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Tasty Gluten Free Baguettes

A lovely, light, holey baguette recipe that's suitable for veggies, vegans and coeliacs! Good enough to be enjoyed even by wheat-eaters.

By bbcgoodfood · From Open Recipes · 8 ingredients
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Tasty Gluten Free Baguettes

Why it works: Rice and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 4,994 recipes mention both. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Tasty Gluten Free Baguettes

Makes 2 loaves

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rice + olivetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  2. Potato + ricetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Potato + olivetop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together6,458 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Potato + flourtop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + flourtop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the potato

How well each one fits the dish's main ingredients (rice, flour, olive):

  1. Eggplantbetter flavor fit
  2. Welsh onionbetter flavor fit
  3. Okrabetter flavor fit
  4. Potatothe original

Fit is the average pairing score against rice, flour, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).