Gluten Free Baguettes (Take 2!)

Over the weekend I reattempted the baguette recipe from @gfshoestring’s bread book and this time went much better than last time!

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Just like last time, it was a two-day recipe. The major difference was they whey protein isolate which I subbed last time… trust me, it’s much better with than without both in color, taste and texture.

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For day one, total prep time was 45 minutes for the starter plus another 15 for weighing ingredients, mixing and transferring. Then the dough chills in the fridge overnight. On day two, you spend maybe 10-15 minutes kneading and shaping the baguettes. Then let them rise for about an hour. Then place them in the over and thrillingly toss some ice in the oven and bake for 30 minutes. Allow time to cool on a rack and then enjoy!

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Thankfully, I have been baking gluten free for almost eight years now and you always learn more tips and tricks with each new or old recipe. That being said, after struggling last time, now that I have the process of shaping down and used all of the ingredients as written, it was much more successful.

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I have to say, this is one of the most visually appealing outcomes I’ve ever had from a GF recipe attempt. I will 100% be making these indefinitely going forward, but if I can plan ahead, I’d start the dough in the evening so I could have it the following day allowing for the fridge rise time.

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