Gluten Free Baguettes
Glorious, Gluten Free Baguettes are now available to the GF connoisseur. I love to whip up a batch of these loaves of delight – they are so quick and simple to make, (this recipe also adapts easily to make gluten free vegan baguettes.) Our French style baguettes are crusty on the outside and chewy on the inside. Dave loves to pick up a baguette right out of the oven and take a hearty bite into it before the bread even has a chance to cool.
BTW: Don’t stop at the loaf! Make crostini, croutons, and breadcrumbs out of this recipe. We make kickin’ garlic Parmesan toasts with baguettes that our family wrestles over.
Tips to Making French Style Loaves
- Invest in a baguette pan. We LOVE our pans and bake with them several times a week. Here are links to the pans we use: Mrs. Anderson’s and USA Bakeware. Both are available on Amazon. See note below regarding Amazon Associate links.
- Make ahead a batch of Flour Farm Bonus Flour Blend. (click on the link for the recipe) We created a version with dairy and one without using our Flour Farm flour. Use either one for baguettes. This do-a-head trick is a real time saver.
- Using dairy or honey in the blend creates baguettes that are darker in color.
- Keep a bottle of homemade oil & water spray handy. All you need to do is add five parts water to one part oil and shake before spraying. We spray this on our bread to prevent drying out, and to help the rise.
- Use a stand mixer to thoroughly blend the dough.
- Bring ingredients to room temperature for best results.
- Store wrapped in linen or in a container with the lid ajar to maintain a crusty exterior. Airtight containment causes the crust to soften.
Gluten Free Vegan Baguettes
To make your loaves vegan, simply use egg replacer and the dairy-free version of our Bonus Flour Blend. Our egg-replacer of choice is Bob’s Red Mill, but you should use whatever brand suits your family. A flax egg is not recommended, as the bread does not set up well when we’ve used it. Nine times out of ten, we make our baguettes vegan as they more truly represent the French style baguette to us. They make excellent crostini and bread crumbs. Vegan adaptations are noted in the recipe.
Please reach out and let us know how your Gluten Free Baguettes turned out. Also, share your ideas and a rating in the comment section below. We enjoy hearing from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE -Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Our visit to France; Photos by DuPree Productions; Recipe updated 5.20 for clarity
Bake up a batch, or two, of these delicious Gluten Free Baguettes. Make them with dairy or dairy free. We enjoy using our baguettes to make crostini, breadcrumbs, or a kickin’ sandwich. This recipe easily adapts to vegan.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 148 ml (5 fl oz) Warm Filtered or Spring Water (1/2 C + 2 T)
- 1 T Honey (22g) or Cane Sugar (14g)
- 2 1/4 tsp of Active or Instant Yeast (7.5g) – if using Instant Yeast, you can add directly to dry ingredients
- 2 Large Pasture Raised Egg Whites (60g) – or follow instructions for egg replacer to make vegan
- 1 tsp Apple Cider Vinegar (4g)
- 1 T Avocado Oil (or oil of choice – 15 ml)
- 250g (8.8 oz) Flour Farm Bonus Blend (2 C + 1T) Do not use Flour Farm flour without blending first. Link to recipe provided. Use dairy-free version if making vegan.
- 3/4 tsp Extra Fine Pink Himalayan Salt (5g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- Optional: 1/8 tsp Vitamin C Powder – Optional (pinch of Ascorbic Acid)
- Optional: 2 tsp Acacia Powder (5g) – Click on this link to read why we use this prebiotic fiber
- Have ready 1 C of water (237 ml or 8 oz)
Equipment: Digital scale (preferred), Baguette pan, Stand mixer with paddle attachment, Whisk, silicone spatula, Instant Read digital thermometer, Measuring spoons & cups, Aluminum foil, Mixing bowls (s), Non-Stick spray, Oven proof shallow pan for steaming, Cooling rack
Before You Dive In – Prep: Please read
- Warm water to just above room temperature
- Bring eggs to room temperature and separate
- Make ahead Flour Farm Bonus Blend. Click on the bold link for the recipe.
- Move oven rack to center
- Place an oven safe, shallow pan on the bottom rack
- Preheat oven to 400 degrees Fahrenheit Convection (204 degrees Celsius)
- Spray the baguette pan with non-stick spray. Try our non-stick baking Goop.
- Make your own hydrating spray for bread (if using) with one part oil to five parts water. We like to spray the top of the loaf with this mix before putting into the oven.
Step 1: Dissolve the honey in warm water. Add the yeast and gently stir. Set aside.
Step 2: In a small bowl, add egg whites, oil and vinegar. Whip with a whisk or fork until bubbles form and the surface appears frothy.
Step 3: In the bowl that attaches to the stand up mixer, whisk together the dry ingredients. Attach the bowl to the mixer and turn the machine on low.
Step 4: With the mixer on low, pour in the egg mix. Follow with the yeast mix. Turn the mixer to medium-high and blend for 1 minute.
Step 5: Turn the mixer off and spoon the dough into wells of a prepared baguette pan. Try to make each baguette the same size and length. You may either use a spatula or your hands to smooth down the dough with water or the oil and water mixture.
Step 6: Score the dough and allow it to rise for 20 minutes.
Step 7: Place the pan in the center of the preheated oven. To produce steam, pour one cup of water into the shallow oven proof pan that sits on the bottom rack. Quickly close the oven door and set the timer for 20 minutes. The baguettes take about 25 minutes to bake. I set the timer for 20 minutes to check for browning. If baguettes are browning too quickly, tent the pan with foil and continue to cook for another 5-7 minutes. A digital read thermometer should register above 200 degrees F/93 C.
Step 8: Remove pan from the oven and place on a cooling rack for about 5 minutes. Transfer baguettes to the rack to continue cooling before storing.
Enjoy within two days or freeze for up to a month.
To store: The crust of baguettes softens if stored on the counter in a plastic bag or airtight container. We store our bread in either a brown paper bag, a beeswax coated cloth or linen. Freeze for up to a month.
Parmesan Bread: Add 1/2 C (about 47g or 1.7 oz) grated Parmesan to the dry mix. Top the loaf with extra cheese if desired before rising. For a complete description, click on this link.
The nutrition information below is for the recipe as written using the dairy version of our gluten free Bonus Flour Blend, vitamin C powder, honey and avocado oil.
- Category: Bread
- Cuisine: French
- Serving Size: 2 oz
- Calories: 80
- Sugar: 2g
- Sodium: 160mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Gluten Free Baguettes
For more delicious gluten free recipes by Flour Farm, click on this link!