Gluten Free Baguette

Gluten Free Baguette | Breadin5 (1 of 5)-2

The beauty of our 5 minute method of bread baking is that you have enough dough for more than just one loaf. This is true for our traditional wheat recipes and our many gluten-free breads. so whenever you’re in the mood for fresh bread, you just take a piece of dough and create the loaf you want. You may have tried our Master recipe from GFin5 and made a classic boule, but want to venture into some other shapes. A baguette is just as easy and a wonderful, quick loaf to make at any meal. 

8 ounces Gluten-Free Master Recipe (you can use the recipe from either our Gluten-Free Artisan Bread in Five Minutes a Day or Healthy Bread in Five Minutes a Day books.)

GF Master Recipe | Breadin5 14

If you haven’t baked with gluten-free dough before, you’ll have to ignore everything you know about baking wheat bread and treat this as if it is scone or biscuit dough. It has no real stretch to it, so you can’t just pull it into the baguette shape. You need to take out a piece of dough from your bucket and press it into a long rope.Gluten Free Baguette | Breadin5 (5 of 5)-2

When making a baguette I taper the ends and use some water to smooth the dough into a nice shape. Cover the loaf and let it rest for about 45 to 60 minutes.

Preheat a Baking Stone in the middle of the oven to 450°F (if you find your gluten-free breads tend to come out pale, raise the temperature to 475°F).

Brush the loaf with egg white. Don’t use too much, it should be evenly covered, but shouldn’t be dripping for with egg.Gluten Free Baguette | Breadin5 (3 of 5)-2

Use a knife or Lame to slash the dough.Gluten Free Baguette | Breadin5 (2 of 5)-2

Bake for about 35 minutes or until richly brown.

Be sure to let the loaf cool completely or it will seem gummy when you cut into it. This is particularly important for gluten-free breads.

Other Gluten-Free breads to try:

Classic Round GF Boule – video

GF Calzone

Crock Pot GF Bread



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35 thoughts on “Gluten Free Baguette

  1. this gf bread journey will be a first for me, but i am determined to give it a go, zoe. i am blessed to not have a need to go this route, but i am a curious adventurous hungry girl. i want to try and eat everything. i want to understand the science and cooking technique of everything. thank you to both you and jeff for making it easier for me.

  2. Zoe – Just want to thank you for these recipes! My friend who has celiacs said this is the best GF bread she has ever had (she thought it may have been regular bread :)). Thank you!

  3. I found a way to make really tasty Italian Bread. I start with your Olive Oil Dough recipe (The New Artisan Bread in Five Minutes a Day, page 214) and added 3/4 c. grated Parmesan cheese, 1 tsp. Rosemary, 1 tsp. Basil and 2 tsp. Oregano.

  4. i am returning to say i have been totally blown away by the taste and texture of my loaves! since grabbing and running with this recipe a month back, three batches have been made and shared. several of my neighbors refused to believe what they were eating was gluten free. i am sooo looking forward to hopping down to the bookstore and adding this book to my collection of works from you both. i am also planning on gifting your book to some others i know that have gf lifestyle family members. i couldn’t shut up about it so much so that i emailed my doctor to give her a heads up in case one of her patients was in need of such a share. thank you zoe and jeff!!! much love and tons of hugs sent. cheers~

  5. I hope you have both been well.

    I taught my first no knead baking class yesterday. A variation of AB5. Very exciting, 12 women at Chabad of Simi Valley.

    There was one sweet woman sitting all by herself for gluten free baking.

    She said she couldn’t eat the final product of the recipe because it contained yeast and corn. She’s allergic to them, in addition to wheat. She’s probably in her late 80’s, and she feels that this way of eating has kept her healthy.

    Without yeast, it’s probably a quick bread that tastes a bit like bread that would work for her. King Arthur Flour doesn’t have any gluten free recipes without yeast.

    I thought that maybe Zoe, with her pastry training, might have some ideas. Jean is the nicest woman at this Chabad! At least I could say I’ve tried. She felt so left out.

    Thank you so much,
    Judy

  6. Hi Jeff
    I didn’t find the Gluten Free Baguette. Could you share with me? I’m from Brazil and I’d love to bake it at home with my family.
    Thanks and Happy Holidays

    1. Hi Carol,

      Yes, you’ll still use steam and you need to line the pan with parchment so the dough doesn’t get stuck in the perforations.

      Thanks, Zoë

      1. Thx so much for the reply. I’ve bought all the equipment and getting flours today. I’m going to try for first time tomorrow. Wish me luck as I’m a first time baker of bread from scratch!

  7. Greetings!

    I have found your book to be a great resource. My assignment is to produce a baguette similar to the one pictured on the cover of the book. I come close when I use dough that is just mixed. Dough out of the refrigerator has great flavor but does not rise enough to reduce the density of the crumb. Can you provide suggestions on getting a good rise when the dough begins at refrigerator temperatures.

    Thanks in advance,

    1. Hi Kurt,

      Are you using the master recipe? Have you tried the egg white only version? It tends to have the greatest rising power. Does your dough feel particularly cold when you shape it (some refrigerators run colder). If so, you may just need a bit more resting time after shaping. Also be sure your baking stone is preheated thoroughly.

      Thanks, Zoë

      1. Hi Zoe!

        Thank you for the reply. I am using the master recipe with a preheated pizza stone. Yesterday, I made a batch with egg whites and will bake it today. My sense is that I need temperature higher that 80 degrees F to improve the rise.

        Thanks and regards,

      2. Hi Kurt,

        Let me know how this comes out. If you see no improvement we’ll think of more ways to improve your results.

        Thanks, Zoë

      3. Hi Zoe!
        Thanks for the follow up. I’m using the workhorse flour blend and the master recipe with the addition of 4 egg whites and pectin. Very nice 200% rise before refrigeration for 3 days. Baguettes in 200 F oven with pan of water to rise for 60 minutes. Approximately 30% increase in rise, but crumb is still very dense. Nicely browned, good crunch and taste is great!

        My conundrum: refrigerated dough leaves frig at 37 F; after 2 hour room temperature rest/rise, the dough is still cold and has risen maybe 10%. Not enough temp? Not enough time? Your thoughts?

        Thanks and regards,

      4. Most of our rise comes from oven spring rather than proofing, so this isn’t surprising. The question is the final result–if it’s satisfactory, don’t worry about how much it rises before it goes into the oven.

      5. Thank you, Jeff!
        If the rise comes from the oven spring, how much rest time is necessary before placing the baguettes in the oven?

        Thanks again,

      6. In the book we call for a 40-minute rest for the baguettes, but you’re finding that too dense for your taste, so you MIGHT prefer a 90-minute rest. It’s worth a try.

        That said, I have a feeling that what you’re experiencing is that GF bread is simply a denser product than store-bought wheat-based breads. See “expectations” at https://artisanbreadinfive.com/2014/10/17/dense-or-gummy-interior-or-inadequate-rising-what-am-i-doing-wrong/

        Also, have you checked your oven temperature?… could be a too-cool oven; in that case you won’t see as much oven spring.

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