Gluten Free Baguette {Giveaway}
Special Diets, Recipes on November 18 2014 by Cassidy Stockton

Gluten Free Baguette {Giveaway}

I bet you're probably beginning to think I love all cookbooks. Rest assured, that's not the case. If I don't think it has some merit, we're definitely not wasting our time talking about it here. I've been excited about a lot of gluten free cookbooks this year because so many of them are making waves with gluten free ingredients by using techniques and ingredient combinations that are new and innovative. GF Artisan Bread in Five Gluten-Free Artisan Bread in Five Minutes a Day from Jeff Hertzberg and Zoë François is a game-changer for a few noteworthy reasons. 1. It is built on the principal of the famous no-knead bread recipe. It works well with gluten and it works superbly for gluten free bread. After all, gluten free bread does not really need to be kneaded at all. It really just needs to be mixed. Kneading activates gluten. When you don't have gluten, you don't need to knead. (Yep, ridiculously pleased with myself for that little gem.) 2. The book features two basic flour blends, all purpose and whole grain, and uses them for everything under the sun, from crusty baguettes to gooey monkey bread to ciabatta to chocolate ganache filled brioche. All that from one flour blend! 3. The trickiest ingredient is ground pysllium husk and that is becoming increasingly easy to find and it's optional! 4. This is a mix it and leave it method. You mix up your ingredients (no kneading!), let it rise and stick it in the fridge. On baking day, you take out a chunk, form a loaf and let it rise for an hour. Then, you bake. You have to admit, it's much faster than traditional bread baking. On top of this, I've been using one of their previous books, Healthy Bread in Five Minutes a Day, for years and it works. It's reliable and always turns out wonderful breads. As due diligence to write this review (and an excuse to enjoy fresh baked bread), I had the test kitchen bake up a loaf of the classic boule. It was the best gluten free bread I have ever tried and I've tried a lot of less-than-stellar gluten free bread. I don't need to be gluten free, but I figured I should taste this bread if I was going to try to sell you on the book. The loaf was crusty, had a lovely crumb and, above all, had a wonderfully wheat-like flavor. Our friends Jeff and Zoë, and the folks at St Martin's Press, have generously offered a copy of this book for three lucky winners. We will pair it with the winner's choice of the ingredients to make the all purpose flour blend or the whole grain flour blend. To enter, simply comment on this post and tell us what type of artisan bread you miss the most since going gluten free. We'll select three winner at random from all who enter by 11:59 pm on 11/24/14. If you can't wait or want to give this as a gift (this would be an awesome gift for a gluten free loved one) you can buy it here: Amazon, Barnes and Noble, Indiebound, iBooks and Walmart. I'd bet that your favorite local book seller will also have a copy. Gluten Free Baguette from Gluten Free Artisan Bread in Five Minutes a Day | Bob's Red Mill

Gluten Free Baguette

Recipe adapted from Gluten-Free Artisan Bread in Five Minutes a Day and used with permission ©2014, Jeff Hertzberg and Zoë François Makes 8 1/2-pound loaves. The recipe is easily doubled or halved. This beautiful and crispy loaf is the symbol of France. Our gluten free version is just as gorgeous and delicious. We brush the top of the loaf with egg white wash to create a glossy crust, but in a pinch, water will do. Ingredients
  • 6 1/2 cups of Gluten Free All-Purpose Flour (see
  • 1 Tbsp Granulated Yeast
  • 1-1 1/2 Tbsp Kosher Salt
  • 2 Tbsp Sugar or Honey
  • 3 3/4 cups lukewarm Water (100°F or below)
  • Cornmeal or parchment paper, for the pizza peel
  • Egg White Wash (1 Egg White plus 1 Tbsp Water), for top of loaf
  1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and sweetener in a 5- to 6-quart bowl, or a lidded (not airtight) food container.
  2. Add the water and mix with a spoon or a heavy-duty stand mixer fitted with the paddle.
  3.  Cover (not airtight), and rest at room temperature until the dough rises, about 2 hours.
  4. The dough can be used immediately after rising, though it’s easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
  5. On baking day: Dust the surface of the dough with rice flour, pull off a 1/2-pound (orange-size) piece, and place it on a pizza peel prepared with cornmeal (use plenty) or parchment paper. Gently press and pat it into a log shape with tapered ends, using wet fingers to smooth the surface. Allow to rest for about 40 minutes, loosely covered with plastic wrap or a roomy overturned bowl. During this time, the dough may not seem to rise much, which is normal.
  6. Preheat a baking stone near the middle of the oven to 450°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won’t interfere with rising bread.
  7. Brush the top with egg white wash, and then slash, about 1/2-inch deep, with a wet serrated bread knife.
  8. Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until richly browned and firm.
  9. Allow to cool completely on a rack before eating.
The authors answer questions at, where you’ll also find recipes, photos, videos and instructional material.


  1. Jane Emery
    Since my daughter has had to go gluten free, it is very very hard to have her holiday favorites.. I would love this book for her..
  2. Ed
    Oh, i'd love a gluten-free baguette.
  3. Mary Lou Throop
    Not missing any with so many GF options!
  4. Terri Achmann
    Thankfully, I have no gluten issues... but my dear friend's son suffers with gluten intolerance, and I feel so sorry for him every time he sees us enjoying our breads, baguettes, and pastries.
    I promised young Owen that I would learn to make some gluten-free bread for him, that he could enjoy (i.e. not cardboard).
    I already love the first book in the series, and this one is on my wish list now!
    Bob's Red Mill products are already favourites in my house, so let's go!
  5. Theron Mathis
    i handled gluten well but my wife doesn't. I was making at least one loaf a week, usually the boule. I've stopped because of the distress I'd causes but really excited about artisan level gluten free bread.
  6. JaxJayne
    Since going gluten-free, I most miss French Baguette! I can't wait to try this recipe.
  7. Paula
    Who doesn't miss nice, soft sandwich bread that you DON'T HAVE TO TOAST in order for your sammich not to fall apart? Also bread that's good for French toast. (sigh)
  8. Dana
    I miss crusty chewy French bread! I'm looking forward to trying this recipe and getting my hands on the cookbook sometime soon.
  9. Kristin Wood
    I miss a good crusty baguette topped with European butter and fleur de sel.
  10. rachel
    My favorite is a wonderful Tuscany bread with rosemary and olive oil. I loved dipping it in seasoned olive oil. It was a great experience I used to share with the kids.
  11. Pam Solomon
    I love Jeff and Zoe's book Healthy Bread in 5 Minutes a Day! The gluten free recipes in that book gave me hope after going gluten free. Before discovering their book I had really missed French Baggette! Their Artisan Bread recipe in that book was the inspiration I needed to create wonderful breads again! I would absolutely love their new book!
  12. Liane
    I'm a newbie to the gluten-free world as I was diagnosed with Celiac just last week. Huge learning curve! And I am sad having to say good-bye to the buns I make using the Hertzberg and François boule recipe from their first book.
  13. Lynnea
    I miss my grandmother's Swedish limpa rye bread, but I still make it for my mom :-) However, these authors have published a recipe in their previous book for an awesome gluten free "Almost Rye" (that's the name of it) bread which uses teff flour. I make it often! I don't have their new gluten free book yet!!!!
  14. Meg
    I miss a good ciabatta. Oh, now you make me hungry.
  15. kjn
    Definitely a classic french baguette! It's all purpose and goes with anything. And I love how the house smells when it is baking.
  16. Ouida Lampert
    Sourdough. Sigh.
  17. Opher
    I really miss the classic "Jewish Rye" with seeds. Yumm!
  18. Pamela Joy
    I am not gluten intolerant but I have several friends and relatives that are and when I bake I always have them in my mind so I usually bake gluten free so everyone can eat what I make and people who are gluten tolerant can not tell so that is a good thing. Bread is always a tricky thing for me , real bread not quick breads! So this book looks like a wonderful one! The classic french baguette looks like a lovely one to start with .
  19. Genevieve Schreck
    I would love this book along w/your products, which I have used over the years. I miss the rosemary olive oil bread! Thank you!
  20. janice
    A good crusty Italian bread.
  21. Lauren
    Definitely the baguette! My absolute fav!
  22. Michael
    What I miss the most, is chewy, yeasty breads like soft pretzels. I've baked a lot of GF breads, but that combination of yeasty, chewy crumb with a slightly tough crust is hard to replicate.
  23. Chris Campbell
    Any.crusty chewy bread.
  24. Mali
    I'm fine with gluten myself, but am working on gluten-free baked goods for a dear friend's daughter, who had to go gluten-free a year ago. She's yearning for a good toasting bread.
  25. Becca
    I would love this for a friend who has to be gluten free and is currently out of work. This would make a wonderful Christmas present for her!! I use all the other ABI5 books as well as a ton of Bob's Red Mill products to make those breads! Thanks for being 2 awesome companies!!
  26. cat
    I miss good chewy baguettes. And ny style rye bread. and good bread in general!
    It's hard to be a gluten-free breadaholic!
  27. Rob Stuart
    Several of us in the household have gone vegan and also gluten-free. We've just been waiting for this book to come out with high hopes that there may be a gluten-free pizza crust that works as well as that published in the previous book. REALLY MISS that one: the ease and the wonderful flavor after aging for a week; makes my mouth water as well as my eyes.
  28. Kelly
    I would love to win. I am missing sourdough.... thanks!
  29. BFlynn
    I have been told by my Holistic Health friend that I have a large candida problem and that I need to very strongly consider going gluten free since bread is a diet staple for me. This is my begining into the realm of gluten free. I have bought a couple of commercial gluten free breads and all I can say is NASTY. I am looking forward to trying these recipes. They all seem so easy.
  30. Jen Depaolo
    I thankfully can still eat gluten, however my adult daughter can not. I miss making her my French bread, croissants, baguettes....She misses all breads, of course.
  31. Dale Schielke
    I would love to win this book for my daughter-in-law who misses great artisan breads.
  32. Rachael
    Mostly I'm missing the convenience of having tasty homemade bread on hand- whether it is for sandwiches, toast, etc. :(
  33. Donna
    My daughter is newly diagnosed with Celiacs.
    I am NOT a baker (or cook or anything else that resembles Martha Stewart), but I am determined to learn to bake and cook her favorite foods. I would love, love, love to have this book.
  34. Lindsey
    I miss sour dough. That really chewy, really pungent kind of sour dough. Hoping to recreate it with Zoe's book!
  35. Jill Ottow
    While I am not gluten intolerant, I was recently diagnosed with allergies to wheat and soy, and the only thing I really miss is good bread! I also have a daughter who went gluten-free about 2 years ago to see what would happen with her thyroid disease; she has never been healthier or looked better! I bought the first book "Artisan Bread in Five Minutes A Day" when it first came out and it has been a staple in my kitchen. I just made my first batch of banquettes with your recipe for GB and they turned out WONDERFUL! I have just ordered the GFABin5 book. I would love to win another copy for my daughter!
  36. Hillary
    Either baguette or ciabatta...although I also love the breads used for banh mi and Cuban sandwiches.
  37. Doug
    I love, love, love all of Jeff and Zöe's books, and I love Bob's Red MIll products - I have many of them in my kitchen right now! I would love to win this new book!
  38. Thomas
    Since going gluten-free, I most miss French Baguette also!!!
  39. Kate I.
    I'm among those who miss sourdough, which for me was the perfect accompaniment to all manner of soups.
  40. Jessica
    I miss good chewy baguettes. Ya.
    The baguette with the wonderful crunch!
  42. Laurie A Whelan
    A good pizza dough with a great chewy crust.
  43. Gregory Anderson
    Gregory Anderson
    Oh my! I can picture bollios, bagels, and pizza! I'm going to try the baguette this week! My mouth is literally watering right now. Thanks!
  44. Sandy
    German Roggenbrot is what I miss the most. We have family members that are gluten intolerant. Always looking for alternatives.
  45. Margie
    I do not need to be gluten free, but I do want to try eating less gluten and see if I feel any different. I love bread and really want to get better at making it. My first few attempts have been fairly dismal. This might be just what I need, or is that "don't knead"?
    1. Cassidy Stockton
      Margie! You have me cracking up! Thank you!
  46. Pam
    I've had to go the GF way and it was a struggle at first. A couple of self pity parties here and there when I catch a whiff of something baking, usually bread, at the store bakery. And cooking two separate meals for the family, one for me and the other for my husband and two picky teenagers. But Bob's Red Mill was always there, I just needed to put on my big girl pants and get back to basic cooking/baking again and feed me and my family the healthy foods we all want without sacrificing the taste. Thank you for always being there and caring about the foods we all eat and how the ingredients are processed.
  47. Marilyn
    After being gluten free for nearly eight years, I still dream about a simple chicken salad on sourdough bread!
  48. Alicia
    I miss sourdough and rye bread the most!
  49. Yvette

    I miss biting into a deliciously crispy jalapeno and black olive loaf, warm out of the oven, with a light spread of salted butter.

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