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Gluten-Free Baguette Bread – the heavenly smell of bread baking!

A French-style white baguette is an essential gluten-free bread to master and enjoy as a sandwich, garlic bread, with or in soups, on a cheese board or simply on its own fresh from the oven.

As with all homemade bread, it needs time to rise to develop some stretch and flavour, but your patience will be paid off when you are rewarded with the aroma and taste of fresh-baked bread.

Variations

Once you have mastered the basics of making gluten-free baguettes start adding some interesting ingredients to the recipe before shaping and rising each baguette.

 

  • Walnuts – head to this recipe for my gluten-free walnut baguette
  • Dried herbs such as rosemary, parsley, oregano or basil
  • Sun-dried tomatoes
  • Caramelised onions
  • Grated Parmesan or Cheddar cheese
  • Bacon bits
  • Sunflower or pumpkin seeds
  • Dried fruit – sultanas, apricots or cranberries
  • Black or green olives
gluten-free walnut baugette sliced on a board next to a platter of cheese, fruit, cold cuts and ploughman's pickle lunch relish
french onion soup cover photo

Gluten-Free Baguette

by Sandra - Fun Without Gluten
A French-style white baguette is an essential gluten-free bread to master and enjoy as a sandwich, garlic bread, with or in soups, on a cheese board or simply on its own fresh from the oven.
As with all homemade bread, it needs time to rise to develop some stretch and flavour, but your patience will be paid off when you are rewarded with the aroma and taste of fresh-baked bread.
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Prep Time 30 mins
Cook Time 25 mins
Rising & Cooling Down Time 3 hrs 30 mins
Total Time 4 hrs 25 mins
Course baking, bread
Cuisine French
Servings 2 medium baguettes

Ingredients
  

Instructions
 

Preparing the baguette dough

  • Activate the yeast by mixing it with the sugar and warm water in a glass measuring jug and allow it to rise for 10 minutes in a warm place. If using fresh yeast, be warned that the mixture will rise considerably.
    Activating the yeast with the warm water in a jug
  • Using a stand mixer with the whisk attachment, add the egg whites, salt and oils to the bowl. Whisk lightly.
  • Add the yeast mixture, whisk well.
  • Change the whisk attachment to the dough hook and mix half of the bread flour into the whisked yeast mixture.
  • Mix the fizzy water or soda water with the lemon juice in a separate jug.
  • While the stand mixer is mixing at a low speed, gradually add half of the lemon water to the yeast & flour mixture.
  • Once well combined, add the remaining flour and fizzy water.
  • Knead the dough at a medium-low speed for 5 minutes. If the dough appears and feels too sticky, add a few tablespoons of flour at a time and continue kneading until the dough feels soft but not overly sticky.
    Kneading the baguette dough for 5 minutes
  • On a lightly rice flour-dusted surface, tip the dough out of the bowl and start dividing the dough into equal portions and shaping each piece into 30cm long baguette shapes.
    dividing the dough into equal portions and shaping each piece into 30cm long baguette shapes.
  • Sprinkle some rice flour on a baguette baking tray or regular baking tray. Place each baguette on the tray and sprinkle the baguettes lightly with rice flour. Cover the baguettes with oiled plastic wrap and a tea towel.
    Place each baguette on the tray and sprinkle the baguettes lightly with rice flour and covering them to rise
  • Rise for 3 hours In a warm place.
    Allowing the baguette to rise for 3 hours In a warm place.

Baking the baguettes

  • Preheat the oven to 220°C/425°F.
  • Pour some boiling water in a roasting tray and position it on the bottom shelf of the oven. This will create a perfect steamy environment for the baguette to bake well in.
  • Using a sharp knife or pastry scraper, slash the top of the baguettes at an angle. Sprinkle the tops with more rice flour.
    Using a sharp knife or pastry scraper, slash the top of the baguettes at an angle.
  • Place the baguettes on the middle shelf and bake for 25 minutes. The baguettes are ready when they appear slightly golden and sound hollow when tapped.
    Placing the baguettes on the middle shelf and bake for 25 minutes.
  • Allow the baked baguettes to cool down on the baking tray for 30 minutes before slicing and serving the baguettes.
  • To store the baguette, wrap each cool baguette stick in plastic film and finally in foil to keep it from going hard.

Notes

  • Best eaten on the same day of baking
  • Suitable to freeze
 
Keyword gluten-free baguette, gluten-free basics, gluten-free bread, gluten-free bread flour
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Refresh the baguette by sprinkling or spraying water on the baguette and reheating it in a moderate oven.

 

Slice the baguette on the day of baking and place them in a suitable freeze container. The baguette slices are perfect to toast or grill and serve as bruschetta or with dips.

 

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