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Gluten-Free Baguettes (Egg-Free!) ~ WINNERS SELECTED for King Arthur Gluten-Free Flour Giveaway!, CONTEST IS CLOSED
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by Zoe, June 1, 2010
Filed Under Gluten-free | 332 Comments
The flour company I know and trust the most has come out with a gluten-free line of products. King Arthur Flour now has mixes for brownies (which my family love), cakes, muffins and other quick and tasty treats. They also have many of the ingredients to make the breads from our gluten-free chapter in HBin5. I made these baguettes with the ancient grains and multi-purpose flour blends, both certified gluten-free. I love the ancient grains, which is a combination of amaranth, millet, sorghum and quinoa. It lends a whole grain flavor and look to the loaf, not to mention all the iron and fiber.
Many of you who are baking the gluten-free breads from our book have asked about making the dough without eggs. I had heard that using ground flax as a replacer was an option, but honestly I doubted it would work. Well, I am happy to report that I was wrong. I’m not sure yet about the science behind this substitution, but it works and provides a wonderful alternatives for those with egg sensitivities.
After testing the breads and loving the results I asked King Arthur if they would be willing to share some of these products with you. They have gladly agreed to send out 5 boxes each of the Ancient Grains and Multi-Purpose flours. See below for more details about the King Arthur Flour Giveaway:
I was introduced to the KAF gluten-free products by a nine year old boy during my trip to upstate NY to teach at the Battenkill kitchen last month. His father, who works at King Arthur had donated all of the flour for my classes. As we were loading up the flour the young man presented me with an arm load of gluten-free products and told me I had to try them. I could barely see him behind the boxes he carried, but had to explain how the airline would be upset with me if I tried to carry them home. His dad, with a look of slight surprise and great pride promised his son he would send them to me! He did just that and I’ve been testing them out ever since.
Just leave a comment below and we will pick 10 random winners next week.
Gluten-Free Baguettes:
makes 4 baguettes
1 1/2 cups KAF multi-purpose flour
1 1/2 cups KAF ancient grains
1 tablespoon yeast (we use Red Star and buy in bulk to save money)
1/2 tablespoon kosher salt
1 tablespoon xanthan
2 cups lukewarm water
2 tablespoons whole flax seeds (or 2 large eggs)
1/3 cup water to mix with flax (not needed if using eggs)
3 tablespoon oil (I’ve used one with neutral flavor or olive oil)
1 tablespoon honey
To make the egg substitute:
I found this egg replacer on the wonderful Vegan Baking post. Grind the flax seeds in a Spice Grinder
Stir together the powered flax with 1/3 cup of water.
After the mixture has sat for about 3-5 minutes will get gelatinous and quite egg like. It is a great science experiment for the kids!
Mix the dough:
In a large Food Storage Container mix together all the dry ingredients.
Add the water, flax mixture, oil and honey. Stir until all the flour is well incorporated. Let the dough rise for 2 hours on the counter, with a lid loosely place on top. After the two hours refrigerate the dough until well chilled. For more details on how to mix and use the dough see chapter 9, page 235 in Healthy Bread in Five Minutes a Day. You can also find more details here.
Once the dough is well chilled reach into the bucket with wet hands and pull out 1/4 of the dough.
Dip your hands in more water to prevent the dough from sticking to your hands as you work.
You want to press, squeeze and gently pull the dough into the shape of a baguette. This dough has no stretch to it, so you can’t pull it too hard or it will rip apart. The good news is that you can always just press it back together.
If the dough is too soft to form in your hands then just place it on a thin sheet of parchment and form the loaf with wet hands right on the paper. Try to handle it gently so as not to compress all of the air bubbles out of the dough.
brush with water and then loosely drape with plastic wrap. Let the dough rest for 40 minutes.
Preheat your oven to 475 degrees for 30 minutes with a Baking Stone
Sprinkle with seeds (I used the mixture from HBin5 on page 54).
Place the baguettes, on the parchment, into a Baguette Pan
Using a sharp Serrated Bread Knife
Place the baguette pan onto the preheated stone, add 1 cup of hot water to the broiler pan and bake for 30 minutes.
Allow the bread to cool on a wire rack and then enjoy!
Leave a comment below and we will pick 10 random winners next week for the King Arthur Gluten-Free Flours! *Only residents of the USA are elegible for the contest.
Baking class opportunity: There’s still room in Jeff’s bread class at Chef’s Gallery in Stillwater MN, this Saturday June 5, from 2:00 to 5:00pm. Call 651-351-1144 to register. Jeff will be focusing on flatbreads and pizza that can be done on the outdoor gas grill (the demo will be on an indoor vented gas grill).
Comments
Algis said...
June 1, 2010 at 8:14 am
They look delicious even before they went into the oven!
Can the Xanthan be purchased at any supermarket?
Thank you Zoe and Jeff!
Best wishes
Algis
Michelle said...
June 1, 2010 at 8:20 am
These look amazing! I wish I would have found the G-free recipes on this site when our friends came to visit last summer.
Thanks for hosting the giveaway!
Sandy said...
June 1, 2010 at 8:23 am
great post on the gluten free flour and recipes…
Suzan said...
June 1, 2010 at 8:23 am
My daughter has Crone’s and has gone gluten-free. Can’t wait to try some of the recipes in that section.
Can you make the bagettes without that pan?
Have a great day!
Suzan
Cristina L. said...
June 1, 2010 at 8:24 am
Yum! I’m a beginner (just finished my first batch of the basic recipe in HBi5) but I’d love to try gluten-free next. My youngest brother is gluten-intolerant and would love for me to bake for him!
Kris said...
June 1, 2010 at 8:35 am
Looks quite good!
Lisa Kramer said...
June 1, 2010 at 8:40 am
Dear bread,
How I love thee and miss thee. I had no idea how much you meant to me until I had to go Gluten Free.
I didn’t even mean for that to rhyme!
YAY! Pick me!
Marilyn E. Waldbuesser said...
June 1, 2010 at 8:47 am
I have been experimenting with gluten free recipes from HBin5 for a friend who is newly gluten intolerant. Invited her over for lunch and while the crusty boules baked, I made Naan in my cast iron fry pan. Turned it once and on top placed seasonings, thin sliced Roma tomatoes, thin sliced red onions, and favorite cheeses. Slid the whole thing onto a plate when done and topped with spring mix lettuces. My friend and I enjoyed our lunchto the utmost! We topped off lunch with a slice of fresh baked Boule and home made rhubarb jam. Yummy!
Stephanie said...
June 1, 2010 at 8:51 am
Nice to see success with flax seeds in this recipe! I’ve often wondered whether they could be used as a substitute in the gluten-free recipes. My understanding of flax seeds (as an egg replacement) is that they act as a binder, to help to hold the ingredients together and keep things moist.
Chris said...
June 1, 2010 at 9:00 am
My goddaughter will be thrilled when I make this for her!
T of Balkan Style Bloggers said...
June 1, 2010 at 9:09 am
What a neat baguette pan! Can you suggest a store in the Twin Cities that might sell a similar pan? Many thanks!
ephraim said...
June 1, 2010 at 9:09 am
lately it seems like half my social circle is made up of self-diagnosed celiacs, and i’m running out of things to bring to potlucks. these baguettes are totally inspiring.
robin said...
June 1, 2010 at 9:18 am
Brilliant! I’ve4 been using ground flax for years as a vegan egg replacer- and it has EFAs on top of it. It doesn’t get the loft of beaten eggs, but it will trap some gases and harden for an open crumb. Can’t wait to see these products on local shelves!
Kristin said...
June 1, 2010 at 9:23 am
Wow, I am so excited to try these flours and the baguette recipe. I have been making the gf boule/naan constantly since I found your recipe. It’s the best gf bread I’ve ever had! Thank you so much for thinking of us gf people.
Bev said...
June 1, 2010 at 9:29 am
Great ideas! I love opening my inbox and seeing notes from your site.
One question, what is xanthan and what does it do?
Got your book after making my own breads for about a year. My kids can not eat Corn Syrup and all the bread at the store that don’t have it are too dry and cost too much money. I have enjoyed your book so much. Thanks.
Jen said...
June 1, 2010 at 9:41 am
The baguettes look great, and the ancient grains and flax seeds are soooo good for you. I feel healthier just reading the recipe 
Kevin said...
June 1, 2010 at 10:01 am
Thanks for another awesome recipe. I’m loving the first book and after seeing some of the recipes for the second book, it will be on my shelf soon.
Suz said...
June 1, 2010 at 10:03 am
Those are soooo beautiful! Can’t wait to try
Liz said...
June 1, 2010 at 10:05 am
Thank you for posting this! I tried the popovers on KAF’s website last week using a modified form of the GF mix posted on their site. *wow*! I was impressed. I’m looking forward to even more GF baking!
jessicaw said...
June 1, 2010 at 10:06 am
this looks fantastic. I’ve recently gone gluten free and can’t find this flour in stores in my area yet, but I was sure artisan-style bread would be a thing of the past for me. I’ll be looking for the flour to try this recipe for sure!
judi said...
June 1, 2010 at 10:06 am
they look yummy…..will definitely try these….but first I must find the King Arthur gluten-free flour!
Nicole Davis said...
June 1, 2010 at 10:06 am
It looks delicious! My grandfather was diagnosed with CSD about 8 years ago and we’re still struggling to find a delicious substitute for him (he was a gluten junky!). I’ve joined the GF lifestyle in an effort to support him and now I can’t wait to tell him about this bread!
Debbie said...
June 1, 2010 at 10:06 am
Oh, have I missed bread and baking! I discovered my gluten intolerance while reveling in no-knead baking 
I have tried the ancient grains blend – yum – but too “whole grainy” for my family. I’ve tried making my own all-purpose blends, but they never seem truly all-purpose. I’ve been meaning to try the KAF blend – convince me that it’s worth the expense and I’ll be a devotee and advocate forever!
Laurén said...
June 1, 2010 at 10:08 am
Bread that looks amazing without gluten AND milk?!?! Can’t wait to try it!
Tina said...
June 1, 2010 at 10:09 am
Looks so good! Thanks for sharing.
Neva said...
June 1, 2010 at 10:10 am
Wonderful wonderful to see artisan breads for those of us who normally can’t find them or afford them on a regular basis. Will be trying this reciepe soon. Thank you for sharing.
Maggie said...
June 1, 2010 at 10:12 am
I’m still learning about the GF things I can make. This looks amazing!!! Will definitely be trying it.
Next, perhaps someone can make a reeeaaalllyyyy good bagel?! Montreal bagel style.
Shuku said...
June 1, 2010 at 10:12 am
I’ve been lurking since the Gluten-free Boule; have made it three times and it’s fantastic. King Arthur Flours are impossible to get this side of the world (I’m in Southeast Asia) and I wish they were. Being gluten-intolerant, I’ve missed bread!
Shari said...
June 1, 2010 at 10:13 am
I can’t wait to try the new gluten-free flour & mixes!
De’Dee Brown said...
June 1, 2010 at 10:15 am
I haven’t had bread in so long these baguettes look wonderful!
Jeni said...
June 1, 2010 at 10:15 am
I can’t wait to try your recipe. The bread looks amazing and is so beautiful!
Kerry said...
June 1, 2010 at 10:16 am
These look amazing! I would LOVE to win those flours, I’ve been meaning to try them.
mamaD said...
June 1, 2010 at 10:16 am
Have been looking for a recipe like this. My daughter went gluten-free last year. We love bread around our house and have been tempted to buy loaves then think of her. now she can have a baguette. these look DELICIOUS!
Jenn Sutherland said...
June 1, 2010 at 10:16 am
Those baguettes look amazing! And I will definitely be trying them soon. I’ve been looking for the KAF GF flours in our local stores, but haven’t spotted them yet. I would love to give them a try!
Hannah said...
June 1, 2010 at 10:18 am
So excited that you figured out an egg-free (vegan!) formula! I’d really love to try it if I won these flours.
Kimberly said...
June 1, 2010 at 10:28 am
Can’t wait to try this recipe! Would be thrilled to enjoy a fresh baguette, it has been so long!
Janice said...
June 1, 2010 at 10:28 am
Thanks for the post! I’ve also been experimenting with the gluten-free HBin5 recipes, and also been successfully using chia seeds + water as well as the flax seeds for egg replacements. I tried a few batches using Ener-g egg replacer but found it resulted in a dryer-textured bread.
Dee said...
June 1, 2010 at 10:29 am
That is so great that you’ve made these wonderful gluten free recipes available. Thank you! And thanks to King Arthur for the flours. Can’t wait to use them.
Kathy said...
June 1, 2010 at 10:30 am
These look very good. I’m looking for King Arthur flour right now. Thanks for the recipe.
Tina said...
June 1, 2010 at 10:34 am
So glad gluten-free girl posts these links! I can’t wait to make this for my husband and daughter!
Earlhamite98 said...
June 1, 2010 at 10:35 am
Wow, these look great. Can’t wait to try them.
Philippa said...
June 1, 2010 at 10:36 am
They look even more appealing than regular baguettes!
Robin said...
June 1, 2010 at 10:40 am
love KAF, love your book. I am eating Aunt Melissa’s Granola Bread as I am writing this. I would love to try this new line, we have GF family members who NEED this!!
thisjill said...
June 1, 2010 at 10:40 am
I just might actually attempt to make my own bread. If I hadn’t found out I was gluten intolerant I don’t know if I ever would have tried.
LJCohen said...
June 1, 2010 at 10:41 am
Throwing my hat in the ring for the giveaway–I have a dear friend who is gluten intolerant and would love to give this to her.
C said...
June 1, 2010 at 10:41 am
Oh me me!! Gluten flour hooray, ME!!! I’ve been dying to try your GF breads but I can’t find sorghum flour locally to save my life. Please ME! (shameless, I know).
Tracie said...
June 1, 2010 at 10:41 am
These look YUMMY!
Tonya said...
June 1, 2010 at 10:44 am
My Mom has had wheat sensitivity for years. She would love to be able to eat bread like this!
Sallie said...
June 1, 2010 at 10:45 am
I have been gluten free for 14 months now. Has changed my life and for the better. Would love to receive the KAF gluten free products. Please toss my name in the ring! By the way, many thanks for this recipe.
JillianJett said...
June 1, 2010 at 10:49 am
Wow! I was looking for a baguette recipe to make today, and I saw shauna tweeting about this one! I’m going to make this right now.
Carrie said...
June 1, 2010 at 10:54 am
just started a gluten free diet and I would really love to try this!
Norma said...
June 1, 2010 at 10:55 am
I’d like to give those a try. My SIL recently learned she has a gluten allergy
Janel said...
June 1, 2010 at 10:58 am
Thank you for your tips and recipes. I was at King Arthur Flour this weekend and admiring their baguette pan you have used here.
Shauna said...
June 1, 2010 at 10:59 am
I have been making gluten free bread weekly now for about a month. Very excited to try a version that lets me easily make fresh loaves daily. That will please my son to no end! Thanks
Alicia said...
June 1, 2010 at 11:00 am
Thanks for this recipe, and I would LOVE to try that flour! I just started having to eat a gluten-free diet and I strive to find flours that are full of nutrients. All of the grains used in these breads are my tops choices!
Ginny W said...
June 1, 2010 at 11:00 am
Ohhh. I’ve wanted to try your bread method, but didn’t even think of it because I am gluten free. I love making bread, and have missed it SO much for 8 years! I would love to win these flours, but if I don’t, I will probably buy some som soon!
Stacia said...
June 1, 2010 at 11:05 am
What a great giveaway! I would love to try these products.
coolbean said...
June 1, 2010 at 11:17 am
I’ve been missing baguettes… looking forward to trying this recipe.
thanks!
Karin said...
June 1, 2010 at 11:19 am
Yummm! Can’t wait to give this recipe a try. Thanks.
Irene said...
June 1, 2010 at 11:24 am
Wow thanks for posting and the pics will really help. I would love love to try King Arthur Flours I have heard so much about their new gluten free flour. Myself, husband and two children are all gluten intolerant so baking my own bread is the only option as ready made is far to expensive and nothing speaks family love more than fresh baked bread.
Thanks again for sharing 
Brie said...
June 1, 2010 at 11:24 am
Looks great! I actually just mixed up some of your seeded oat bread this morning. I love the KA White Whole Wheat, but haven’t tried their others grains.
Ana said...
June 1, 2010 at 11:27 am
yum! looks great!
wintu nancy said...
June 1, 2010 at 11:29 am
Thanks for a chance to try something different. I am really enjoying your breads. My latest endeavor has been hamburger buns using a 5 inch form.
Winston said...
June 1, 2010 at 11:31 am
Looks great. (Can the prize be shipped to Canada?)
Melissa said...
June 1, 2010 at 11:40 am
Oh how I have missed crusty baguettes! And great news that they work well with egg substitutes! Can’t wait to try them! KA makes such great quality products, I can’t imagine their GF line could disappoint!
Keri said...
June 1, 2010 at 11:46 am
YUM YUM YUM!!! I really want to make these baguettes they look so tasty. I really miss good bread. Can you post the version of this recipe with eggs for those of us who can eat them? Also wondering if it would be okay to sub agave nectar for the honey?
Kathy said...
June 1, 2010 at 11:51 am
love this cookbook. Just starting on the G free road
Nora said...
June 1, 2010 at 11:58 am
I’d LOVE to try some king arthurs gluten free stuff
Patice said...
June 1, 2010 at 12:01 pm
Thanks for the great recipe! I have several friends that are on a G Free diet. I will definitely share!!!
map said...
June 1, 2010 at 12:01 pm
So excited to see this! Just what I’ve been waiting for.
Laura said...
June 1, 2010 at 12:03 pm
Been GF since November and lovin’ it! But with 2 year old twins, it’s really difficult to find time to experiment.
These look so yummy, I might be encouraged to try to make time. Would love to give it a whirl.
Thanks for sharing!
Kelly WIlson said...
June 1, 2010 at 12:04 pm
Great Looking Baguettes. And I would love to test drive some King Arthur GF Flour!
Jennifer said...
June 1, 2010 at 12:06 pm
I am looking forward to trying this out. THANKS!
Marsha said...
June 1, 2010 at 12:07 pm
I love the fact that KA is coming out with gluten free flour. I’m find it frustrating to find decent GF flour where I’m at. As for the egg substitute..I’ve used it when making chocolate chip cookies and my kids actually prefer it.
Kate L said...
June 1, 2010 at 12:11 pm
Those look great! I’ve already told a couple friends about KAF gulten free items.
Jean Layton said...
June 1, 2010 at 12:19 pm
Love the new King Arthur flour mixtures, it is so wonderful to have readily available mixes for newly diagnosed patients.
Got to try out this baguette recipe.
Did you know that Chia seeds will work as well for the egg replacement?
Katrina Fisher said...
June 1, 2010 at 12:22 pm
Yum! They look delicious, and I look forward to trying the ancient grains. My sister loves KAF!
Katie said...
June 1, 2010 at 12:23 pm
looks so good will pass on recipe to an Aunt who is on Gluten free diet. Received my HBin5 and Bin5 last week and waiting for a free minute to read and bake!
Kristina said...
June 1, 2010 at 12:24 pm
The bread looks so delicious. I just got my King Arthur catalogue and will try these flours. I have your book and am ready to make bread! Yea!!!!!
Susie D. said...
June 1, 2010 at 12:27 pm
Nice giveaway, thanks!
Diane H said...
June 1, 2010 at 12:30 pm
Looking forward to trying some of these.
Melissa said...
June 1, 2010 at 12:31 pm
I am new to gluten free cooking. Thankful for the great ideas.
Kendra said...
June 1, 2010 at 12:31 pm
Wow!! I can’t wait to try this at home…who knew gluten-free could be so yummy?
Shawn said...
June 1, 2010 at 12:33 pm
Looking forward to trying a gluten free recipe without eggs!
Kristin said...
June 1, 2010 at 12:35 pm
These look fantastic! I’ve heard the mixes are good, but haven’t tried them yet. Sounds like KAF is a gluten-free dream come true!
Denielle said...
June 1, 2010 at 12:35 pm
I am so excited! I only use King Arthur flour to bake all of the bread my husband eats… But I have not been able to enjoy it with him, and homemade pizza night has been a bust since I went gluten free. I am excited to see this line in stores, I hope very soon!
Lisa G said...
June 1, 2010 at 12:35 pm
can’t wait to try these! my husband recently found out that he has to go gluten free so i am happily experimenting with recipes now!
Crystal said...
June 1, 2010 at 12:41 pm
Wow, can’t wait to try making those!
Gina demmerly said...
June 1, 2010 at 12:43 pm
I am having a hard time finding the KAF flours I have tried soooo many flours to make my own bread and have yet to find a bread that I really enjoy. Inam looking forwad to finding these!!! I love baking and cooking and Celiac’s has really cut into my ability to do all I want. But I’m exploring and hope to find things that work!
Jan said...
June 1, 2010 at 12:46 pm
The baguettes look French-bakery quality!
Could hardly wait to get your book, and when I did I made some terrific loaves before getting a Hashimoto’s thyroiditis and subsequent gluten-intolerant diagnosis (but what a way to go!). Suddenly, I needed the GF recipes! How lucky your book had them.
Would very much love to try the King Aurthur’s GF flours and no matter what, thank you for your attention to those who love bread but cannot have gluten.
(PS Now, how about flatbreads for those of us also yeast intolerant?
Karen said...
June 1, 2010 at 12:47 pm
thanks for the recipe, will have to try the King Arthur GF mixes and this recipe, the baguettes look amazing
Tanya said...
June 1, 2010 at 12:48 pm
Those are drool worthy! I might just be at the point that I am ready to attempt some GF baking.
jess said...
June 1, 2010 at 12:48 pm
My good friend just found out that two of her children have celiac disease. I can’t wait to try out your bread to give her.
AnnaMarie said...
June 1, 2010 at 12:49 pm
I used to bake for extra money and bought all my supplies at the yearly 20% off in store sale at KA. Finding out I had celiac meant no more baking and lots of tears at missing out on the great KA products. I had no idea they were doing a GF line and now I need to go back and shop there again. Thanks!
Becky D said...
June 1, 2010 at 12:54 pm
Thanks so much for gluten-free recipes! I’m excited too about KAF gluten-free products – bread is no longer banned from our home!
Chris said...
June 1, 2010 at 12:57 pm
Thanks for your efforts. Please also include ideas for those of us using Dutch ovens.
Rachel said...
June 1, 2010 at 12:57 pm
Thanks for making GF fun!!!
JL said...
June 1, 2010 at 12:57 pm
I’m going to go home and try the egg substitute in the next thing I bake. This will soon become helpful when I move overseas to a 3rd world country where eggs are hard to come by, but whole grains are readily available.
Andrea said...
June 1, 2010 at 12:57 pm
Thanks for the great post! I can’t wait to try the recipe, it looks delicious.
ran said...
June 1, 2010 at 1:02 pm
Wow! great tips in this. I must try the chia seeds and the flax seeds as egg substitue. I have both. would love to win and try the other great KAF items.
Jenny Arzola said...
June 1, 2010 at 1:08 pm
Finally, I am starting to feel attracted to the idea that GF baking can be fun and delicious!!!
Please continue to help us by addressing more techniques for GF baking and products we can try!!! You and Jeff are a blessing…
Would love to wing the giveaway….pick me please!
Ben said...
June 1, 2010 at 1:10 pm
I gave my gluten intolerant cousin a gluten free bread mix and he loved it!
Sally said...
June 1, 2010 at 1:11 pm
I would love some of this flour. I have been in every GF section in So Cal stores and I have not seen the King Authur Brand
Melanie said...
June 1, 2010 at 1:28 pm
Looks great!
Can’t wait to try it!
Matt said...
June 1, 2010 at 1:36 pm
They look great. My wife already loves the GF recipes from your book.
Megan said...
June 1, 2010 at 1:37 pm
Amazing!
laura said...
June 1, 2010 at 1:39 pm
Thanks for making this mom’s life a little easier!!
Janet said...
June 1, 2010 at 1:40 pm
I recently found out about King Arthur Flours and would love to try them out! The bread you made makes me even more excited! It looks great!
kate l. said...
June 1, 2010 at 1:54 pm
yes! i can not tell you how much i appreciate that you tackle– and master– gf recipes! there is now always a boucle gf batch in my fridge. can;t wait to try this recipe!
jeff said...
June 1, 2010 at 1:54 pm
Chris: Here’s a post on a GF boule done in a Dutch oven: http://www.artisanbreadinfive.com/?p=1396
Jeff
jeff said...
June 1, 2010 at 1:55 pm
Jan: We haven’t tested anything without yeast yet, but keep in touch and we’ll see…
Jeff
jeff said...
June 1, 2010 at 1:56 pm
Jean: Haven’t tried the chia seeds– will have to put it on the list.
Jeff
jeff said...
June 1, 2010 at 2:01 pm
Bev: Xanthan gum is a naturally-derived substance that gives structure to GF doughs, in much the same way that gluten gives structure to wheat doughs. Without it, the gas just bubbles through and leaves the dough– you’d end up with a doorstop! Jeff
jeff said...
June 1, 2010 at 2:03 pm
T: I’m pretty sure that Cooks of Crocus Hill has these pans, but check with them on the phone first. Stores in Edina and in St. Paul.
Jeff
jeff said...
June 1, 2010 at 2:04 pm
Suzan: You can make the baguettes w/o the pan; may spread sideways a little more. See our post on baguettes at http://www.artisanbreadinfive.com/?p=351, made on a pizza stone (or could even do it w/cookie sheet, the heavier the better).
Jeff
jeff said...
June 1, 2010 at 2:07 pm
Algis: Food coops usually have them, or order from King Arthur Flour (http://www.kingarthurflour.com/shop/items/xanthan-gum-25-oz).
Jeff
Mellanie said...
June 1, 2010 at 2:11 pm
I would LOVE to try the KAF gluten-free flours! Love your book!
Christy said...
June 1, 2010 at 2:37 pm
Someday my baguettes will be as gorgeous as those…
Judy M. said...
June 1, 2010 at 2:37 pm
Thanks for this posting! Even though I don’t eat gluten free, I always learn a new technique from your postings. This time, I learned how to use parchment paper with my baguette pan, and how to use flax seeds instead of eggs.
THANKS!
Judy
Christine said...
June 1, 2010 at 2:46 pm
These baguettes look delish. Can’t wait to try them out.
Michelle said...
June 1, 2010 at 3:00 pm
So glad to hear about the ancient grains. Reading Nourishing Traditions and understanding just how much wheat has been cross bred and changed throughout the years and how it really isn’t that good for us with it’s increased gluten content.
DebrafromMD said...
June 1, 2010 at 3:13 pm
I can’t wait to try these! I’ve used King Arthur products for years but now I can bake bread for my gluten intolerant sister.
Beth said...
June 1, 2010 at 3:13 pm
I’ve missed my bread making since I found I am gluten intolerate. Your book sits on my shelf unused. I am so happy that you have included a gluten free chapter so I can begin making bread again your way. I am also happy that King Arthur flours has included a gluten free line of flours. I am in heaven. Thank you. Thank you.
CA Britt said...
June 1, 2010 at 3:33 pm
I made the loaves from the book for a friend and everyone loved it. But it was EXPENSIVE. So maybe having the KA flour already ready will help. I’ll look for it. I’d love to win the products to try.
Patricia said...
June 1, 2010 at 3:33 pm
Looks delicious! I would like to make those.
sarah said...
June 1, 2010 at 3:34 pm
I would love to try these out. I’m so curious about their mix. I’m usually not in to the mixes. Thanks for the post.
Lois said...
June 1, 2010 at 3:41 pm
I can’t wait to try these! Real bread again! Thank you, KAF and Gluten Free Girl.
Claudine said...
June 1, 2010 at 3:54 pm
Oooh, I’d love to try out the gluten free products…I already love KA flour! Thanks for the giveaway.
Carole said...
June 1, 2010 at 3:57 pm
As always, your post on gluten free baguettes looks beautiful and easy to follow. Thanks for continuing to bring us intriguing and practical ideas. I’ve been hoping to try a gluten free iteration of your dough. Thanks!
Tara said...
June 1, 2010 at 4:05 pm
Thank you for yet another round of beautiful photos. I am inspired to give the gluten free section of the second book a try now!
Margie said...
June 1, 2010 at 4:08 pm
Love your gluten free loaf. I can have sandwiches again thanks to you! Even my picky husband likes the bread. I’ll be giving these a try too. They look wonderful. Thanks for working out these recipes. It makes being gluten free much easier!
Kate said...
June 1, 2010 at 4:10 pm
I LOVE King Arthur flour – great taste and always consistent.
Betsy said...
June 1, 2010 at 4:17 pm
What could be simpler and healthier! Thanks.
Joyce said...
June 1, 2010 at 4:27 pm
I love your website and the wonderful pictures! I’ve bought both books for myself and additional copies to give as gifts. We’ve used KAF for several years and can’t wait to try some of these gluten free recipes. Thanks!
Cathi said...
June 1, 2010 at 4:31 pm
Loving the original book. Discovered DH has gluten issues, so I’d love this book too, but this recipe will make a good start.
laurie said...
June 1, 2010 at 4:57 pm
These baguettes look fabulous. A newly gluten free friend and I were just discussing the King Arthur flours today. I see they have a bunch of mixes as well. How exciting for us all!!
Kristen said...
June 1, 2010 at 5:01 pm
Thank you, thank you, thank you! I have been missing fresh baguettes and will be making these soon to take to dinner at a friend’s house.
Alex said...
June 1, 2010 at 5:04 pm
Great job , I never thought I’d be baking bread til, I read article in Mother Earth News and bought first book. Got second book as soon as it hit the store. I’m the bread guy at work and for all our friends get togethers .
Thanks
Alex
Cynthia said...
June 1, 2010 at 5:09 pm
Bless you!!! My mere thanks is inadequate. It will rain the following three days and I shall bake baguettes, wonderful Gluten Free Egg Free baguettes! Bless you!!!
JT said...
June 1, 2010 at 5:20 pm
Whenever I make bread I have to do a normal batch for myself and a GF batch for my CSD wife. I’ll have to hunt down the ancient grains mix.
Julia said...
June 1, 2010 at 5:42 pm
Looks delicious ! Have both your books and I love them !!!!
Leslie said...
June 1, 2010 at 5:48 pm
I have a friend who will love this recipe. I will be sure to pass it along to her.
Ian said...
June 1, 2010 at 5:52 pm
KA is definitely the best flour company! I love the fact that they are offering different things now. I started my history of using only King Arthur when my dad and I would shop together and he got it because we both liked the knight on the bag and the results of our doughs.
Julia said...
June 1, 2010 at 6:31 pm
I have always loved King Arthur flours and am excited to find they now have gluten free ones so I can purchase from them again– can’t wait to try this recipe!
jennsquared said...
June 1, 2010 at 6:36 pm
I can’t wait to try them! We love the GF dough to make quick pizza.
Melissa said...
June 1, 2010 at 6:45 pm
How awesome is this. I am newly GF and this looks perfect!
Michelle Hill said...
June 1, 2010 at 6:49 pm
They look beautiful and delicious! I’m enjoying your first book immensely and plan to get this newer one, too, to read the new ideas and try some GF recipes for my daughter’s gluten intolerant friend that visits us every week! Now to check out the KAF site…
Ellen said...
June 1, 2010 at 7:05 pm
those baguettes look awesome! wow. can’t tell by appearance that they’re GF at all.
Jeanne Juneau said...
June 1, 2010 at 7:17 pm
Thanks to King Arthur Flour for making Gluten Free mixes. I have experienced the excellent quality of KA Flours for many years and it is a thrill to see the new GF products. Thank you!
Nes said...
June 1, 2010 at 7:29 pm
Can’t wait to try this. I have not had a baguette in over 7 years.
Melanie said...
June 1, 2010 at 7:36 pm
I’m drooling over this! Thank you for sharing and providing great instructions and photos as well. I can’t wait to try my own baguettes.
Carmen C said...
June 1, 2010 at 7:47 pm
Will have to give the baguettes a try. Love your books. Have become a more frequent bread baker because of them. Thanks
Renee said...
June 1, 2010 at 8:09 pm
Woo-hoo! More yummy breads to make me chubbier! I have been making the Boule and Brioche the past two months and love them! Next up, Naan. Would love to try these new flours and try my hand at a lovely looking baguette such as this.
Becky St. Marie said...
June 1, 2010 at 8:12 pm
I am looking for a gluten-free, yeast-free bread recipe to use with sandwiches, etc… My dad says that yeast is what makes it bread but I’m still hoping to find something some day. Any ideas?
Danielle said...
June 1, 2010 at 8:15 pm
What a great recipe! The ancient grains sounds wonderful.
urbanworkbench said...
June 1, 2010 at 8:24 pm
Those baguettes look awesome, would love to try some flour!
naidre said...
June 1, 2010 at 8:48 pm
I am reluctantly moving into a gluten-free diet to see if it will reduce the joint inflammation I have been having. This recipe lessens my reluctance and makes it easier to swallow ! Pun intended! Thank you for doing the work….
Shawn said...
June 1, 2010 at 8:48 pm
Where are KA GF products available near Seattle, WA?
zoe said...
June 1, 2010 at 8:55 pm
Hi Becky,
You can use a natural sour starter with our breads, is that what you are referring to? If so, here is how to make the dough: http://www.artisanbreadinfive.com/?p=1284
Thanks, Zoë
zoe said...
June 1, 2010 at 8:57 pm
Hi Shawn,
Here is a link to a store locator for KAF: http://www.kingarthurflour.com/glutenfree/
Thanks, Zoë
Pam Lacey said...
June 1, 2010 at 8:58 pm
I LOVE King Arthur Flour products. Years ago, the great granddaughter (I think, or great, great) of the founder of KAF taught a bread making class at a local kitchen shop here in CT. I’ve been hooked ever since. Glad to see you’re a fan too!
Cathy said...
June 1, 2010 at 9:06 pm
I would love to win this so I can try making bread for my friend who has celiac. Thank you for the giveaway!
Sue said...
June 1, 2010 at 9:12 pm
I’m just starting to go GF. The reason isn’t medical; I have 2 friends that are GF and they both feel much better.
Pam said...
June 1, 2010 at 9:33 pm
THANK YOU!!! I am just finding out that I am highly sensitive to wheat, egg, and dairy products. It has been a challenge finding foods to replace what I have been enjoying for so many years! I am so thrilled to see more gluten free and egg free recipes and products available. I am looking forward to making and eating the artisan bread once again!! I can’t wait to try the Baguettes!
Elizabeth Price said...
June 1, 2010 at 10:53 pm
Looks delicious! Thanks for the recipe.
Now if only I could make a hamburger bun that didn’t shrivel up as it cooled…
Carol Peterson said...
June 1, 2010 at 11:49 pm
I never realized that these books were for no-knead breads. The arthritic in me loves that idea! Thanks!
Rebecca said...
June 2, 2010 at 4:14 am
I love ‘Artisan Bread in 5′ and am planning on getting ‘Healthy Bread in 5′ someday. My mother and brother are both Celiac so I’m always looking for good gluten-free recipes and products.
AnnMarie Johnson said...
June 2, 2010 at 4:42 am
I use KA flour all the time and would love to try out these new products.
MommaBlogger said...
June 2, 2010 at 5:22 am
I’ve never tried gluten free before, these look interesting
Ann said...
June 2, 2010 at 5:54 am
Looks great! However I don’t think we can get these products in the UK …. If you work out a version using your own combination of flours rather than the KA mixes, do let me know!
zoe said...
June 2, 2010 at 6:09 am
Hi Ann,
This recipe is based on our Gluten-Free Crusty Boule: http://www.artisanbreadinfive.com/?p=1396
Thanks, Zoë
sarah said...
June 2, 2010 at 6:23 am
I’m not gluten-intolerant, but I love quinoa, so I’m looking forward to trying this.
Beth said...
June 2, 2010 at 6:51 am
I have been looking for the KA mixes!!
Mary Beth said...
June 2, 2010 at 7:22 am
You couldn’t have made it easier. Pics are great. Thanks.
Kari S said...
June 2, 2010 at 7:45 am
Oooh, those loaves look so good! My husband is slightly gluten intolerant, but we both love bread. I’m looking forward to trying some of your gluten-free recipes.
Shelley Smith said...
June 2, 2010 at 8:23 am
Gluten-free? Awesome
PJ Hamel said...
June 2, 2010 at 8:40 am
I know from experience how difficult it is to make a GOOD GF bread. Looks like you’ve succeeded, big-time. Thanks for all your bring to the baking world – both gluten-free, and gluten-filled!
Teresa said...
June 2, 2010 at 8:45 am
I’ve been baking bread daily from ABin5 for 2 years. Due to health reasons my family decided to try going gluten free. It has been a bit rough finding the best flours and good recipes. Thanks for the info about King Arthur products. I also have tried the flax substitute for eggs but did not know to mix it with water and let it sit. I’ll try it.
jenna said...
June 2, 2010 at 9:23 am
I’ve had great success with KA products, and their Cust. Srvc has been SO HELPFUL with both product and general baking questions. But KA is too pricey for me, so I use whatever A-P is on sale and Stone-Buhr for Whole Wheat. That said, my baking’s nutrition is so much improved with KA White Whole Wheat; can’t live without it. Long live the King.
Jennifer N said...
June 2, 2010 at 9:32 am
I haven’t had to go gluten free in my world yet, but I love knowing there are wonderful alternatives out there. I’m going to have to experiment with this idea. I love the sound of the ancient grains and the bread looks wonderful. Thank you for your time and efforts to bring us great recipes. I started using your books last August, and I’m still amazed at the great breads I can turn out with little effort (and dish washing). I’ve got two small master boule loaves rising right now. They make great hostess gifts, especially with homemade jams.
Lauren Friedman said...
June 2, 2010 at 11:13 am
These look amazing!
I received ABin5 back in December for the holidays and instantly fell in love with it. It changed the way I looked at baking bread! I no longer look at it as something difficult and arduous, but rather simple and fun. I’ve recommended the book to several friends, all of whom love it as well.
I just got HBin5 for my birthday – can’t wait to try out some new recipes!
jeff said...
June 2, 2010 at 12:35 pm
Ann: Our second book, Healthy Bread in Five Minutes a Day, has an entire chapter of GF breads made with our own flour combinations rather than mixes. The book’s on Amazon UK at http://www.amazon.co.uk/Healthy-Artisan-Bread-Five-Minutes/dp/0312545525/ref=sr_1_1?ie=UTF8&s=books&qid=1275507264&sr=1-1
We’ve also put up a few GF recipes here on the site:
http://www.artisanbreadinfive.com/?p=1396 and
http://www.artisanbreadinfive.com/?p=1440
Jeff
Cindy said...
June 2, 2010 at 1:04 pm
I just got on your site today to find out about egg replacements for the gluten free recipes. Thanks for the new recipe. Have you tried flax in any of your other gf recipes?
I’m a personal chef and have a stand at our neighborhood farmers market–your breads are the cornerstone of my products! Last week I had a woman inquire about gf but also needed to avoid dairy, soy, and egg. And I’ll have to try the KAF products. So now I’ll try the crusty boule with the replacement. Thank you!
Kate said...
June 2, 2010 at 1:07 pm
Thank you for sharing this gluten-free baking information and for sharing the new King Arthur products. I’m especially thankful for your egg substitution recipe. I never seem to get the flax-water ratio right.
Kate
Carol Mueller said...
June 2, 2010 at 2:00 pm
I have been Gluten free for two months and really miss good chewy bread. Thank you so much for sharing this recipe. I am familiar with King Arthur Flour but was not aware of their Gluten Free line. My lovey Daughter-in-law shared this link with me…she is a “keeper”.
Dianne said...
June 2, 2010 at 2:06 pm
Another gourmet loaf! Looks delish, I’m not GF, but I’ve got to try it out!
zoe said...
June 2, 2010 at 2:26 pm
Hi Cindy,
I’m pretty certain the flax will work for any of the g-f breads. This bread is very similar to our crusty boule, so I think you should have good luck with that!
Enjoy, Zoë
Heather said...
June 2, 2010 at 3:15 pm
Thanks for this!! I just found out that I am gluten intolerant and am having a hard time making the transition, even though eating gluten makes me sick!
Diane said...
June 2, 2010 at 3:24 pm
I just discovered your website – I will be exploring it further & looking for your HBin5 book. Since Novemer I’ve been working on eating gluten-free – not always successfully:( – & miss good whole-grainy bread as well as tasty home-baked cakes/cookies, etc. It’s great of King Arthur Flour to offer some free products – hope you pick me!!
Kat said...
June 2, 2010 at 3:39 pm
I’m sending this recipe on to my mother-in-law and would love to win the flour to try out for my father-in-law, who has celiac.
Tracy said...
June 2, 2010 at 6:40 pm
I am gluten, dairy and egg intolerant so this recipe is fantastic for me. I am so grateful you include GF recipes in your book and blog. I’m excited to find the KAFlours and give this great looking bread a try!
Linda T. said...
June 2, 2010 at 7:09 pm
My brother with celiac disease would love this!
Corinna said...
June 2, 2010 at 7:50 pm
Those loaves look delicious! I have spent a bit of time in France, and whenever I think about French bread or cheese fondues I get a little wistful. Maybe I can still have the best of both worlds?!?
kristy deroin said...
June 2, 2010 at 9:27 pm
I love the no egg idea and will be trying it soon!
Jenny said...
June 2, 2010 at 9:30 pm
I’m so excited to see a gluten-free recipe! I will have to look for the KA products and try it out soon (and winning some would be even better!).
Susan said...
June 2, 2010 at 9:54 pm
You are an answer to my prayers!! Am going out tomorrow to get the ingredients for these to make for my neighbor who is allergic to gluten. Thank you, Thank you, Thank you!
Jessi said...
June 2, 2010 at 10:24 pm
These look incredible!
Becky said...
June 2, 2010 at 11:18 pm
Those breads look amazing. Thanks for making my mouth water!!!
suzy said...
June 3, 2010 at 12:41 am
many of my family members are gluten sensitive and sad they can’t bake great bread. i can’t wait to experiment with these ingredients and surprise them!
Brianne said...
June 3, 2010 at 5:42 am
Great recipe! My friend’s 4 year old is GFree to help with his autism. I’d love to win the flour and make him a batch of these delicious-looking breadsticks. he misses peanut butter sandwiches!
John Holden said...
June 3, 2010 at 6:21 am
Looking forward to trying this one myself soon!
Laura said...
June 3, 2010 at 6:24 am
We love the bread but I don’t think it is rising enough. Each loaf has been mostly flat with a small rise in the middle.
Jason said...
June 3, 2010 at 6:28 am
Oooh! Looks good! I’ll have to try this.
Brandon said...
June 3, 2010 at 8:30 am
That looks delicious.
Mariah said...
June 3, 2010 at 9:29 am
Love the steps shown in pictures! This recipe sounds so good (and easy). Thank you!
lisa d said...
June 3, 2010 at 10:19 am
Love the tip with the ground flax seed and water. And the breads look heavenly…I can smell the aroma.
melissa said...
June 3, 2010 at 12:11 pm
oh my. those look delicious!
Laurel said...
June 3, 2010 at 1:12 pm
so wonderful!
Jane L said...
June 3, 2010 at 1:15 pm
Lovely loaves, they do not look gluten free at all. I am looking forward to try them.
Jane SanJose said...
June 3, 2010 at 1:18 pm
Thanks for showing step by step the process. You make it easier on us, and the seeds add new element to it.
Alexandria M said...
June 3, 2010 at 1:25 pm
I am an absolute fan of KA flours, but had never seen any KAF gluten-free products until now! Some of our friends in town are gluten-free eaters, and egg-free at that, and though I love baking for gifts it’s hard sometimes with these requirements.
Thank you for sharing this, I’m glad I follow KAF on Twitter!
Andrea said...
June 3, 2010 at 1:45 pm
Love your books and your website. I would love to try gluten free King Arthur flours as we cannot get those specialized flours in our stores here in northern California. Their WW, All Purpose and Bread flours (which we can get in our stores) make your fabulous bread recipes even better. I look forward to more of your books. Your master recipe makes better bread than the famous San Francisco Sourdough bread we get here! Many thanks!!
Kimberly S said...
June 3, 2010 at 2:51 pm
Love KAF and ABin5. This looks delicious.
Jan said...
June 3, 2010 at 3:22 pm
Can’t wait to try this recipe. Re: the water that you add to the ground flax seed–Does it matter what temperature the water is? Thank you
jeff said...
June 3, 2010 at 3:38 pm
Andrea: High praise– thank you so much!
jeff said...
June 3, 2010 at 3:39 pm
Jan: You just don’t want the water to be warm enough to make the overall mixture warmer than lukewarm, otherwise it doesn’t matter. Jeff
Erica said...
June 3, 2010 at 4:39 pm
pick me, pick me, pick me!
zoe said...
June 3, 2010 at 5:11 pm
Hi Laura,
Are you baking the gluten-free breads? Which recipe are you experiencing this with? Depending on the recipe our answer may be different.
Thank you for trying the breads! Zoë
Bakinghomesteader said...
June 3, 2010 at 6:20 pm
I have Celiac and would love to try these products.
Sarah said...
June 3, 2010 at 6:45 pm
I can’t believe those beautiful looking baguettes are gluten free! So delicious looking. Can’t wait to try!
Marjorie said...
June 3, 2010 at 8:36 pm
Thank you for sharing this recipe with us, it looks wonderful. I have been so excited to see that King Arthur came out with Gluten Free flour mixes. I really look forward to trying them. I just haven’t been able to find them in my local stores as of yet. Maybe soon.
leah mills said...
June 3, 2010 at 8:39 pm
I am still learning about Gluten-Free, these baguettes look wonderful. Can’t wait to test the recipe out on my family.
Linda said...
June 3, 2010 at 8:44 pm
I am thrilled that KA has gluten free mixes and flour. Also, love your book and the gluten-free chapter. Hope to bake something wonderful soon (maybe using the Dutch oven method).
Amy Schleider said...
June 3, 2010 at 9:13 pm
Zoe, beautiful bread!!! I love the info on the new KA products. Thank you! I would love to sample the new ancient grains. (oxymoron) Anyway, I am excited to share your book with my friends.
AmyRuth
Amy Schleider said...
June 3, 2010 at 9:17 pm
Hi Zoe, Love your beautiful bread. Baking through the book and sharing w/friends at my job and making new friends. I would love to sample the “new” ancient grains from KA. Thank you for the chance!
AmyRuth
Mary said...
June 4, 2010 at 4:33 am
Looks good! Could you please post nutritional data (for those of us with restricted diets?). Thanks!
Anna said...
June 4, 2010 at 4:34 am
I too love the king arthur flours and I’m excited to try the new gluten free one. I recently just started using the flax meal as an egg replacer in my baked goods but hadn’t mixed it with the liquid first- it worked but i wonder if it will work better doing it this way…gorgeous baguettes!
jeff said...
June 4, 2010 at 4:48 am
Mary: You can calculate nutritional data for ingredients in any recipe by using the USDA calculator I posted at http://www.artisanbreadinfive.com/?p=1319
melissa said...
June 4, 2010 at 5:27 am
I am a big King Arthur flour fan and we have to go GF now. This bread looks amazing and I’m sure will be a big hit with my bread loving child.
Amanda said...
June 4, 2010 at 6:11 am
I am a huge fan of King Arthur Flour! What a great giveaway….
Susan said...
June 4, 2010 at 7:57 am
Just bought some KAF White Whole Wheat and loved it. I’d love to try the GF flour, as I have a friend who is gluten intolerant.
Susan said...
June 4, 2010 at 8:47 am
PLEASE, PLEASE, PLEASE PICK ME!!! I can’t find KAF in Alaska and would REALLY like to try it
patty said...
June 4, 2010 at 10:53 am
Wish KA flours where on the shelves so I could try this recipe this weekend.
Dawn Landry said...
June 4, 2010 at 11:53 am
Thank you for all the info and instructions. My grandson was just put on a gluten-free diet and now Gramma needs to learn to cook special things for him. Keep the info coming. Happy Summer!
abby said...
June 4, 2010 at 12:36 pm
These baguettes look amazing! I want to try this recipe.
Becca said...
June 4, 2010 at 1:00 pm
Thanks for branching into the GF stuff. Can’t wait to try your products!
Mary said...
June 4, 2010 at 1:01 pm
I’m always looking for good flour blends. I’ll definitely try yours. Any chance of getting them into grocery stores?
rocky-cat said...
June 4, 2010 at 1:11 pm
I have a young cousin with celiac and diabetes. I’d love to pass these flours along to her mom to give the kid some tasty options.
breakingBread said...
June 4, 2010 at 1:55 pm
I have been curious about the King Arthur Flours. Thinking of a recipe for toasted corn baguette…I love your other recipes and have adapted them for lot of our own applications!
Liane said...
June 4, 2010 at 2:15 pm
I love King Arthur flour. Our local store had it on sale years ago and I tried it and have been hooked ever since. Two of my relatives have gluten allergies. When I entertain I want to have food for them to eat. Have not tried this flour yet but will look for it when I go to the store tomorrow. King Arthur makes great products that I love using and recommending. Thank you for the great recipes.
Dora said...
June 4, 2010 at 2:50 pm
I’m a big fan of K.A. products, so am excited they are also now offering GF alternatives! Now I can finally bake something for my Gluten-sensitive friend.
Bridget Fitzpatrick said...
June 4, 2010 at 2:57 pm
Hoping that these taste as good as they look! Thanks for the mix, should make life easier!
Miriam said...
June 4, 2010 at 3:45 pm
I have been exploring gluten-free recipes, and especially breads. The bread I bought recently was terrible! This looks so great!
Susie Hirtzel said...
June 4, 2010 at 5:17 pm
These sound absolutely delicious! I can’t wait to try making these.
DrMeglet said...
June 4, 2010 at 5:29 pm
I know someone who is gluten intolerant and allergic to flax! They find it so hard to find healthy foods, as they want to put flax in everything. Will just have to use eggs instead and make some bread.
Michelle said...
June 4, 2010 at 8:16 pm
These look amazing! I love King Arthur Flour…I made their whole wheat bread a few days and it was good! 
Linda said...
June 4, 2010 at 9:37 pm
I love KAF too and would love to try the gluten free products as they are not available locally.
Love your blogs too!
Beth said...
June 4, 2010 at 10:21 pm
I’m thinking you meant to say June 5th instead of May 5th for Jeff’s bread class – wouldn’t that be fun!! You two have me baking daily and hankering for more kitchen equipment! I would love to try these flours for my gluten intolerant friends.
You know, maybe it’s true you CAN make bread in five minutes a day, but that does not account for the many hours of thought that will haunt you as you dream of crusty baguettes, check the oven 10 times to see the oven spring do it’s magic, or time to go to the store and buy more ingredients!! Thank you for the fun you have put in my kitchen, my mother’s kitchen and my sister’s kitchen! We love this method and can’t stop making, eating and giving away bread! It’s too good not to share!
Julie said...
June 5, 2010 at 4:51 am
Looks delicious!
jeff said...
June 5, 2010 at 8:21 am
Beth: Thanks for your enthusiasm, and for pointing out my month-error– I’d fixed it elsewhere on the site, but not here. Glad your having a good time.
The class is in fact today, at 2:00pm, could still try that number to see if there’s still room.
Glyn said...
June 5, 2010 at 12:24 pm
Looks like something worth trying. I’ve been using both of your books and loving trying new breads.
sharon said...
June 5, 2010 at 1:37 pm
I just saw the gluten free flour at the King Authur Websiste
After your endorsement, I need to try some
Linda said...
June 5, 2010 at 3:17 pm
Thanks for the gluten free and non-egg recipe, I have been searching for a year end teacher gift and this is it!
Donna said...
June 5, 2010 at 3:18 pm
I am drooling at the thought! I just got the book and am eager to begin the journey. Tomorrow it is! Can’t wait.
Michele said...
June 5, 2010 at 3:58 pm
Just tried the cookie mix today – delicious! Can’t wait to try this recipe too!
Vickie said...
June 5, 2010 at 5:30 pm
Wish we had King Arthur Flour in the NW. Bob’s Red Mill is great though, but I’d love to win and try the KA!
Callie said...
June 5, 2010 at 5:38 pm
Dying to try the KAF gluten free line! And these recipes!
Lori said...
June 5, 2010 at 8:00 pm
These are just beautiful. You make such lovely bread.
H said...
June 5, 2010 at 10:28 pm
I was just browsing some recipes on bread. Definitely giving these a try!
Nupur said...
June 6, 2010 at 5:10 am
I just bought your Healthy Bread in 5 book, and am so excited to bake my way through it. Thanks so much for the giveaway!
Hector said...
June 6, 2010 at 11:49 am
Lovely post. Thanks for sharing your recipes
Lynda said...
June 6, 2010 at 3:28 pm
am looking forward to trying these
Ken said...
June 6, 2010 at 6:45 pm
Can’t wait to try my first abi5 tommorrow. The wife is very excited!
thanks.
Carole P. said...
June 6, 2010 at 7:19 pm
thanks for the info on flax as an egg sub! I hope our Publix has the KAF GF flours- the ancient grain mix sounds fantastic!
Melissa said...
June 6, 2010 at 8:10 pm
I am in the process of identifying if my 4 year old has a gluten sensitivity or has celiac. I’ve just begun the gluten free diet with him and am so thrilled King Arthur has these new products. I LOVE there line! I can’t wait to try these.
Kathy said...
June 6, 2010 at 8:18 pm
Those loaves look amazing. And I agree with the previous posts about Chia seeds. Great sub for egg, as well as great on their own! And, better nutritionally than Flax
Lori said...
June 6, 2010 at 8:49 pm
I’m a Vermonter and a long time KA flour user – I was so bummed out when I got diagnosed with gluten, wheat, soy, dairy, flax and nut allergies. I just loved making bread. Now so happy to see you offer some gluten free mixes and flours. I agree Chia seed or Salba seed is the way to go for egg replacer. The commercial egg replacers are yucky! Hope you get “Expandex” food starch helps with gluten free baking! Can’t wait to try your new flours!
Stephanie – Wasabimon said...
June 7, 2010 at 12:14 am
As a gluten-free baker and blogger, I’m infinitely curious about these products! Also, I’m posting a gluten-free chocolate brioche roll on my blog this week that’s based on your GF brioche recipe.
Jason said...
June 7, 2010 at 12:42 am
These look delightful. I must try them!
Amie said...
June 7, 2010 at 12:54 am
Wow, can’t wait to try these out!
Brook said...
June 7, 2010 at 5:07 am
In Healthy Bread in Five Minutes A Day, at least one of your GF breads calls for soy flour. Can you recommend a good substitute for soy for those of us who cannot tolerate both gluten and soy? Many thanks!
bonnie said...
June 7, 2010 at 5:16 am
I love your site…. it always leaves me hungry! I’d love to win this giveaway…
Barbara said...
June 7, 2010 at 6:06 am
I have ALWAYS used only King Arthur flour!!
These recipes look fabulous — can’t wait to try them all!!
Mary said...
June 7, 2010 at 6:07 am
I would love to try the ancient grains! I am going to look up that product now.
Joede Fleming said...
June 7, 2010 at 6:07 am
I love KAF, had my first experience with them recently thanks to my grocers catalog. This baggette looks and sounds delicious. I am constantly seeking new GF recipes and this is now on the top of my list.
Thank you Zoe and Jeff! By the way, my younbgest daughters name is Zoe (pronounced Zo E), always nice to see someone else with the same name.
jeff said...
June 7, 2010 at 6:09 am
Stephanie: Thanks for visiting, gotta check out your new posts… Jeff
jeff said...
June 7, 2010 at 6:12 am
Brook: I think you should be fine just increasing the other flours in the recipe to make up for the 1/2-cup of soy, should be a big deal but might take some experimentation.
~Tala said...
June 7, 2010 at 10:06 am
My family has been enjoying artisan in 5 bread daily for many months now, thanks to your fabulous books and website. I am GF and have been trying to get my bread to come out as terrific as the loaves I make for them, but so far just haven’t mastered the GF loaves as easily. Will keep trying, though. Thanks to both of you!
Mandy said...
June 7, 2010 at 11:49 am
I love your books and website! I would love to try out some new flour!
CJC said...
June 7, 2010 at 12:49 pm
Thank you Zoe!! I made your gluten free boule a couple weeks ago and was wishing I could find an egg substitute for my friends who can’t handle any dairy – and here you are with the answer just when I needed it. (God timed that well
I’m doing a soap demo in a couple weeks and wanted something gluten/egg free to take for some of the ladies.
Enjoy your holiday!
carol c said...
June 7, 2010 at 12:54 pm
Success! I made a half recipe of the GF Olive Oil Bread (from HB in 5) using the flax and water instead of egg and it turned out fabulous! No difference in volume or baking times. The loaf has a more whole grain feel, and certainly more fiber, than the egg version. Also made pizza with it and that was delicious, too.
Alta said...
June 7, 2010 at 1:16 pm
Wow, those baguettes look amazing. I’ve been curious about the KA gluten-free flours!
Larry said...
June 7, 2010 at 1:27 pm
Looks delicious! I have both your books and I love them!
zoe said...
June 7, 2010 at 2:59 pm
Hi Tala,
It is a very different way of handling the dough. What are the issues you are having with it? Perhaps we can help you get a better result?
Thanks, Zoë
zoe said...
June 7, 2010 at 3:01 pm
Hi Carol C,
Thank you for letting us know that you tried the egg substitute in another recipe. I have not yet tried it, but will let people know you had success!
Thanks, Zoë
Chris M. said...
June 7, 2010 at 5:08 pm
Thanks for the great recipe and giveaway!
Zona said...
June 7, 2010 at 5:30 pm
Can’t wait to try the baguette recipe. Yum!
serina said...
June 7, 2010 at 6:44 pm
beautiful baguettes!
Laura said...
June 7, 2010 at 9:19 pm
I’ve been skeptical about gluten free flours, but these look SOOOOO good!
ali said...
June 7, 2010 at 9:23 pm
My sister just sent me a KAF catalogue and I’m definitely sending an order tomorrow morning. I had no idea I could ever again have those crusty, seedy, wonderful breads. I’d pretty well convinced myself that I no longer liked bread. Ha! These look too gorgeous not to try. Guess I won’t buy those smaller sized jeans after all!
kgroovy said...
June 7, 2010 at 9:39 pm
I’ve been dying to try the gf multipurpose mix. I’d love to win some to test bake with.
happycao said...
June 8, 2010 at 12:59 am
ooo…this is a great giveaway! I love your blog, and always am inspired to try new flours and ideas when reading your blog.
Katy said...
June 8, 2010 at 5:31 am
I just started to experiment with gluten free baked goods. These look absolutely fabulous!
katie said...
June 8, 2010 at 6:22 am
looks great!
Chris said...
June 8, 2010 at 6:34 am
I can’t wait to try the egg replacement. My wife is vegan, and I’m gluten-free. So we almost never eat the same thing.
Pam said...
June 8, 2010 at 11:52 am
Can’t wait to try the baquettes.
Kimberly said...
June 8, 2010 at 12:07 pm
I am currently reading your book Healthy Bread in 5 min a day, and i love that you’ve provided a mass/volume table for ingredients on page 36, however, i am disappointed this doesn’t include gluten-free ingredients. I’ve done some searching on my own and come up with conflicting data for several of them (including tapioca starch). Do you have an updated table available that would include and of the GF ‘flours?’ Thanks a bunch!
Marie said...
June 8, 2010 at 1:53 pm
Thanks! I cant wait to make these for a friend who couldn’t have the Gluten Free recipies with eggs. Now I can make her bread! Thanks.
Sharon said...
June 8, 2010 at 2:25 pm
I can’t wait to try this recipe! I have severe food allergies, including eggs. Baking is limited when you can’t use eggs and many substitutes have dairy (also allergic to dairy). Thank you so much! I have your books and have loved the 5 minute method. Keep up the great work.
Stephanie said...
June 8, 2010 at 6:43 pm
These look GORGEOUS and DELICIOUS! I’ve been looking for KAF Ancient Grains since I heard about it, and can’t find it. I miss the shape and crustiness of baguettes, but not the kleenex taste of white bread. This looks just perfect!
Kristi K said...
June 8, 2010 at 7:29 pm
Thanks for the egg-free version! This is so great for us as your child has 36 food allergies.
Kristi K said...
June 8, 2010 at 7:36 pm
typo correction: Our child has 36 allergies.
Deanna said...
June 9, 2010 at 4:41 am
Wow – these look great!
Alexis Hargrave said...
June 9, 2010 at 5:37 am
My mom ordered me HBin5 for my birthday last week and I cannot wait to try out the Gluten Free recipes!
When I heard about you and your book via Shauna’s blog, I knew I just had to have it! Thank you so much for taking the time to perfect recipes for those of us with a gluten intolerance. Its a huge blessing!
carol said...
June 9, 2010 at 8:38 am
oh, i’d love to try the gluten free products.
Connie Barringer said...
June 9, 2010 at 9:32 am
I have never baked before but love eating healthy. I love your book and now bake bread almost daily. I have a second refrigerator just for my flours, nuts and yeast. When mixing the ingredients I only use half of the vital wheat gluten the receipe calls for because of the negative info. regarding gluten. I am ready to order my flours and gluten free is all I will use from now on. I love your breads and have enjoyed sharing them with my friends. I am going on a mission trip in August where I plan to specifically cook and bake with the local village women. Again thank you,
Connie
jeff said...
June 9, 2010 at 9:36 am
Connie: Hope it’s clear– if you’re switching to gluten free, you can’t use any vital wheat gluten at all?
Judy said...
June 9, 2010 at 11:33 am
Jeff and Zoe, I got on the Dianne Rehm (Public Radio) show today! The author of 52 Loaves was talking that you really have to knead the dough. I got on as a caller, and represented the people who are unable to knead dough, due to hand problems of various kinds. He didn’t like no-knead bread, but I told him that 2 people can bake the same recipe and have different results. I said that I have been able to make wonderful no knead breads for most things, except bagels (which I feel the structure of kneaded dough works better in the water bath). I told him that I am baking with a group online and baking thru Artisan Breads in Five Minutes a Day. Yes, I gave us a plug!
They had a wonderful poem on the air, which I would like to share:
Bread
By E.J. Mudd
Mix flour, water yeast and salt.
If the phones rings, don’t answer.
Your fingers are a sticky mess.
Let dough rise in a nice, warm place.
If the phone rings, don’t answer.
You’re creating.
Knead till satiny. Divide into loaves.
If the phone rings, don’t answer.
You’re sculpting.
Bake in hot oven till crisp and brown.
If the phone rings, don’t answer.
You’re in aromatherapy.
Take out and eat a piece at once.
If the phone rings, don’t answer.
You’re in heaven.
Judy
Merie said...
June 9, 2010 at 4:31 pm
Excited to hear about the Ancient Grains mix, and to have a recipe I might try for gf friends!
Marie said...
June 10, 2010 at 3:09 am
Going to try this now. I actually have these ingredients.
nora said...
June 10, 2010 at 6:19 am
I was diagnosed with Celiac before it was really a well known disease, at the age of two. I even went through some clinical trials and biopsies to see what types of flours I could tolerate (I rate pretty high up on the scale of intolerance.) I have alwasy purchase rice flour from an Asian foods grocery – which is really inexpensive, but in baking can lead to some varying results. Super excited to try the KAF!!
Julia said...
June 10, 2010 at 7:53 am
Great looking breads! I have used a silicone baking sheet to roll out or work with gluten-free doughs for breads, pies, and cookies. The silicone sheet keeps things from sticking and really helps.
Roxanne said...
June 10, 2010 at 8:31 am
Making good gf bread is a great desire for me. I’m encouraged by the instructions you provided! Can’t wait to try it!
Ardel said...
June 10, 2010 at 8:55 am
Wow, your bread looks so yummy! I can’t wait to try this recipe. I am going to ask our local “health food store” to stock KAF products! Sounds wonderful!!!
Audrey said...
June 10, 2010 at 10:56 am
help! I’ve had this problem a few times now, so I must be doing something wrong. Even after dusting the bread while it sits, and dusting the pizza peel with cornmeal, the dough is sticking to the peel, doesn’t want to slide onto the baking stone, and if I can get it there, it sticks to the stone and I lose the bottom of the bread when I try to get it out of the oven (which is always a struggle since it’s sticking).
Thanks for any advice.
chris said...
June 10, 2010 at 11:33 am
Hi – Saw you both at Lit feast in Chicago last year(downpour and had to cancel your program) great to meet you both have loved your book. What a difference a year makes it is hot dry and 80 here for weekend weather report. I use King Arthur Flours and would love to try their new products thanks for the giveaway.
jeff said...
June 10, 2010 at 11:35 am
Audrey: I’d recommend switching to parchment paper instead of cornmeal. It can’t miss. Something like http://tinyurl.com/bctz2c
Vanessa Coleman said...
June 11, 2010 at 4:59 pm
Hello Jeff and Zoe! Congrats on this wonderful book, I am a medical school student with gluten intolerance and lactose intolerance. i am always looking for new quick recipes to add to my repertoire, i stumbled across this website yesterday and immediately went out and purchased Hbin5. Now I have a quick question about using the Gluten Free Boule as a base dough for some of the other recipes in the non-gluten free section — can you do that? Also, for the Gluten-Free Brioche, on page 252 it says that you can substitute that dough for the pastries – but how do you know which ones? I am concerned because on one page it says that the gluten free dough can not be shaped so how could you make it into doughnuts, bagels or crescent rolls? any guidance on which recipes can be translated both in the pastry section and in the other sections would be helpful.
jeff said...
June 12, 2010 at 4:27 am
Vanessa: Sure, you can swap in the GF dough for the regular doughs. Consistency may be different and the GF is weaker structurally– you’ll see what I mean. Should be OK pretty much anywhere, including the pastries except probably the doughnuts and bagels– won’t stand up to the boiling oil or water. Crescent rolls will probably work but get a little flat. Otherwise give it a try.
Suzanne said...
June 12, 2010 at 8:41 am
Oh, I am so excited to try this! Thanks for looking into this…you folks really listen to your readers. Thank you!
zoe said...
June 12, 2010 at 11:58 am
Hi Suzanne,
You are so welcome.
Enjoy all the bread! Zoe
Vanessa Coleman said...
June 20, 2010 at 4:56 am
I just wanted to get back to you and let you know that I did manage to make bagels with the brioche dough. What I did was just roll the dough out thick and then cut out bagel shapes on parchment paper. I transferred that parchment to a baking stone and then let them bake with the same instructions to bake the brioche bread but just a little longer on the time. The eggwash and sugar made them taste really sweet and nice. With some diary-free cream cheese they were really great!
zoe said...
June 20, 2010 at 12:41 pm
Hi Vanessa,
Thanks for reporting back with the bagel results, they sound wonderful!
Enjoy, Zoe
m0915 said...
July 6, 2010 at 5:59 pm
Baguettes…having problems shaping them…suggestions? LOVE LOVE LOVE your book- you’ve turned be into a baker! Thank you.
jeff said...
July 6, 2010 at 6:43 pm
Check out our baguette/pain d’epi post, though gluten-free stuff won’t handle quite so nicely: http://www.artisanbreadinfive.com/?p=152
Jenny said...
July 10, 2010 at 5:34 am
just wanted to let you know i’m a vegan so i use the flax egg replacement method in everything and it works very well with your soft sandwich bread too!!! i can keep a batch in the fridge a little longer than a week that way b/c there’s no worries about the egg!!!
jeff said...
July 10, 2010 at 6:03 am
Jenny: Thanks so much for letting us know…
Val said...
July 26, 2010 at 10:49 am
Love the new book HBi5. However, I am having problems with the dough being too wet. I have cut back my liquids by 1/3 to 1/2 cup in the recipes? Dough still too soft to gather into ball, even with wet hands. Been spooning into a loaf pan so it can raise. Any suggestions?
Val said...
July 26, 2010 at 11:01 am
In post regarding dough being too soft, this is from breads in the gluten-free chapter. Spooning into loaf pan does work and bread is tasty and somewhat airy. Thanks
jeff said...
July 26, 2010 at 11:58 am
Val: The GF breads are significantly wetter– but if you want to dry it out more, just decrease the water a little more and see what you think. Otherwise, yes, you do handle it kind of sloppily as you suggest– but it works.
Best guess is that GF flours are far from standardized, and that differences in the flours are what create the variability. Jeff
Merry Dorean said...
August 7, 2010 at 6:40 am
I have two friends who need to be on gluten free diets, and I would love to help them out. I use King Arthur flour all the time that I buy at our local Giant Eagle. thanks
Melinda said...
June 1, 2010 at 8:02 am
Thank you for your appealing breads website! I always want to grab them right of the puter screen! Another healthier egg replacer is chia gel. To replace one egg, mix 2 tablespoons of chia with half a cup of cold water. This makes 1/4 c. of chia gel. Chia is a ancient food used for energy and endurance and I prefer to flax! Please make me a winner!