Gluten-Free French Bread Baguette
This gluten-free French bread baguette features a golden, crackly crust and a soft, airy interior, ready in just 45 minutes. Made with a balanced gluten-free flour blend and psyllium husk for structure, it’s perfect for sandwiches, soups, or serving warm with olive oil.
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
Pro Tips: Use a blend of rice, tapioca, and potato starch with psyllium husk for best texture. Keep the dough slightly wet for an airy crumb. Add steam to the oven for a crisp crust and score deeply for classic baguette ears. Wet or oil your hands when shaping to prevent sticking.
Storage: Store at room temperature up to 48 hours wrapped in a towel. Freeze sliced bread up to 3 months. Reheat at 350°F (175°C) for 8–12 minutes.