Gluten Free Baguette | Naomi Devlin

[@EZGlutenFree]

Beautiful job. You're absolutely right. I find you really need that sorghum flour to replicate a wheat bread flavor. The best gluten free breads I've made always contain topioca starch for stretch and sorghum for flavor. A lot of the other stuff in the recipe is flexible but it has to have those two flours for me.

[@michellebliszko7343]

EZGlutenFree not gf

[@carolinetracey5580]

@@michellebliszko7343 You say in another comment below that sorghum is the same as spelt. This, however, is not the case. For sorghum, the botanical genus is sorghum and the cultivated variety (which is used to make sorghum flour) is sorghum bicolor. Spelt, on the other hand, is a different genus: triticum, which is the same as wheat. Sorghum is gluten free; spelt is not.

[@davidrogan1292]

I just made this bread. It's gorgeous. Thank you.

[@orchid-0015]

Thank you for sharing the recipe. Can't wait to try it.

[@ilovecroissants]

Kneading that looks so satisfying

[@juliewilliams2415]

What would the temp be for a non fan assisted oven? Can you write the directions as well as the ingredients?

[@roukvelki8426]

wow !!! This is really professional , tremendous job !!! I love River Cottage

[@denniscuddles]

Thank you, Naomi. I can't readily obtain sorghum flour so I hope to try replacing it with Teff, which I get on prescription.

[@michellebliszko7343]

Colin Turner do not use sorghum flour it’s spelt flour which does contain gluten

[@davidrogan1292]

Try the African shops. That's where I got mine.

[@jknight9831]

Can we get an ingredient list, and recipe please?

[@jmsva6914]

is anyone addressing questions from this site? Doesn't look like it. There is no way to contact them at their website either.

[@latchdeadbolt]

So, this is really good. Just had some fresh with butter and everyone here wants more. I haven't perfected it yet, but try number four is pretty great. If only someone had noticed my plea for help after failure number three (deleted comment). In the video, right after adding the potato starch, she says that tapioca flour and starch are the same. When I went shopping that translated to potato... Big mistake. I'm posting this so nobody else wastes the time and the potato flour making batons instead of baguettes.

[@GypsyAngel12]

Thanks so much for this recipe - Just a question about the water in the bottom of the oven - does that go in for the second 20 minute bake or after the full 40 mins?

[@laurap4415]

Ooo. Lovely! Thanks! !

[@orchid-0015]

Looks great. I have tried some of the recipes in the River cottage book and they have all been delicious. With Xmas coming up, I don't suppose you can suggest a gluten free recipe for Panattone bread?

[@poolfield2]

I’m guessing the vinegar went in as you added the dry ingredients to the sponge? My mix seemed a lot drier than yours even though I weighed everything carefully so I just added more water. The loaves are proving just now.

[@freda7922]

I can't wait to make it thank you 🤗😍🍓👏🙏

[@wwsuwannee7993]

I don't care much about gluten free but, this bread looks really good.

[@olgajimenez3713]

Thanks for sharing, is there a way to make it Keto? With almond or coconut flour? Thanks

[@jenlilyani]

I tried with almond flour, it did not turn out that well. Almond flour is so dense, it gives a very soft texture for the final result. The best is to combine almond flour with tapioca starch (the lowest glycemix index starch compare to others)...then you can find that hard crusty baguette. Goodluck!

[@TA-vp2st]

can i bake this recipe in a convection oven ? thank you

[@jenlilyani]

from my experience, convection oven works the best for baguette

[@paoratawa2949]

Ohhh yum!!!

[@jackosallotment6224]

Which baking trays are these?

[@jimmylove-good6426]

+Mark Jackson www.amazon.co.uk/Faringdon-Collection-Bakers-Non-Stick-French/dp/B0000BVFCG/ref=sr_1_1?ie=UTF8&qid=1454094828&sr=8-1&keywords=french+bread+baguette+pan - Something like that

[@resorteras1]

Lovely lady-,bread!!

[@zahidboy550]

Good😗🥀😚🌹😙👍💐

[@factsandstorie]

Gill sister.

[@jimjim292]

I don't know what squidge meants bc i am a filthy colonial lol

[@darylehayward5155]

Wheat has played a very large role in feeding people in Britain for hundreds of years. In fact when white flour became easy to obtain they had to start putting stuff back in because people where starting to suffer from malnutrition that,s how important wheat was to the diet. I think we would have noticed problems with gluten a long time ago if it was so bad for us.Gluten problems for the most part is nothing more than a fad, maybe celicac disease. The real problem is not the gluten but the fact that the seeds now GMO the plants sprayed with Round up and often sprayed with a desicant to speed up ripening.

[@denniscuddles]

Thank you for your observations, Daryle, which are not nearly as helpful as Naomi's video. Coeliac Disease was identified in the 1940s, long before crops were sprayed with glyphosate or desiccants and it is now known that around 1% of the population suffer from it. If those of us who have it continue to eat gluten we risk developing serious health complications and a shorter life span than those who are fortunate enough to be able to eat wheat products. I was diagnosed with CD three years ago and, although I didn't know it at the time, the disease had already made me seriously anaemic and my bones were losing their density due the fact that my gut was unable to absorb sufficient iron and calcium. In time I would have developed osteoporosis and risked hospitalisation with broken bones. For most people there is absolutely no need to avoid gluten in their diet and if you're concerned about chemical contamination there are plenty of organic alternatives. Having spent 40 years baking conventional bread I would love to be able to eat it again but I know that, for the rest of my life, I have to be vigilant and ensure that nothing I eat is contaminated by that most useful and universal of proteins, gluten.

[@darylehayward5155]

+Colin Turner Yes I understand that celiac disease is a terrible problem for some people, but there are a lot of people who say they have problems with gluten who don,t even bother to get tested for it. If they have been tested and don`t have it chances are they are linked to GMO seed and the poisons they spray the plants with. A whole lot more people than the sufferers of of celiac claim to have problems. when they don,t even know what the symptoms are

[@sallycinnamonau]

You can't get tested for gluten intolerance. Besides, it's also linked to other conditions like psoriasis and eczema that don't necessarily have any diagnostic tests.

[@michellebliszko7343]

Daryle Hayward coeliacs can end up with liver failure and osteoporosis

[@michellebliszko7343]

Really funny but the flour she recommended is not gf

[@ChrisDataPortrait]

Sorry add so much stuff just to make a baguette, I rather eat other food instead!

[@Batdriven]

+Chris Data yeah, or just buy one, lol. would be so much cheaper haha

[@jimmylove-good6426]

+Batdriven Yeah, and taste worse, lol. Would be so much worse haha

[@Batdriven]

The crust on this one looks way too thick for my taste, so I'm sure a baguette from my favorite bakery would taste lovely compared to smth with sesame which I hate anyway. thank you very much. lol lol. haha. ha.

[@glutenfreekitchen3534]

just go home

[@glutenfreekitchen3534]

ur lazy