Comments on: Gluten-free Wild Yeast Baguette and Boule

By: Mary Garrard

Mary Garrard — Wed, 06 Oct 2010 23:08:44 +0000

Hi, I’m still making your baguettes recipe with my tweaks (omit the flax, decrease the liquid, sub millet for amaranth) at least weekly, usually on Sunday because that’s when I have the free time, and I am getting consistently stellar loaves. I especially love them with sesame seeds on the top. The only problem is that they disappear too quickly! I discovered a fun thing by accident: baking the bread while roasting tomatoes (same temp works for both) is a great way to get moisture in the oven!

I have mixed feelings about trying another bread recipe because the baguettes are so good, why mess with success, but I will try this one soon. Who knows, it could become my next go-to bread!

Thanks for all of the work you’re doing in developing these gluten free bread recipes. When I got diagnosed 10 years ago, I couldn’t have imagined ever eating such good bread. I gave up, quickly, on commercial GF breads. I used Bette Hagman’s recipes to make my own, and they were OK, and I deeply appreciate her pioneering use of flours other than rice flour, but things have progressed a long way. I’m sure she would be happy to see the changes.

Again, thanks.

Mary

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By: Flo Makanai

Flo Makanai — Mon, 27 Sep 2010 11:27:47 +0000

Super interesting post and nice GF bread.
And what a sweet surprise to read mention of my 1.2.3 sourdough formula
I’ll mention your post, with a link, on today’s Weekly Bread on VotrePain.com.
Have a nice day
Flo Makanai

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By: YeastSpotting September 24, 2010 | Wild Yeast

YeastSpotting September 24, 2010 | Wild Yeast — Fri, 24 Sep 2010 07:04:14 +0000

[...] Gluten-Free Wild Yeast Baguette and Boule [...]

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By: Jean Layton

Jean Layton — Wed, 22 Sep 2010 05:13:38 +0000

This looks amazing, your baguetts have that fragile quality of a crispy crust that might shatter in a good breeze.
I will have to try these out soon. So glad you enjoy the flour mix.

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