Updated: Aug 5
There's nothing quite like the pleasure of eating a freshly baked baguette. And for those who can't eat gluten and dairy, you don't have to miss out on this treat!
It is possible to make delicious and crusty gluten free baguettes in the comfort of your own home using the right gluten free bread flour. This gluten free baguette recipe does not contain eggs, sugar, and dairy, so anyone with a strict dietary routine can enjoy it.
Good texture of the baguette
French-style gluten free baguette isn't hard to make
If you've baked a rustic bread before, then making a French baguette is relatively easy! With just a few simple ingredients, you won't need to spend too much time on it. Baking gluten free baguettes is even faster because it uses non-wheat flour, so it does not require kneading. Is that easy?
Preparing the dough is surprisingly easy, but shaping it may take some practice. However, you'll get the hang of it quickly, I promise.
In the video, I try not to shape the baguette the professional way so everyone, regardless of their baking skill, can do it. Shaping and scoring baguettes requires practice, so don't worry if they don't turn out perfect on your first try. But don't stress. They will still be delicious, nonetheless.
While using a special baguette baking pan provides the best and most consistent results, I've also tried baking them on a preheated oven tray lined with parchment paper - with success and almost the same result.
Ingredients You'll Need
12 g instant dry yeast
400 g (400 ml) lukewarm water
10 g salt
10 g vinegar
15 g (3 tsp) extra virgin olive oil, plus more for coating hands
Some extra gluten-free flour for dusting
Special Equipment Needed:
Mix the gluten-free flour, sugar, and salt in a mixing bowl. Whisk or stir the dry ingredients together until well combined.
In a smaller bowl, combine the yeast and warm water; stir well until the yeast is fully dissolved.
Make a well in the middle of the mixed dry ingredients and pour the yeast and water mixture into it. Use an oiled wooden spatula or your oil-coated hands to work the dough. Mix the dough well until it clumps together.
Let the dough rest for 30 minutes in a greased bowl covered with cling film. It will rise slightly during this time.
Use your wet hands to deflate the dough on a lightly floured surface.
Shape the dough slightly rectangular and divide it into three portions.
To shape the baguettes: roll the portioned dough into a tube. Next, place both hands in the center and gently roll outwards to even the diameter across the entire length. Taper each end of the log slightly for baguettes to have their distinctive pointed shape.
Place the log smooth-side up onto a baguette baking pan that's been dusted with gluten-free flour. Repeat the steps with the remaining two pieces of dough. To prevent it from drying, place a damp cloth over the shaped dough and let them rest for 20 minutes at warm room temperature.
While the dough is resting and rising, preheat the oven to 445°F/230°C. Carefully place a tray with boiling water at the bottom of the oven. Steam from the boiling water helps baguettes rise and creates a golden crust.
Lightly dust the risen dough with a thin layer of gluten free flour. Score diagonal lines across the dough log using a sharp knife or blade.
Place the dough in the oven, then bake for 15 minutes with steam. Remove the tray with water, adjust the temperature to 392°F/200°C, and continue baking for another 20 minutes.
Remove the baked baguettes from the oven and let them cool at room temperature before cutting.
For optimal freshness, consume these gluten free baguettes on the same day. However, they can be stored at room temperature for up to one day. If you have leftover baguettes from the previous day, it is recommended to toast them before consumption. For longer storage, freezing is the best option.
Freshly baked gluten free artisan baguette
Experience the joy of savoring this exquisite baguette that is both gluten-free and vegan, baked in the comfort of your home, and you can't find anywhere else!
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