Gluten-free baguettes with onion

1. Prepare a leaven from 100 ml of water, sugar and yeast. Leave for a few minutes in a warm place.

2. Cut the onion into small cubes and fry in oil until golden.

3. In a food processor, prepare the dough from Bread mix dark, Bakery mix, rice flour, flakes, salt, yeast and water. Later, we add the fried onion with the oil in which we prepared it and knead the dough again. Transfer to a bowl, cover with foil and leave to rise for about 45 minutes.

4. Place the risen dough on a floured board and divide it into 10 parts (110-120 g/piece). We shape the baguettes and put them in the mold. Let it rise for 15-20 minutes.

5. Before baking, lightly brush the baguettes with a mixture of oil and water and a pinch of salt. Heat the oven to 230°C with a baking tray. Place the breaded baguettes in the oven, place the baking sheet on the bottom of the oven and pour approx. 250 ml of boiling water to create the broth. Bake for 12 minutes.

6. Take out the baking tray, reduce the temperature to 185°C and bake for approx. 20-25 minutes. While baking, sprinkle the baguettes with water 1-2 times. Once baked, let them cool on a wire rack.