hey life goes on. Next hurdle was the struggle to find available seats. Note to self, next year arrive on time! My daughter instantly disappeared to a table where her schoolmates were seated. At these group dinners the kids usually have their own table separate from the adults. Quite convenient for having an adult conversation really. Soon after I noticed that everyone was eating sandwiches whilst there was olives, pickles and potato chips on the tables to share. So I sheepishly asked ‘where do you get the sandwiches, is someone coming around to serve?’ This question was met with a very sympathetic / shocked look and the conversation which followed went somewhat like this
Shocked mom: ‘You didn’t bring a sandwich?!’
Me: ‘Ummm no, was I supposed to?!’
Shocked mom: ‘Well yes’
Me: Ooops! Ok ok no problem we had something light to eat at home earlier so it’s fine!
Hubby and I just stared at each other for a while not really knowing what to do. I mean who would think that you need to bring your own food to a dinner!! I guess the news travelled fast because a few minutes later one of the moms approached me offering me a sandwich, she had packed an extra one. I was completely and utterly embarrassed at that point and politely declined but she insisted so we agreed that I would give it to my daughter. Everyone gathered up all the olives and other nibbles they could find at the tables and brought it to us. They were so kind but it was not helping us to feel any less embarrassed.
This year when we purchased tickets to the school dinner (sopar) we were prepared. I was armed with sandwiches and we got there on time ensuring ‘good’ seats with folks we knew. This sandwich is one of the simplest to make and the most delicious you will ever taste. Spanish Serrano ham or Iberico ham if you can find it paired with aged goat’s cheese, a rubbing a tomato and a sprinkle of olive oil. Oh my goodness this sandwich is perfection.
The baguette recipe is exactly the same as my newbie gluten-free bread except they’re baked in these amazing Lekue baguette molds. The yield is enough for 4 baguettes and a small loaf baked in the Lekue bread maker. I used Schar bread mix B flour. In North America this flour mix is called Schar Naturally Gluten-Free Classic White Bread Mix. I get excellent results with this bread mix every time. Its pretty fool-proof. I suspect that another gluten free mix combined with my tips and tricks below will also result in a great baguettes. I have heard good things about King Arthur Gluten Free Multi Purpose Flour and Bob’s Red Mill Gluten Free 1 to 1 flour If you do experiment with an alternative mix be sure to let me know how it turned out in the comment section.
We had a lovely time at this years sopar. After dinner there was live entertainment for the kids and the dj played until midnight! This is life when you live in a foreign land: getting to know the culture, the people, their customs until finally one day you feel ‘local’ I just love every minute of it!
Please share your lost in translation moments or funny travel stories with me in the comment section below.
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More Gluten Free Bread Inspiration for you
- 400g /2 ½ cups Schar Bread Mix B
- 100g / ¾ cup buckwheat flour
- 1 packet dry active yeast (5.5g / 2 teaspoons)
- ½ teaspoon psyllium husk powder
- ½ teaspoon salt
- 500 ml / 1 ¾ cup sparkling water
- 1 tablespoon honey / maple syrup
- 2 tablespoons olive oil
- Combine the dry ingredients in a large mixing bowl and make a well in the middle
- Combine wet ingredients in a microwave safe bowl or jug. Nuke in the microwave on high for 30 seconds to one minute. The water should be warm not hot to the touch in order to activate the yeast.
- Pour wet ingredients into well.
- Mix until combined
- Cover with plastic wrap & place in a warm spot for 1 hour
- After 1 hour remove the plastic wrap & transfer dough to the Lekue bread maker
- Brush the top of bread with olive oil and slash a few incisions on an angle with a sharp knife
- Dust the surface of the loaf with Omega Seed Sprinkles
- Preheat oven to 200ºC / 400ºF
- Bake baguettes for 20 mins and loaf for 50 mins
- Transfer bread to a wire cooling rack and leave to cool for at least 20 mins before serving