Gluten Free Baguette Recipe
Recipe for Gluten Free Baguettes using Pamela's Bread Mix
When I started down the gluten free trial path, the first thought that went through my head was "what am I going to do without a baguette for two months! I'd rather die!" Somehow life just doesn't seem worth living when faced with the reality of not eating another chewy, moist, crusty baguette again. So I immediately began combing the internet for gluten free baguette recipes. I tried several of the recipes I found, tried my hand at coming up with my own recipe and even tried a couple of gluten free bread mixes. Out of all the baguettes I made, I found that the absolute best baguette can be made from Pamela's Gluten Free Bread Mix. It is really simple to make, and although it doesn't taste exactly like it's wheat counter part, it has it's own unique flavor that I found just as appealing. The best part about using the mix, is you don't have to trouble yourself with buying a whole bunch of different flours and gums to whip up a couple of hot and delicious baguettes. Just use the mix and and in less than two hours, you have delicious, warm homemade baguettes just waiting to have butter or olive oil smeared all over them and be devoured.
- 1 bag of Pamela's Gluten Free Bread Mix with Yeast Packet
- 1 1/2 cup warm water (115 degrees)
- 2 large eggs at room temperature
Mix the bread mix with the yeast packet. Add the warm water and eggs and beat until combined. Continue to mix for approximately 3 minutes. Divide the dough in half and spread out on a parchment lined baguette pan. If you don't have a baguette pan, you can form two baguette loafs out of aluminum foil. Use wet fingers to form the dough into long shapes. Let the dough rise in a warm oven or warm spot for 1 hour. Use a serrated knife to cut 4-5 diagonal lines in the tops of the baguettes and bake for 25 minutes at 350 degrees. Place baguettes directly on the oven rack and bake for an additional 10 minutes. Let cool before slicing.