• Alisa

    posted on February 8, 2012 at 11:41 am

    Wow, amazing looking bread Amy!

    [Reply]

  • Cassidy @ Cooking Gluten (& Dairy) Free

    posted on February 8, 2012 at 11:59 am

    Wow, that’s looks great! I too have a baguette pan that has never been used and never even thought about using a bread recipe for baguettes! I love all of your recipes and I wish the best for your new addition to the family :)

    [Reply]

  • Alta

    posted on February 8, 2012 at 12:14 pm

    This looks gorgeous, Amy!

    [Reply]

  • Jody

    posted on February 8, 2012 at 6:32 pm

    I haven’t made bread since going gluten-free almost a year ago, but this makes me want to! Thanks for the nudge!

    [Reply]

  • Ricki

    posted on February 8, 2012 at 8:10 pm

    What a beautiful looking bread, Amy! And the extra flour and shape really do make it look completely different–a perfect baguette! :)

    [Reply]

  • Jeanine - the Baking Beauties

    posted on February 9, 2012 at 7:22 am

    Absolutely beautiful, Amy!

    [Reply]

  • Ellen (Gluten Free Diva)

    posted on February 9, 2012 at 9:02 am

    Ah yes, I totally understand the hoarding of kitchen pans, toys, gadgets, appliances, etc. I am SO there:). The bread looks glorious Amy. I can’t wait to try it! I bet it would make a kicka*s garlic bread too! Thanks for sharing!

    [Reply]

  • Peter Bronski

    posted on February 9, 2012 at 2:12 pm

    Beautiful baguettes, Amy! Kelli and I will be demo-ing baguettes (and a few other breads) at GFAF Expo in Chicago. Our recipe shares some similarities with yours. We’ll have to give you a shout out during the presentation!

    Cheers, Pete

    [Reply]

  • Charis @ MannaTreats

    posted on February 9, 2012 at 4:48 pm

    wow! I want to try those sometime! yeah!

    [Reply]

  • Carolyn

    posted on February 9, 2012 at 6:24 pm

    Made this today, it is wonderful, sliced thin and toasted with soup tonight. Will be my go to recipe. No baguette pan, so used parchment lined foil shape, thanks so much

    [Reply]

    Carolyn Reply:

    @Carolyn, Just ordered 2 of your books, can’t wait

    [Reply]

  • Jenn @LeftoverQueen

    posted on February 10, 2012 at 6:00 pm

    Beautiful Amy! :)

    [Reply]

  • InTolerantChef

    posted on February 12, 2012 at 4:02 am

    They sure look amazing! Great job :)

    [Reply]

  • Trisha

    posted on February 15, 2012 at 8:29 am

    Gorgeous! And I can’t wait to hear more about the conference. What a great idea!

    [Reply]

  • danielle

    posted on February 24, 2012 at 2:34 pm

    I have a baguette pan & tray for my bread machine but am not sure if is use the gluten free cycle or the baguette cycle. Any thoughts?

    [Reply]

  • The Blender Girl

    posted on April 24, 2012 at 1:34 pm

    THANKYOU Amy….for sharing these INCREDIBLE baguettes as part of our Gluten Free Baking With KitchenAid event. These are the BEST gluten free baguettes I have ever had. Just AMAZING. Thankyou! You ROCK!

    [Reply]

    Amy Reply:

    @The Blender Girl, I am so grateful you included me in your event! xoxo!

    [Reply]

  • Hala

    posted on February 9, 2014 at 7:23 pm

    Thank you for sharing your recipe. This is the first gluten free bread I have attempted to make and I think it flopped on me. Maybe I took it out too soon?
    It started with the dough being very soft not a dough consistency, and I shaped it to look like a baguette. However I didn’t have the baguette pan. The next part, is it didn’t rise much. I let it rise for about one hour. I followed the instruction for the oven and it looked great, however, when it sat out to cool, it deflated. What do you think I did wrong? Its tastes really good but doughy. gummy. my family ate it anyways. :))
    Thanks for your help.

    [Reply]

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