Searching for a quick and easy gluten free crusty Italian bread or baguettes with soft middles and unmistakable herbs? You’ve come to the right recipe!
Like you, I’ve pined for a gluten free, yet authentic Italian loaf — one that has that traditional crust, but smells like pizza when you close your eyes. This recipe is all that and more, since it’s made with my easy gfJules Gluten Free Pizza Crust Mix and is ready in about an hour, from start to finish.
It’s also delicious when made vegan, which is saying something for gluten free breads!
My favorite egg substitute for this gluten free Italian bread is aquafaba (as noted in the recipe), but you can check my vegan egg substitutes article for other choices if you need them.
And should you somehow have any of this delicious bread leftover after making bruschetta or dipping in olive oil and balsamic until you can eat no more … treat yourself to a gluten free French Bread Pizza the next day!
It’s magic!
If you’d prefer an authentic gluten free French Baguette … sans herbs … you simply must try my gluten free Crusty Baguette recipe from my gfJules Gluten Free Bread Mix!
I also have a from-scratch baguette using my gfJules Gluten Free Flour … so many choices, no excuse to ever be without great bread!
Gluten Free Italian Bread or Baguettes
Gluten Free Italian Bread or Baguettes
Quick and easy gluten free crusty Italian bread with soft middles and unmistakable herbs so perfect for dipping in oil and vinegar!
Ingredients
PLUS
- 4 egg whites, room temperature (OR 1/2 cup aquafaba OR 2 Tbs flaxseed meal or chia seed steeped in 8 Tbs warm water)
- 4 Tbs. extra virgin olive oil
- 1 tsp. apple cider vinegar
- 1 1/4 cup (296 grams) warm water
- 4 1/2 tsp. rapid rise yeast, gluten-free (2 packets) (comes with mix)
- egg wash (full egg + 1 Tbs. water) to brush onto the dough (optional) OR more oil
- water to spritz onto dough
- toppings of choice (optional)
Instructions
- 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 measured gfJules Gluten Free Pizza Crust Mix and the yeast packets. Gradually add remaining water to get a firm but very sticky dough.
- 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 1-2 teaspoons 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 video 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. Repeat the process until two long baguettes are formed.
- Brush with egg wash or liberally 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 baguettes. Place in a warm place like an oven preheated to 200° F then turned off. Allow the baguettes 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 baguettes and spritz with water for crunchiest crust. Place baguettes on middle rack of the oven and bake for 5 minutes, spritzing again, and adding more ice cubes. Also reduce oven temperature to 475° 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 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 gfJules Pizza Mix makes TWO large Baguettes. To make only one baguette, use only ½ (8.5 oz) of pizza mix and halve the "Plus" ingredient amounts added.
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I want to make these baguettes 2 days before a party and travel with them. Will they still be fresh and how do I store them?
Hi Maryann, store them in an air-tight container like a long tupperware, if you can. (I have one similar to this one) You’d have to make the baguettes the length of your container, of course. Alternatively, you could squeeze the air out of an extra large freezer bag and freeze them, allowing them to thaw before the party. Refresh by reheating — wrap in foil and gently heat them in the oven at 300 or so.
~jules
I need a cinnamon roll recipe. Plus I luv your mixes :bread , pizza , and pancakes too. and I need recipes to use the flours I have from you. Hope you can help. I’ve not bought a bread maker yet. Just make it regularly. Thanks for the help. Diane Magginetti
Hi Diane, I’m so glad you are loving my gfJules Mixes!! As for recipes for the flours, you can use the search bar at the top of every page on my site and just type in whatever you’re looking for. I have five or six gluten free cinnamon rolls recipes, for example! Here’s the most popular one: https://gfjules.com/recipes/mindys-famous-gluten-free-cinnamon-rolls-recipe/ But they’re all different, and you might be looking for a different type of roll, so check them all out! If you’re shopping for a bread maker to make gluten free bread, definitely check out my gluten free bread machine reviews post. I keep updating it, adding more machines as I review them! If you can’t find something you’re looking for, just email us at support@gfJules.com! Here to help!
~jules