Since I discovered an excellent commercial gluten freeyeast bread pre-mixes in a box, I realised that nothing stops me to have them baked in a baguette shape
In a large bowl add luke warm water, sugar, and a packet of active dry yeast. Cover and let it rest in a warm draft free space (microwave oven) until it doubles in size
Please make sure the water is warm and not too hot or cold, as the yeast will not activate. Cover with plastic wrap or a dishtowel and set in a draft free area until doubled in size – about one hour
Before this discovery, I accepted the fact, that as a coeliac, I would never be able to have proper, real bread, or dumplings, or bake complicated yeast dough pastries, I was so fond of in my early years
Combine yeast, water and 1 teaspoon sugar in a large bowl, stirring until dissolved. Cover and let rise in a warm place (85 degrees), free of drafts, 1 1/2 hours or until doubled in bulk. Place loaves, seam side down, in 4 heavily greased baguette pans or on baking sheets. 1 (1/4 ounce) package dry yeast
In the bowl of a food mixer, mix the water with the yeast. But what I was most excited about, and inspired me to make this bread, was the free printable French bread wrappers that I found on Heather Bullard/ Lifestyle blog