Crusty baguettes from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free (page 92) by Aran Goyoaga

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on January 08, 2022

    Really good. Obviously not identical to gluten-y baguettes - the interior is “gummier,” although not unpleasant, and it keeps even more poorly, but it’s yeasty, crisp, and springy, and overall very pleasant. Really is best day-of, though. ETA - made a second time and froze the second loaf immediately. A couple weeks later pulled it out and popped into a hot oven for 10 minutes or so. Worked a treat, almost identical to day one!

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