Gluten Free Baguette
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 traditional wheat recipes and 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 the Master recipe from Gluten-Free Artisan Bread in 5 Minutes a Day and made a classic boule, but want to venture into some other shapes. A gluten free baguette is just as easy and a wonderful, quick loaf to make at any meal.
Gluten Free Baguette
8 ounces Gluten-Free Master Recipe (you can use the recipe from either Gluten-Free Artisan Bread in Five Minutes a Day or Healthy Bread in Five Minutes a Day books.)
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.
When making a baguette, 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.
Use a knife or Lame to slash the dough.
Bake for about 35 minutes or until gluten free baguette is 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
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41 thoughts on “Gluten Free Baguette”
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.
Hi. So glad you are giving it a go, even if just for curiosity!
I think this PDF has the summary on grains and seeds
Thank you Janis!
Spelt sourdough is often used…
see this for why
The fermentation time is important IIRC
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!
So glad these recipe are working for you (and your friend…)
A fantastic looking GF baguette! it looks like the real deal too! MMMM!
The baguettes are particularly successful–skinny stuff works best with GF doughs…
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.
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~
Thanks so much !
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,
Sure, there are lots of quick-bread recipes out there made without wheat or corn. None of ours though, sorry!
Sure there are lots of quick-bread recipes out there made without wheat or corn. None of ours though, sorry!
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
You left this comment on the baguette post, so I’m not sure what you’re looking for?
How do I cook baguettes using the 3 loaf perforated pan? Do I still use steam bath? Many thx, 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.
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!
Mine wasn’t as pretty as yours but it was so good! I love this recipe so much. It’s amazing.
Terrific, glad the recipe worked well for you!
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,
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.
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,
Let me know how this comes out. If you see no improvement we’ll think of more ways to improve your results.
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,
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.
Thank you, Jeff!
If the rise comes from the oven spring, how much rest time is necessary before placing the baguettes in the oven?
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.
Thank you very much, Jeff. I’m making fine progress.
What temperature do I bake the gluten free baguette
See above, it’s right in the post above.
I tried the recipe today using the same ingredients and brands listed.
The flavour was really good for a GF loaf but i used only water and i found that the 3.75 cups of water was a bit too much…the dough was difficult to work with but did manage to rise nicely and baked pretty well.
will try it again tomorrow with less hydration.
thanks for a great recipe
Thank you for letting us know!
Do you use a pan of water in the bottom of the oven when baking the french bread? I noticed it’s used on the master bread recipe but didn’t see it mentioned in these instructions.
I have recently discovered that I am gluten sensitive, so I’ve been eating gluten-free bread, some of which I found tastes terrible! I bought a baguette at a bread shop that tasted phenomenal, so I have been investigating various recipes and found your gluten-free master recipe, using ingredients similar to what was on the purchased baguette label. I mixed up a batch of the dough and it’s in the process of rising.
About a year ago, I made a regular flour baguette which I baked in a Dutch oven with the lid on then off for the last 10 minutes to brown. Is this method of baking possible with your gluten-free baguette recipe? It did not need any steam during baking.
Would appreciate any advice. Thank you!
You can absolutely bake our gluten-free loaves in a dutch oven if it fits.