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

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  1. Love your books and your website. I would love to try gluten free King Arthur flours as we cannot get those specialized flours in our stores here in northern California. Their WW, All Purpose and Bread flours (which we can get in our stores) make your fabulous bread recipes even better. I look forward to more of your books. Your master recipe makes better bread than the famous San Francisco Sourdough bread we get here! Many thanks!!

  2. Can’t wait to try this recipe. Re: the water that you add to the ground flax seed–Does it matter what temperature the water is? Thank you

    1. Jan: You just don’t want the water to be warm enough to make the overall mixture warmer than lukewarm, otherwise it doesn’t matter. Jeff

  3. I can’t believe those beautiful looking baguettes are gluten free! So delicious looking. Can’t wait to try!

  4. Thank you for sharing this recipe with us, it looks wonderful. I have been so excited to see that King Arthur came out with Gluten Free flour mixes. I really look forward to trying them. I just haven’t been able to find them in my local stores as of yet. Maybe soon.

  5. I am still learning about Gluten-Free, these baguettes look wonderful. Can’t wait to test the recipe out on my family.

  6. I am thrilled that KA has gluten free mixes and flour. Also, love your book and the gluten-free chapter. Hope to bake something wonderful soon (maybe using the Dutch oven method).

  7. Zoe, beautiful bread!!! I love the info on the new KA products. Thank you! I would love to sample the new ancient grains. (oxymoron) Anyway, I am excited to share your book with my friends.

  8. Hi Zoe, Love your beautiful bread. Baking through the book and sharing w/friends at my job and making new friends. I would love to sample the “new” ancient grains from KA. Thank you for the chance!

  9. I too love the king arthur flours and I’m excited to try the new gluten free one. I recently just started using the flax meal as an egg replacer in my baked goods but hadn’t mixed it with the liquid first- it worked but i wonder if it will work better doing it this way…gorgeous baguettes!

  10. I am a big King Arthur flour fan and we have to go GF now. This bread looks amazing and I’m sure will be a big hit with my bread loving child.

  11. Just bought some KAF White Whole Wheat and loved it. I’d love to try the GF flour, as I have a friend who is gluten intolerant.

  12. Thank you for all the info and instructions. My grandson was just put on a gluten-free diet and now Gramma needs to learn to cook special things for him. Keep the info coming. Happy Summer!

  13. I’m always looking for good flour blends. I’ll definitely try yours. Any chance of getting them into grocery stores?

  14. I have a young cousin with celiac and diabetes. I’d love to pass these flours along to her mom to give the kid some tasty options.

  15. I have been curious about the King Arthur Flours. Thinking of a recipe for toasted corn baguette…I love your other recipes and have adapted them for lot of our own applications!

  16. I love King Arthur flour. Our local store had it on sale years ago and I tried it and have been hooked ever since. Two of my relatives have gluten allergies. When I entertain I want to have food for them to eat. Have not tried this flour yet but will look for it when I go to the store tomorrow. King Arthur makes great products that I love using and recommending. Thank you for the great recipes.

  17. I’m a big fan of K.A. products, so am excited they are also now offering GF alternatives! Now I can finally bake something for my Gluten-sensitive friend.

  18. I have been exploring gluten-free recipes, and especially breads. The bread I bought recently was terrible! This looks so great!

  19. I know someone who is gluten intolerant and allergic to flax! They find it so hard to find healthy foods, as they want to put flax in everything. Will just have to use eggs instead and make some bread.

  20. I love KAF too and would love to try the gluten free products as they are not available locally.

    Love your blogs too!

  21. I’m thinking you meant to say June 5th instead of May 5th for Jeff’s bread class – wouldn’t that be fun!! You two have me baking daily and hankering for more kitchen equipment! I would love to try these flours for my gluten intolerant friends.

    You know, maybe it’s true you CAN make bread in five minutes a day, but that does not account for the many hours of thought that will haunt you as you dream of crusty baguettes, check the oven 10 times to see the oven spring do it’s magic, or time to go to the store and buy more ingredients!! Thank you for the fun you have put in my kitchen, my mother’s kitchen and my sister’s kitchen! We love this method and can’t stop making, eating and giving away bread! It’s too good not to share!

    1. Beth: Thanks for your enthusiasm, and for pointing out my month-error– I’d fixed it elsewhere on the site, but not here. Glad your having a good time.

      The class is in fact today, at 2:00pm, could still try that number to see if there’s still room.

  22. Thanks for the gluten free and non-egg recipe, I have been searching for a year end teacher gift and this is it!

  23. I am drooling at the thought! I just got the book and am eager to begin the journey. Tomorrow it is! Can’t wait.

  24. Wish we had King Arthur Flour in the NW. Bob’s Red Mill is great though, but I’d love to win and try the KA!

  25. thanks for the info on flax as an egg sub! I hope our Publix has the KAF GF flours- the ancient grain mix sounds fantastic!

  26. I am in the process of identifying if my 4 year old has a gluten sensitivity or has celiac. I’ve just begun the gluten free diet with him and am so thrilled King Arthur has these new products. I LOVE there line! I can’t wait to try these.

  27. Those loaves look amazing. And I agree with the previous posts about Chia seeds. Great sub for egg, as well as great on their own! And, better nutritionally than Flax

Leave a Reply

Your email address will not be published. Required fields are marked *