Pepperoni and Cheese Baguettes

Cooking Light
Good gluten-free baguettes can be hard to find, but this one has just the right mixture of flours to give it an ideal texture and flavor. Stuffed with two types of cheeses and sliced turkey pepperoni and baked until golden brown, these would make a great after-school snack or main course served with a green salad.
Serves 12 (serving size: 1/3 of baguette)


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2 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1/4 cup olive oil
1 tablespoon cider vinegar
2 large egg yolks
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
3 ounces reduced-fat sharp cheddar cheese, shredded (about 3/4 cup)
7.8 ounces white rice flour (about 1 1/2 cups)
3.45 ounces brown rice flour (about 3/4 cup)
2.1 ounces tapioca flour (about 1/2 cup)
2 ounces quinoa flour (about 1/2 cup)
1.3 ounces potato starch (about 1/4 cup)
0.9 ounce flaxseed meal (about 1/4 cup)
1 tablespoon xanthan gum
1/2 teaspoon salt
White rice flour, for dusting
2 ounces turkey pepperoni
1 tablespoon shredded fresh Parmesan cheese
1 teaspoon dried oregano
2 large egg whites


Hands-on: 24 Minutes
Total: 2 Hours, 29 Minutes

1. Dissolve sugar and yeast in 1 cup warm water in a small bowl; let stand 5 minutes.

2. Combine oil, vinegar, and egg yolks in a small bowl, stirring with a whisk. Place mozzarella cheese and cheddar cheese in a bowl, stirring to combine. Chill.

3. Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and salt in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Slowly add yeast mixture and oil mixture, beating until blended and dough pulls away from sides of bowl.

4. Turn dough onto a lightly floured surface; divide dough into 4 equal portions. Shape each portion into a ball. Working with 1 portion at a time (cover remaining portions to prevent drying), roll each portion into a 12 x 6-inch rectangle on a floured surface. Place one-fourth of pepperoni slices down center of dough leaving a 1-inch border at top and bottom; top with one-fourth cheese mixture. Beginning at short side, roll up dough tightly, jelly-roll fashion; pinch seams and ends to seal. Repeat procedure with remaining dough portions. Place rolls, seam sides down, 2 inches apart on baking sheets covered in parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

5. Preheat oven to 375°.

6. Combine Parmesan cheese and oregano in a small bowl, stirring to combine. Place egg whites in a bowl, stirring well with a whisk. Brush tops of dough with egg whites; sprinkle with Parmesan cheese mixture.

7. Bake at 375° for 35 minutes or until crust is golden brown. Remove from pans; cool completely on wire racks.

Created date

October 2014

Nutritional Information

Calories 141
Fat 3.1 g
Satfat 0.7 g
Monofat 1.1 g
Polyfat 0.6 g
Protein 3.2 g
Carbohydrate 25 g
Fiber 3.3 g
Cholesterol 27 mg
Iron 0.9 mg
Sodium 249 mg
Calcium 9 mg