This recipe for gluten free French bread rises fast and bakes even faster. It makes the perfect gluten free baguette for sandwiches, garlic bread, and bruschetta.
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What makes this gluten free French bread recipe special
These gluten free baguettes have a thin, crisp outside crust and a soft, almost squishy inside. They're as quick and easy to make as they are versatile.
The dough should be chilled for at least 30 minutes in a sealed container in the refrigerator before shaping, but it doesn't need a long first rise or rest. The recipe makes 2 10-inch rolls, but you can also make one roll that's double the length. You can even double the recipe, since it makes a small batch as it is.
The recipe calls for using a stand mixer, since the dough really does need to be beaten vigorously until it takes on a “whipped” appearance, almost like thick mashed potatoes. That is what helps create that tender crumb. If you don't have a stand mixer, try using a food processor fitted with the steel blade.
Tips for shaping and baking gluten free baguettes
When I use my gluten free bread flour blend to make baguettes, I shape them a bit differently, much like I do our Olive Garden style soft breadsticks. That involved patting and rolling the dough into a rectangle, folding both of the long sides toward the center, then doubling the rectangle on itself. That's a classic way to create a baguette shape.
This recipe is made using one of my preferred all purpose gluten free flour blends (preferably, Better Batter), rather than bread flour. It isn't as similar to conventional gluten-containing bread dough, like our gluten free bread recipe for sandwiches, and it doesn't rise quite as readily. I find that when I use that other shaping method, there are more likely to be gaps in the bread after baking.
Here, I like to shape the dough by creating a cohesive piece of raw bread dough by pinching together any and all gaps in the dough, so they don't separate during rising and baking. Then, roll out the dough with the palms of your hands, so the dough is thicker in the center, and tapered toward the ends.
The best way to explain the shaping method is to watch the how-to video that is included in this post. But in case you aren't able to see that, I'd explain it in the following way:
Position the palms of both hands right next to one another on the top of the cylinder of dough. Roll the dough first away from your body and then back toward it as you move your hands in a half moon motion away from one another, toward the edges of the dough.
Baking gluten free baguettes
Have you ever seen those baguette pans, which look like side-by-side slings made of metal, with a million little perforations? You don't need one of those.
I actually used to have a baguette pan, but I can't find it. That means that I must have given it away because it always drove me crazy when I tried to store it in a cabinet in my non-industrial-sized kitchen. I'm not sorry it's gone.
Those pans are, indeed, useful because they allow circulation of air all around the bread as it bakes. That's part of what creates a thin but extra-crispy crust even on the bottom of the bread—and helps shape the bread properly. I've found that it's just not necessary with this recipe, though.
For the crispiest crust, it does help to create some steam in the oven at the very start of the baking process. It's easy to do by adding some ice cubes to the oven floor at the very start of baking, then quickly closing the door.
If you don't feel comfortable adding ice cubes to the floor of your oven, try spraying the baguettes liberally with cool water in a clean spray bottle. Do the spritz either the moment right before or right after you place the pan in the oven.
Getting this gluten free baguette dough to rise
When I originally started developing this recipe, I thought I'd have to use a very wet dough. That's typical of gluten free bread made with anything other than my gluten free bread flour blend.
But when I made it with a very high hydration ratio (that's something we talked about in detail in our recipe for NY-style gluten free pizza crust), the dough barely browned, wouldn't crisp well on the outside, and was super squishy almost no matter how much I baked it.
That's good news, though, since a less-wet dough is much easier to shape. It does take a little bit longer to rise, and requires a bit more yeast. But neither of those is much of a problem.
The consistency of this dough is best explained by describing what it's not. It's not stiff, but it's not fragile. You can and should shape it without adding much additional flour, and be sure to shape it with additional tapioca starch, not all purpose flour.
Rising gluten free yeast dough
As with all yeasted dough, rising is variable with the ambient environment in your kitchen (not outside, unless you're setting the dough to rise outside). In warmth and humidity, rising time is shorter. If the air is cool and dry, it will take longer.
Be sure the dough is covered with oiled plastic wrap securely, but not tightly. You want it to have space to rise, but not be fully exposed at all.
And don't expect a doubling of the dough with this old-school gluten free bread dough. Instead, it will rise to about 150% of its original size. It's considered overproofed when the rise begins to break through the surface of the dough.
It will begin to look pockmarked, like it has craters on the outside, and it will become quite fragile. Stop before it gets to that stage, or at least the minute you observe it. This is a relatively quick-rising dough, so be watchful.
Ingredients and substitutions for these gluten free baguettes
Gluten free dairy free gluten free French bread
The only dairy in this recipe is the single tablespoon of butter. It can easily be replaced with Earth Balance buttery sticks, or (my favorite) vegan butters from either Melt or Miyoko’s Kitchen brand.
Gluten free egg free French bread
There is only one egg white in this recipe, and it helps provide structure. If you can’t have egg whites, you can try replacing the egg whites with an equal amount, by weight, of aquafaba, which is the brine from a can of chickpeas. Try beating the aquafaba until foamy with a whisk before adding it to the dough.
Can you make this gluten free French bread recipe without yeast?
No. You must use yeast in this recipe. There is no replacement, so if you can't have yeast, use the search function on the blog to search for “yeast free” bread recipes. They're completely different.
Instant yeast versus active dry yeast
Instant yeast is also called bread maker or rapid-rise yeast. If you only have active dry yeast, multiply the amount of instant yeast called for in the recipe (here, 6 grams) by 125%, and proof the yeast in about 1/4 cup of the water called for in the recipe before adding it to the dough.
Here, that would mean using about 7 1/2 grams grams of active dry yeast. Since most scales (mine included) aren't sensitive enough to measure 1/2 gram, just keep adding more yeast slowly after it reads 7 grams and stop approximately halfway to 8. Just do the best you can!
Gluten free Baguette FAQs
Yes! A baguette is a long, crusty loaf of bread that is French in origin. The terms gluten free French bread and gluten free baguette are used interchangeably!
Did you measure one of my recommended all purpose gluten free flour blends by weight? Did you make any ingredient substitutions? Did you add more than a small amount of gluten free flour to the dough during shaping? All of these could lead to a lack of a rise. Sometimes, though, your bread only needs a bit more time to rise.
Yes! These loaves of bread freeze really well. Let the loaves cool completely, slice them horizontally about 3/4 of the way through from side to the other (so the loaf stays together), and wrap them tightly in freezer safe plastic wrap. Freeze for up to 3 months. Defrost at room temperature.
Yes! If it's only a tiny bit stale, sprinkle it with lukewarm water all over. If it's very stale, run it under the tap. Then place the wet loaf on a parchment lined baking sheet and warm it in a 300°F oven for about 10 minutes. The excess moisture that isn't absorbed by the bread will bake off, leaving you with fresh-tasting, toasty gluten free baguettes!
Gluten Free French Bread
Equipment
Ingredients
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ¼ cup (36 g) tapioca starch/flour plus more for sprinkling
- 2 teaspoons (6 g) instant yeast
- ½ teaspoon kosher salt
- ¾ cup (6 ounces) warm water (about 95°F)
- 1 (25 g (weighed out of shell)) egg white at room temperature
- 1 tablespoon (21 g) honey
- 1 teaspoon apple cider vinegar
- 1 tablespoon (14 g) unsalted butter at room temperature
- Cooking oil spray
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, tapioca starch/flour, and yeast, and whisk to combine well. Add the salt, and whisk again to combine.
- Create a well in the center of the dry ingredients and add the water, egg white, honey, vinegar, and butter, and mix to combine.
- Beat the mixture with the paddle attachment with the stand mixer on medium speed for about a minute. The dough will clump.
- Increase the speed to medium-high and continue to beat until the dough begins to stick to the sides of the mixing bowl and looks “whipped” in texture. Transfer the dough to a container with a lid that seals tightly, cover, and refrigerate for at least 30 minutes and up to 3 days.
- When you’re ready to shape the dough, turn the chilled dough out onto a flat surface lightly sprinkled with tapioca starch. Dust the top of the dough lightly with more tapioca starch, and turn it over a few times and knead it gently to smooth the dough.
- Using a large knife or bench scraper, divide the dough into 2 equal portions.
- Working with one piece of dough at a time, dusting very lightly with more flour as necessary to prevent sticking, shape the bread into a cylinder, pinching together any breaks in the dough to seal them.
- Position the palms of both hands right next to one another on the top of the cylinder of dough. Roll the dough first away from your body and then back toward it as you move your hands in a half moon motion away from one another, toward the edges of the dough.
- The shape should be thicker in the center, tapered toward the ends. See the video for a visual of shaping the dough.
- Place the shaped rolls a couple inches apart on a parchment lined baking sheet. Cover with lightly greased plastic wrap and place in a warm, draft-free environment and allow to rise until risen to about 150% of its original size.
- Rising will take longer in a dry, cool environment, and less time in a warm, humid environment. Do not place it in a heated oven, to any temperature, to rise, or you risk killing the yeast.
- As the bread dough is nearing the end of its rise, preheat your oven to 475°F and position the top rack a bit higher than the center of the oven. When the rise is complete, uncover the baking sheet.
- Using a small, sharp knife or a lame held at a 45° angle to the dough, slash each roll on top 3 times at evenly spaced spots on the dough about 1/4-inch deep. Spray the tops and sides of each roll liberally with cooking oil spray.
- Place the baking sheet on the top oven rack, toss a few ice cubes on the floor of the oven, and quickly close the oven door.
- Bake for 18 minutes, and rotate the baking sheet one half turn. Continue to bake for about another 5 minutes or until lightly golden brown all over and an instant read thermometer inserted into the thickest part of the roll read about 190°F.
- For a softer crust, wrap the hot rolls in a tea towel as they cool. Allow to cool for at least 10 minutes before serving.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Rognvald says
We are eating it right now and it is really very good, even without the tapioca. I shall be baking it again.
I think my oven is on the hot side as the loaves are a tad overdone. It doesn’t seen to have affected the taste.
Tapioca flour on order.
Thank you very much.
Carrie Lance says
I made this yesterday and it turned out beautifully! Simple to mix up, handled well for shaping, so pretty coming out of the oven! This sliced well and the texture and taste were great (served warm with butter with our spaghetti dinner)! There were 6 of us for lunch yesterday, and there were no leftovers. Only one of us has celiac, but everyone gave this bread 2 thumbs up! Thank you Nicole, for more deliciousness! :)
Nicole Hunn says
That’s so awesome, Carrie! Thank you for letting me know. I believe that every recipe I post has utility, of course, or I wouldn’t post it. But this recipe felt like a staple the minute I nailed it, since it’s so versatile and so fast and easy.
Melinda Millar says
Hi Nicole, can you get Better Batter mix in Australia and can you make this in a Thermomix?
Nicole Hunn says
Hi, Melinda, no, it isn’t. I have the “mock” Better Batter blend recipe (linked every time I reference an “all purpose gluten free flour” in a recipe) so that readers in other countries can bake seamlessly. I’m afraid I don’t have any experience with a Thermomix at all.
Heather says
I made this today and it tastes great. Mine wasn’t as holey, as the one shown in this post, and quite dense. I’m hoping I can get a lighter loaf next time.
Nicole Hunn says
Heather, my first guess is whether you measured by weight or volume (you must measure by weight for accuracy or you will almost always overmeasure flour), and whether you made ingredient substitutions, especially the flour blend. You must use one of recommended blends for the results you see. It’s common for readers to think that one difference or another is no big deal, but in baking, precision is essential.
Cookie says
I would like to add fresh rosemary in the recipe and use Cup4Cup. Have you done that?
Nicole Hunn says
I highly recommend using Better Batter (or mock Better Batter) in this recipe, Cookie. The fresh rosemary would be okay, sure. Just chop it finely.
Gayle says
I am having some problem viewing your videos…even tho the recipe says there is a video I am not able to find it, play it, it just isn’t there. Do u have any idea what is going on? GS
Nicole Hunn says
Hi, Gayle, as I explained to Brenda below, the video isn’t available if you are using an ad-blocker. It’s played through my advertising network. You must turn off the ad-blocker (which by the way I wish you would anyhow!)
Dena Logan says
Why not brush the loaves with an egg white before baking for an extra crunchy crust?
Nicole Hunn says
It’s not necessary, Dena, when the recipe is made as written. And brushing with egg white tends to create a layer that is uneven and often burns.
Sherry says
Can I use sugar instead of honey?
Nicole Hunn says
I highly recommend using honey, Sherry. In its place, you can also use Lyle’s Golden Syrup or slightly less maple syrup, but honey is best.
Brenda says
Did I miss the video link for how to shape the French bread? I don’t see it in the post.
Nicole Hunn says
The video isn’t available if you are using an ad-blocker. It’s played through my advertising network. You must turn off the ad-blocker (which by the way I wish you would anyhow!)
Dennis Smith says
Prior to my gluten free days I used a bread maker for years to mix and knead bread dough and never baked a loaf in it.
Nicole Hunn says
Interesting, Dennis!
Marnie says
I appreciate you giving us access that others feel they need to charge for…thanks!
Nicole Hunn says
Thank you, Marnie! I do make money when readers view my blog—unless they use an ad blocker! I believe everyone should be paid for their work, if it’s valuable to others.
Rognvald says
I am giving it a try, but I have neither tapioca starch/flour nor cider vinegar so I shall try it with potato starch and wine vinegar. The dough looks okay and it is in the fridge now. Bake day tomorrow.
I have tapioca starch on order but my patience went out the window. I use potato starch in other bread recipe and it works well, but I can never get a decent crisp crust.
Nicole Hunn says
You really do need tapioca starch, Rognvald. Patience is a virtue! ?
Joanie says
Which tapioca starch have did you use? The espandex or another?
Nicole Hunn says
Tapioca starch is not the same as Expandex, Joanie. Expandex is a chemically modified form of tapioca starch. This recipe doesn’t call for Expandex.
pamela says
ok, I just ordered tapioca starch on amazon prime,
thank you Nicole, will post my results!
this will be a first for me
Ruthie says
I don’t have a stand mixer and I don’t have a food processor (or if I do, it’s in a storage facility!) — I do have a Vita Mix and I do have a bread machine — do you think the mixing/beating step in the bread machine might be enough to get it whippy? And then take it out and put in fridge? Think this will work?
OH and I DO have the baguette pan! I have nothing else but I do have that! :D
Nicole Hunn says
That’s not a bad idea, Ruthie, to use just the mixing function of the bread machine. I definitely would not use the Vitamix, which is just too powerful and I’m afraid it would liquefy the dough! You could also try making it by hand, and mixing very vigorously, or using a hand mixer with the dough hook attachments. I’m sorry, there’s just no great answer!
pamela says
I am going to attempt to make this gluten free crusty French bread this weekend, but I do not have tapioca starch. can I substitute cornstarch and cut amount in half?
thank you
looking forward to trying & eating this!
Nicole Hunn says
You cannot use cornstarch, Pamela, no. You need to use tapioca starch to get the proper texture, along with the proper all purpose gluten free flour blend. If you won’t be able to get tapioca starch/flour, you can try using more all purpose gluten free flour, by weight. But it won’t be the same texture.