Gluten-Free Baguette

This isn't just any bread; it's the queen of the bread world with its iconic crispy crust and fluffy inside. But when you're living a gluten-free life, whether it's due to celiac disease, gluten intolerance, or just personal choice, you might think this queen is off-limits. Well, think again! Gluten-free baking has come so far; yes, you can have your baguette and eat it, too, without a speck of gluten.

Creating a gluten-free French baguette is a bit like being a magician. You're transforming what would usually be a no-go into something that looks like the real deal and tastes fantastic, too. The secret? A clever mix of gluten-free flours. Think arrowroot powder, tapioca flour, and cassava flour. These unsung heroes give your bread a light, airy feel, mimicking the classic baguette vibe.

And we can't forget the binder—xanthan gum and psyllium husk powder. These guys step in for gluten, giving your bread the elasticity and stickiness to rise beautifully and not crumble into a sad, bread-y mess . They're like the glue that keeps everything together, ensuring your baguette holds its shape and texture.

Moisture is another big player in the gluten-free baking game. Since gluten-free flours are thirstier than traditional wheat flour, you'll need to adjust by adding more liquid. This could mean water, milk, or even eggs, which add moisture and help with the rise. It's all about finding that perfect balance to get the inside of your baguette soft and delightful, rather than dense or dry. It should cook to an internal temperature of 195°F to 210°F. America's Test Kitchen has a great article about how to tell bread is done.

Ingredients

Yeast is still the star of the show, giving your bread that beautiful rise and those airy pockets that make a baguette, well, a baguette. Plus, it adds that unmistakable bread flavor we all know and love. If yeast isn't your thing, there are alternatives like baking powder or soda, but just know the result might be a tad different. The dough is more fragile than its gluten-full cousin, so treat it carefully. Shaping your baguettes might feel different, but that's part of the adventure. And when it comes to scoring the top, it's not just for looks; it helps your bread expand and get that perfect crust.

• Physillum Husk
• Tapioca Flour
• Millet Flour
• Cassava Flour
• Sugar
• Instant Yeast
• Olive Oil
• Apple Cider Vinegar

See the recipe card for quantities.

Storage

This baguette freezes beautifully. Slice it before freezing so you can just pull out a few slices to use as you need them. Throwing them in the toaster frozen will crisp them up nicely. 

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Check out our Gluten-Free Cinnamon or Lemon Rolls.

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Gluten-Free Baguette

It has a crispy crust and is fluffy inside. You can have your baguette and eat it, too, without a speck of gluten.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 44 minutes mins

Course Side Dish

Cuisine American

Ingredients

  

• 3 tablespoon Physillum Husk
• 1 ½ Cups Warm Water
• 1 Cup Tapioca Flour
• 1 Cup Millet Flour
• ⅓ Cup Cassava Flour
• 1 ½ tablespoon Sugar
• ½ teaspoon Salt
• 2 teaspoon Instant Yeast
• 2 tablespoon Olive Oil
• 2 teaspoon Apple Cider Vinegar

Instructions

 

Preparing the Dough

• In a small bowl, combine the psyllium husk and the warm water. Let it stand until it forms a gel.
• In the bowl of your stand mixer, using a dough hook, add the Tapioca flour, Millet Flour, Cassava Flour, Sugar and, Yeast. Mix until combined.
• Make a hole in the center of the dry ingredients. Add the psyllium husk gel, olive oil, and apple cider vinegar. Mix on medium speed until the ingredients are thoroughly mixed. The dough should be soft and smooth.
• Roll the dough out onto a lightly floured surface (we used millet flour) to about seven by ten inches. Then, roll the dough into a log and press to seal.
• Place the dough on a lined baking sheet, cover and let it rise in a warm moist space for about an hour to an hour and a half.

Baking the Bread

• Preheat the oven to 425°F.
• When the dough has doubled in size, brush with an egg wash (either the whole egg or just the egg white; we used just the egg white here, which will produce a lighter crust.) Then score the top of the bread loaf using a sharp knife
• Place ½ cup of water in the tray of your steam bake oven, turn the stove's temperature down to 400°F, and place the bread into the oven. Bake for 30 to 45 minutes until the top is golden brown. The internal temperature of the bread on an instant red thermometer should read 195°F to 210°F.
• Let the bread rest for 20-25 minutes before slicing. It will continue to cook after you pull it out and needs to firm up before you slice it.

Keyword Baguette, Gluten-Free Bread, TGBTG

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