Gluten-Free Baguettes (Egg-Free!)

Many of you who are baking the gluten-free breads from our book have asked about making the dough without eggs. I had heard that using ground flax as a replacer was an option, but honestly I doubted it would work. Well, I am happy to report that I was wrong. I’m not sure yet about the science behind this substitution, but it works and provides a wonderful alternatives for those with egg sensitivities.

Gluten-Free Baguettes:

Add the following to our Gluten-Free Crusty Boule recipe in place of the eggs:

2 tablespoons whole flax seeds (makes enough to replace 2 large eggs)

1/3 cup water to mix with flax

To make the egg substitute:

I found this egg replacer on the wonderful Vegan Baking post. Grind the flax seeds in a Spice Grinder until it is a fine powder.

Stir together the powered flax with 1/3 cup of water.

After the mixture has sat for about 3-5 minutes will get gelatinous and quite egg like. It is a great science experiment for the kids!

For more details on how to mix and use the dough see chapter 9, page 235 in Healthy Bread in Five Minutes a Day. You can also find more details here.

Once the dough is well chilled reach into the bucket with wet hands and pull out 1/4 of the dough.

Dip your hands in more water to prevent the dough from sticking to your hands as you work.

You want to press, squeeze and gently pull the dough into the shape of a baguette. This dough has no stretch to it, so you can’t pull it too hard or it will rip apart. The good news is that you can always just press it back together.

If the dough is too soft to form in your hands then just place it on a thin sheet of parchment and form the loaf with wet hands right on the paper. Try to handle it gently so as not to compress all of the air bubbles out of the dough.

brush with water and then loosely drape with plastic wrap. Let the dough rest for 40 minutes.

Preheat your oven to 475°F for 30 minutes with a Baking Stone on the center rack and a Broiler Pan on the bottom rack.

Sprinkle with seeds (I used the mixture from HBin5 on page 54).

Place the baguettes, on the parchment, into a Baguette Pan. This way the bread keeps its lovely shape and you can get more into your oven at one time.

Using a sharp Serrated Bread Knife slash the baguettes at a diagonal three times 1/4-inch deep down the loaf.

Place the baguette pan onto the preheated stone, add 1 cup of hot water to the broiler pan and bake for 30 minutes.

Allow the bread to cool on a wire rack and then enjoy!

Related Posts:

Video on Gluten-Free Dough

Gluten-Free Crusty Boule recipe

Gluten-Free Naan

Gluten-Free Crock Pot Bread

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407 thoughts on “Gluten-Free Baguettes (Egg-Free!)

  1. I am reluctantly moving into a gluten-free diet to see if it will reduce the joint inflammation I have been having. This recipe lessens my reluctance and makes it easier to swallow ! Pun intended! Thank you for doing the work….

  2. I LOVE King Arthur Flour products. Years ago, the great granddaughter (I think, or great, great) of the founder of KAF taught a bread making class at a local kitchen shop here in CT. I’ve been hooked ever since. Glad to see you’re a fan too!

  3. I would love to win this so I can try making bread for my friend who has celiac. Thank you for the giveaway!

  4. I’m just starting to go GF. The reason isn’t medical; I have 2 friends that are GF and they both feel much better.

  5. THANK YOU!!! I am just finding out that I am highly sensitive to wheat, egg, and dairy products. It has been a challenge finding foods to replace what I have been enjoying for so many years! I am so thrilled to see more gluten free and egg free recipes and products available. I am looking forward to making and eating the artisan bread once again!! I can’t wait to try the Baguettes! 🙂

  6. I never realized that these books were for no-knead breads. The arthritic in me loves that idea! Thanks!

  7. I love ‘Artisan Bread in 5’ and am planning on getting ‘Healthy Bread in 5’ someday. My mother and brother are both Celiac so I’m always looking for good gluten-free recipes and products.

  8. Looks great! However I don’t think we can get these products in the UK …. 🙁 If you work out a version using your own combination of flours rather than the KA mixes, do let me know!

  9. Oooh, those loaves look so good! My husband is slightly gluten intolerant, but we both love bread. I’m looking forward to trying some of your gluten-free recipes.

  10. I know from experience how difficult it is to make a GOOD GF bread. Looks like you’ve succeeded, big-time. Thanks for all your bring to the baking world – both gluten-free, and gluten-filled!

  11. I’ve been baking bread daily from ABin5 for 2 years. Due to health reasons my family decided to try going gluten free. It has been a bit rough finding the best flours and good recipes. Thanks for the info about King Arthur products. I also have tried the flax substitute for eggs but did not know to mix it with water and let it sit. I’ll try it.

  12. I’ve had great success with KA products, and their Cust. Srvc has been SO HELPFUL with both product and general baking questions. But KA is too pricey for me, so I use whatever A-P is on sale and Stone-Buhr for Whole Wheat. That said, my baking’s nutrition is so much improved with KA White Whole Wheat; can’t live without it. Long live the King.

  13. I haven’t had to go gluten free in my world yet, but I love knowing there are wonderful alternatives out there. I’m going to have to experiment with this idea. I love the sound of the ancient grains and the bread looks wonderful. Thank you for your time and efforts to bring us great recipes. I started using your books last August, and I’m still amazed at the great breads I can turn out with little effort (and dish washing). I’ve got two small master boule loaves rising right now. They make great hostess gifts, especially with homemade jams.

  14. These look amazing!

    I received ABin5 back in December for the holidays and instantly fell in love with it. It changed the way I looked at baking bread! I no longer look at it as something difficult and arduous, but rather simple and fun. I’ve recommended the book to several friends, all of whom love it as well.

    I just got HBin5 for my birthday – can’t wait to try out some new recipes!

  15. I just got on your site today to find out about egg replacements for the gluten free recipes. Thanks for the new recipe. Have you tried flax in any of your other gf recipes?

    I’m a personal chef and have a stand at our neighborhood farmers market–your breads are the cornerstone of my products! Last week I had a woman inquire about gf but also needed to avoid dairy, soy, and egg. And I’ll have to try the KAF products. So now I’ll try the crusty boule with the replacement. Thank you!

    1. Hi Cindy,

      I’m pretty certain the flax will work for any of the g-f breads. This bread is very similar to our crusty boule, so I think you should have good luck with that!

      Enjoy, Zoë

  16. Thank you for sharing this gluten-free baking information and for sharing the new King Arthur products. I’m especially thankful for your egg substitution recipe. I never seem to get the flax-water ratio right. 🙂


  17. I have been Gluten free for two months and really miss good chewy bread. Thank you so much for sharing this recipe. I am familiar with King Arthur Flour but was not aware of their Gluten Free line. My lovey Daughter-in-law shared this link with me…she is a “keeper”.

  18. Thanks for this!! I just found out that I am gluten intolerant and am having a hard time making the transition, even though eating gluten makes me sick!

  19. I just discovered your website – I will be exploring it further & looking for your HBin5 book. Since Novemer I’ve been working on eating gluten-free – not always successfully:( – & miss good whole-grainy bread as well as tasty home-baked cakes/cookies, etc. It’s great of King Arthur Flour to offer some free products – hope you pick me!!

  20. I’m sending this recipe on to my mother-in-law and would love to win the flour to try out for my father-in-law, who has celiac.

  21. I am gluten, dairy and egg intolerant so this recipe is fantastic for me. I am so grateful you include GF recipes in your book and blog. I’m excited to find the KAFlours and give this great looking bread a try!

  22. Those loaves look delicious! I have spent a bit of time in France, and whenever I think about French bread or cheese fondues I get a little wistful. Maybe I can still have the best of both worlds?!?

  23. I’m so excited to see a gluten-free recipe! I will have to look for the KA products and try it out soon (and winning some would be even better!).

  24. You are an answer to my prayers!! Am going out tomorrow to get the ingredients for these to make for my neighbor who is allergic to gluten. Thank you, Thank you, Thank you!

  25. many of my family members are gluten sensitive and sad they can’t bake great bread. i can’t wait to experiment with these ingredients and surprise them!

  26. Great recipe! My friend’s 4 year old is GFree to help with his autism. I’d love to win the flour and make him a batch of these delicious-looking breadsticks. he misses peanut butter sandwiches!

  27. We love the bread but I don’t think it is rising enough. Each loaf has been mostly flat with a small rise in the middle.

    1. Hi Laura,

      Are you baking the gluten-free breads? Which recipe are you experiencing this with? Depending on the recipe our answer may be different.

      Thank you for trying the breads! Zoë

  28. Thanks for showing step by step the process. You make it easier on us, and the seeds add new element to it.

  29. I am an absolute fan of KA flours, but had never seen any KAF gluten-free products until now! Some of our friends in town are gluten-free eaters, and egg-free at that, and though I love baking for gifts it’s hard sometimes with these requirements.
    Thank you for sharing this, I’m glad I follow KAF on Twitter!

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