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Gluten-Free Baguettes and Crusty Roll Recipe

Traditional wheat baguettes have only four ingredients: flour, water, yeast and salt. To replicate that flavor, I attempted many gluten-free baguette recipes. My first experiments were big flops! The resulting baguettes were dry and crumbly--not chewy and crusty. I kept going back and revising the recipe. Finally, I added an egg to the dough. It worked. These baguettes are crusty and chewy, just as they should be. Make this recipe when you have the time to linger around the house. Unlike my sandwich bread recipe, the baguettes/rolls require two rises. . . . (to read the remainder of this article, please log in below.)
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