**Any of the yeast rising bread mixes from Anna™ will work very well.
Yield: 3 baguettes
PREPARATION:
- Prepare bread mix according to package instructions, including the bread machine.
- Add 3 additional tablespoons of liquid to the dough.
- When you get to the rising step this is where you will begin to roll out the dough to make the baguette.
EQUIPMENT YOU WILL NEED:
- Rolling pin
- Pastry scraper or a wide flat spatula
- Gluten-free flour for dusting, any will work (almond, potato, tapioca, millet or corn starch or corn meal—avoid rice unless it is very finely milled).
- Plastic wrap
- Small amount of olive oil and brush (if you have it) for brushing the surface of the bread.
- A baguette pan is nice but not necessary, will help the bread to hold the form. If you do not have a baguette pan use a parchment lined cookie sheet.
DIRECTIONS:
- Preheat oven to 350 degrees.
- Find a large, level, clean and smooth surface. Should measure approx. 20×20 inches.
- Dust the surface liberally with any of the above listed gluten free-flours,
- Do your best to divide the dough into three even amounts. With the first amount, place on the center of your flour dusted surface.
- Liberally coat hands and rolling pin with gluten-free flour gently begin to spread dough out, until it is about 16-18 inches long and 8-10 inches wide.
- Start at the end closest to you and begin to loosely roll the dough to form a log shape. If the dough is sticking to the surface, sprinkle more gluten-free flour and use the dough scraper or spatula (also coated with gluten-free flour) to help lift the dough away from the surface.
- Have the baguette pan close to your rolling area and when you have formed the log, gently pick it up and place it in the baguette pan.
- Continue the same process with the two remaining, evenly divided dough amounts.
- Let rise for at least two hours. Loosely cover with oil coated plastic wrap.
- Place in a hot oven for 20 minutes.
- After 20 minutes or when surface of the bread is firm, brush with olive oil.
- Bake for an additional 20 – 35 minutes or until golden. Internal temperature of bread should be between 195-200 degrees.
- Let cool on a cooling rack.
