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.
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!)
There are a couple easy ways to bake up heavenly bread like this beauty. 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.
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 entire gfJules Pizza Crust Mix and have enough to share!)
Note that my gfJules Gluten Free Pizza Crust Mix or UPDATED gfJules Gluten Free Bread Mix are the most reliable ways to get this delicious bread to work, since milk powders with the scratch version differ and produce varying results. For that classic crunchy crust, the best, most reliable method is use my bread mix and follow this crusty gluten free baguette recipe. This mix makes the crunchy crust and soft, chewy middles you’ve been missing!
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 20-30 minutes to rise and 20-25 minutes to bake — how’s that for a win-win?
There are other things you can do to help if you’re baking from scratch, though. The easiest trick is to hand spritz with a spray bottle of water and to place a baking sheet on the bottom rack of your oven with ice cubes on it to continually add steam to the oven during the bake.
You need a clean spray bottle and you’ll want to spritz, spritz, spritz throughout the baking process by peeking into your oven without letting too much heat out 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.
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! (This is the method you’ll use if baking from scratch or with my gfJules Gluten Free Pizza Crust Mix)
I suggest using a baguette pan for the best results when making from scratch or my original gfJules Gluten Free Pizza Mix, 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!
What are you waiting for? Delicious bread is calling!
Gluten Free Baguette Recipe
Gluten Free Baguette Recipe
Real bread, soft and chewy on the inside, crusty on the outside, perfectly yummy dipped with oil and vinegar or enjoyed plain or with cheese or as an accompaniment with your meal ... just great, real bread -- this gluten free baguette is it!
Ingredients
- ½ (8.5 oz)* gfJules Gluten Free Pizza Crust Mix {½ mix makes ONE baguette}
- 1 ½ Tbs. (26 grams) sugar (optional, but add for crunchier crust)
OR
- gfJules ORIGINAL (not Updated) Bread Mix {follow mix instructions to prepare mix & dough then follow instructions below to make baguettes}
OR THESE DRY INGREDIENTS FROM SCRATCH
- 1½ cups (202 grams) gfJules All-Purpose Gluten-Free Flour
- 3 Tbs. (12 grams) milk powder, dairy or non-dairy (like coconut milk powder) OR plain GF potato flakes
- 1 ½ Tbs. (26 grams) sugar (optional, but add for crunchier crust)
- ½ tsp. salt
PLUS
- 2 egg whites, room temperature OR 1 Tbs flaxseed meal or chia seed steeped in 4 Tbs warm water OR 4 Tbs. aquafaba
- 2 Tbs. extra virgin olive oil
- ½ tsp. apple cider vinegar
- ½ cup warm water (if making from scratch, add 2 Tbs. 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 + 1 Tbs. water) to brush onto the dough (optional)
- water to spritz onto dough
- toppings of choice
Instructions
If mixing from scratch, whisk together dry ingredients except yeast; set aside.
Combine egg whites, olive oil, cider vinegar and most of the water in a large mixing bowl.
Using a stand mixer (preferably), slowly add in the dry ingredient mixture. Gradually add remaining 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 – stir as long as you can!).
Prepare a baguette pan or baking 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. (see videos above recipe)
Scoop the dough out into the bag and squeeze dough 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 3-4 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; meanwhile, preheat the oven to 500° F (static).
Place a cookie sheet on the bottom rack in the oven and put ice cubes on the pan to create steam in the oven. (optional)
Remove parchment covering the baguette and spritz again with water. Place baguette on middle rack of the oven and bake for 5 minutes, spritzing again, and adding more ice cubes. Also reduce oven temperature to 450° F, baking for 15-20 more minutes. Spritz again during the bake for the crunchiest crust.
Check after 20 minutes total bake time 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 dry crumbs attached. Internal temperature should have reached 205° F.
The cooking time may vary depending on whether using a baguette pan, but when done, the baguette should be browned (more, if using egg wash to brush on top) and be crunchy when tapped.
Remove to cool before slicing.
Notes
*Entire Pizza Mix makes TWO large Baguettes. To make entire pizza mix, simply double the "PLUS" ingredients listed.
** 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.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 184Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 13mgSodium 244mgCarbohydrates 20gFiber 1gSugar 0gProtein 3g
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.
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I love this baguette! I noticed that you’ve changed the oven temp to 450 (was previously 375) and added sugar to the recipe. Those modifications definitely made my baguette brown up much more, but almost too much. It was darker than a typical French baguette would be. I noticed it after about 10 minutes in the oven and quickly turned it down to 350. It turned out well, but I might reconsider that high of an oven temp. Thanks Jules!
Gorgeous, Kate!!!! Good to know your experience with the recipe modifications. You can also move the baguette to a lower shelf in the in the oven so it doesn’t brown as much. The addition of the sugar and the higher temp also help it to develop a crunchier crust, but since you’ve noticed that it was too much for your oven, definitely keep an eye on it next time, or dial it back as you did. Thanks again for sharing your photo and your notes!!!
~jules