Makes about 12-15 slices Difficulty
For bread: 4 cups gf flour 1 Tablespoon sugar 1/2 teaspoon salt 2-1/4 teaspoon yeast 1-3/4 cup luke-warm water 1 teaspoon cider vinegar 1/3 cup canola or vegetable oil 2 eggs plus 1 egg white, reserve left-over yolk
For toasts: 3/4 cup gorgonzola cheese, crumbled 1/2 cup pecans, chopped & toasted
In a large bowl, mix together all dry ingredients.
In work-bowl of a stand mixer, add wet ingredients. Add dry ingredients to wet and beat for 2 minutes.
Grease a baguette pan and add dough to pan. The dough will be wet and you will have to spread it into loaf shapes in pan. Cover loaves with a clean kitchen towel and set in a warm place for 40 minutes.
Preheat oven to 375 degrees F.
Brush remaining egg yolk over tops of loaves and bake for 40 minutes.
Place toasted nuts in a grinder and grind until they are finely chopped.
Cut a loaf in diagonal slices and place on a baking sheet. Spread each slice with gorgonzola and sprinkle with pecans. Place under broiler unit just until cheese starts to bubble. Serve immediately.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.