Baguettes, Help please?

[worldgnat]

I'm looking for a really killer baguette recipe. Not the kind that's soft like regular bread, but hard on the outside, and semi glutenous on the inside. I have sprue, so fortunately I can tolerate a once a year "cheat" but if I don't eat a baguette soon... it could be tragic. My mom and I tried a recipe with garbonzo flour. It was ok, except for the fact that for some reason it wouldn't rise (it had yeast, but we think the garbonzo was too heavy). We're considering a combination of flours, but don't have any ideas yet. If you have any, please let me know!

[aklap]

Hi,

I know this is not a recipe, but maybe it'll fill the void http://www.glutenfree.com/glu/webpage.cfm?&DID=7&WebPage_ID=4

Might there be something in here? http://www.glutenfree.com/recipes.htm

This might get you started - different flour mixtures:

Gluten-Free (GF) Mix - from Bette Hagman's Gluten Free Gourmet
3 c. rice flour
1 c. potato starch (NOT potato flour)
1⁄2 c. tapioca starch

Mix well.

Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)

Mix well.

French Bread/Pizza Mix – modified from Bette Hagman’s Gluten Free Gourmet Bakes Bread

3 1⁄2 c. white rice flour
2 1⁄2 c. tapioca flour
2 Tbs. Xanthan gum
1 1⁄2 Tbs. unflavored gelatin
2 Tbs. Egg Replacer
1⁄4 c. white sugar
2 1⁄2 tsp. garlic salt


Mix together. Store on the counter-top.





There are many flours that can be substituted in place of regular flour when baking gluten-free products. This list does not mention them all.

Amaryth flour adds a good flavor but since it does not stick together well when cooked on its own, it should be used in combination with other flours, to make cakes, biscuits and pancakes.

Buckwheat flour should be used in small amounts only because it has a very strong flavor and is sometimes difficult to digest.

Carob flour can be used in cakes, biscuits, drinks, desserts and sweets.

Corn flour can be blended with cornmeal when making corn breads or muffins.

Millet flour tends to make breads dry and course so substitute only 1/5 of the flour mixture with this flour.

Nut or legume flours can be used in small portions to enhance the taste of puddings, cookies, or homemade pasta.

Potato starch flour is excellent for baking when used with other flours.


Chestnut Flour
Stone milled, gluten free, very sweet It is a good thickening agent for cream soups.

Quinnoa flour makes excellent biscuits and pancakes although imparting a slightly bitter flavor.

Rice flour, brown or white, is a good substitution when thickening gravies, sauces, and cream pies.

Sorghum flour, excellent for all baking purposes, is the best general purpose gluten-free flour.

Soy flour has a nutty flavor and should be used in combination with other flours in baked products that contain nuts, chocolate, or fruit.

Tapioca flour imparts the chew factor to baked goods and is excellent if used in small quantities.
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[lynda]

al u r a wealth of knowledge
and we all appreciate it but hey GET SOME SLEEP!!!!!
_________________
LYNDA

[aklap]

[lynda]

hahah al
what is sprue?
and while ur at it back away from the cookies too
put that cookie down slowly and back away:)
_________________
LYNDA

[aklap]

[lynda]

ty al
so celiac disease=sprue
ok thanks
i have gluten allergy
GF 3 weeks and feel like crap
ill hang in there tho

_________________
LYNDA

[luvscowznh]

Worldgnat:

In my shopping excursion on the glutenfreepantry, I found they have pre-made, throw them in the over baguettes. Don't know what your other sensitivities are, but you might want to give them a shot. (I have never tried them..I have sugar, corn and some nut sensitivity)
http://www.glutenfree.com/glu/showdetl.cfm?&DID=7&Product_ID=144&CATID=1
_________________

[Kristi]

[Kristi]