Gluten-Free French Baguette

sliced crusty baguette on wooden cutting board.

This gluten-free baguette recipe yields two French-style loaves with a soft, airy crumb, a tender, slightly squishy interior, and a thin, crisp crust.

Course Bread

Cuisine American, Canadian, French

Diet Gluten Free

Keyword baguette, gluten-free French baguette, gluten-free French bread

Prep Time 10

Cook Time 30

Proofing (rising time) 1

Total Time 1 40

Servings slices

Calories 72kcal

Author Cathy

Equipment

1 Stand Mixer optional but very helpful
1 French bread pan optional but nice

Ingredients

3⅞ cups Cathy's Gluten-Free Bread Flour Blend
2 tablespoons raw sugar
2 teaspoons fine sea salt
2 teaspoons instant yeast
2 cups warm water 110℉-115℉ (43℃-46℃)
1½ tablespoons olive oil
2 teaspoons apple cider vinegar

US Customary - Metric

Instructions

Whisk the dry ingredients together in the bowl of your stand mixer or a large mixing bowl.
3⅞ cups Cathy's Gluten-Free Bread Flour Blend, 2 tablespoons raw sugar, 2 teaspoons fine sea salt, 2 teaspoons instant yeast
Add the wet ingredients.
2 cups warm water, 1½ tablespoons olive oil, 2 teaspoons apple cider vinegar
Run the mixer with a dough hook on low speed until everything is combined. Then, run it on low-medium speed for about 6 minutes.
Alternatively, work the dough by hand vigorously until it is smooth but sticky.
Meanwhile, oil your pans.
On a lightly floured surface (Any gluten-free flour will do.), divide the dough into two even parts. Roughly pat each into a rectangular shape. Starting with a long side, press and roll it into a log shape almost as long as your pan.
Carefully place each loaf onto your prepared pan. Cover loosely with oiled plastic wrap and let them sit in a warm room for an hour to an hour and a half, until increased by about 50% in size.
Meanwhile, position a rack in the center of your oven where your loaves will bake. If your oven has a steam bake setting, add water to it before preheating. Otherwise, set a metal pan on a lower rack in the oven. Preheat the oven to 480℉ (250℃).
If you placed a metal pan in the bottom of your oven while it was preheating, toss a handful of ice cubes into it now. Being careful of the steam, place your loaves onto the middle rack and bake for 10 minutes.
Turn the heat down to 425℉ (220℃). Remove the ice cube pan. (The water in a steam oven will have all evaporated by now.) Continue to bake the bread for 20 minutes more without steam.
Remove the browned loaves and set them on a wire rack to cool. Gluten-free bread should be cooled completely before slicing, or it will be gummy.

Video

Notes

This gluten-free bread is simple to make and easy if you have a stand mixer. Just be mindful of a few tips when you're baking with yeast:

Use fresh yeast. It will keep in the freezer if you don't use it often.
The warm water should not exceed 115°F (46°C) when it comes into contact with the yeast.
An ideal environment for proofing (rising) bread dough is a humid 80°F (27°C). Warmer than that is great for it; in a cooler room, it will simply take longer.

Nutrition