Recipe: Gluten Free Baguettes

by Carrie

in Bread, Carrie Recommends

Gluten Free Baguettes

First and foremost I have to THANK all the talented gluten free bakers out there who are sharing their recipes with us all. Why do I share recipes from other talented bakers? I share them because the reason I started this blog was to pass on great tasting gluten free food and recipes.

I really enjoy hunting online, buying loads of cookbooks, and trying new recipe after recipe in my kitchen. I love looking for a chewy chocolate chip cookie, a flaky pie crust, and switching them to gluten free. Even just playing with my old recipes and making them better. I do all of this so you don’t have to.

You don’t have to make batch after batch of batters, you don’t have to buy $100 worth of gluten free flours and ingredients, you don’t have to be frustrated making a loaf of gluten free bread that ends up a block of concrete. I do all of this since I’m already searching for great gluten free recipes, and if I’m thrilled with the results I want to share it with you all.

4 Years into being gluten free I still consider myself a newbie in many ways. I’m getting more and more comfortable putting my recipes out there for you all, but I also feel proud sharing ones that others have written. I give FULL credit to recipes that aren’t mine and I encourage you to let those incredible bakers know how much you appreciate them.

I’ve always said, I am a MOM who really wants to feed her family great tasting gluten free food. That’s it. So I am sharing a recipe today that I think is FABULOUS!! I am a subscriber to Simply Sugar & Gluten Free and this week a recipe came into my inbox for a gluten free baguette. The photo looked delicious and I was intrigued to read through the recipe.I too had a baguette pan wrapped in plastic not yet used in my cupboard and thought this was a perfect opportunity to try it out.

Gluten Free Baguettes

FANTASTIC
FANTASTIC
FANTASTIC

I highly recommend you bake up Amy’s GF Baguettes. I made a batch this weekend and can’t wait to make another couple of loaves tomorrow.

This is Amy’s Basic Flour Blend

1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Instructions:

  • Mix well and store in an airtight container in the refrigerator.
  • To make the baguettes you need 3 cups of her flour blend, so mix up a double batch.
  • To make the gf baguettes you follow her recipe for Perfect Bread Recipe
  • – – – – – – – – – – – – – – – – – – – – – – – – – – – – –


    Recipe: Perfect Gluten-Free Bread

    *Makes 1 9″ x 5″ loaf*

    3 cups (369 grams) Amy’s Basic Flour Blend
    2 1/4 teaspoon (7 grams) xanthan gum
    1 tablespoon (12 grams) palm sugar
    1 packet (7 grams) dry instant yeast
    1 1/4 cup (289 grams) warm water
    2 extra (113 grams) large eggs
    1/4 cup (50 grams) canola oil
    1 teaspoon (5 grams) apple cider vinegar
    1 1/4 teaspoon (7 grams) kosher salt

    Instructions:

  • Prepare a 9″ x 5″ loaf pan with cooking spray. Line with parchment paper if desired.
  • Preheat the oven to 350°F.
  • Whisk together the flour blend, xanthan gum, palm sugar, and instant yeast. Set aside.
  • Put the water, eggs, oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment and mix until combined. Add the dry ingredients except the salt and mix on low until incorporated. Increase to medium high and mix for a minute. Turn off, add the salt, and mix for two minutes more.
  • Turn the batter into the prepared loaf pan. Place in a warm place for an hour to rise, or until the loaf just about doubles in size. (Don’t let it rise more than double it’s original size or it might collapse in the oven.)
  • Score the bread with a sharp, serrated knife if desired. Bake for 45 – 55 minutes, until the top is golden brown and the loaf sounds hollow when you tap it. Let it cool for 5 minutes in the pan then turn the loaf pan on its side, scoot the loaf forward so the steam can escape – but leave it in the pan. Let it cool for another 10 – 15 minutes the move to a wire rack to cool completely.
  • To store, wrap with plastic and keep at room temperature for up to 3 days. Freeze any leftovers for toast or gluten-free bread crumbs.
  • – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

    Recipe: Gluten Free Baguettes

    1 recipe Perfect Gluten-Free Bread
    Amy’s Basic Flour Blend for dusting

    Instructions:

  • Make the bread dough according to the instructions in the recipe.
  • Line a baguette pan with parchment paper.
  • Divide the dough into two equal portions.
  • Use wet hands and a rubber spatula to form each portion into a long baguette-like shape right in the well of the lined pan.
  • Let the dough rise in a warm place for 45 – 60 minutes.
  • Put one oven rack in the center of the oven and put a pizza stone or baking stone on this rack (baking stone is optional but helps create a crusty loaf). Place the second oven rack directly below. Put a baking sheet on this rack.
  • Thirty minutes prior to baking, preheat the oven to 425 degrees F.
  • Just before baking, dust the top of the loaves with Amy’s Basic Flour blend. Use a sharp, serrated bread knife or a lame to score each loaf 5 times at an angle.
  • Toss 4 or so ice cubes onto the baking sheet below the pizza stone. Put the baguette pan directly on top of the pizza stone.
  • Bake for 15 minutes, then slide the loaves onto the pizza or baking stone. Bake another 5 – 10 minutes until bread reaches an internal temperature of 205 degrees F and has become a nice golden brown on the outside.
  • Let cool completely on a wire rack before slicing.
  • Gluten Free Baguettes Gluten Free Baguettes

    THANK YOU AMY of Simply Sugar & Gluten Free for being so talented and sharing with us gluten free folks a great recipe!!!!

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    { 3 comments… read them below or add one }

    Suzanne March 19, 2012 at 11:01 am

    These look AMAZING! But I have to say i’m a little scared to use bean flours..are they as strong tasting as quinoa or millet flour? If so, do you find you can detect the taste? They look gorgeous, so I would like to try this recipe out.

    Angie Halten March 20, 2012 at 9:54 pm

    I can already taste this yummy bread being dipped in olive oil and balsamic vinegar! My favorite snack in the world. Looking forward to making your recipe this weekend!

    Claire Taccone July 18, 2013 at 7:10 am

    Thanks for the recipe. I can’t wait to try it but have to go shopping for some of the ingredients. It sounds more nutritious than regular bread and I would be interested in the analysis. Do you think you could supply the breakdown of the nutritional content.

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