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Picture this, you’re strolling along the Seine with a coffee in one hand and a freshly baked baguette in the other… Okay, we can’t all go to Paris, but a girl can dream, right?! Well, I’m making this dream a reality with this gluten-free baguette recipe. A soft, tender crumb and a crunchy crust are both possible with this gluten-free French baguette. I love it for snacking or making sandwiches for the family.
Gluten-Free Baguette Recipe
A baguette is a long, thin French bread made from a very simple dough. It’s known for its length and exceptionally crispy crust. I miss breaking a warm baguette in half and slathering it with salted butter, so I knew I had to develop a gluten-free baguette recipe to sate those cravings! And of course, I use dairy-free Smart Balance butter.
Follow my foolproof recipe plus tips and tricks for how to make the perfect gluten-free French baguette.
Ingredients
- Gluten-Free All-Purpose Flour with Xanthan Gum recommended for yeast baking: Not all gluten-free flour blends are recommended for yeast baking. You may experience different baking results depending on the gluten-free flour blend you choose. I recommend Pillsbury or Better Batter.
- Salt: Enhances the flavor of the bread.
- Granulated Sugar: Feeds the yeast so the bread will rise.
- Instant Yeast: Helps the bread rise.
- Water: Water should feel warm to the touch, around 100°F to 110°F, which helps activate the yeast without killing it.
Step by Step Instructions
- In a large mixing bowl, whisk together the gluten-free flour, salt, sugar, and instant yeast until well mixed. (pic 1)
- Gradually add the water to the dry ingredients, stirring continuously. Mix until all the ingredients are well combined and form a sticky dough. (pic 2)
- Knead gently for 2-3 minutes until the dough is slightly elastic. Gluten-free dough won’t become as elastic as wheat dough, but it should be smooth and manageable. (pic 3)
- Cover with plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until it nearly doubles in size. (pic 4)
- Gently deflate the dough and divide it into two equal parts. On a lightly floured surface, roll and stretch each piece into a 12-inch long baguette shape. Place these on a baking sheet lined with parchment paper, leaving ample space between them. (pics 5, 6, & 7)
- Cover the shaped baguettes with a clean kitchen towel and let them rise for another hour, or until they puff up noticeably.
- About 20 minutes before the second rise is complete, preheat your oven to 475°F (245°C). Place a baking stone inside if you have one, or simply use the middle rack.
- Using a sharp knife or lame, make 3-4 diagonal slashes on top of each baguette. This helps the steam escape during baking and encourages the baguettes to expand. (pic 8)
- Mist the oven with water (to create steam) before quickly placing the baguettes inside. Bake for 25 minutes, or until the baguettes are golden brown and have a hollow sound when tapped on the bottom. (pic 9)
- Remove the baguettes from the oven and transfer them to a wire rack to cool completely. This step is crucial for developing the texture and flavor of the crust.
Tips and Suggestions
- This dough is more fragile than its gluten-containing counterparts. I have found that handling it gently maintains the air pockets that contribute to the bread’s rise.
- The technique of slashing the dough with a sharp knife or lame just before baking not only helps with the rise but also gives that artisanal look. I like to practice making decisive, swift cuts a few times before doing it to the actual loaves to create a pattern that will open beautifully in the oven.
- While a baking stone can help create a crispy crust by evenly distributing heat, it’s not strictly necessary. You can achieve good results by baking on a regular baking sheet lined with parchment paper.
Why Is My Dough Too Sticky/Dry?
Gluten-free doughs can be sensitive to moisture content, which can be affected by the brand of flour used, humidity, and measuring methods. If your dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add water by the teaspoon until you reach the right consistency.
Why Didn’t My Baguette Rise?
Several factors can affect the rise of your baguettes, including expired yeast, incorrect water temperature (too hot or too cold), or not allowing the dough to rise in a warm enough environment. Ensure your yeast is fresh, your water is warm, and your rising environment is around 75°F (24°C).
How Do I Ensure My Baguettes Have a Crispy Crust?
To achieve a crispy crust, use steam in the oven and bake at a high temperature as instructed. Additionally, cooling the baguettes on a wire rack ensures that the bottom crust doesn’t become soggy.
Storage Instructions
I prefer to store cooled baguettes in an airtight container at room temperature for up to 2 days. For longer storage, I usually wrap them tightly in foil and freeze them for up to 1 month. Reheat in a 350°F oven for 5-10 minutes to restore the crust’s crispiness.
There’s truly nothing better than a fresh-from-the-oven gluten-free baguette dipped in olive oil or spread with butter. I’m in heaven just thinking about it!
More Gluten-Free Bread Recipes to Try!
- Gluten-Free Focaccia
- Easy Gluten-Free Bread
- Gluten-Free Bread Machine Bread
- Gluten-Free Naan Bread
- Gluten-Free Dinner Rolls
Gluten-Free Baguette
Ingredients
- 3 1/4 cups Gluten-Free All-Purpose Flour with Xanthan Gum recommended for yeast baking
- 1 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 teaspoon instant yeast
- 2 cups warm water, 100-110°F
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, salt, sugar, and instant yeast until well mixed.
- Gradually add the water to the dry ingredients, stirring continuously. Mix until all the ingredients are well combined and form a sticky dough.
- Knead gently for 2-3 minutes until the dough is slightly elastic. Gluten-free dough won’t become as elastic as wheat dough, but it should be smooth and manageable.
- Cover with plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until it nearly doubles in size.
- Gently deflate the dough and divide it into two equal parts. On a lightly floured surface, roll and stretch each piece into a 12-inch long baguette shape. Place these on a baking sheet lined with parchment paper, leaving ample space between them.
- Cover the shaped baguettes with a clean kitchen towel and let them rise for another hour, or until they puff up noticeably.
- About 20 minutes before the second rise is complete, preheat your oven to 475°F (245°C). Place a baking stone inside if you have one, or simply use the middle rack.
- Using a sharp knife or lame, make 3-4 diagonal slashes on top of each baguette. This helps the steam escape during baking and encourages the baguettes to expand.
- Mist the oven with water (to create steam) before quickly placing the baguettes inside. Bake for 25 minutes, or until the baguettes are golden brown and have a hollow sound when tapped on the bottom.
- Remove the baguettes from the oven and transfer them to a wire rack to cool completely. This step is crucial for developing the texture and flavor of the crust.
Notes
- Gluten-free dough is more fragile than its gluten-containing counterparts. I have found that handling it gently maintains the air pockets that contribute to the bread’s rise.
- The technique of slashing the dough with a sharp knife or lame just before baking not only helps with the rise but also gives that artisanal look. I like to practice making decisive, swift cuts a few times before doing it to the actual loaves to create a pattern that will open beautifully in the oven.
- While a baking stone can help create a crispy crust by evenly distributing heat, it’s not strictly necessary. You can achieve good results by baking on a regular baking sheet lined with parchment paper.
- To store: Store gluten-free baguettes in an airtight container at room temperature for up to 2 days.
- To freeze: Freeze tightly wrapped in aluminum foil for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
