Enjoy the taste of classic French bread without gluten! This gluten-free French bread baguette delivers a golden, crackly crust and a soft, airy interior in just 45 minutes. Perfect for weeknight dinners, sandwiches, or dipping into soups, this recipe is approachable, fast, and incredibly satisfying. With a tested flour blend and a touch of psyllium husk, each loaf comes out light, flavorful, and picture-perfect.
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Ingredients
- 2 cups gluten-free all-purpose flour (rice, tapioca, potato starch blend recommended)
- 1 tsp instant yeast
- 1 tsp salt
- 1–2 tsp psyllium husk powder
- 1 1/4 cups warm water (105–110°F / 40–43°C)
- 1 tbsp olive oil
Instructions For Gluten-Free French Bread Baguette
- In a large bowl, whisk together gluten-free flour, instant yeast, salt, and psyllium husk.
- Add warm water and olive oil, stirring until fully combined. The dough will be wet and sticky — this is expected.
- Cover and let the dough rest for 20–25 minutes to allow slight fermentation.
- Transfer the dough to a parchment-lined baking sheet. Wet your hands and gently shape into baguettes.
- Using a sharp knife or bread lame, score the top of each loaf about ½ inch deep at a 30° angle.
- Preheat the oven to 450°F (230°C) with a baking stone or heavy sheet inside. Just before baking, add steam by pouring 1 cup hot water into a tray at the bottom of the oven or quickly spraying oven walls with water.
- Reduce oven temperature to 425°F (220°C) and bake for 20–25 minutes until crust is golden and crisp.
- Cool completely on a wire rack before slicing and serving.
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Pro Tips
- Flour Blend Matters: A mix of rice, tapioca, and potato starch with psyllium husk ensures a light, open crumb.
- Hydration is Key: A slightly wet dough produces a soft, airy interior.
- Steam Technique: Use steam in the oven for a thin, crackly crust.
- Scoring: Deep cuts guide oven spring and create classic baguette “ears.”
- Shaping: Wet or oiled hands prevent sticking and allow smooth shaping.
Why This Recipe Works
This baguette is fast, reliable, and produces bakery-quality results at home. The combination of a high-hydration batter, the right gluten-free flour blend, and oven steam replicates the airy texture and crisp crust of traditional French bread — all in under an hour.
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Substitutions & Variations
- Dairy-Free: Already naturally dairy-free; optionally brush with olive oil instead of butter.
- Seeded Loaf: Roll shaped dough in sesame, poppy, or flax seeds before baking.
- Herb-Infused: Add minced garlic or rosemary for a savory twist.
- Sourdough-Style: Replace instant yeast with 1 cup active gluten-free sourdough starter; reduce water slightly and allow 4–6 hours fermentation for a deeper flavor.
Make-Ahead, Storage & Reheating Guide
- Short-Term: Store in a paper bag or kitchen towel at room temperature up to 48 hours.
- Freezing: Slice completely cooled loaves, store in an airtight bag up to 3 months.
- Reheating: From frozen, toast slices or warm whole loaf at 350°F (175°C) for 8–12 minutes; wrap in foil for softer crust or leave unwrapped for crisp crust.
Serving Ideas For Gluten-Free French Bread Baguette
- Sandwiches: Perfect for ham, Caprese, or classic paninis.
- Dinner Bread: Serve warm with olive oil, balsamic, or with hearty stews.
- Appetizers: Turn slices into crostini with garlic, whipped ricotta, or smoked salmon.
- Sweet Pairings: Enjoy with spreads, jams, or dessert bites.
Nutrition (Per Serving Estimate)
- Calories: 160
- Carbohydrates: 33 g
- Protein: 3 g
- Fat: 3 g
- Fiber: 2 g
(Values may vary based on flour blend used.)
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Frequently Asked Questions
Q: Can I use regular wheat flour instead?
A: This recipe is tuned for gluten-free flours. Wheat flour requires less water and different handling; use a traditional baguette recipe for wheat.
Q: Is psyllium husk necessary?
A: Yes — it gives structure, elasticity, and prevents crumbling. Xanthan gum works, but psyllium produces better texture.
Q: How do I know when it’s done?
A: Golden-brown crust and internal temperature of 200–205°F (93–96°C) indicate doneness. Tapping the bottom should sound hollow.
Q: Can I make it ahead for a party?
A: Yes — bake early, cool completely, then reheat in a 350°F (175°C) oven for 8–12 minutes before serving.
This gluten-free French bread baguette combines speed, flavor, and a classic crisp crust with a tender interior. Perfect for sandwiches, soups, or casual dinners, it’s a versatile staple that brings the joy of homemade bread to any meal.
Gluten-Free French Bread Baguette
Equipment
- large mixing bowl
- Whisk
- parchment paper
- baking sheet or baking stone
- sharp knife or bread lame
- wire rack
Ingredients
- 2 cups gluten-free all-purpose flour (rice, tapioca, potato starch blend recommended)
- 1 tsp instant yeast
- 1 tsp salt
- 1-2 tsp psyllium husk powder
- 1 1/4 cups warm water (105–110°F / 40–43°C)
- 1 tbsp olive oil
Instructions
- In a large bowl, whisk together gluten-free flour, instant yeast, salt, and psyllium husk.
- Add warm water and olive oil, stirring until fully combined. The dough will be wet and sticky.
- Cover and let the dough rest for 20–25 minutes to allow slight fermentation.
- Transfer the dough to a parchment-lined baking sheet. With wet hands, gently shape into baguettes.
- Score the top of each loaf about ½ inch deep at a 30° angle using a sharp knife or bread lame.
- Preheat oven to 450°F (230°C) with a baking stone or heavy sheet inside. Add steam by pouring hot water into a tray or spraying oven walls.
- Reduce oven temperature to 425°F (220°C) and bake for 20–25 minutes until golden and crisp.
- Cool completely on a wire rack before slicing and serving.
Notes
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