Comments on: Gluten-free Baguettes

By: janice

janice — Mon, 20 Sep 2010 20:52:59 +0000

Thanks so much for sharing your changes to the recipe Mary. I’m always tweaking with mine, whether different flours or alternatives to things like the flax seed. I’ve also made it with chia seeds which definitely make it gummier. The texture on my loaf is usually moist inside, but I haven’t had the gumminess, and I usually have it out for a few days. I am curious now, and will have to try with the proportions you ended up with. As for the amaranth, it is a stronger tasting flour — I happen to like it a lot, and even use it in chocolate chip cookies. One of the great things about gluten-free baking is there are so many options to choose from (if you dont like one flour, sub another!).

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By: Mary

Mary — Mon, 20 Sep 2010 19:51:25 +0000

Hi again, I have made this bread several times now, and I think it’s one of the best GF breads I have made in 10 years. However, I wanted to let you know how it worked for me because there were a couple of problems at first.

I tweaked my first loaf by subbing more millet flour for the amaranth, since I didn’t have amaranth on hand, and I don’t really like the flavor. Otherwise, I made the bread as written. The crust was fabulously chewy and the flavor was great, but the texture was quite unpleasantly gummy and wet.

I played with it quite a bit after that because I really wanted to make it work and now on my fifth try, it’s just about perfect. I decided that it was probably the flax that was contributing to the gumminess, so I left that out, and I reduced the total liquid. I don’t have an exact measurement of the liquid I use, because I go more by the consistency of the batter/dough, but it probably works out to about 1-1/2 to 1-3/4 cups water total. My batch last night came out as close to perfect as GF bread can get.

I haven’t tried leaving the dough in the refrigerator, I just make two loaves at a time, because I can eat them within a couple of days! But that’s my next experiment.

Meanwhile, thanks again. I’m so glad to have found this recipe. There are a lot of GF bread recipes out there, and I’ve made a lot of them. Some a great, some not so great. But some of them are really complicated, like having two risings, and on and on. Yours is simple, easy, and I usually have bread in less than two hours! And it’s really yummy too.

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By: Mary

Mary — Thu, 26 Aug 2010 04:47:13 +0000

Hi, I ran across your blog in searching the net for gram/volume conversions for GF flours. After hitting lots of links, I finally found yours. Thanks for putting it together! And this bread looks great—I’ll try it after I get back from vacation next week. I already have the baguette pan, so I have a head start!

Mary

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By: YeastSpotting 7.9.10 | Wild Yeast

YeastSpotting 7.9.10 | Wild Yeast — Fri, 09 Jul 2010 07:03:08 +0000

[...] Gluten-Free Baguettes [...]

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By: AICHA

AICHA — Wed, 07 Jul 2010 23:35:27 +0000

MERCI POUR TOUS

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