I also love adding coconut butter and a pinch of sea salt (the dairy-free version of ‘salted butter’) or honey. I almost always make French baguettes with soup or stew. French bread is also commonly used to wipe the plate clean at the end of a meal. Other delightful accompaniments include butter with a thin slice of ham, cheese, chocolate spread like Nutella, and honey. The French love to layer butter or jam on their baguettes, and rarely eat the bread plain by itself. The French are known to delight in simple pleasures, and I am far from making complicated changes to traditional perfection.
While many gluten-free bread recipes include dairy milk, traditional baguettes are made with four simple ingredients: flour, yeast, water, and salt. You will not find any milk in this recipe. Perhaps salt’s most important role is making bread flavorful and delicious! Of course, we include it in this recipe. Without salt, bread is simply flour and yeast. Always check the ingredients list for additives or stick to a known gluten-free yeast brand, like Red Star. However, some brands add starch to the final product to prevent clumping. Is dry yeast gluten-free?ĭry yeast is naturally gluten-free. However, if you prefer bread with baking soda, check out our Gluten-Free Irish Soda Bread recipe.
You cannot get a true baguette flavor without yeast! I promise that with this no-knead recipe, it will also be no fuss. I used Pamela's All Purpose Gluten-free flour blend and found that the taste and texture of the gluten-free French baguette was just like the traditional! Yeast These two blends are tried and true for many baking recipes, and especially bread. The best pre-made gluten-free flours for bread are Pamela's All-Purpose Gluten-free Flour and Bob's Red Mill gluten-free flour.
#French artisan bread recipes free#
Undoubtedly, this is a recipe you'll want to make over and over again! Ingredients Gluten Free Flour What gluten free flour is best for bread?
rise and round just like a traditional baguette. I’d rather have my loaves be on the cusp of burning than be underdone in the middle.9K Shares Why you'll love these Gluten-Free French Baguettes Try not to open the oven and lose that precious heat, and never pull them out to soon. These little loaves were in for exactly 22 minutes. The size of your loaf will determine your bake time. It really make a difference in how your loaves pop up! This will give your loaves a little extra time to expand before the crust gets crispy. The ice will melt and create a steam in the closed oven, which will keep the crust of your bread from baking to quickly. Honestly, I throw in ice because it’s easy and safe, and I can do it quickly and not let my oven cool down. In the bread world, there is some controversy about if one should use water or ice or nothing, or what method is most authentic and all that. I also throw a few ice cubes in the bottom of the oven right before I pop the bread pan in. Again, there’s some debate on what’s best so try it both ways and decide for yourself. I always slash the top of my dough BEFORE I let it rest. Your dough should rest and relaxt for 20-30 minutes while your oven preheats. That blast of heat is just what your dough needs to form it’s wonderful crust, and lock in all those yeast bubbles. I have a regular old ugly, not special, not-convection oven, and I crank that baby up to 550℉ for baguettes, and 500℉ for bigger loaves. (Again, watch the video for a demonstration of my technique) “Tuck in” the edges so that the loaves are nicely rounded and tight on top. Transfer to a lined baking sheet and flip the loaves over so the smooth side is up!. (See video tutorial to watch how I do it!) I usually do two rounds of pinching until the loaves are mostly uniform. If you are making a round loaf, just form the dough into a circle and pinch up all the sides in the middle. Bring the edges of the dough up and pinch them on the top of the dough lengthwise. Don’t press, roll or knead it! Save those bubbles! Gently stretch your dough to the right length. For a larger classic French loaf, leave the dough in one piece. If you are making baguettes (long skinny loaves) divide your dough into two pieces.
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