The Best Gluten Free Baguette
A baguette is a classic French bread that is loved by everyone and can be found almost anywhere in the world. This recipe makes the best gluten free baguette with a crisp crust and a soft interior. The recipe makes two 10-12inch baguettes that are perfect for sandwiches or to go alongside soups.
- 200g Gluten free all-purpose flour
- 20g Buckwheat flour
- 30g Soya flour
- 10g Psyllium husk powder
- 230ml Warm water
- 50ml Warm milk
- 1tsp Sugar
- 1.5tsp Yeast
- In a jug, combine the water, milk, and sugar. Warm up slightly and then mix in the yeast. Set aside for now to bloom.
- In a large mixing bowl, combine the flours with the psyllium husk and the salt.
- Check back on your yeasty mixture. If the mixture is foamy on the top, then this means your yeast is alive and you can add it to your dry mixture.
- Mix in the wet mixture and knead until it all comes together and you have a ball of dough.
- Place this ball of dough into a lightly oiled bowl and allow to prove at room temperature until it had doubled in size (about 1 hour).
- Split your dough into 2 balls and roll each ball into a long baguette shape.
- Create a ridge in a silpat baking mat that lines a baking tray and place the baguettes on either side of the ridge. This will help them to keep their shape and rise upwards rather than out to the side.
- Set aside and allow to prove again for three quarters of the time your first prove took (for me 45 minutes). Preheat your oven to 180°C before your bread is finished proving.
- Place a dish of boiling water to the bottom of your oven (this will help develop a good crust). Bake in your preheated oven for 40-45 minutes.
- Serve the bread fresh, but allow to cool for at least 15 minutes, or serve warm/toasted.
About This Recipe
Breads are one of the most rewarding things to bake, but, as we all know (probably too well) gluten free bread doesn’t always hit the spot being either really complex and hard to make or a strange texture. This recipe is simple to make and results in a beautifully textured baguette with a crunchy crust and soft interior.
This recipe makes two gorgeous 10-12inch gluten free French baguettes that are so perfect for a sandwich, generously buttered and served with soup or packed in a picnic with some dips. Make breadmaking part of your weekly ritual with this recipe. It will be so rewarding, and you will have two lovely baguettes to see you through the start of the week.
An essential piece of equipment for this recipe is a silpat mat. This is what will help to hold your baguettes in shape and stop them from spreading outwards giving you something more like a ciabatta. This is a piece of equipment I believe any home cook should have anyway! It is so useful and often results in a crisper bottom with many baked goods. If you do not have one in your kitchen I really recommend purchasing one, they are relatively cheap and will last you a lifetime.
Question: How long will these last once baked?
- This question really depends on how you intend to store the bread. If you store it at room temperature it will last 2-3 days, however if you store it in the fridge, it will last around 5-6 days.
Question: Why is my baguette dense?
- This is probably an issue with under proofing your dough. The time given in the recipe for proofing is an estimate as how long you need to proof something can vary so greatly. Humidity and temperature are two major factors affecting proofing time. General rule of thumb is until it doubles in size.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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