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Gluten-Free Baguette
Isla Marie

Gluten-Free Baguette Recipe

This Gluten-Free Baguette Recipe creates two crusty, chewy baguettes using a blend of gluten-free flour, psyllium husk, and yeast for authentic texture. Ready in about 2 hours with 20 minutes of prep, it’s perfect for sandwiches or dipping in olive oil. Below, you’ll find ingredients, equipment, instructions, and tips to ensure bakery-quality results.
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Prep Time 20 minutes
Cook Time 25 minutes
Proofing Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Side Dish, Snack
Cuisine: French, Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • For 2 baguettes 8–10 servings:
  • 2 cups gluten-free all-purpose flour: Use a blend with xanthan gum e.g., King Arthur or Bob’s Red Mill.
  • 1/2 cup almond flour: For a tender crumb.
  • 1 tbsp psyllium husk powder: For structure and chewiness.
  • 1 tbsp active dry yeast: For rise.
  • 1 tsp sugar: To activate yeast.
  • 1 1/4 cups warm water: 100–110°F 38–43°C.
  • 2 tbsp olive oil: For richness.
  • 1 tsp apple cider vinegar: Enhances texture.
  • 1 tsp salt: For flavor.
  • Optional: 1 tsp gluten-free rice flour for dusting.

Equipment

  • Large Mixing Bowl: For dough.
  • Measuring Cups and Spoons: For accuracy.
  • Whisk: To blend dry ingredients.
  • Stand Mixer with Dough Hook: Or hand-mix with a wooden spoon.
  • Baguette Pan: Or baking sheet lined with parchment.
  • Clean Kitchen Towel: For proofing.
  • Spray Bottle with Water: For steam effect.
  • Baking Stone (Optional): For crispier crust.
  • Oven: Preheated to 450°F (230°C).

Method
 

  1. Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
  2. Mix Dry Ingredients: In a large bowl or stand mixer, whisk gluten-free flour, almond flour, psyllium husk, and salt.
  3. Combine Wet and Dry: Add yeast mixture, olive oil, and apple cider vinegar to dry ingredients. Mix on low speed (or by hand) for 3–4 minutes until a sticky dough forms.
  4. Shape Dough: Divide dough into two equal parts. On a lightly floured (gluten-free) surface, shape each into a 12-inch log. Place in a baguette pan or on a parchment-lined baking sheet. Dust lightly with rice flour.
  5. Proof Dough: Cover with a clean towel and let rise in a warm place for 30–40 minutes until slightly puffed.
  6. Preheat Oven: Set oven to 450°F (230°C). Place a baking stone (if using) and a shallow pan of water on the bottom rack for steam.
  7. Bake: Slash tops of baguettes with a sharp knife (3–4 diagonal cuts). Mist with water. Bake for 25–30 minutes until golden and hollow-sounding when tapped.
  8. Cool: Transfer to a wire rack and cool for 15 minutes before slicing.

Notes

Flour Blend: Ensure your gluten-free flour has xanthan gum for elasticity; if not, add 1/2 tsp.
Psyllium Husk: Essential for chewy texture; don’t substitute.
Storage: Best eaten fresh; store in an airtight container for 2 days or freeze slices.
Vegan-Friendly: Naturally vegan with no eggs or dairy.
Make-Ahead: Mix dough the night before, refrigerate, and shape/bake the next day.