DRY INGREDIENTS

Coconut Flour = 90 g / 3/4 cup

Golden Flaxseed = 90 g / 3/4 cup (Note: Must be ground until powdery using a multi grinder, coffee bean or seeds grinder)

Whole Psyllium Husks = 27 g / 3 tbsp.  (Note: The psyllium husks must be ground until half its original volume then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for a better understanding and success)

Baking powder = 12 g / 3 tsp

Salt = 1/2 to 1 tsp

WET INGREDIENTS

Eggs = 6 large egg whites (188 g) (OR 3 large whole eggs)

Apple cider vinegar = 43 g / 3 tbsp.

Hot water = 240 ml / 1 cup

INGREDIENTS FOR GARLIC BUTTER

Salted butter (softened) = 120 g

Minced garlic = 50 g

Parsley = 4 to 6 g(Note: Mix all ingredients together in a bowl)

Optional topping: Mozzarella cheese or any cheese of your choice = 50 to 70 g

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 350F or 180C.

3. In a big bowl, mix all the dry ingredients until well combined and no lumps.

4. Add all the wet ingredients and mix until a dough is formed.

5. Place the dough on a clean surface. Knead the dough for a while and then divide into 2 portions.

6. Roll the dough with your hands into a log of approx. 9" long. Repeat with the other portion. You could also make into one long baguette approx. 13 inches but the baguette would be bigger.

7. Place both shaped dough on a baking tray lined with parchment paper.

8. Make diagonal slits across the top of the dough.

9. Bake for about 40 to 45 mins or until a wooden skewer comes out clean and the top should be hard and crusty.

10. Cool the baguettes on a wire rack.

11. The baguettes can be stored at room temperature for a few days provided if you have a cool weather. Otherwise, it's best to refrigerate earlier.  It's also best to wrap the baguettes with parchment paper before refrigerating to prevent any moisture from developing.

12. The baguettes can be refrigerated up to 2 weeks and frozen for months.

[Total Servings = 32 for 2 baguettes]

NUTRITION INFO PER SERVING

Total carb = 2.1 g

Dietary fiber = 1.7 g

Net carb = 0.4 g

Calories = 21

Total Fat = 1.0 g

Protein = 1.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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