As Young Living celebrates its tremendous international growth, we’d like to join in commemorating France’s national holiday, Bastille Day! Bastille Day marks the beginning of the French Revolution with the storming of the Bastille on July 14, 1789. In honor of this widely celebrated international occasion, we are sharing a Parisian-inspired baguette recipe that integrates one of our newest products, Gary’s True Grit™ Einkorn Pancake and Waffle Mix.

Gary’s True Grit Einkorn Pancake and Waffle Mix combines ancient einkorn wheat with a variety of nutritious, low-gluten grains and ground legumes. It offers a deliciously unique, earthy flavor and serves as an excellent base for many different baking recipes. It was also one of the best-selling new products released at the 2014 International Grand Convention!

Gary’s True Grit Einkorn Pancake and Waffle Mix Baguette

Ingredients:

3 cups Gary’s True Grit Einkorn Pancake and Waffle Mix
1 tsp. baking powder
1½ tsp. fine sea salt
3 tsp. xanthan gum
2 Tbsp. olive oil
2 large eggs, beaten (or your preferred egg substitute)
1 tsp. apple cider vinegar
2 tsp. Blue Agave
2 Tbsp. dry active yeast
1½ cup warm water

Optional:

2 cloves roasted garlic, chopped
Thyme essential oil
Baguette pan

In a medium-sized bowl, whisk together Blue Agave, warm water, and yeast. Allow combination to expand until it has approximately doubled in size, around 10 minutes.

While the yeast is rising, mix xanthan gum, olive oil, and 2 drops of Thyme essential oil, if using, in a separate bowl.

Place Gary’s True Grit Einkorn Pancake and Waffle Mix into the bowl of an electric mixer and secure dough paddle attachment. Turn mixer on low and add eggs, baking powder, salt, yeast mixture, vinegar, and the xanthan gum mixture. Include roasted garlic if desired. After all items have been combined, knead dough on high for roughly 3 minutes.

Set oven rack to top position and preheat oven to 400°F.

Cover baguette pan or pan of choice (a pan with some sort of perforation works best) with a sheet of parchment paper. Shape dough and place on top of parchment paper in the pan. Cover with a thin cloth and allow to rise until dough has doubled in size, approximately 30 minutes.

After dough has risen, you may score the bread 3–4 times across the top, using a thin, sharp knife. Bake for 40–45 minutes, or until the baguette is golden brown and sounds hollow when tapped on. Allow bread to cool for at least 10 minutes before cutting.

My family and I enjoy the bread warm and fresh with a little butter or marinara sauce for dipping.

As always, we love to hear how you incorporate Young Living products into your daily routine. Comment below and tell us what other creative ways you are using new Young Living products!

—Blair Lloyd, Young Living International and Portfolio Brand Associate

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