So far on this blog, I have only reviewed products that I liked, or could at least tolerate (which often are the same thing for me in the GF world) but I promise that the one after this will put focus on something I didn't like. I just really prefer to tell people about something awesome they can eat over warning them what to avoid.
The Against The Grain (ATG) baguette was the first prepared bread I'd purchased since going GF that was actually good! I'd found some breads that fell into the "barely acceptable" category. The baguette used the ingredients that I seem to find have the best taste and texture. I know everyone is different, and that becomes a lot more clear when you become GF, so your tastes might run in another direction. I have found that my favorite alternatives to wheat flour have been potato starch (and flour) and tapioca. The only truly decent bread I make at home uses those two as the base (that recipe uses boiled potatoes) so really tend to gravitate towards products that use those ingredients. I am not a fan of white rice flour and avoid it when I can.
The baguette comes frozen in packages of 2. They are not cheap. Here in the middle of Oregon they cost $8 per pack. I often cut them in half so I get 4 servings from a package. At $2 each, I treat each piece with great care, but they are an amazing treat.
According to the company, each baguette has to shaped by hand, so much of the work that goes into production is slow and expensive work because it cannot be automated. The shapes are not uniform and usually vary significantly even between the two baguettes in the same package. They are roughly 12 inches long and 2-3 inches wide and somewhat resemble a 12 inch sub from Subway. The manufacturer suggests keeping the bread frozen until use and re-freezing any unused bread. They don't seem to endorse refrigeration. They should be good for several days after thawn if kept in the bag.
The package recommends allowing each frozen baguette to thaw for 30 minutes at room temperature or to microwave. I really prefer to microwave. I usually cut each baguette in half to make 2 sandwiches. If I'm only going to use half a baguette, I prefer to cut it in half while frozen. Often I will also score it along the line where I will split it later. 30 seconds for a half baguette gives you a steaming warm piece of bread. Hold it to about 20 seconds if you don't want warm bread.
When you split the baguette, it yields easily once you cut through the crusty outer shell. The interior of the baguette consists of a moist, tender bread with large holes throughout the loaf. This is typical of most breads I've seen that use these types of flours. Especially when warm, it is crusty outside with a warm, moist interior that is exceptionally flavorful. The large interior holes are excellent when filled with butter or cheese. The flavor is outstanding.
Like any bread with this base, it will get gooey if heated too much, but that can be a plus if you are making cheese bread. Split lengthwise, it makes an excellent sandwich bread. Cut into slices it is excellent for dips. Cut lengthwise it makes great garlic or cheese bread. Dried and crumbed it makes great bread crumbs.
I give this bread a solid 4 stars. It's high price and limited availability keep it out of the 5 star range for now, but that could change some day. The company also several other bread products that, so far, are unavailable in my part of the country. I really, really look forward to trying them! Excellent job Against The Grain!!
