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Gluten-Free Baguettes Recipe

Gluten-Free Baguettes Recipe

Master how to make authentic homemade gluten-free baguettes with that classic crackling crust and airy interior. This foolproof recipe uses a blend of specialty flours and psyllium husk for the best texture and elasticity. Perfect for beginners wanting to create bakery-quality gluten-free bread at home!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
3 baguettes
An overhead shot of two golden-brown gluten-free baguettes resting on a rustic linen cloth alongside a third baguette cut diagonally to reveal its airy, open crumb structure. Soft natural light streams in from the side, highlighting the crackling crust's intricate patterns and slight sheen from the water misting. A wooden board beneath creates warm contrast against the bread's caramel tones, while scattered rice flour and a few grains of psyllium husk add textural interest to the composition. A butter knife and small ramekin of herbed butter sit nearby, suggesting immediate enjoyment of the freshly baked bread.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g brown rice flour</li><li class="ingredients-single-item">120g tapioca starch</li><li class="ingredients-single-item">80g potato starch</li><li class="ingredients-single-item">30g psyllium husk powder (not whole husks)</li><li class="ingredients-single-item">10g xanthan gum</li><li class="ingredients-single-item">10g granulated sugar</li><li class="ingredients-single-item">9g instant yeast (1 standard packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">450ml warm water (about 40°C)</li><li class="ingredients-single-item">1 egg white mixed with 1 tbsp water (for brushing)</li><li class="ingredients-single-item">Rice flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baguette pan or perforated baking tray</li><li class="equipment-single-item">Linen cloth or tea towels for proofing</li><li class="equipment-single-item">Spray bottle for water misting</li><li class="equipment-single-item">Baking stone or steel (optional but recommended)</li><li class="equipment-single-item">Sharp knife or bread lame for scoring</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl of your stand mixer, combine all dry ingredients: rice flour, tapioca starch, potato starch, psyllium husk powder, xanthan gum, sugar, yeast, and salt. Whisk thoroughly to ensure even distribution of the ingredients – this is crucial for consistent texture in gluten-free baking where we're creating structure without gluten proteins.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the olive oil to the warm water and pour gradually into the dry ingredients while mixing on low speed with the paddle attachment. Increase to medium speed and mix for 5 minutes. Unlike traditional bread that requires kneading to develop gluten, this dough needs vigorous mixing to activate the psyllium and xanthan gum, which create the elastic network that traps air.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>The dough should be sticky but cohesive – somewhere between a very thick batter and a soft dough. It will be noticeably different from wheat dough, but should hold together when gathered. Cover the bowl with plastic wrap and let the dough rest for 1 hour in a warm place (about 24-26°C). You'll know it's ready when it has increased in volume by about 50% and has a more aerated appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line your baguette pan or a baking tray with parchment paper and dust generously with rice flour. Divide the dough into three equal portions (use your kitchen scale for precision). With wet hands, gently shape each portion into a log about 30-35cm long. The dough will be soft, so handle with care – avoid compressing it too much as we want to preserve those air bubbles developing inside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place each shaped baguette into the prepared pan, dust the tops with rice flour, and cover loosely with oiled plastic wrap. Let them proof for another 30-45 minutes until they've noticeably puffed up but not doubled (over-proofing can cause collapse during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the baguettes proof, preheat your oven to 230°C (450°F) with a baking stone or steel inside if using. Place an empty metal baking pan on the bottom rack – we'll use this to create steam which is essential for developing that classic crackling crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, gently brush the baguettes with the egg white mixture. Using a very sharp knife or bread lame, score the tops with 4-5 diagonal slashes about 1cm deep. These cuts aren't just decorative – they allow the bread to expand properly during baking and create those beautiful "ears" characteristic of artisan bread.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Working quickly, place the baguettes in the oven and pour about 240ml (1 cup) of hot water into the empty pan below to create steam. Spray the sides of the oven with water for additional steam, then quickly close the door. After 5 minutes, spray again, and then continue baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>After 20 minutes, reduce the temperature to 200°C (400°F) and continue baking for another 15 minutes. The baguettes should be deeply golden brown and sound hollow when tapped on the bottom – this is the most reliable indicator that your bread is fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and transfer to a wire rack to cool. You'll hear the crust crackling as it cools – music to a baker's ears! Allow the baguettes to cool completely (at least 1 hour) before slicing to allow the interior structure to set. Cutting too soon will result in a gummy texture as the starches haven't fully stabilized.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Enjoy your gluten-free baguettes the day they're made for the best texture and flavor. To store, wrap in a clean kitchen towel for up to 2 days, or slice and freeze for up to 3 months. To refresh day-old baguettes, sprinkle with water and heat in a 180°C oven for 5-10 minutes until crisp again.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gluten-Free Baguettes Recipe?

The key ingredients include brown rice flour, tapioca starch, potato starch, psyllium husk powder, xanthan gum, instant yeast, salt, olive oil, and warm water. Psyllium husk powder is crucial as it provides the elasticity and structure typically delivered by gluten.

How to cook Gluten-Free Baguettes at home?

Learn how to cook Gluten-Free Baguettes by mixing speciality flours with psyllium husk, proofing twice, and baking with steam for that authentic crackling crust. Unlike wheat bread, this requires no kneading but needs thorough mixing to activate the binding agents that replace gluten's structure. The steam-baking method is essential for achieving that perfect crispy exterior.

Why is psyllium husk powder essential in gluten-free bread making?

Psyllium husk powder forms the backbone of successful gluten-free bread because it creates elasticity and structure that mimics gluten proteins. It absorbs water to form a gel-like network that traps air bubbles, allowing the dough to rise properly and creating that desirable airy crumb in the finished loaf.

How do I achieve that classic crackling crust on French-style bread without gluten?

The crackling crust comes from proper steam during baking—use a water pan in the oven and mist the sides with water. Additionally, the egg white wash helps develop colour and texture, while a hot oven (230°C initially) creates rapid expansion. A baking stone also improves heat distribution for better crust formation.

Can I freeze homemade gluten-free baguettes successfully?

Yes, gluten-free baguettes freeze exceptionally well. For best results, slice the completely cooled baguettes before freezing, which allows you to take out only what you need. Store in an airtight container for up to 3 months. Refresh frozen slices by toasting or warming in the oven for 5-10 minutes.

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You'll know it's ready when it has increased in volume by about 50% and has a more aerated appearance." }, { "@type": "HowToStep", "name": "Shape baguettes", "text": "Line your baguette pan or a baking tray with parchment paper and dust generously with rice flour. Divide the dough into three equal portions (use your kitchen scale for precision). With wet hands, gently shape each portion into a log about 30-35cm long. The dough will be soft, so handle with care – avoid compressing it too much as we want to preserve those air bubbles developing inside." }, { "@type": "HowToStep", "name": "Second proof", "text": "Place each shaped baguette into the prepared pan, dust the tops with rice flour, and cover loosely with oiled plastic wrap. 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These cuts aren't just decorative – they allow the bread to expand properly during baking and create those beautiful 'ears' characteristic of artisan bread." }, { "@type": "HowToStep", "name": "Create steam", "text": "Working quickly, place the baguettes in the oven and pour about 240ml (1 cup) of hot water into the empty pan below to create steam. Spray the sides of the oven with water for additional steam, then quickly close the door. After 5 minutes, spray again, and then continue baking." }, { "@type": "HowToStep", "name": "Bake", "text": "After 20 minutes, reduce the temperature to 200°C (400°F) and continue baking for another 15 minutes. The baguettes should be deeply golden brown and sound hollow when tapped on the bottom – this is the most reliable indicator that your bread is fully baked." }, { "@type": "HowToStep", "name": "Cool", "text": "Remove from the oven and transfer to a wire rack to cool. You'll hear the crust crackling as it cools – music to a baker's ears! Allow the baguettes to cool completely (at least 1 hour) before slicing to allow the interior structure to set. Cutting too soon will result in a gummy texture as the starches haven't fully stabilized." }, { "@type": "HowToStep", "name": "Serve and store", "text": "Enjoy your gluten-free baguettes the day they're made for the best texture and flavor. To store, wrap in a clean kitchen towel for up to 2 days, or slice and freeze for up to 3 months. To refresh day-old baguettes, sprinkle with water and heat in a 180°C oven for 5-10 minutes until crisp again." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabelle Moreau", "datePublished": "2024-04-18", "reviewBody": "The crust on these baguettes is absolute perfection! It took me right back to my childhood in Paris. I've tried many gluten-free bread recipes since my celiac diagnosis, but this is the closest to the real thing I've found.", "name": "Perfect crust, just like Paris memories!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-15", "reviewBody": "I've been gluten-free for 8 years and had given up on ever enjoying real bread again. This recipe changed everything! The technique with the psyllium husk creates such an amazing texture. Worth every minute of preparation!", "name": "Finally bread I can actually eat!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-10", "reviewBody": "The detailed instructions made this approachable even for a novice baker like me. My celiac husband literally had tears in his eyes when he tasted these baguettes. He said it was the first time in 12 years he'd had proper bread. Going to make these every weekend now!", "name": "My celiac husband almost cried!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Svensson", "datePublished": "2024-04-05", "reviewBody": "I'm amazed at how well these freeze! I made a batch, sliced them, and froze portions. Just 5 minutes in the oven and they're like freshly baked. The steam method really delivers that classic crusty exterior that's so hard to achieve with gluten-free breads.", "name": "Freezes beautifully for later use!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-03-30", "reviewBody": "I used these baguettes to make the most amazing sandwiches for my lunch this week! The structure holds up perfectly without crumbling, and the flavor is miles better than any store-bought gluten-free bread. The recipe is precise but totally worth the effort.", "name": "Used for amazing sandwich lunches!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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