Gluten Free Baguette Recipe

Gluten Free Baguette Recipe

One of the most popular recipes I’ve shared at gluten free food expos is my gluten free baguette. It draws a crowd every time.

The smell of fresh-baked yeast bread, the gorgeous crust, the crunch on the outside with the pillowy soft centers … I haven’t met anyone yet (gluten free or not!) who didn’t think this gluten free baguette was incredible.

Gluten Free Baguette piece

Over the years I’ve devised a few gluten free baguette making SECRETS which I’ll share with you (since we’re friends) to help get this French Bread just right. But it all starts with the gluten free flour. Aside from water, it’s the primary ingredient, so you know it’s got to be right. (Don’t miss out on the ingeniously simple technique I show in a quick video, so keep scrolling!)

The easiest way to bake up heavenly bread like this one is to use my gfJules™ Pizza Crust Mix. I know it sounds crazy but it’s a no-fail, so-easy-you-could-make-it-every-night critical ingredient.

gluten free baguettes overhead

I’ve also given you a scratch recipe to use with my gfJules Flour if you’d prefer to make it without the herbs that flavor my pizza crust mix, but you must use my gfJules™ Flour and either milk powder or almond meal, as noted. Both ingredients are essential to achieving the crunchy crust with the soft centers. (This recipe is easily doubled, by the way, just use the whole canister of my gfJules™ Pizza Crust Mix and have enough to share!)

gluten free baguettes on bread board

Another option is to use my gfJules Gluten Free Bread Mix. The mix makes it easy to make two large gluten free baguettes. These will be more like a whole grain version of the traditional white French bread — more like a gluten free Italian bread, actually — and they’re somewhat less crusty on the outside but no less delicious.

You can see from the photo below that the texture is light, with nice air pockets throughout. It’s a great way to get homemade bread quick! Only 20 minutes to rise and 20-25 minutes to bake — how’s that for a win-win?

gluten free baguette with basil and mozzarella

Gluten Free Baguette made with gfJules Gluten Free Bread Mix. Wooden Gluten Free Board is from


Unless you have an industrial spritzing oven for baguettes, another key is hand spritzing with water. You need a clean spray bottle and you need to spritz, spritz, spritz if you want your baguette to be more crunchy. Brushing with egg wash (1 full egg mixed with 1-2 Tbs. water) will also help to make the outside crunchier and nice and brown. 

gluten free baguette - gfJules

Gluten free baguettes made with gfJules Pizza Crust Mix and brushed with whole egg wash for darker browning of the crust.


If you’d prefer to make a softer Italian Bread loaf, don’t spritz, and cover the bread during the second half of the bake time with foil to keep it soft all the way through.

A third secret is the method. Take a moment to watch my quick video to see just how easy it is to make a beautiful baguette without even getting your hands dirty!

Watch this quick video showing how to make gluten free baguettes!



baguette pan I suggest using a baguette pan for the best results, but you can use a cookie sheet lined with parchment in a pinch; the crust just won’t be as crunchy and it won’t be as nicely rounded, but it will still taste yummy!

So go forth and bake baguettes like a pro! In France, it’s routine to buy a fresh baguette every day — now you can make a gluten free one, easily!


Here are a couple more videos to inspire you to bake — it’s so easy to make yummy gluten free baguettes!




gluten free baguettes with oil

What are you waiting for? Delicious bread is calling!


Gluten Free Baguette Recipe

Gluten Free Baguette sliced sized

4.5 from 4 reviews

  • Author:
  • Prep Time: 15 minutes + 20 minute rise time
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 1-2 baguettes, depending on size


* Use entire can to DOUBLE recipe, using DOUBLE the ingredients beneath ‘PLUS’ below (makes 2 long or 4 medium baguettes!)



  • 2 egg whites, room temperature OR 1 Tbs flaxseed meal or chia seed steeped in 4 Tbs warm water
  • 2 Tbs. extra virgin olive oil
  • 1/2 tsp. apple cider vinegar
  • ½ cup warm water (if making from scratch, add 2 Tablespoons additional water)
  • 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet) ** (for yeast-free directions, scroll to the bottom of the recipe)
  • egg wash (full egg or egg white + 1 Tbs. water) to brush onto the dough (optional)
  • water to spritz onto dough
  • toppings of choice


If mixing from scratch, whisk together dry ingredients except yeast; set aside.

In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/4 cup of the water.

Using a stand mixer (preferably), slowly add in the dry ingredient mix.  Gradually add remaining 1/4 cup of water to get a firm but very sticky dough.

Pour in the yeast** and beat on high for an additional 2-3 minutes.  (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).

Prepare a baguette pan or cookie sheet by lining with parchment and lightly oiling.

Pour one teaspoon of olive oil into a gallon sized zip-top bag and spread around so the inside is coated. Cut a one-inch corner out of the bag.

Scoop the dough out into the bag squeeze toward the cut corner. Squeeze evenly so that the dough comes out of the corner of the bag and pipes down the length of the baguette pan or across the cookie sheet. If doubling the recipe, repeat the process until two baguettes are formed.

Brush with egg wash or simply spritz with water or brush with more oil. Use a sharp knife to cut across the tops diagonally about 3 times so that the dough will rise evenly and spread open at the cuts. Sprinkle any additional toppings at this point.

Lightly oil a sheet of parchment and lay on top of the baguette. Place in a warm place  like an oven preheated to 200° F then turned off. Allow the baguette to rise for 20-30 minutes, then preheat the oven to 375° F (static) or 350º F (convection).

Remove parchment covering the baguette and spritz again with water. Bake for 20 minutes, spritzing again 1-2 more times during the bake for the crunchiest crust. You may also place a pan with water on the bottom of the oven to add additional moisture.

Check after 20 minutes by sticking a toothpick into the center of the baguette. If it has wet dough stuck to the toothpick when removed, bake for another 3-5 minutes, then check again until the toothpick comes out nearly clean or with crumbs attached.

The cooking time may vary depending on whether using a baguette pan, but when done, the baguette should be browning at least slightly (more, if using a whole egg to brush on top) and be crunchy when tapped.

Remove to cool before slicing.


** Yeast-Free Gluten Free Baguette Directions:

Do not use yeast packet that comes with the mix; instead, add 2 tsp vinegar + 2 tsp baking soda + 2 tsp. baking powder. Chef Patrick Auger also recommends using club soda in place of the water in this recipe when baking yeast-free.

I hope you love these baguettes as much as we do!

Pin it for later!

A gorgeous crust, a crunch on the outside and pillowy soft centers...I haven't met anyone yet who didn't think this gluten free baguette was incredible.

gluten free french bread baguettes pin

Gluten Free Baguette - just like you've been dreaming about! It's crunchy on the outside, soft and chewy on the inside. And it's EASY to make at home with this recipe and how-to video. And wait until you see my tip for shaping them without even getting your hands dirty! |
gfJules gluten free baguette tutorial pin

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99 thoughts on “Gluten Free Baguette Recipe

  1. I have had very nice results with Jules’ baguette recipe from the start. I wanted to share some details that made improvements to my loaves. I found that using the milk powder (I use Judee’s Gluten free whole milk powder. Available on Amazon) instead of almond meal and real egg whites in place of soaked flax meal yields a much more golden crust. I also use Jules’ all purpose flour instead of her bread mix. I mix the rapid rise yeast in with the dry ingredients and whisk thoroughly. Maybe it’s Just a quirk of mine but I think it allows better distribution of the yeast. The baguette pan makes a nice difference. I also always mix by hand rather than with a mixer. The large almost flat wooden spoon mimics paddle attachments and I give it a long mix. My experience with gluten free and mixers is that a lot of the mixtures get stuck in the beaters. Sometimes going into the motor. My final variation is that I don’t pipe the dough from a bag. This is only for those who don’t mind getting your hands in the batter. I oil them with olive oil and shape the loaf in the baguette pan. I gently press sesame seeds into the loaf with a spoon and slash with a very sharp wet knife before rising in my oven on proofing setting. You don’t need proofing but having it is very helpful. A preheated oven turned off works too. I hope this is helpful for some of you. Wishing you beautiful gf baguettes.

    • Thank you so much for taking the time to share your recipe steps, Joan! I know it will be useful to others as they consider how best to attempt this recipe! So happy you’re loving this recipe, too!

  2. I need your help Jules! I was so looking forward to a fresh baguette, but something went wrong, don’t know what. I used the scratch recipe with your flour, dried milk powder, 2 room temp egg whites, quick yeast (I checked the use by date, it was well within date). Put it in a warm oven for 20 mins, it didn’t seem to rise so left for another 10 mins. Cooked exactly to your recipe for about 22 mins. It’s solid inside – what have I done wrong? I took a couple of photos but can’t figure out how to attach them. Your insight would be most appreciated!

    • That is so disappointing, Sue! I’m sorry – I hate when that happens! If it didn’t rise at all, it has to be the yeast. Unfortunately, even when not expired, there’s always a chance that the yeast isn’t good. Try again when you get time and proof the yeast first. If you’re using packets, dump one packet into the warm water measured for the recipe and add maybe a 1/2 teaspoon sugar just to be sure it’s got what it needs to start activating. Stir and set it aside. If it’s not bubbly and yeasty after 5 minutes, then you need to use a different yeast packet. While it’s not necessary to proof the quick rise yeast for my bread recipes, if you run into problems like this, you may want to proof your yeast going forward just so you don’t have to throw out a recipe. Fingers crossed that next time it will rise high!

      • Ha! Thanks so much, Jules – I tried again, proving the yeast first, and this time the bread rose! It looks like bread and tastes like bread, hurrah! I might even invest in a baguette pan! Thank you, thank you!

        • Oh I’m SO happy, Sue!!!! Also so glad you didn’t give up! Here’s to GREAT GLUTEN FREE BREAD! (and that baguette pan isn’t expensive – treat yourself!).
          Happy baking!

  3. You are a GF genius!! Love your products and recipes!! You are making me look like a rock star to my Celiac family! Thanks for all of your work and time spent perfecting amazing recipes that all I have to do is follow!!

    • Aw, thanks so much, Christy! You made my day!!! I love empowering others to bake amazing foods to share and am always glad to hear when it’s happening!

  4. Just ok. The presentation was very authentic looking, but the texture of the inside is not great. Bread almost dissolves in your mouth when chewing or when trying to soak up sauce, tomato juice etc.

    • Hi Mike, thanks for reporting back on your experience with this recipe. Just curious, did you use my gfJules Flour or my Pizza or Bread Mix?