Gluten-free carrot baguettes with pumpkin seeds

1. Prepare yeast from yeast, sugar and lukewarm water. Let it stand in a warm place for about 10-15 minutes.

2. Grate the raw carrot on a fine grater. Put in a food processor together with Bread mix white, Bread mix dark, rice flour, pumpkin seeds, salt, water and yeast. Let it knead for about 5 minutes. Finally, add oil and allow the dough to be mixed. Cover with foil and leave to rise in a warm place for 60 minutes.

3. Knead the risen dough again on a work surface floured with rice flour. Sprinkle the dough as necessary to create a non-sticky, elastic dough. If it is too sticky at first, we can help with a plastic spatula. We form a cylinder, which we divide into 8-9 parts (depending on how big we want the baguettes). We work out each part on a floured board and then shape the baguette. Place in a mold or on a baking sheet lined with baking paper. Baguettes should be placed further apart, because the dough will still rise. Let it rise, covered, for about 20 minutes. Before baking, cut and coat with a mixture of olive oil, water and garlic.

4. Heat the oven to 240°C. Boil approx. 250 ml of water for brewing. Place a tray on the bottom of the oven and pour heated water. Put the tray with the baguettes in the oven and let it bake for 10 minutes. Then remove the bottom tray with water, reduce the temperature to 180°C, spray the baguettes with water and bake for 20-25 minutes. Let cool on a wire rack.