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    Crusty Gluten-Free French Bread (Baguettes)


    Jules Shepard

    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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    Recommended Comments

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

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    Guest michael

    Posted

    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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    Guest Anita

    Posted

    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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    Guest jules

    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.

    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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    Guest Lisa

    Posted

    My son cannot have any grains, do you have any tips for making bread with non-grain flour?

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    Guest Dr Liz Gordon

    Posted

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

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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023