we have a dinner guest tonight, so i thought i'd try my hand at paella (not authentic i'm sure, but paella-ish enough to fill our tummies on a wednesday night), and then when i was debating whether to pick up a baguette at the bakery, i thought: maybe here's an opportunity to try my hand at gluten-free baguette as well! i used jeanne's recipe from the art of gluten-free baking, with a couple of tweaks: all brown rice instead of sorghum (because i don't happen to have sorghum), and brushed with egg instead of oil, because in my experience brushing with oil doesn't give a crispy crust. also i halved the recipe; might as well start with just one.
i was pleased when i was beating together the ingredients to see how much like "real" dough it looked, although very soft.
even better, it rose nicely like proper bread!
look at that! looks like the real thing!
and a good crumb too, not the dense stodge you get with some gf recipes. go jeanne! i will definitely be baking a couple of loaves for our xmas do.