This recipe makes two lovely baguettes. However, the lack of gluten makes this dough spread rather than rise. To get the maximum rise (about 2-3 inches) corral the dough in an aluminum collar as described below or use a French Baguette pan. Spread thick slices with jam and butter or brush with olive oil, sprinkle with garlic powder and cheese, and toast for a delicious treat.

·         3 1/2 cups Gluten Free Pantry French Bread and Pizza Mix

·         2 tablespoons gluten-free yeast

·         1 tablespoon sugar

·         1/2 teaspoon salt

·         1 1/2 cups milk or water

·         1 egg plus 1 white, lightly beaten (reserve second yolk to brush top of bread)

·         2 tablespoons vegetable oil

·         1 teaspoon cider vinegar or 1/4 teaspoon ascorbic acid

 

Combine mix, yeast, sugar, and salt. Warm milk to 110-115 degrees. Beat eggs, oil, and vinegar and add to milk. Add to dry ingredients. Beat 3 minutes, scraping down batter as necessary.

 

Lightly grease two baking sheets or a double baguette pan. Oil one side of a large sheet of plastic wrap. Spoon half the dough onto the center of each sheet or baguette mold and smooth into a long loaf. Smooth the top of the loaf using the oiled plastic wrap. If using baking sheets, tear off a 36-inch sheet of aluminum foil. Fold in half the long way and then in half again. Spray one side with vegetable spray and wrap around formed loaf. Pinch the ends to seal the collar.

 

Cover the top of the bread with the oiled plastic wrap and let rise 40-60 minutes or until dough has risen somewhat. Preheat oven to 425. With a sharp knife, cut diagonal slits in the top of the loaf. Brush with beaten egg yolk. Set in oven and immediately lower heat to 375 degrees. Bake 20 minutes. Remove collar and bake another 10 minutes. Cool slightly on a wire rack. Serve warm or freeze for later use.

 

Use half the dough to form 12 dinner rolls instead of a second loaf or use the dough to form breadsticks. To prepare the latter, make a 1/2-inch cut in the corner of a plastic bag. Oil the inside of the bag lightly and spoon dough into the bag. Squeeze onto prepared cookie sheet to form 6-inch sticks. Let rise. Just before baking, Brush with beaten egg and sprinkle with sesame seeds or coarse salt. Bake rolls or breadsticks 15-20 minutes at 375 degree.

 

Use half this dough to make a delicious 12-inch pizza crust. Simply put dough onto a pizza pan. Cover with an oiled piece of plastic wrap and spread dough to edges of pan. let rise 20 minutes. Cover with favorite toppings and bake 15 minutes in a 425 degree oven.