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!
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Servings: 1 -2 baguettes, depending on size
Calories: 184kcal
Ingredients
- 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. 19 grams sugar (optional, but add for crunchier crust)
- ½ tsp. salt
PLUS
- 2 egg whites room temperature (OR 4 Tbs. aquafaba OR 1 Tbs flaxseed meal or chia seed steeped in 4 Tbs warm water)
- 2 Tbs. extra virgin olive oil
- ½ tsp. apple cider vinegar
- 10 Tbs. 148 grams warm 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) OR more oil
- water to spritz onto dough
- toppings of choice optional
Instructions
- 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 and yeast.** 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 until well mixed!).
- 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 video)
- 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 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 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. Remove from oven to preheat 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 with water for crunchiest crust. 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 475° F, baking for 15-20 more minutes (depending on baguette size). Spritz again during the bake for the crunchiest crust.
- Check 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 fully cool before slicing.
Video
Notes
** Yeast-Free Gluten Free Baguette Directions:
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 Facts
Gluten Free Baguette Recipe
Serving Size
1
Amount per Serving
Calories
184
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
6
g
Cholesterol
13
mg
4
%
Sodium
244
mg
11
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.