At last! The recipe for easy, irresistible, authentic Gluten-Free French Loaves
There’s nothing more inviting than the aroma of freshly baked gluten-free bread. I learned this when I lived in France and enjoyed delicious French baguettes straight from the boulangeries of Paris. During the years when wheat flour flew around my kitchen, I had no problem recreating my own authentic-tasting baguettes.
I began baking without gluten in 1995 (out of medical necessity) but it wasn’t until 2005 that I tried creating bread without gluten. In the ensuing years, I painstakingly experimented with different ingredients, studying their baking characteristics and interactions in order to refine and perfect my bread-making skills.
I developed this excellent recipe for gluten-free baguettes while teaching gluten-free bread-making at the Natural Gourmet Institute in New York. Who says amazingly delicious bread can’t be made without gluten?
Photo by Rebecca Reilly
Gluten-Free French Baguettes
MAKES 2 12-INCH GLUTEN-FREE BAGUETTES.
These gluten-free baguettes look, smell and taste just like French baguettes should. No butter needed to enhance their appeal. Let bread cool at least 15 minutes before serving fresh from the oven. Freeze any bread you don’t plan to eat soon. This recipe can be made egg-free; see instructions.
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Chef and gluten-free cooking instructor Rebecca Reilly is author of Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet & Savory Baked Goods (Simon & Schuster).
