Klassische glutenfreie Baguette nach französischer Art 180g

The corn and rice flour blend gives it a lighter crumb than most gluten-free breads I've tried, and ten minutes in the oven made the crust properly crackly. It's the closest thing to a real bakery baguette I've had since going gluten-free.

I was bracing myself for the usual disappointment with gluten-free bread, but this baguette’s corn and rice blend actually holds its shape nicely. After crisping it up, the crust had that proper snap and the inside was pleasantly soft, not dry or crumbly.

The 10 minutes in the oven really does the trick—the outside gets properly crisp while the inside stays soft and airy, just like a real baguette. It's genuinely hard to tell it's gluten free, and the corn and rice blend gives it a nice, subtle flavor.