Authentic, crusty gluten free baguettes ready in under an hour and easy enough for even a new baker! This recipe makes two gluten free baguettes or one large French Bread loaf.
When I decided to fix something that wasn’t broken, some people said I was a little bit crazy. But my award winning gfJules Gluten Free Bread Mix seemed like it could be made into the perfect crusty gluten free baguettes with just the right tweaking, so I thought I should give it a try.
After months of experimenting and many, many delicious baguettes for dinner, we nailed the formula for not only the most insanely delicious gluten free French Bread, but they also happened to be vegan and totally easy to make. Start to finish in under an hour!
Looking back, although a little crazy, it seems like changing something that wasn’t broken was worth it after all! I hope you also love these baguettes hot out of the oven, but if not, another benefit of this updated gfJules Gluten Free Bread Mix is that these baguettes stay fresh for several days. How’s that for a side benefit?!
If you’ve missed a truly classic European style, artisan crust bread with a chewy inside, this bread is it!
To achieve that crunchy crust with most recipes, you have to brush with egg wash or spritz with water multiple times throughout the bake, but with this recipe, none of those steps are necessary. It’s truly the easiest recipe and the best results!
In fact, this recipe is so easy, you don’t even need a baguette pan!
How to Make Gluten Free Baguettes:
For making the dough, because the dry ingredients are already measured and included in my gfJules Bread Mix, you only have to add oil, water and sugar to your mixing bowl.
You can mix the dough by hand or use your stand mixer (preferred!).
But because it’s gluten free, there’s none of that pesky kneading and punching down, which makes it far easier and faster to make our gluten free dough.
Simply shape the baguettes to the size you prefer on parchment paper, and any baking pan. Then rise in a warm location for 20-30 minutes.
Bake in preheated oven for only 20-25 minutes. These lovely loaves are truly ready in around an hour!
I recommend waiting to slice your loaves until they have cooled for at least 10-15 minutes. This gives them time to set up and keep their shape when sliced.
Enjoy plain or with olive oil and vinegar or slathered with vegan butter! Enjoy with my homemade gluten free lasagna recipe.
If you want to make gluten free baguettes from scratch with my gfJules Flour rather than using my gfJules Bread mix, then hop to my original gluten free baguette recipe.
If you make these baguettes and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
For 10% off my favorite offset bread knife from Hammer Stahl, pictured above, use code GFJULES! (affiliate link)
Crusty Gluten Free Baguettes Recipe:
Gluten Free Baguettes with gfJules Bread Mix
Real CRUSTY gluten free French bread with soft, chewy insides. Pretty much the perfect loaf, and it's gluten-free and vegan!
Ingredients
- 1 gfJules UPDATED Gluten Free Bread Mix with yeast packet
- 4 1/2 Tbs. sugar (56 grams)
- 1/4 cup extra virgin olive oil (OR water)
- 1 1/2 cup warm water
Instructions
- Preheat oven to 200°F for rising.
- Line a baking pan with parchment and set aside.
- Combine oil and water in a large bowl, then stir in gfJules Gluten Free Bread Mix, sugar and yeast. Mix well with stand mixer on medium-high (paddle attachment) for 2 minutes after fully integrated. If mixing by hand, stir until the ingredients are completely mixed, then keep mixing until the dough is lighter and a bit airier than when you started.
- Scoop dough onto a clean counter or baking mat lightly floured with gfJules Flour or gluten free starch. Divide the dough in half (a bench scraper is handy here, but not necessary). Roll one half gently into a long log, tapered at the ends. Transfer to the prepared baking sheet. Repeat with the other half.
- Using a knife, straight blade or bread lame scoring tool, cut diagonal slits into the bread to give it room to rise.
- Cover the bread with parchment or oiled cling wrap and place in a warm location like a preheated oven, but turned off. Allow to rise for 30 minutes.
- Remove from oven and preheat to 500°F. Remove top parchment and place in the oven on the middle rack. Bake for 5 minutes.
- Reduce heat to 475°F and bake for 20 minutes or until internal temperature is 205°F. The crust will be crusty but a toothpick inserted should come out with only dry crumbs.
- Remove to cool on a rack for 20 minutes before slicing.
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Nutrition Information
Yield 25 Serving Size 1Amount Per Serving Calories 32Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 6mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I’ve been shopping & using gfJules flour for years (since 2011-2012) but had never tried your bread mix before. I just made two beautiful baguettes, and not only do they look great, they taste great – seriously, I would have never known that they are gluten-free! Another definite win for Jules!
How fantastic, Dorothy!! They are gorgeous, indeed! So happy you finally got to try my bread mix and were treated to delicious homemade gluten free baguettes that didn’t taste at all “gluten free”!!!
~jules
I have made these a few times using your pizza mix. Do you still have that recipe available?
Hi Dale, yes of course! Here it is!! Crusty Gluten Free Italian Bread Made with gfJules Pizza Mix.
~jules
Wonder if this bread could be cooked in a clay bread pot with lid? More bread is cooked in a pot so thought that might be something new for gluten free cooking.
I’m sure it could, Carol, the result would just be different! I have an Emile Henry baker that I’ve used for my gluten free sourdough and it produced beautiful results. It mostly affects the crust. If you have a clay baker, give it a go, but note that the bake times will likely differ, so keep an eye on that.
~jules
Do you have a recipe for baguettes using your flour vs a mix, please?
Hi Noreen, yes of course! It’s linked in the introduction above, but here it is again! It’s also a great recipe, it just requires different ingredients and a different technique to make the gluten free baguettes, so it’s in a different recipe card. ENJOY! Gluten Free Baguettes made with gfJules Flour
~jules