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 in my pantry. (I have a habit of buying kitchen supplies and not using them in a timely manner. Like the English muffin rings, the mini springform pans, the 10-inch cake pans, the truffle dishes, the wire cake stand…I should stop there.)
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.
Serves: 2 loaves
- 1 recipe Perfect Gluten-Free Bread
- additional Amy's Basic Flour Blend for dusting
- 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.