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.