Comments on: Crusty French Baguette

By: Jules

Jules — Thu, 04 Apr 2013 16:11:04 +0000

Hi Gino - to learn more about my flour blend, just go to JulesGlutenFree.com and click on my flour. It gives you the full description of the ingredients and the nutritionals, as well.

By: Jules

Jules — Thu, 04 Apr 2013 16:09:08 +0000

Hi Gino, I haven’t done this (I’m the impatient kind – when I make it, I want it!), but I don’t see any reason why it wouldn’t work for you. Why don’t you freeze it in the bag you plan to use to pipe it out, then seal it in another freezer bag, so it won’t have to get too warm before you pipe it into the pan? Let me know how it goes!

By: Gino Argiro

Gino Argiro — Thu, 04 Apr 2013 04:24:43 +0000

Hi
Jules

Can you freeze the dough to make another day.

Thanks
Gino

By: Gino Argiro

Gino Argiro — Thu, 04 Apr 2013 04:20:24 +0000

Hi
Carla
If possible cn you tell me your flour blend you used to make the 3 breads.

Thanks
Gino

By: Jules

Jules — Wed, 20 Mar 2013 21:33:47 +0000

Hi Misty, the flour should measure 135 gr. per cup. If you have any problems with the recipe, feel free to email us at Support@JulesGlutenFree.com to walk through it with you.

By: Misty

Misty — Wed, 20 Mar 2013 19:03:46 +0000

Can you provide a weight in grams for the flour? My dough was very dry.

By: Jules

Jules — Fri, 01 Feb 2013 04:28:39 +0000

Hi Tracy, I’m not sure about an older recipe saying to roll it out – that doesn’t sound familiar. This dough is very wet, which is one reason to put it into the bag and pipe it out! The proportions on a traditional baguette are very skewed in favor of the water, so it’s a wetter dough than you may be used to. Hopefully it will still turn out for you, but if not, next time try the bag – it makes life so much easier when making baguettes!

By: Tracy McClain

Tracy McClain — Fri, 01 Feb 2013 01:38:15 +0000

Help! I just made this and the dough was so wet I could hardly do anything with it. I ended up adding more gluten free flour mix until I could get it rolled out. I must have an older recipe because I see the one here says to put it in a zip lock bag, whereas my other one said to roll it into a rectangle, then roll it up in the baguette shape. It’s rising in the oven as I type this. Have I ruined it by adding the extra flour? It was still quite sticky.

By: Kari

Kari — Fri, 16 Nov 2012 21:47:19 +0000

I have a recipe you need! I know how to make “tomatoe sauce” without the use of any tomatoes! E-mail me at luvgaea@comcast.net and I will send it to you as a pdf.
I’m making a lasagna tonight and this will be the base for my pasta sauce. We use it all the time.

By: Jules

Jules — Sat, 25 Feb 2012 14:27:02 +0000

Hi Susan, you can mix in the bread machine but be prepared – this is a very wet dough. Scoop from the bread machine into a bag to pipe out for the best success. Enjoy!