This gluten free baguette recipe delivers the perfect balance of a crisp, golden crust and a soft, airy interior that rivals any traditional baguette. Whether you’re using it for sandwiches, dipping it in olive oil, or simply enjoying it fresh out of the oven, this baguette is a versatile addition to your gluten free baking routine. With its authentic texture and flavour, this recipe ensures you won’t miss out on the classic French bread experience, even on a gluten free diet.
Gluten free bread
I find gluten free bread a challenge. I want to make the best tasting bread, with great results every single time. This baguette recipe uses multiple different flours together to create the light and fluffy bread, while having a beautiful crust.
Ingredients
This recipe uses a couple different ingredients. You can use different flours but I would make sure they are a suitable replacement as it will mess with the liquid amounts.
- Active Dry Yeast: I have also used fresh yeast and you will need to triple the amount of grams.
- Sugar: This will be used to active the yeast.
- Water: To use to bloom the yeast, and in the dough.
- Psyllium Husk: Gives it the ability to act like normal bread.
- Tapioca Flour
- Millet Flour
- White Rice Flour
- Oat Flour
Baking pan
I have made these gluten free baguettes with and without the pan. It is doable, but takes a lot of work to get parchment paper and some sort of oven proof container to hold it just right. This baguette pan is used to proof the baguettes a second time and bake on it. It has small holes to let the air flow. It develops a nice crust with this pan.
Storing
These gluten free baguettes are best eaten the day they are made. I usually make a full batch which gives me 2 loves to use. You put the other one that your are not going to eat that day into a freezer zip lock bag and store it on the counter if I will use it in the next day or two.
I love warm bread, so when I am ready to use it after it has been sitting on the counter I cut it open, slather it with butter and put it in the oven.
Gluten Free Baguette
Ingredients
Baguettes
- 8 Grams Active Dry Yeast (If using Fresh Bakers Yeast use 24 grams.)
- 20 Grams Sugar
- 150 Grams Warm Water
- 250 Grams Water
- 20 Grams Psyllium Husk
- 130 Grams Tapioca Flour
- 100 Grams Millet Flour
- 50 Grams White Rice Flour
- 50 Grams Gluten Free Oat Flour
- 5 Grams Salt
Egg Wash
- 1 Egg
- 3 Grams Milk (or cream)
Instructions
- Dissolve yeast with sugar and warm water in a bowl. The water should be warm to touch, but not burn you. Set aside until the yeast has bloomed.8 Grams Active Dry Yeast, 20 Grams Sugar, 150 Grams Warm Water
- In another bowl, combine water and psyllium husk. Set aside until it is ready to use.250 Grams Water, 20 Grams Psyllium Husk
- In your stand mixer bowl, combine all dry ingredients together. Stir to mix it up so the salt isn’t at the top of the bowl as that will kill the yeast.130 Grams Tapioca Flour, 100 Grams Millet Flour, 50 Grams White Rice Flour, 50 Grams Gluten Free Oat Flour, 5 Grams Salt
- Add in the psyllium husk to the stand mixer bowl.
- Once the yeast as bloomed, add it to the stand mixer bowl. Using the paddle, mix everything together until it comes away from the bowl.
- Transfer the dough into a glass bowl and plastic wrap the bowl. Put into a COLD oven with the light on for 45 minutes to proof.
- Once it has proofed, cut it in half. Working with one half, knead it a little bit and with your hands flatten it into a disc. Then roll it up into a log. Continue rolling the log until it is almost the length of the baguette pan. Once it is, place on the baguette pan.
- Repeat with the other half of the dough.
- Place this into the COLD oven with the light on for 20 minutes.
- Once the 20 minutes is over, remove the pan from the oven and place it on the counter. Turn the oven on to 450F. Your baguettes will continue proofing on the counter while this is happening.
- In a small bowl, whisk together the egg and milk.1 Egg, 3 Grams Milk (or cream)
- Once the own is preheated, cut it with 4 cuts into eat of the bread. This will help heat escape. Bush it with the egg wash on top.
- Place it in the oven. During the first 10 minutes you will want to oven the oven door and spray it with water 4 times.
- Once the 10 minutes is up, turn the oven down to 400F and continue baking for 30 minutes.
- Once the bread is done, pull it out and the oven and let it cool on the baguette pan.
- Enjoy.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
2 Comments
Very delicious 😋
Thank you! Glad you enjoyed it!