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Baguette at Curcuma




White sugar

1 teaspoon

Instant yeast for savoury dough

1 teaspoon


to taste


3 oz

Iodized salt

3 oz

Xanthan gum

3 oz

Egg, egg white

50 oz

Extra virgin olive oil

2 spoons


150 fl oz

Tapioca flour

50 oz

Rice flour

150 oz

Bakery products from Italy

Baguette at Curcuma

Baguette at Curcuma

vegetarian with eggs

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baguette at Curcuma

A beautiful baguette of gold color, with unusual flavor, particular and slightly spicy.

Baguette at Curcuma step 1

step 1

In a bowl, combine flours with salt, turmeric, pepper and xanthan. In another bowl, combine the water with the sugar and make it melt perfectly, add the yeast and do the same.

Baguette at Curcuma step 2

step 2

When these ingredients are well combined, add them to the flour and knead. Beat the forks with a fork and add it to the dough with the oil.

Baguette at Curcuma step 3

step 3

Knead for a few minutes. If wet add some flour from time to time until it forms a nice elastic mixture.

Baguette at Curcuma step 4

step 4

Give the shape of a loaf and keep it warm for at least half an hour and until it slightly doubled the volume.

Baguette at Curcuma step 5

step 5

Preheat oven to 180º. Cook the Baguette for about 40, turning it halfway to cook both sides.

Baguette at Curcuma step 6

step 6

Let it cool for a few more minutes in the oven off. Remove. The bread keeps well the next day, and the remaining slices have frozen them two to two for future use.

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