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Spoiler alert: Gluten-Free French Baguettes are not hard to make! In fact, they have only three ingredients and don't require much hands-on time at all (this recipe is no-knead). They are soft on the inside and crusty on the outside. Plus, I share a trick for getting that golden crust you've grown to love.
I linked the best super-affordable baguette mold to make up for the fact that gluten-free flour rises horizontally (rather than vertically). Don't trust the non-gluten-free recipes that claim gluten-free flours “will work too”. This is what you really need to get the perfect gluten-free baguette!
These incredible gluten-free baguettes are perfect year round to serve with dinner, use for sandwiches, take on picnics, or eat with butter or jam for breakfast!
I love to serve them alongside my Easy Paella Recipe, Healthy Minestrone Soup, Dairy Free Shrimp Scampi, Healthy Zuppa Toscana, and Sautéed Peppers and Onions.
For more gluten-free bread recipes, check out my Gluten-Free Irish Soda Bread, Simple Gluten-Free Artisan Bread, Gluten-Free White Sandwich Bread, and No Knead Gluten-Free Bread.
Jump to:
- How to make it (with photos)
- Expert Tips
- Troubleshooting - why is my baguette not crispy?
- What do the French put on baguettes?
- Related gluten-free bread recipes to consider...
- Gluten-Free French Baguette
How to make it (with photos)
Ingredients Notes + Substitutions
This gluten-free french baguette recipe is incredible because it uses only 3 common ingredients, just like true french baguettes!
Gluten-Free Flour
What gluten free flour is best for 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. These two blends are tried and true for many baking recipes, and especially bread.
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
You cannot get a true baguette flavor without yeast! I promise that with this no-knead recipe, it will also be no fuss. However, if you prefer bread with baking soda, check out our Gluten-Free Irish Soda Bread recipe.
I used Red Star Active Dry Yeast.
Is dry yeast gluten-free?
Dry yeast is naturally gluten-free. However, some brands add starch to the final product to prevent clumping. Always check the ingredients list for additives or stick to a known gluten-free yeast brand, like Red Star.
Salt
Without salt, bread is simply flour and yeast. Perhaps salt’s most important role is making bread flavorful and delicious! Of course, we include it in this recipe.
Lukewarm Water
You will not find any milk in this recipe. While many gluten-free bread recipes include dairy milk, traditional baguettes are made with four simple ingredients: flour, yeast, water, and salt.
The French are known to delight in simple pleasures, and I am far from making complicated changes to traditional perfection.
Equipment
To get a proper gluten-free baguette shape, you will need to use a mold. This is because gluten is responsible for holding bread together so the bread can rise upwards.
In gluten-free bread, you replace gluten with xanthan or guar gums. These gums serve a similar purpose but are not as strong as gluten. You need a baguette mold to encourage vertical rise from the outside.
After a lot of research, I finally settled on this affordable silicon baguette pan. I highly recommend it, and this recipe will make the exact amount of dough needed to fill it.
If you'd like to make gluten-free yeasted bread without a mold, I recommend checking out my Gluten-Free Artisan Bread recipe.
Step-by-Step Instructions
These gluten-free baguettes are easy and beginner-friendly, with just 6 simple steps.
- Dry Ingredients:In a large mixing bowl, thoroughly mix gluten-free flour, yeast, and salt with a whisk.
- Water:Add lukewarm water in ¼-½ cup increments, stirring with a wooden spoon between increments.
- First Rise:Cover with plastic wrap or equivalent and let rise undisturbed for 8-20 hours in a warm location (I usually do overnight by the window in summer, or on the kitchen counter).
- Form Baguettes and second rise:Generously flour your hands and the silicon baking mold. Keep extra flour nearby to re-coat your hands whenever the dough gets sticky. Using your hands, shape the dough into three baguettes of equal size in the silicon mold.* Set the mold on a baking sheet to stabilize. Cover with a towel and allow to rise for 1 ½ to 2 hours.
- Score:Preheat oven to 450 degrees F. Using a sharp paring knife or kitchen scissors, score the baguettes.
- Bake:Place an oven-safe bowl or deep pan filled with two boiling cups of water on a lower rack in the oven. Place the tray of baguettes on the upper shelf and bake for 10 minutes. Remove the water bath and bake for 30-40 minutes more or until the crust is thick and browning.
Expert Tips
Get perfect gluten-free french baguettes on the first try with these expert tips!
Pick a good gluten-free flour.
Make sure that your gluten-free flour includes xanthan or guar gum. I recommend Pamela's All Purpose Gluten Free Flour.
Let it rise.
This recipe requires two rises. The first is for 8-20 hours (usually overnight) just after mixing the dough.
The second is after the bread is formed (and before scoring) for 1-2 hours. If you cut rise time short, your baguette will be more dense.
Bake with a water bath.
This is a super fun trick I'll be using for all my future crusty bread recipes! Pour two cups of boiling water in an oven-safe bowl or a deep pan.
Make sure there are two racks in the oven. The water bath goes on the lower rack, with the bread loaves on the upper rack. Then you bake for 10 minutes before removing the water bath.
Don't open the oven.
Other than removing the water bath, keep the oven closed for the duration of baking. Releasing heat too soon can prevent the bread from rising or forming a tough crust. You can use the oven light to check on progress.
Let parts of the crust get nice and brown.
I recommend baking past golden brown, when you notice a nice browning crust. This yields the best inner and outer texture.
Troubleshooting - why is my baguette not crispy?
Baking at a high temperature for at least 40 minutes is the most important step for making a french baguette crispy.
Adding a water bath of 2 cups of boiling water in a bowl or pan on a rack below the bread for the first 10 minutes of baking will also encourage a crispy crust.
Here are some reasons why your baguette may not be crispy:
- You did not bake it long enough. Golden-brown is not enough for a crispy baguette crust. You want the bread to have some areas that are a solid medium brown, indicating that it is crisp and baked through.
- You didn't wait for the oven to preheat. For any baked good that needs to rise,the first 5 to 10 minutes of baking are crucial. If you put your bread in while preheating, you get a soft crust and dense texture.
- You didn't include a water bath while baking. According to Lifehacker, the water bath “helps dissolve sugars on the surface of the dough that caramelize during baking and give you a glossy, crisp crust.” Placetwo cups of boiling water in an oven-safe bowl or deep pan. Then set it on the rack below your bread for the first 10 minutes of baking.
What do the French put on baguettes?
The French love to layer butter or jam on their baguettes, and rarely eat the bread plain by itself. Other delightful accompaniments include butter with a thin slice of ham, cheese, chocolate spread like Nutella, and honey.
French bread is also commonly used to wipe the plate clean at the end of a meal.
What I eat on a gluten-free french baguette
I almost always make French baguettes with soup or stew. I also love adding coconut butter and a pinch of sea salt (the dairy-free version of ‘salted butter’) or honey. If I make enough, it's also my favorite sandwich bread!
French bread never lasts long in my house, and with this recipe, it won't last long in yours either!
Looking for more delicious gluten-free bread recipes like this gluten-free french baguette recipe? Check these out:
- Simple Gluten-Free Artisan Bread
- Gluten-Free Irish Soda Bread
- No Knead Gluten-Free Bread
- Gluten Free Pumpkin Bread
Love this recipe?Please leave a 5-star 🌟🌟🌟🌟🌟 ratingin the comment field or recipe card below. Thank you!
Gluten-Free French Baguette
Jamie
This easy 3-ingredient gluten-free french baguette recipe gives three beautifully crusty loaves that taste just like the real thing! Perfect for a dinner side, sandwiches, or snacking. Vegan.
4.73 from 18 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Resting Time 10 hours hrs
Total Time 10 hours hrs 55 minutes mins
Course Baking, Bread
Cuisine French
Servings 9 servings
Calories 179 kcal
Ingredients
- 4 cups gluten-free flour** (I used Pamela’s All-Purpose Gluten-Free Flour, 500 grams)
- 1 ½ teaspoons active dry yeast
- 2 ¼ cup lukewarm water
- 1 teaspoon salt
Instructions
Dry Ingredients:
In a large mixing bowl, thoroughly mix gluten-free flour, yeast, and salt with a whisk.
Water:
Add lukewarm water in ¼-½ cup increments, stirring with a wooden spoon between increments.
First Rise: Cover with plastic wrap or equivalent and let rise undisturbed for 8-20 hours in a warm location (I usually do overnight by the window in summer, or on the kitchen counter).
Form Baguettes and second rise: Generously flour your hands and the silicon baking mold. Keep extra flour nearby to re-coat your hands whenever the dough gets sticky. Using your hands, shape the dough into three baguettes of equal size in the silicon mold.* Set the mold on a baking sheet to stabilize. Cover with a towel and allow to rise for 1 ½ to 2 hours.
Score: Preheat oven to 450 degrees F. Using a sharp paring knife or kitchen scissors, score the baguettes.
Bake: Place an oven-safe bowl or deep pan filled with two boiling cups of water on a lower rack in the oven. Place the tray of baguettes on the upper shelf and bake for 10 minutes. Remove the water bath and bake for 30-40 minutes more or until the crust is thick and browning.
Notes
See the blog post for detailed step-by-step photos.
*Using a baguette pan/mold: Without using a baguette pan or mold, the dough will spread horizontally instead of rising vertically. This is because gluten encourages vertical rise. To remedy this with gluten-free baguettes, use a mold or baguette pan. You can also get creative with silpat, a baking dish, and ramekins like I did here: (photo of weird baguette).
** Gluten-Free Flours: I tried both Pamela's All-Purpose Gluten-Free Flour and Bob's Red Mill 1-to-1 gluten-free flours and this recipe works great with both! The dough is a little more wet with Bob's Red Mill 1-to-1 and the final product is still excellent. Note that King Arthur GF Measure for Measure flour says "Not recommended as 1:1 substitute for yeasted recipes" on the packaging, and will not work with this recipe. For more flour notes please read the comments.
Storage:Store on the counter for up to 3 days, wrapped in a cotton dishtowel. You can also freeze the baguettes for up to 3 months. Allow to cool and wrap in plastic or slice into a ziploc bag before freezing. Reheat frozen baguettes in the oven at 400 degrees F until heated through (about 5-10 minutes).
Nutrition
Calories: 179kcalCarbohydrates: 39gProtein: 6gFat: 2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 262mgPotassium: 5mgFiber: 6gSugar: 2gVitamin C: 0.001mgCalcium: 38mgIron: 2mg
Keyword gluten free french bread, gluten free baguette, gluten free french baguette
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Reader Interactions
Comments
Kaylen
It is so refreshing to make a gluten-free baguette that tastes like the real thing! I love that you stuck with the traditional French style and just three ingredients. I’ll be making this many more times!Reply
Bri
I love this gluten-free baguette recipe. I made a new gluten-free friend and they were blown away by how easy this was. It was very fun to make it together!Reply
Ali
Hi - just trying to make this and have a question on the amount of water. Are you supposed to add all of it, or stop when the dough looks ready? At 2cups - I no longer have dough, it is too liquidy. Thanks!
Reply
Jamie
Hi Ali - I've always used all of the water. It shouldn't seem like regular bread 'dough', more like a thick drop biscuit batter. What flour are you using? The images in the post are using Pamela's GF Flour. Bob's Red Mill 1-to-1 was significantly more wet but baked up fine. If it's like a cake or brownie batter, it's too wet. Give the flour 10 minutes to absorb the water before adding more flour. I hope this help! I'll check back in soon to see if I can offer more guidance while you troubleshoot.
Reply
Ali
It was bobs red mill, and was even more watery than brownie or cake batter (I never did get to the full water amount given the consistency). I will try again!
Reply
France
Thanks for the recipe…does the yeast just go in the dry ingredients…does the yeast not have to be activated. Only used to baking with yeast that has been activated with warm water and honey. Thanks again
Reply
Jamie
Hi France! As long as your yeast is fresh, you can simply mix it into the dry ingredients. It works great and simplifies the process.
Reply
Sheree
Has anyone used a almond, tapioca, coconut mix flour that they have made that is one to one. The recipe I've found is 2 cups almond flour, 1 1/3 cups tapioca flour and 2/3 c coconut flour. Do you think this would work.
Reply
Jamie
Hopefully someone else can weight in since I haven't tried these flours myself. I would suspect that it might not work well, since a flour blend with xanthan or guar gum would be best to help hold the bread together in place of gluten. You could add a gum to the mix, but I don't have experience to know if they work with coconut or almond flours. They have a very different texture.
Reply
Sheree
Has anyone tried using a homemade 1-1 using almond, tapioca, and coconut with this recipe? A lot of the mixes have rice making them not grain free so just wondering.
Reply
Jamie
If I were to try a grain free version, I would use a cassava flour base with some tapioca flour, and maybe some potato starch (but just a touch if so). Then I would add xanthan gum. Cassava flour makes a good 1-to-1 gluten-free flour replacement, like the rice flour blends I recommended. But I would definitely scale the recipe down and make only 1 baguette in case it didn't work.
Reply
John
Made twice now, using Pamelas flour and recommended baguette mold; followed directions exactly. First batch 8 hr rise, second batch 12 hr rise. Initial 10 minute water bath for each. Both produced very hard thick (inedible) top crust and split open at slits, even though slit very slightly on 2nd batch. Flavor ok but not browning well on top. Verified oven at 450F.
Do you have recommended adjustments for higher (4500 ft) altitude?Reply
Jamie
Hi John, unfortunately I don't have experience with high altitude baking, but hopefully someone else can weigh in. Outside of the altitude variation, I would consider weighing the flour if you aren't already, just in case you and I measure very differently by cups. I would also try decreasing the baking time and adding a thermometer to the oven if you thought there was a possibility that it wasn't accurate (I find ovens can vary widely, even the more advanced ones).
Reply
Anonymous
Try reducing the amount of flour. I find most GF recipes out there initially start with too much, and although the loaf may be fine on the day of baking, it turned into a hockey puck or a stone the next day.
Reply
Hailey
Do you use active dry yeast? Can you use instant yeast for a quicker rise? Does that still work? Can’t wait to try
Reply
Jamie
Hi Hailey! I use Red Star Active Dry yeast in this recipe. I have not tried using instant yeast. I think it would work -- this article from a popular baking blog indicates that the two can be swapped in a 1:1 ratio and rise time will likely decrease by 15-20 minutes. Please let us know if you try it!
Reply
MAC
I am using a flour that comes from Italy, it's for those who have gluten intolerance like me and works good! Healthier than ALL gluten free flours!
Caputo
Fioreglut
Farina sensation glutinous (gluten free) on AmazonReply
Jamie
Thanks for sharing MAC! How did it turn our for this GF baguette recipe? I haven't tried it yet.
Reply
krys
Been wanting to try this with the Caputo flour. Did you use the same mould?
Reply
Canda
The crust is simply incredible and I am so glad this didn’t have any of those weird ingredients that I don’t keep in my pantry. Delicious too!Reply
Cheryl
Guar and xanthan gum is not good for one, either
Reply
Greg Capello
If adding other an extra cup to the 4 cup mix, being GF grains like Flaxseed, Hemp and seeds like Pepitas, would the equivalent amounts of yeast, salt and water be advised? I'm looking to make a Euro style Cereal Bread baguette.
Reply
Jamie
Hi Greg, I haven't tried it myself so I can't be sure. But if I were trialing seeds I would keep the amounts the same. Good luck and please let us know how it goes!
Reply
Holly Nelson
The dough was very wet but rose nicely. Id idn't have a silicon baking pan but used a metal one that I've had for years. The crust was amazing, but the inside didn't finish cooking. I gave ita n additional 15 minutes in the oven and it was still gummy. Not sure what I did wrong - the over was well preheated and I followed the recipe very closely I'd like to try it again but would appreciate suggestions on what I did wrong. THX.
Reply
Jamie
Hi Holly! I wonder if the baguettes were thicker in the metal pan than in my silicone one? In that case, they will need to be baked a little longer. It takes quite a bit of extra baking for the outside to get too crusty, but the 15 minutes you already added is probably a good amount. If you wanted to bake it longer, I would suggest putting aluminum foil loosely over the pan for any additional baking time beyond what you've already done. Alternatively, you could add a little more flour - up to 1/4 cup if the gummy center was nickel-sized or larger. And less flour if the gummy center was smaller. Good luck!
Reply
Henriete
Hello, i ve bought the ingredienta and i want to make the baguettes but i am having a problem understanding the quantities since i am from Europe and we measure differently grams/milliliters.
Can you please tell me how much water i need in ml and how many grams of yeast.i would really apreciate it. Thank you!Reply
Jamie
Hi Henriete! Its 530 ml of water, adding it in at 60-120 ml increments. I just tried to measure the yeast in my kitchen, and 1 1/2 teaspoons is significantly lighter than 1 gram so it wouldn't register on my scale. By volume, the yeast is 7 1/2 ml. I hope that helps!
Reply
Cari
Thank you for this! First bread I've had since giving up wheat flour over 6 months ago. I used it to make Muffaletta's for Mardi Gras. This is the closest to "real" bread I've tasted and it will definitely be a made again. Used Bob's 1:1 and followed the recipe and they came out perfect. I even found the same mold online at Amazon. Yummy!Reply
Jamie
Amazing to hear Cari! I am so glad you enjoyed these 🙂
Reply
Fatima QUENNEVILLE
Hi Jamie!
Red mill 1to1 says : to not use on yeast bread .
I have it . I’m making sure
And you use instant yeast , right ?
Thanks FatimaReply
Jamie
Hi Fatima! The Bob's Red Mill 1-to-1 flour bag that I have does not say to not use it for yeast bread. If yours does, I would not use it for this recipe. The same issue came up with King Arthur measure-for-measure flour in a previous comment (it says do not use on yeasted breads on the package). That experiment turned out rock hard and inedible.
My favorite flour for this recipe is the Pamela's All Purpose 1-to-1 flour mix. Bob's Red Mill worked great for me in the past, but again, mine does not have that warning about yeast. If you want to send me a photo of your mix or chat more about options if you can't find Pamela's, feel free to email me: jamie at vibrantlygfree.com
Reply
Meg
If you use bob's red mill flour is there less fat in the recipe?
Reply
Jamie
Hi Meg -- thank you for your question! With Bob's Red Mill, the fat is 0.1 gram (0%) per serving.
Reply
Hope
Hello, you mentioned a pic of weird bread made in ramekins. I did not see that photo on this page. I am thinking of using a silicon mold I have for Halloween, somewhat large skulls. I was wondering how full you would make them. 2/3? It may not work but I don’t have a normal mold and just wanted to give the recipe a go.
Jamie
Hi Hope - it looks like I need to put the photo back up! The picture was actually of one very large baguette (the entire recipe turned into a single "loaf"). I turned ramekins upside down on a large baking sheet and used them to create one large baguette-like mold, so it's not quite what you're thinking with the ramekins. I don't know how smaller versions would turn out.
I have to keep re-uploading the photo because it accidentally looks a little like a loaf of bread with a bottom and legs... and google has flagged it as "inappropriate" a few times 😂
Ana
Hi, I just made them today. They were good except the outside was a bit hart so not sure what I did wrong. I'm definitely trying it again.
Reply
Jamie
Hi Ana and thank you for your review! How was the inside? You could try baking them for a little less time or adding a little more water as long as it was fully baked through.
Reply
Jessica
Hello! Can I use the 3 mold pan but only put 1 loaf on to bake? I had to half the 1x recipe because I ran out of flour.
Reply
Jamie
Hi Jessica! That should work out fine. You'll have to watch the cook time carefully. It would bake more quickly with only one loaf, but it is also a bigger loaf so it could actually take longer... I'd love to know how the timing works out if you get the chance to update us!
Reply
Laura
Hi Jamie, Do I need to let the baguettes cool for awhile before slicing? I sliced them a few minutes after they came out of the oven and they didn’t seem fully cooked. I followed the directions, baking for 10 minutes with a bowl of boiling water and then for another 40 minutes. Thanks, Laura
Reply
Jamie
Hi Laura! Letting them cool would allow the inside to continue to cook. But if the inside was still quite soft, I would recommend another 5-15 minutes in the oven next time (just watch the crust to make sure it doesn't brown too much).
Reply
Helen
Hello,
Can i just check, you have yeast, but there is no sugar to feed it?
Just checking before i try.Reply
Jamie
No sugar needed. Happy Baking Helen!
Reply
Rosie
Just made these and they are rising now.
Do you have a better picture or comment on how wet dough should be- in picture you have looks more like a cake mix then dough . I added enough water so it’s a sticky dough ball which seemed way more than 2 1/4 cups - Bob’s red mill 1:1 . Also have you ever tried this recipe with Caputo gluten free dough. I have had amazing results with it for bagels but not so great for pizza dough. It is a very starch heavy dough .Reply
Jamie
Hi Rosie -- The dough is very wet for a bread dough. I would say it is similar to a drop biscuit. It will seem way too wet if you are accustomed to regular wheat flour. I can add more photos in the future and a video too. Thank you for the suggestion!
With Bob's Red Mill 1:1 specifically, I use the full 4 cups as listed plus an extra 1/4 cup (but it's not necessary -- I usually use Pamela's and BRM is a little less dense).
I have not tried Caputo flour yet but it would make for a fun experiment. It looks like a great product.
Reply
Dori Healey
I used heavy duty tinfoil as a mold and placed them on a thin cookie sheet. They held up great and turned out beautifully. I sprayed the tinfoil with nonstick spray.
Followed the rest of the recipe as written.Reply
Jamie
That's a great idea! Thanks for adding your notes Dori!
Reply
Dena
Fantastic, I have made these three times and they keep getting better. Thoughts on taking the dough and instead of baguette making a loaf of bread??
ThanksReply
Jamie
Hi Dena! While I haven't tried it, I *think* it would work out in several different configurations. I've been planning to do some trials in different shapes soon and can weigh back in with the results. In the meantime, if you decide to try it, please let us know how it goes!
Reply
Lynne
I have struggled to find a good GF baguette, never mind a recipe for one, and this recipe is the BEST! I have to confess that I ate one whole loaf within an hour of taking them out of the oven:-(. They are a teeny bit dense/wet inside (although the crust is PERFECT )but I have reviewed the comments, and think I have tweaks to make that will fix that problem. Do you know if there is a silicon baguette pan that makes a longer loaf?
And, big stretch here, what do you think of adding GF rye flavoring, caraway seeds, a drop of two of Kitchen Bouquet for coloring, and baking in a larger round pan to mimic a rye loaf? Just wondering. . . .
Thanks for a game changer in the GF recipe department!Reply
Jamie
Thank you so much for your kind review Lynne! I am so glad this recipe worked well for you and I’m inspired by your creativity for future versions.
To answer your questions, I unfortunately do not know a full-length silicone pan that would work for gluten-free. The one I linked took a lot of research since most baguette pans are either missing the ends or have small holes in them and I don’t think that style would be a good fit for the super wet gluten-free dough. The only other pan I’ve considered for this recipe is the Emile Henry French Ceramic Baguette Baker because it has a great shape, but the baguettes are only 2 inches longer and it’s an expensive piece. If you find something, please do let us know!
I think adding GF rye flavoring, caraway seeds, and Kitchen Bouquet would work out well, though I couldn’t tell you for sure since I haven’t tried it myself.
I believe the recipe would turn out well if baked in a round pan too. I’ve been meaning to try it myself and just bought a dutch oven baker to try it. I’ll definitely post about it if it’s a success. I’m hoping you’ll update us on your experiments! I’d love to hear how they go.
Reply
Marina
Please, if I want to use sourdough starter yeast instead active dry yeast in this recipes, what is the equivalent?
Reply
Jamie
Hi Marina - Unfortunately I have not tried this with sourdough starter yeast yet so I can't weigh in. Maybe someone else here has tried it? I'll definitely chime back in if I get the chance to experiment (I don't have a starter going right now) and please let us know how it goes if you do decide to experiment!
Reply
Andre Hamel
I'm really interested in what the results would be with sourdough. Please keep adding information on how to do and proportions or quantities of each. Thanks!
Reply
Jamie
Thanks for the suggestion Andre! I haven't tested this baguette recipe with sourdough yet, but I'll be doing more bread baking soon and will update when I do. If anyone else has tried it, please chime in!
Kiersten
Hi Jamie,
I made this recipe and I didn't get a lot of rise in the 19 hours I left the dough on my counter. When I baked them the outside had a nice crispy crust, but the inside was too goey and didn't seem cooked. I used BRM 1:1 and my dough wasn't as wet as you described in the above comments. Any tips?Reply
Jamie
Hi Kiersten - thank you for the questions!
On the rise:
- Was your house colder than 70 degrees F? I recently discovered that you can preheat your oven to 100 degrees F, then turn the oven off before putting in the bowl of dough that needs to rise. This will create an environment of around 75-80 degrees once heat is lost from opening the door. This works great for me to get the rise I need during cooler weather.- It's also possible there wasn't enough water for the rise to go well (GF baking needs more than regular flour), though usually BRM 1:1 is less dense than the other flour I used. Did it look similarly to the photo before rising?
Gooey inside:
- Generally a gooey inside means it needs more baking time. I found that the crust often hardens before the inside is cooked. The crust can usually handle a little more baking (8-10 minutes or so) after it looks crusty before it gets too tough. Did it sound hollow when tapping on the crust with a fingernail once it was finished? This usually indicates the center is cooked well. Also, in the bread I'm currently testing, I found that once the center has a temperature of 190 degrees F it is finished and not gooey. I haven't tried this with the baguettes yet, but I think it should work the same. I hope this helps. Please keep us posted if you learn any new tips!
Reply
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