無麩質法式經典長棍麵包 180g

Ten minutes in the oven and the crust actually crackles when I press it — I'd honestly stopped expecting that from gluten free bread. The inside stays soft without being gummy, which is the part that usually ruins baguettes for me.

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.