Super Seed “Honey No-Wheat” Baguette

I felt like I had struck the grain-free gold mine when I developed this Super Seed “Honey No-Wheat” Baguette! It reminds me of the taste and texture of a true honey wheat bread, in a grain-free sort of way. The seeds added to the coating helps to prevent the flax in the dough from browning too much. I find 28 minutes to be the perfect baking time in my oven for the bread to form a lightly golden brown crust. Get ready to have your starch-free world rocked! This baguette is perfect for making croutons in my Loaded Cream of Celery Soup!

Ingredients

Coating:

Directions:

1. Preheat the oven to 350°F.
2. Grind seeds in a spice grinder or coffee grinder, then measure out ¾ of each seed meal.
3. Mix all ingredients together in a mixing bowl. Let the mixture sit for up to 5 minutes until it thickens up.
4. Line a baking sheet with parchment paper or a non-stick silicone sheet. Spread out the additional sesame and poppy seeds on the baking sheet.
5. Take the sticky dough mixture and spread it out to form 3 baguettes, rolling them in seeds as you go. (Or you can make one 1 long baguette or 2 baguettes)
6. Bake for 28 minutes at 350°F. (Plus or minus a few minutes as ovens vary.)
7. Let cool for 10 minutes before slicing.
8. This Super Seed “Honey No-Wheat” Baguette freeze well either pre-sliced or whole.