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1/1 Photo of Crusty Gluten Free Baguette
2 hrs 30 mins
The recipe was printed awhile back in our local newspaper. It is credited to Shauna James Ahern aka Gluten Free Girl and the Chef. The first time I made the bread the dough was way to wet but the texture of the bread was so good. This time I cut the water by 1/3 cup. While the dough is still pretty soft, I was able to shape it and use my french bread pan to make crusty baguettes.
Units: US | Metric
Serving Size: 1 (759 g)
Servings Per Recipe: 1
The following items or measurements are not included: