My dear friend, Jen Cafferty, and I were in the middle of a planning meeting for Nourished – you know, the first ever gluten-free and allergen-friendly food blogger conference we’re hosting in April? I must say that we have put together one heck of an event. Don’t take my word for it – you can check out the agenda here. And the stellar presenter line-up here.
Anyway, back to the baguettes.
Somehow Jen and I started talking about bread baking. I told her that I’d never made a gluten-free baguette in my life. Jen said, “Oh Amy, it’s so easy. Just make the dough into the shape of a baguette.”
Duh. I should have known that. That’s what you do with wheat dough, right? And it’s not like I didn’t have a baguette pan
So, I whipped up a batch of my Perfect Gluten-Free Bread, put it in my brand-new (only because the wrapper was still on it) baguette pan, and baked some lovely loaves.
Having baguettes is so much more fun than just a normal loaf of sandwich bread. I can make bruschetta, hoagies, or just have a nice loaf of bread with dinner that doesn’t look like it’s meant for sandwich meat.
Simple, bakery-style gluten-free bread that you can make at home.
Ingredients
- 1 recipe Perfect Gluten-Free Bread
- additional Amy's Basic Flour Blend for dusting
Instructions
- Make the bread dough according to the instructions in the recipe.
- Line a baguette pan with parchment paper.
- Divide the dough into two equal portions.
- Use wet hands and a rubber spatula to form each portion into a long baguette-like shape right in the well of the lined pan.
- Let the dough rise in a warm place for 45 - 60 minutes.
- Put one oven rack in the center of the oven and put a pizza stone or baking stone on this rack (baking stone is optional but helps create a crusty loaf). Place the second oven rack directly below. Put a baking sheet on this rack.
- Thirty minutes prior to baking, preheat the oven to 425 degrees F.
- Just before baking, dust the top of the loaves with Amy's Basic Flour blend. Use a sharp, serrated bread knife or a lame to score each loaf 5 times at an angle.
- Toss 4 or so ice cubes onto the baking sheet below the pizza stone. Put the baguette pan directly on top of the pizza stone.
- Bake for 15 minutes, then slide the loaves onto the pizza or baking stone. Bake another 5 - 10 minutes until bread reaches an internal temperature of 205 degrees F and has become a nice golden brown on the outside.
- Let cool completely on a wire rack before slicing.
Much love,
Amy
Alisa
posted on February 8, 2012 at 11:41 am
Wow, amazing looking bread Amy!
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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
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Alta
posted on February 8, 2012 at 12:14 pm
This looks gorgeous, Amy!
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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!
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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!
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Jeanine - the Baking Beauties
posted on February 9, 2012 at 7:22 am
Absolutely beautiful, Amy!
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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!
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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
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Charis @ MannaTreats
posted on February 9, 2012 at 4:48 pm
wow! I want to try those sometime! yeah!
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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
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Carolyn Reply:
February 9th, 2012 at 9:54 pm
@Carolyn, Just ordered 2 of your books, can’t wait
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Jenn @LeftoverQueen
posted on February 10, 2012 at 6:00 pm
Beautiful Amy!
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InTolerantChef
posted on February 12, 2012 at 4:02 am
They sure look amazing! Great job
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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!
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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?
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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!
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Amy Reply:
April 24th, 2012 at 9:49 pm
@The Blender Girl, I am so grateful you included me in your event! xoxo!
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