Gluten Free Baguette

I have been trying for about 2 years to create an awesome loaf of Italian or French bread/baguette. Yes, I know the word baguette is not typically used for Italian bread; however, I am talking about a long, crusty, savory loaf of bread that is airy, soft and includes holes on the inside. That is what I have been trying to create, and that is usually called a baguette. Yes, I also know that there is a difference in the ingredients in the two breads. Italian breads often have added oil, sugar and milk, where as French baguettes are usually just water, flour, yeast and salt as their main ingredients. Over the years, I have tried both methods, but making them gluten free, and they each have had their attributes, but none of them were what I was looking for. So, I decided to take pieces and parts of each method, blend them with the methods of my AMAZING GLUTEN FREE WHITE BREAD, which has been a success for over 3 years now, and can be found on this blog, and also in my cookbook, and create my own version of what I am calling a baguette.

Another thing that I know. For someone that loves bread but cannot have gluten, we do not care about old traditions, we just want great bread! We want bread that tastes great, we want bread that has risen and is airy, we want bread that is light, fluffy, tasty and crusty! We do not want bread that is tasteless, dense, stiff, or a buttered hockey puck disguised as a bread!

There is also a change in the “how-to” method, which makes it a long crusty airy loaf of bread. In the past, I had tried to handle it in the old, traditional methods, and when I did, it would come out tough. I knew I had to come up with a new way of getting the dough into its form without handling it, and I must say, I found this way to be rather ingenious, if I do say so myself! (See step 8).

So, I urge you to try this recipe for yourself and I know you will also love it. I am using it sliced, toasted and topped this weekend as a bruschetta at a holiday gathering where I am the personal chef. I will share that topping recipe at another time.

Ingredients:

1 1/4 cup Warm Water

2 tbsp Sugar

2 pkgs Quick Rise Dry Yeast

3 cups Gluten Free All Purpose Flour Blend

3 tbsp Dry Milk Powder

1 tsp Salt

2 tsp Xanthan Gum

4 Egg Whites

4 tbsp Olive Oil

1 tsp Apple Cider Vinegar

2 tbsp melted Butter for topping

Find the complete recipe here. 

Ready for the oven!

 

 

See how light and airy!

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