BreadAugust/September 2009

Gluten-Free Baguettes

MAKES 2 BAGUETTES (8 servings each)

This recipe makes marvelous gluten-free bread in just two hours. Slice and feast! Use baguettes for garlic bread, crostini, submarine sandwiches, baguette pizza and even French toast.

3 cups Gluten-Free, High-Protein Flour Blend
1 tablespoon cornmeal, more for dusting
2 teaspoons sugar of choice
1 tablespoon xanthan gum
2 packages (4 teaspoons) rapid yeast
teaspoon salt
1 cups warm water
1 teaspoon cider vinegar
2 eggs, room temperature
3 tablespoons extra-virgin olive oil

1. Preheat oven to 375 degrees. Line a double baguette form with foil, extending foil up the sides by 2 inches. Lightly grease foil and sprinkle with cornmeal. Alternatively, make two baguette-shaped forms (each measuring 2 inches wide, 4 inches high, 14-16 inches long), using a double thickness of heavy-duty foil, dull side out; lightly grease and sprinkle each with gluten-free flour or cornmeal and place on a cookie sheet.

2. Mix dry ingredients together in the bowl of a stand mixer.

3. In a separate bowl, whisk together the water, vinegar, eggs and oil. Add to dry ingredients.

4. Using the beater or paddle of your mixer (not the whisk), beat mixture on low speed until well blended. Then turn the speed up and beat for 5 minutes on medium-high speed.

5. With oiled hands or oiled plastic wrap, divide dough in half and shape into 2 baguettes. Place in prepared pan and cover with lightly greased plastic wrap. Let rise in a warm place for 20 to 30 minutes.

6. Spritz dough with water. Place in preheated oven and bake for 30 minutes or until done. Bread is done when internal temperature reaches 200 degrees.

Each serving contains 154 calories, 4g total fat, 1g saturated fat, 0g trans fat, 40mg cholesterol, 128mg sodium, 26g carbohydrate, 1g fiber, 4g protein.

Comments (5)

My dough turned out more like batter, anyone else have this problem? Should I have added flour until it wasn't batter texture and could be shaped? I just slopped it into the pan and it is raising now. Let's hope it turns out, GF flour isn't the cheapest!

Posted by: GF rookie | January 17, 2015 3:08 PM    Report this comment

Living Without's Food Editor, Beth Hillson, shared her thoughts on using yeast in gluten-free baking. "Instant active dry yeast and active dry yeast work similarly with gluten-free breads. Neither requires proofing (adding to warm water to activate). I add either to the dry ingredients just before adding liquids. ... I do not use rapid rise yeast as it is a bit too energetic and looses its punch too soon. " She commented that proofing is not required if your yeast is fresh. Our test kitchen shared a comment too, on a different product, but an important point: "We baked the same item on two consecutive days. The dough took twice as long to rise the second day. Thinking it through we realized the outdoor temperature had dropped sharply the second day, and with the windows open the kitchen was cooler, therefore the longer rising time." Working with yeast can be so tricky - but SO worth it! Happy baking.

Posted by: LW Moderator | April 7, 2011 7:36 AM    Report this comment

Do you think that active dry yeast would work for this recipe?

Posted by: GFTiff | April 6, 2011 2:30 PM    Report this comment

I'm glad you like the recipe. I would use a Cusinart Food Processor rather than trying to mix this by hand or with a blender. If you ever decide to buy a mixer, KitchenAid has hand held mixers that are easy to handle and store and are full of power (200 to 250 watts). The price tag is between $60 and $75 and worth every penny.

Happy Baking!
Beth Hillson, Food Editor, Living Without

Posted by: | October 11, 2010 1:14 PM    Report this comment

This looks wonderful.
As a baking-challenged, mostly-just-cook type, what do you recommend doing in place of a mixer (don't have one) -- either by hand or with a blender or Cuisinart?

Posted by: Unknown | October 11, 2010 6:14 AM    Report this comment

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