French Baguettes, Gluten-Free

by Jeanne on May 1, 2009

Happy May Day! It’s wonderful in Seattle today–sunny, warm (70s), a slight breeze. It’s actually much too nice to be in the kitchen, but I just wanted to give you the recipe for French bread I’ve been working on. I’ve been baking loaves upon loaves of this, tweeking the recipe, trying to make it the best tasting/best texture I can.

I started with other recipes that I found online for gluten-free French bread. I looked through Bette Hagman’s books.  I looked at various recipes posted online.  I also read up on classic French bread in the Baking With Julia book by Dorie Greenspan and Julia Child. And, I referred to Shirley O. Corriher’s book Cookwise for insights into the science of French bread (I know she has a new book, Bakewise, which I can’t wait to read).

I discovered that one of the keys to a crispy crust is a humid oven. I used a pan of water placed on the oven floor and spritzed the oven with water to create humidity during baking.

So, here it is! Let me know what you think.

Gluten-Free French Bread
NOTE: I modified this on 8/12/09–I had forgotten to include the egg whites. Blush…

Yield: 2 baguettes

Special tools needed:
-heavy duty stand mixer (or a hand mixer will work in a pinch);
-French bread pan (this really is helpful–keeps the loaves in the proper shape)

-extra pan for water in the oven (I use an 8″x8″ glass pan)
-water spritzer bottle

Ingredients
1 cup/138 g sorghum flour
1 cup/136 g brown rice flour
1 cup/120 g tapioca flour
2 tsp. xanthan gum
1 1/2 tsp salt
1 TBL sugar
2 TBL active dry yeast (I use Red Star)
1 cup/235 ml warm water (warm but not hot to touch–about 110 degrees F/43 degrees C)
1 TBL olive oil
1 tsp. vinegar (I use apple cider vinegar)
3 egg whites from extra large eggs (or 1 whole egg and 2 eggwhites for a more rich baguette)

- in mixer place flours, xanthan gum, and salt. Mix to combine.
- in a small bowl, add the water and then dissolve sugar and then add and dissolve yeast–wait a few minutes for the yeast to foam (this means that it’s working and starts the rising process)
-add olive oil, cider vinegar, and egg whites to the dry ingredients. Add yeast mixture to dry ingredients
-mix slowly to combine
-turn mixer to high and mix for 3 minutes or so
-brush pan with olive oil (yes, the oil will kind of fall through the holes: I set the pan on a baking sheet)
-spoon dough onto the French bread pan in two equal amounts
-shape dough into baguette oblongs
-slash top of each loaf with 3 slashes with a sharp knife or razor blade

-turn on oven to 400 degrees F/204 degrees C
-place pan with dough on top of stove (I do this so they’re in a warm environment)
-let rise for about 30 mins or so (until they are double-ish in bulk)

-while you’re waiting for the dough to rise, boil a pan’s worth of water
-once dough has risen for 30 mins, place water in an oven-proof pan

-place pan of water on the floor of your oven
-spray oven with a spritz or two of water from spray bottle
-wait for another 5 minutes to let the oven get humid (necessary for a crisp crust)
-lightly brush tops of loaves with olive oil (to make them get brown and crispy)
-place bread pan (without the baking sheet) in the oven

-bake for 30 minutes–until brown

-remove from oven and cool for a few minutes, then turn out onto a rack to cool completely

This bread is best eaten hot or warm–as soon as possible after baking. It’s got a nice crispy crust and my family found it to be delicious! I like it best when I tear off pieces with my hand rather than cutting it with a knife.

Like most gluten-free yeasted items, the baguettes are best the day they are made.  Store whole loaf on counter in the open and uncovered (covering softens crust). If you have a bread box, that would be fine. Cover any partially eaten loaves by placing a piece of aluminum foil at open end (not over the whole loaf). Refresh by placing in a 350 degree oven for a few minutes, or by slicing and toasting.

May be frozen.  Defrost by placing in the refrigerator for 24 hours.

PRINT FRIENDLY VERSION

Digiprove sealCopyright secured by Digiprove © 2012 Jeanne Sauvage
Share

{ 93 comments… read them below or add one }

stephanie April 14, 2014 at 3:30 pm

Hello!
I was super excited to find your site and cannot wait to try quite a bit of your recipes. I was wondering if, among the other bread recipes, if you’ve tried making bagels?

Reply

Jeanne April 15, 2014 at 9:40 pm

Stephanie: Welcome! I have developed a bagel recipe–it will be in my new book!!

Reply

Stephanie April 15, 2014 at 11:05 pm

That’s great! I’ll have to add that one to my collection then!

Reply

Paula February 20, 2014 at 3:43 am

Just a note of caution – NEVER use a glass pan for the hot water in the oven – I had one explode on me! Use a cast iron skillet or metal baking pan or oven proof pot with water for the steaming. Thanks for the GF ideas!! Happy Baking!

Reply

Jeanne February 21, 2014 at 10:57 am

Paula: you bring up an excellent point. Never combine a cold glass pan with a hot oven or with hot water. The shock can shatter the glass. If I use a glass pan, I make sure that the pan is warm before the hot water goes into it. That said, nowadays I use a metal pan.

Reply

Melanie December 29, 2013 at 11:43 am

Instead of brown rice flour, could I substitute millet? Thanks!

Reply

Jeanne December 30, 2013 at 2:36 pm

Melanie: Sure. I’ve not used millet, so I’m not sure how the taste will be–but it’s worth a try!

Reply

Melissa November 26, 2013 at 7:40 am

Would I be able to prepare this in a bread machine? If so should I go ahead and split the recipe in half?

Reply

Jeanne November 27, 2013 at 2:59 pm

Melissa: Well, let’s see. I think the answer is no. This recipe is meant to be baked in a baguette shape, so doing it in a bread machine kind of defeats the purpose. I would use my Soft Sandwich Bread recipe if you want to use a bread machine. Happy baking!

Reply

Alexis October 25, 2013 at 3:18 pm

I’ve found with many gluten-free breads they are a little to wet to knead by hand, which i prefer to do over a mixer when I have the time. Do you find that this is the case with this bread?

Reply

Jeanne October 26, 2013 at 10:30 am

Alexis: Yes. My bread doughs are so wet that they are like thick cake batter. Kneading my hand is not an option for most of them. That said, there is no reason to knead gluten-free dough–there is no gluten to develop (which is the purpose of kneading). Happy baking!

Reply

Holly H. October 21, 2013 at 2:04 pm

Have you substituted all the different flours for cup 4 cup flour? Just wondering if I could use this flour instead of the three flours and xantham gum.

Reply

Jeanne October 21, 2013 at 2:10 pm

Holly: Cup 4 Cup includes xanthan gum (I think) so I’m not sure what you’d adjust the xanthan gum to be. Also, Cup 4 Cup is more like my Jeanne’s Gluten-Free All Purpose Flour Mix, which is like all purpose flour. The brown rice and sorghum flour in this recipe create a more chewy and artisan-style loaf. I would experiment and see how it goes.

Reply

Kari September 3, 2013 at 7:15 pm

Will this work as a pizza dough too?

Reply

Jeanne September 4, 2013 at 2:53 pm

Kari: you could definitely try it and see! I also have a pizza crust recipe if you want to try that! Check out the Gluten-Free Recipes section. :)

Reply

Alvaro September 1, 2013 at 8:00 pm

Hi,
Your recipes look super delicious. I’m living in Costa Rica, and I can’t find a store that would sell sorghum flour. What can I use as a substitute for sorghum?

Thanks a lot!
Best,

Alvaro

Reply

Jeanne September 1, 2013 at 9:43 pm

Alvaro: Welcome! I would recommend just using extra brown rice flour. That works well. Happy baking!

Reply

KnoxRox August 12, 2013 at 6:58 pm

I’ve just started the journey into Paleo. Made this bread tonight and was surprised how good it is! Going to experiment adding herbs, seed coating on outside, square “ciabatta” rolls for sandwiches. I think this is going to work! Thank you for your recipe and inspiration.

Reply

Jeanne August 15, 2013 at 6:51 pm

KnoxRox: Yay! I’m so glad!

Reply

Shirley July 21, 2013 at 4:05 pm

Hi Jeanne, thank you for your fabulous baking site. Would you please let me know how long each loaf should be? Do you have any tricks for smoothing out the dough once it is on the pan? My double french bread pan does not have holes in it. Would you know if there is much difference in the final product? I am wondering if it is important for me to purchase the one with holes. Thank you.

Reply

Jeanne July 26, 2013 at 4:27 pm

Shirley: I make my baguettes about 14 inches/35 cm long. And I just use a rubber spatula to smooth the dough. Don’t worry if it looks uneven–the baguettes will even out once they rise. Also, I think you should be fine without the holes in your pan. I’m not convinced the holes do that much, anyway! Happy baking!

Reply

Mandi July 17, 2013 at 11:21 am

Are you supposed to dissolve the sugar and yeast in the 1 cup of warm water?

Reply

Jeanne July 17, 2013 at 11:31 am

Mandi: Yes! Sorry about that. I just added the missing instruction! Thanks for catching it!

Reply

Carol July 13, 2013 at 1:28 pm

This recipe is outstanding. I am recently gluten free and have tried several bread recipes. This one is absolutely the best. THANK YOU SO MUCH!

Reply

Jeanne July 17, 2013 at 11:28 am

Carol: Oh, I’m so glad! You’re welcome!

Reply

Tanya July 11, 2013 at 12:29 am

I just tried this recipe. I used a cookie tray with baking paper. OMG this tastes so awesome.
I have tried a few of your other bread recipes and they are no where near as good as this.
I still use them but this one is just divine.
Thanks for all you share with us.

Reply

Jeanne July 12, 2013 at 2:32 pm

Tanya: Yay! I’m so glad!

Reply

Doris July 5, 2013 at 9:52 am

Jeanne a quick way to make g/f english muffins is to use any g/f sandwich bread recipe let it rise in covered bowl for 30-45 minutes (yes you read that right). While dough is rising line a biking sheet with parchment paper and grease 8 muffin rings ( you can buy the rings on amazon very inexpensive or use tuna cans that were cleaned very well). Then divide between 8 muffin rings using ice cream scoop. Smooth dough in each ring so they are uniform. Cover let rise again till it reaches top of ring. Preheat oven to 350 while waiting. This rise should take only 15-20 minutes. Bake for 25 minutes. Once finished baking remove from rings and let cool on rack 15 minutes before slicing them. They freeze well. Also don’t be afraid to experiment with different flavors, I have made Sweet Hawaiian English muffins, Cinnamon roll english muffins, Anadama English muffins, so don’t be afraid to experiment. here’s a link to the sweet hawaiian english muffins. http://www.facebook.com/notes/doris-kinney/gluten-free-hawaiian-sweet-english-muffins/10200826756617310 Enjoy!!

Reply

Jeanne July 8, 2013 at 12:56 pm

Doris: Thanks for the ideas!

Reply

Joy August 22, 2013 at 9:57 am

This sounds amazing, Doris! Thanks!

Reply

Tiffanny May 31, 2013 at 11:55 am

Have you considered creating a recipe for English muffins? I would be forever greatful :)

Reply

Jeanne May 31, 2013 at 1:58 pm

Tiffanny: Yes! That’s is one of the recipes I have on my list to do! Thanks for the reminder!

Reply

Lynne B. May 16, 2013 at 10:37 am

Just made this recipe using Domato all purpose flour. I omitted the xantham gum and used tin foil for the baking tray. I used Kroger grocery brand traditional dry yeast. While I frequently bake quick breads I do not consider myself a baker. In fact I think this is the first time I have ever used the bread hooks that came with my hand mixer and I’ve owned it more than 10 years. I found the recipe and instructions very simple and easy to follow even with the assistance of my 3 year old. The bread is BEAUTIFUL! Brown on the outside and lovely white on the inside. My 1st loaf is now consumed and it was very yummy being moist and soft on the inside and nicely crusty on the outside. I agree with a previous comment that it is not as fluffy and light as wheat French bread, but hey, it’s gluten free and I didn’t expect it to be an exact match. My little one liked it and I’m not sure we will make it through the end of the day with the 2nd loaf. In fact, I hear it singing that sweet siren song now. Pretty sure this will have to be a special treat cause the smell of fresh bread is just more than I can resist.

Reply

Jeanne May 16, 2013 at 6:39 pm

Lynne: Aw, I’m so glad! Yay! And I haven’t heard of Domato flour. Will go check it out!

Reply

Laura April 30, 2013 at 11:29 am

Thanks so much for using weights in your recipes! I appreciate it. This bread is wonderful. I’ve just put another pair of loaves in the oven :)

Reply

Jeanne May 2, 2013 at 4:57 pm

Laura: You’re welcome! Happy baking!

Reply

@TheGingerBaker April 13, 2013 at 12:19 pm

French Baguettes, Gluten-Free http://t.co/2Z2E0iw3Hp

Reply

Carlos Salazar March 30, 2013 at 8:36 am

Let me rephrase: in regular bakery, with gluten, it’s very common to use a “sponge” made with 40% o 30% of flour, yeast and water of the recepe, and let it got fermented for 2-3 hours. Then the rest of ingredients get together and get mixed with the fermented “sponge”…. this produces a better bread, a better growth, a better flavour……. i wonder if it could work out in a gluten-free recepe…. THANK YOU !!!

Reply

Jeanne April 2, 2013 at 7:02 am

Carlos: Yes, this is possible and I’ve done it many times. Check out my sourdough starter and sourdough boule posts!

Reply

Carlos Salazar March 28, 2013 at 10:03 am

Hi! i want to congratulate you for this beautiful recepe! I’ve been trying to know without any resoult, if i can do a previous sponge with flour, h2o, and yeast in a dough WITHOUT gluten . . . does it work out?? well it works in gluten breads … i imagine that it’s not the same, but i wonder if it helps to get a better resoult. Thank you! your advice will be very useful to me. Thanks a lot!
carlos!

Reply

Jeanne March 28, 2013 at 10:16 pm

Carlos: Welcome! I am not sure what you’re asking. Are you asking if you can make this bread without eggs? Let me know so I can make sure to answer you correctly! :)

Reply

Nicole March 18, 2013 at 2:36 pm

I bake a lot and love experimenting. We had friends coming over, one of whom doesn’t eat gluten, and I didn’t want him to feel left out. I tried this recipe and am quite impressed. I didn’t have brown rice flour so I mixed white rice flour with buckwheat. I also don’t use eggs and used a gluten free egg-replacer. The flavor was great. The crust crusty. When I saw the texture of the dough I was skeptical but this bread was good even for non-gluten-free eaters. Thanks very much!

Reply

Jeanne March 18, 2013 at 5:29 pm

Nicole: Awesome! I’m so glad!

Reply

Sana April 8, 2013 at 12:39 pm

Hi Nicole

Can you please tell me which gf egg replacer you used. I use the ener-g egg replacer or flaxseed. Which would work better? Or do you have another one in mind?
Thanks

Reply

Nicole April 8, 2013 at 4:39 pm

I used Energ, if I’m not mistaken. I have another and it wasn’t GF. I didn’t have any flax seeds – I love them and often use them up too quickly. :) good luck.

Reply

Kate March 10, 2013 at 5:40 am

The recipe sounds great. How big cup you use? I guess the standard cup is 250 ml, right? Do you use this one?

Reply

Jeanne March 10, 2013 at 12:07 pm

Kate: Hi! I just edited the recipe to include the metric measurements–I hope that helps!

Reply

Kate March 13, 2013 at 1:38 pm

Ohh, thank you very much. I was afraid I could use bigger/smaller than you and then the dough would be strange. I am not very experienced and I wouldn’t know what to do then. Thanks again.

Reply

Jeanne March 13, 2013 at 2:37 pm

Kate: Happy baking!

Reply

Kate March 13, 2013 at 1:39 pm

Wow. I see you also included degrees C. That’s very kind of you!! :-)

Reply

Jeanne March 13, 2013 at 2:37 pm

Kate: My pleasure. I’ve been meaning to do that for awhile!

Reply

Tonya March 9, 2013 at 2:57 pm

I just saw your sd boule – nevermind!

Reply

Jeanne March 9, 2013 at 7:23 pm

Tonya: OK! Also, you can experiment with baking this in a baguette pan. I’ve done it–but I don’t have instructions at the moment. If you’re comfortable experimenting, you can try it.

Reply

linderells February 14, 2013 at 12:47 am

Has anyone tried using buckwheat flour in place of the sorghum in this french bread recipe (or any GF bread receipe)?

Reply

Jeanne February 14, 2013 at 7:09 am

Linderells: Yes–it will be fine. The baguettes will have a darker color and will taste a bit like buckwheat–but that’s OK if you like it. Happy baking!

Reply

Amy January 19, 2013 at 4:13 pm

Best gluten free bread that I have had. My family agrees. I followed the recipe exactly and this was my first attempt at gf French bread. I did use the French bread pan. Very easy!! I will definitely be making this again. Thanks!

Reply

Jeanne January 21, 2013 at 12:36 pm

Amy: Yay!! I’m so glad!

Reply

gi January 13, 2013 at 8:44 pm

Hi, is there any substitute I can use for the vinegar? Or will it work without it? I am intolerant to vinegar, lemon, wine. Thanks

Reply

Jeanne January 14, 2013 at 3:30 pm

GI: just leave it out. :)

Reply

Rebecca November 18, 2012 at 5:27 am

Do you have weights for the flour amts in this recipe?

Reply

Jeanne December 4, 2012 at 8:47 am

Rebecca: At the moment, I don’t. I haven’t had a chance to do that. I think the King Arthur Flour website has a weigh chart of flours if you want to do your own conversion. :)

Reply

Jag November 2, 2012 at 8:29 am

Additional to be GF/celiac, I do not tolerate (GI) any of the gums (xanthan, guar etc.) so I use ground golden flaxseed in combination with eggwhites and milk or water to substitute in other breads I bake and that works well. Dou you think that would work with the French Baquette too? Your recipe sounds awesome.

Reply

admin November 4, 2012 at 1:21 pm

Jag: I think it would be worth a try! Go for it. Let me know your results!

Reply

andrea September 14, 2012 at 3:32 pm

I followed the recipe as written. It came out like real bread, although did find the crust thick and hard, nonetheless with soup or dipped into Sunday gravy it wins a medal. Leftovers were made into bread crumbs for our meatballs, which turned out great.

Thanks for the recipe.

Reply

admin September 14, 2012 at 4:52 pm

Andrea: Oh, I’m so glad! Yes, this recipe always gets rave reviews. It’s my number one thing to bring to a party–people love to eat it with cheese and dips. And most people don’t know it’s gluten-free–which is always awesome!

Reply

Alexia August 4, 2012 at 5:18 am

Found your site after tasting a vietnamese style French loaf (in Paris, France, funny he) and looking for the recipe.

I’ve just tried your baguette recipe and took the suggestion from someone to use folded high grade/quality aluminium foil instead of the special molds and it worked great in terms of shape. 30 mins rising wasn’t enough I found, the dough was great but denser than I expected. Probably the yeast etc.. will try longer.
I also have found a helpful trick for preparing the yeast (which I use for my brioche): put the oven at 50°C (120°F) and put in the yeast/sugar/water preparation for 10 mins to start, then turn off the oven. Once the dough is ready to raise, put it back in the oven (off) and it helps the process. I’ll try next time with your recipe. What I really liked is that it’s quick and easy on top of very tasty!.
I used the hook of the Kitchen Aid and 2/3 white rice and 1/3 tapioca, and guar instead of xanthan (in Europe we mainly use guar but works the same).

Reply

admin August 4, 2012 at 10:01 pm

Alexia: Thanks for letting me know what you did! I’m so happy when people make the recipes their own!

Reply

CathleenY July 10, 2012 at 10:57 am

I’ve been making these baguettes a couple times a week for the past 5 months or so. The first time I made the recipe and tasted the bread, it made me forget my longing for the wheat versions.

I like to bring my newly bought flours home and measure them out (along with the xanthan and salt) into batches needed for 1 recipe – this way when I’m ready to bake, I just take out my pre-measured batch of dry ingredients and go from there. Saves a little bit of time when I’m ready to bake.

Reply

admin July 12, 2012 at 10:41 am

Cathleen: That is such a good idea! I keep thinking I’m going to do that and I never get around to it. It’s basically like making your own mix–which is awesome!

Reply

Dianne May 17, 2012 at 8:18 pm

Instead of using teff, I’ve been making flour with amaranth in the Blendec and we enjoy the flavour and moisture we get from this flour. I would like to know if I can make the dough ahead of time and keep it in the fridge overnight to bake the next day. I know I would have to let it rise again and get to room temperature. Have you ever done this? Would it rise again or just go flat? Also, can the dough be made and then frozen?

I can’t thank you enough Jeanne for such a fantastic recipe. Last summer I bought a gluten-free baguette that was small and seemed to contain mostly cornstarch! What a way to put on weight! No fiber in that loaf.

When I have more time, I would love to make your choux pastry.

I bought a second pan so that I can make four at a time and then freeze it as well. Some weeks I am too busy to make it and I do not like to run out.

Reply

admin May 18, 2012 at 12:48 pm

Dianne: I love it when people make their own adaptations to my recipes. You can make the dough ahead of time and keep it in the fridge up to 24 hours before shaping and baking. If the dough is cold, let it bake a bit longer. Also, you can make the baguettes and freeze them baked. I’m not clear that freezing the actual dough is a good idea, although I know that some people have good success freezing sourdough dough, so who knows? You could try it and see what happens. If you do, let me know how it goes!

Reply

Darlene April 18, 2012 at 11:46 am

Could I just use gluten free all purpose flour instead of all the other flours listed…and of course the yeast and gum?

Thanks

Reply

admin April 23, 2012 at 11:00 am

Darlene: Yes, but the gums will be a bit off. Decrease the gums by 3/4 tsp (because I have gums in my gf all purpose mix)

Reply

Dianne January 20, 2012 at 6:01 pm

I made this and substituted teff flour for the sorghum. Between two of us we ate one and a half baguette. Some as a main dish with with fish, olive oil with herbs for dipping. We couldn’t stop there, ghee, raspberry and blueberry jam. Delicious.

Not wanting to have anything drip in the oven I placed two small wire racks onto the baking sheet, one was laid flat and the other diagonal on top of it. I then put the baguette pan on top and it had great air circulation. I’m glad I did this as there was some oil on the baking sheet that would have made a mess in the oven.

The crust was crusty all the way around. Thanks for this recipe. I will try it with guar gum next time.

Reply

admin January 20, 2012 at 9:50 pm

Dianne: Yay! I’m so glad! Thanks for letting me know!

Reply

Nancy November 18, 2011 at 6:52 pm

Is there a possible egg substitute – am allergic to gluten, egg and dairy.

Reply

Nancy November 18, 2011 at 6:51 pm

I am allergic to eggs. Will this recipe work with an egg substitute? Also allergic to dairy.

Reply

admin November 18, 2011 at 8:33 pm

Nancy: I would experiment. It’s not going to be exactly like the version containing eggs if you use an egg substitute. My favorite egg substitute is 1 tablespoon of ground flax seeds mixed with 3 tablespoons of hot water. Mix together and let sit to gel for about 15 minutes. Then use in the recipe.

Reply

Isabelle October 7, 2011 at 6:37 am

I tried this recipe last night! I followed the recipe exactly as it is written with the exception of the sorghum flour, which I could only find “sweet” sorghum, is there a difference?
Also, my loafs are extremely dense, I realize that it’s extremely challenging to achieve that light fluffy texture of baguette, but I would consider this to be more of a bread loaf than a “baguette”, unless I did something wrong..
Either way, its a great recipe and we were happy to try it :)

Reply

admin October 7, 2011 at 11:03 am

Isabelle: Yes, sweet sorghum is correct. Let’s see. Yes, the baguettes are more along the lines of the more dense, toothsome kind you would get in a an artisan-type bakery. They are not the lighter-than-air kind that you find in the grocery store. :) You might want to let your loaves rise a little longer–that will allow the yeast to work longer and create more air bubbles. Good luck!

Reply

Cheryl August 22, 2011 at 10:24 am

Hello! I just stumbled onto your website. I’m still checking it out but while I’m in the recipe section thought I’d ask a question. I have the same bread loaf pan but you don’t say if you spray and flower it before spooning out the dough. I know it’s teflon but sometimes you still need to do that with GF mixes as they can be extra sticky.

Thanks!

Reply

admin August 29, 2011 at 3:05 pm

Cheryl: Greetings! Yes, I brush it with oil. I don’t flour it though–it has been OK with out it.

Reply

Amy Cohen January 21, 2011 at 6:02 pm

Hi and thank you so very much for providing all of these recipes!
I’m wondering if I could make this as a boule rather than french breads, or would they collapse. I know that you have a sour dough boule, but I’m not so fond of sour dough. I recently tried the Heathy Artisan Bread recipe for a boule – nice texture, but utterly tasteless (except a bit salty). It’s the flavor of wheat that I miss the most!

Reply

Stephanie January 10, 2011 at 12:07 pm

I made the baguettes and they turned out beautifully! You gave good instructions! A few questions, if I want to try a less “sorghum” flavor, could I substitute millet flour for it, same quantity? I hear it is more subtle in flavor. Also, could I substitute all the flours with a rice flour/potato starch/tapioca starch blend all together? And in what measurements? Or simply use an all purpose Gf. flour blend instead?
I am so excited to find bread, I am a newbie at this, my son who’s 5 has an aggressive case of celiac and was just diagnosed. Your site and recipes are such an encouragement! Thanks so much!!

Reply

admin January 11, 2011 at 11:18 am

Stephanie: Hm. Let me think. The current blend is equal parts of 2 whole grain flours plus 1 part starch. I would substitute based on that. So I would do something like 1 C brown rice flour, 1 C other whole grain flour (millet, amaranth, oat?), 1 C tapioca. GF oat flour or millet might be the good ones to try first. If you use too many starchy flours in this one, it doesn’t work so well.

Also, glad I can help! It’s so hard for the kids, isn’t it? Agh. Good luck!

Reply

Heather July 27, 2011 at 8:18 am

Be careful about the amaranth. I use it for baking when I need my flour to act like wheat to mimic an originally wheat recipe–combined with xanthan gum I get great results this way! (BTW, I have the same flour system–1 part rice, 1 part other, 1 part starch). Since this is a truly gluten free recipe, not a transcription, I think the amaranth will be too sticky and will change the recipe significantly. Hope that helps.

Reply

admin July 27, 2011 at 8:58 am

Hi Heather: Thanks! I have used it in this recipe (and in my Multigrain Bread recipe). Both have been fine. I find that friends say that the taste is close to whole wheat. There is a “bite” there, which gives it that quality I think. I find that it isn’t my favorite taste, but I play with it sometimes. :)

Reply

Rebekah January 4, 2011 at 6:49 am

I don’t have a french bread pan. do you think i could make foil molds? or will not having the holes on the bottom change the results? I wonder if i could make these into french bread rolls and use the muffin tins? thoughts?
Thanks for your great recipes. I have been eating WAY too much bread lately. but after 7 years of hardly having any, I suppose its excusable. ;)

Reply

admin January 4, 2011 at 2:52 pm

Rebekah: I’m so glad you asked this question. I’ve had in the back of my mind the need to figure out how to make this without the need for yet another piece of equipment. I would say go ahead and make foil molds! I think that should be fine. Be sure to oil them and maybe flour them with tapioca flour, too, so the loaves don’t stick. And I think trying them in a muffin tin is an awesome idea!! Let me know how it goes!

Reply

A November 6, 2010 at 8:22 am

I was thinking about the box of GF french bread mix that I bought, then I found this recipe. Is sorghum flour necessary, or will three cups of your famous baking mix (which I will swear by) be acceptable? I still haven’t gotten around to the baking yet, but I will try this weekend.

Reply

admin November 7, 2010 at 3:47 am

A: If you don’t want to/can’t use sorghum, use 1 C brown rice flour, 1 Cwhite rice flour, and 1C tapioca flour. Don’t use my mix because there will be to much xanthan gum if you follow the recipe. And I’m glad you like the mix–yay!

Reply

A November 8, 2010 at 6:02 pm

Thanks for the tip. By the way, you’re in Seattle? I’m in Bellingham, (and sometimes Bellevue)!

Reply

admin November 9, 2010 at 5:56 pm

A: You’re welcome. And awesome! I think our area rocks!

Reply

Leave a Comment

{ 11 trackbacks }

Previous post:

Next post: