Can I use a different gluten-free flour blend?

Yes, you can use a different gluten-free flour blend, but make sure it's a 1:1 substitute for all-purpose flour. Keep in mind that the texture and taste might vary slightly.

Why do I need to add xanthan gum?

Xanthan gum helps to mimic the elasticity and stickiness that gluten provides in traditional bread. If your gluten-free flour blend already contains xanthan gum, you can omit it.

Can I make these baguettes without a stand mixer?

Yes, you can mix the dough by hand, but it will require more effort to achieve the "whipped" texture. Make sure to mix vigorously to incorporate air into the dough.

Gluten Free French Bread Baguettes: Rise & Bake Fast

Name: Gluten Free French Bread Baguettes
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: French
Ingredients: — Yeast Mixture —; 1 ½ cups warm water (105°F – 110°F); 2 tablespoons honey or granulated sugar; 1 packet (2 ¼ tsp) instant yeast; — Dry Ingredients —; 3 cups gluten-free bread flour blend (or all-purpose blend with starch); 3 tablespoons psyllium husk powder (essential for structure and chew); 1 ½ teaspoons salt; 1 teaspoon baking powder; — Wet Ingredients —; 3 large egg whites, room temperature (promotes a crispy crust); 2 teaspoons apple cider vinegar; 3 tablespoons olive oil (plus extra for brushing)

Description

These Gluten-Free French Bread Baguettes are the real deal—featuring a crispy, crackly golden crust and a soft, airy interior with those covetable open holes. Using psyllium husk for structure and a simple steam-baking technique, this recipe recreates the authentic texture of a Parisian bakery baguette without any wheat. They are perfect for sandwiches, bruschetta, or simply serving warm with salted butter.

Ingredients

Scale

— Yeast Mixture —

1 ½ cups warm water (105°F – 110°F)

2 tablespoons honey or granulated sugar

1 packet (2 ¼ tsp) instant yeast

— Dry Ingredients —

3 cups gluten-free bread flour blend (or all-purpose blend with starch)

3 tablespoons psyllium husk powder (essential for structure and chew)

1 ½ teaspoons salt

1 teaspoon baking powder

— Wet Ingredients —

3 large egg whites, room temperature (promotes a crispy crust)

2 teaspoons apple cider vinegar

3 tablespoons olive oil (plus extra for brushing)

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Instructions

1. Activate Yeast: In the bowl of a stand mixer, whisk together the warm water and honey. Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy and bubbly.

2. Whisk Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour, psyllium husk powder, salt, and baking powder. Ensure the psyllium is evenly distributed.

3. Mix Dough: Add the egg whites, vinegar, and olive oil to the yeast mixture. Add the dry ingredients. Using the paddle attachment, mix on low speed to combine, then increase to medium-high speed and beat for 4–5 minutes. The dough will be sticky and thick but cohesive.

4. Shape Baguettes: Turn the dough out onto a lightly floured surface. Divide it into 3 equal portions. Gently roll each portion into a log about 10–12 inches long, tapering the ends slightly.

5. Proof: Place the shaped baguettes on a parchment-lined baking sheet (or a baguette pan if you have one). Cover loosely with oiled plastic wrap or a damp kitchen towel. Let rise in a warm spot for 45–60 minutes, until puffed up (they won’t quite double, but should look airy).

6. Preheat & Steam Prep: While rising, preheat your oven to 450°F (230°C). Place an empty metal baking pan on the bottom rack of the oven to heat up.

7. Score & Bake: Brush the baguettes lightly with olive oil or water. Use a sharp knife or lame to make 3 diagonal slashes across the top of each loaf. Place the tray in the oven. Immediately pour 1 cup of boiling water into the hot metal pan on the bottom rack (this creates steam for the crust) and quickly close the door.

8. Bake: Bake for 25–30 minutes until the baguettes are deep golden brown and sound hollow when tapped on the bottom.

9. Cool: Transfer to a wire rack and let cool completely before slicing. Cutting them while hot will result in a gummy texture.

Notes

Psyllium Husk Powder: This is the secret ingredient that mimics gluten’s elasticity. Whole husks can be used (use 4 tbsp), but powder gives a smoother texture.

Steam Bath: Do not skip the steam step! The humidity keeps the crust soft initially, allowing the bread to expand (oven spring), before hardening into a crispy shell.

Flour Weight: Weighing your flour (approx. 130g per cup) is highly recommended for bread baking.

Storage: These are best eaten fresh. Store leftovers in a paper bag for 1 day, or slice and freeze for up to month. Toast to refresh.

Prep Time: 25
Cook Time: 30
Category: Bread
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1/3 baguette
Calories: 190
Sugar: 4
Sodium: 320
Fat: 6
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 32
Fiber: 4
Protein: 4
Cholesterol: 0