Gluten free baguettes are so easy to make – they look a little intimidating but there’s nothing to it. Wheat baguettes are so much more demanding. If you don’t form the loaf just right, it blows out in the oven. Not with gluten-free baugettes, though. All you have to do is form your gluten-free bread dough in the shape of baguette and bake them.
I use a baguette pan lined with parchment paper. Baguette pans have little holes in them to let the air circulate; if you don’t line the pan your gluten-free dough will sink through. The pan also helps the bread hold it’s shape in the oven.
The other thing to consider when baking bread is how you’re going to proof it. I’ve had the most success with gluten-free bread proofing it in a large plastic box with a lid. I add some warm water, which adds some humidity. I use an under-the-bed box for my baguettes. It’s a great size.
There isn’t a special dough you need to make for baguettes – you can use a any bread dough recipe that works for you. I whipped up a batch of my Perfect Gluten-Free Bread, put it in my baguette pan, and baked some lovely loaves. They turned out great the first time.
Having baguettes is more fun than just a normal loaf of sandwich bread. Think about it – you can make bruschetta, hoagies, mini breakfast sandwiches or just have a nice loaf of bread with dinner that doesn’t look like it’s meant for sandwich meat.
Have you made baguettes? If so, what recipe did you use? What works for you? I’d love to hear more about it in the comments. The great thing about being part of a community is that we can learn from each other.
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.