Sourdough salted miso baguettes from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 81) 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 May 25, 2026

    Agree this is a very nice baguette. My gluten-eating husband and son happily ate it, only comment being that the crust wasn't quite the same as a regular baguette. My starter isn't yet super sour so the sourdough flavor was a bit milder. The miso added depth but honestly I wouldn't identify in there if I didn't know. Ate one and froze one - we'll see how it resuscitates!

  • rmardel on January 03, 2026

    This recipe and technique has yielded an excellent baguette, far better than any GF baguette I have found elsewhere. The flavor is excellent and the texture/crumb very good. It may not yet be my perfect baguette, although there is nothing really to complain about here. Any remaining tweaks are minor points of technique. It is possible that my idea of a perfect baguette is a lost memory of a wheat baguette. I will continue making this, and despite my grumbles, it is better than most of the baguettes I have eaten, wheat or GF.

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