Gluten-Free Baguette

5 from 1 vote

This gluten-free baguette has a crisp golden crust and soft, chewy interior, just like traditional French bread. Made with King Arthur Gluten-Free Bread Flour, it’s easy to prepare and perfect for sandwiches, serving with meals, or enjoying warm with butter.

Prep Time20

Cook Time28

Rise/Rest/Cool Time2 15

Total Time3 5

Course: Baking, Side Dish

Cuisine: American

Keyword: gluten-free baguettes

Servings: servings (approx. 16 slices)

Author: Jennie Alley

Equipment

Baguette pan
Sharp knife or lame
wire rack

Ingredients

3¼ cups King Arthur gluten-free bread flour*
1½ tsp salt
2 tsp granulated sugar
2¼ tsp instant yeast or 1 package
2 cups warm water about 100-110°F/40–45°C
olive oil for brushing

US Customary - Metric

Instructions

Gather and measure all ingredients.
In a large bowl whisk together the bread flour, salt, sugar, and yeast.
Pour in the warm water and stir until a thick, sticky dough forms. The texture should resemble very thick pancake batter, not kneadable dough.
Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm, draft-free place for 45-75 minutes. The dough should puff and look aerated, but it does not need to double. Do not overproof.
Grease or spray a baguette tray with oil. Oil your hands thoroughly (do not flour them). Divide the dough in half and gently scoop each portion onto the prepared tray. Using oiled hands, lightly drag and pat each portion into a 12-inch log. Smooth the tops with your fingers.
Let the shaped loaves rest for 10–15 minutes. This short rest allows the surface to relax before scoring and baking. This is not a second rise.
Preheat the oven to 450°F. Place a heat-safe dish on the bottom rack and fill it with hot water to create steam.
Brush the tops of the loaves lightly with olive oil. Using a sharp knife or lame, make 3–4 shallow diagonal slashes across each loaf (about ¼-inch deep). Score immediately before placing in the oven.
Bake for 22-28 minutes, until the baguettes are deep golden brown and sound hollow when tapped on the bottom.
Transfer to a wire rack and cool at least 45 minutes before slicing. This allows the crumb to set fully.

Notes

*This dough is designed specifically for King Arthur Gluten-Free Bread Flour, which already contains psyllium husk and xanthan gum.

GF Flour Alternatives:

King Arthur Measure-for-Measure: Add 2 tablespoons of psyllium husk powder. Reduce water to 380–400ml. Expect a slightly softer crumb.
Bob’s Red Mill 1-to-1: Add 2 tablespoons of psyllium husk powder. Use 400–420ml water. Dough may spread more-use a baguette tray or parchment supports.
Cup4Cup or similar blends: Add 2 tablespoons of psyllium husk powder and 1 teaspoon xanthan gum (if not included). Start with 400-420ml water and adjust as needed

Nutrition