Makes 20 toasts Difficulty
For baguette: One 22 ounce package Gluten-Free Pantry’s Country French Bread Mix One package yeast (included) 2 eggs 1 egg white 1 teaspoon cider vinegar 1 3/4 cups water, heated to 105-115 degrees F 5 Tablespoons vegetable oil 1 teaspoon sugar
For topping: 1/2 pound sun-dried tomatoes, packed in oil, drained and minced 4 fresh basil leaves, minced 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper 40 black olives, pitted and slivered
For baguette: Preheat oven to 375 degrees F. Butter a baguette baking pan.
Mix dry ingredients in bowl, set aside.
Beat eggs slightly. Add all wet ingredients together. Add dry ingredients to wet ingredients and stir until combined. Divide dough into loaves in pan. Cover with plastic wrap and let rise in a warm place for 40 minutes. Bake at 375 degrees F for 40 minutes or until browned.
Cut cooled baguette into 1/2" slices and place slices on a baking sheet.
Heat oven to broil and brown toasts on both sides. Be careful to watch closely, as they will burn easily.
For topping: Combine tomatoes, basil, salt and pepper in a bowl and stir until mixture forms a paste. Spread 1 teaspoon of mixture on each toast and top each with a few olive slivers pressing them into tomato mixture so that slivers point up or out. Serve immediately.
We used the Gluten Free Pantry’s Country French Bread Mix for the baguette. To purchase this product please click the link below in our Recommended Tools section.