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    Jules Shepard

    Crusty Gluten-Free French Bread (Baguettes)

    Jules Shepard
    0
    Reviewed and edited by a celiac disease expert.

    If you crave the crusty on the outside, soft and chewy on the insideFrench breads of your former life with gluten, give this recipe a try.It's simpler than you might think, and it will make quite an impressionon your table for any meal!

    This recipe is easily doubled to maketwo baguettes.

    Ingredients:
    1 ¼ cup very warm water
    2 ¼ tsp rapid rise yeast (1packet)
    1 tsp. granulated cane sugar
    1 tsp. sea salt
    2 ¼ cups Jules Gluten FreeAll Purpose Flour
    Milk (dairy or non-dairy) or mixed egg wash for brushingon uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and lightly browned)
    Corn meal

    Directions:
    Prepare a proofing area to let yourloaf rise; a good option is to place the loaf in a preheated 200 Foven after you turn the oven off.

    If you have a baguette pan, spraywith non-stick cooking spray and sprinkle corn meal along the bottomof the pan. If you are using a cookie sheet instead, line withparchment paper and sprinkle corn meal onto the paper, then line up two dowl rods or other forms to help keep the bread in the long thin shape while it's rising and cooking; wrap these dowl rods with aluminum foil and spray with cooking oil.

    In a small bowl, mix the sugar, yeastand very warm water and set aside to proof for 5 minutes (if, after 5 minutes, the yeast is not bubbling, throw it out and start again with fresh yeast).

    Crusty Gluten-Free French Bread (Baguettes)In a largemixing bowl, whisk together the Jules Gluten Free AllPurpose Flour and salt. With the beater blade or dough hook on yourmixer, slowly work in the yeast mixture with the flour and salt. Once fully integrated, beat an additional 2 minutes on medium-high. The dough will be very wet at this point.

    Scoop the dough into a gallon size zip-top bag with 1 inch cut from a bottom corner of the bag.  Squeeze the bag to remove the air, then squeeze the dough through the cut hole to form one long loaf in your prepared baguette pan or in between your prepared dowls on the parchment-lined cookie sheet.

    Gently brushthe milk or mixed egg wash all over the exposed areas of the loaf with a pastry brush. Cover the loaf withwax paper sprayed with cooking spray and set it in your warmed ovenor other proofing spot for 20 minutes.

    Preheat oven to 410F and place abaking pan with water into the oven. Leave this pan in the ovenduring the baking process as well – the humidity created by thisheated water will help the bread to form an extra crunchy crust.

    Once risen, uncover the baguette andmake 3 or 4 diagonal cuts into the dough with a serrated knife,cutting approximately ¼ inch deep. If you have a clean spraybottle, fill it with water and spritz the bread with water beforebaking.

    Bake for 20 minutes and brush the top of the bread with milkor egg wash again, then bake for 20 minutes more, or until a toothpick insertedinto the bread comes out clean and the internal temperature of thebread is 205-210F.

    Cool on a wire rack, removed from thepan, until ready to serve.


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    Guest Wayne E. Renfrow

    Posted

    I have had a very hard time finding bread that I can make for my wife most of it either tastes bad or it is hard as a brick all the way through. I would really like something that tastes good and is soft to eat. I do all her cooking, it is the only way we have found that the ingredients can be controlled.

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    Very poor recipe. I have been making gluten free bread for years and this is one of the worst I have tried yet.

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    This recipe is amazing. I have started changing the recipe a bit and add olives and rosemary and when cooked dip it in balsamic vinegar and olive oil. Yum!

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    I followed this recipe and all I got was pebble size dough not runny at all, what a waste of product.

    Funny, I used it and had dough that was more like soup than dough. although the taste was good, the final product was flat and not at all what I was hoping for in a "french bread." still searching...

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    Guest Steve in Houston

    Posted

    Hooray!! A gluten-free bread without the aftertaste of xanthum gum! And those "commentors" who had trouble with the recipe, I think I know what happened. I let my bread rise for 20 minutes and nothing had happened. So I let it go an hour, and it had at least doubled! So try again.

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    Hooray!! A gluten-free bread without the aftertaste of xanthum gum! And those "commentors" who had trouble with the recipe, I think I know what happened. I let my bread rise for 20 minutes and nothing had happened. So I let it go an hour, and it had at least doubled! So try again.

    So glad you loved the recipe, Blanca, Anita and Steve! Particularly when using regular yeast (non-rapid rise), letting the dough rise longer is always a good thing. It's also important in a recipe like this to use exactly the ingredients listed, in the amounts listed. I know some commenters have had had problems with the recipe, but in my experience, it's typically because they are using a different flour blend, or have made other substitutions. Ingredients and directions DO matter!

    In any case, Steve's advice is sage: if the recipe doesn't succeed the first time, revisit your method and try again! Gluten-free food can and should be wonderful!

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    Sounds delicious and would love to try it. Could anyone transiate into English? Hardly any of the ingredients sound familiar.

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  


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