THIS DELICIOUS GLUTEN FREE Patrick's French-Style Quick Baguettes WILL MAKE YOU THINK YOU ARE VISITING A FRENCH BAKERY.

Oui, they truly are that good! Patrick wanted to bring some amazing inspiration to our customers with these loaves. He developed this recipe for our customers using both of our amazing flour blends. There are 2 quicker versions for our customers needs without a sponge, so they could make our breads faster !! Baker’s note : if using Artisan Flour, loaves might be a whole grain texture and color. Servings 2 loaves Prep Time 30-40 Cook Time 35-450

Ingredients

7 g instant yeast

15 g sugar

2 1/4 cups warm water 105-110°F

1 Tablespoon salt

490 g ORIGINAL BLEND: Better Batter Gluten Free Flour 15g whole psyllium or 10 g powder psyllium

or

490 g ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR (Baker’s note : if using Artisan Flour, bagels might be a whole grain texture and color. flour for dusting work surface and working with the dough.

35g ORIGINAL BLEND: Better Batter Gluten Free Flour- or ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR

DIRECTIONS:

Mixing Into the bowl of a stand mixer add the Artisan Baker’s Blend Flour, or Better Batter Original blend and 15 g whole psyllium husk or 10g psyllium husk powder or 5 g glucomannan Add all remaining ingredients. Using the paddle attachment of a stand mixer, mix to combine on low. Increase to medium speed (#6 on Kitchen aid mixer) for approx. 6-8 minutes until dough is cohesive and fluffy. SHAPING Preheat the oven to 475° F. Put the dough onto a lightly floured board or counter. Divide the dough into 3 equal portions and Stretch the dough pieces into 15" to 18" long loaves, and place them on a lightly greased or parchment-lined baking sheet; or into a lightly greased baguette pan. Sprinkle each loaf with BB flour or artisan Score 4 diagonal slashes down each baguette with a lame, razor, or sharp knife. Spritz the loaf with water, or brush them with water. Cover with oiled plastic wrap or damp dish towel. Allow to rise in warm location until almost doubled (about 30 to 35 minutes). Time to proof will depend on your kitchen, it can take up to 60 minutes in cool house Optional: While the loaves are proofing, place an additional baking steel or pizza stone on the bottom rack and heat for 45 minutes. This will be used for adding ice cubes to create steam in your oven. The steam will allow the crust to be pliable and stretchy during baking. Without the steam, your dough will cook too quickly on the exterior, and it will not rise sufficiently. BAKING Once the oven and the optional steel stone are heated, place the loaves (on their baking sheet) on the middle rack of the preheated oven. Immediately spraying water from a spray bottle into the oven 2 or 3 times during the first 10 minutes to aid in creating the crust. After 5 minutes, reduce the oven temperature to 375°F and bake for an additional 30-35 minutes. The loaves are done when they reach an internal temp of 210°F. Remove the loaves from the oven. Transfer loaves to a cooling rack and allow to cool completely before cutting, about 4 or so hours. Enjoy!