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.
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
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.
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
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!
Pam says
Hi Nicole, I do not have any tapioca starch/flour. Can I just substitute that with regular gluten-free flour?
I love all your recipes. Thank you so much. I look forward to your answer.
Pam
Nicole Hunn says
Hi, Pam, I’m afraid not, you do need tapioca starch as a separate ingredient in this recipe. I highly recommend ordering it online, as it’s a very useful, unique flour and I use it many many of my bread recipes to provide a lot of added elasticity and crispness.
Samuel says
Can I use oil instead of the one Tbsp of butter? Can I use the same weight of chia egg instead of the egg white? Thank you!
Nicole Hunn says
Please see the ingredients and substitutions section of the post for my recommendations on how you might make these without dairy or eggs.
Peg says
Can this be baked in a bread pan for regular slices?
Nicole Hunn says
Hi, Peg, no, this dough is designed to be shaped and not baked in a loaf pan. It isn’t high enough rising to make a loaf. I have other recipes that are made to be loaves of bread, including this recipe for gluten free sandwich bread that you might like. I recommend browsing around the blog’s bread category and looking for loaves of bread recipes.
Christeen says
These were so delicious! Crunchy on the outside and nice soft middle. I love how simple they were to make. I used Cup4Cup flour as that’s what I had on hand. I will definitely make them again but I would double the batch. Thanks for sharing Nicole! I love all your recipes.
Nicole Hunn says
Thank you for sharing your experience, Christeen. I’m so glad you enjoyed the baguettes! And thank you for the kind words. They mean a lot.
Nancy Chapman says
Easy and delicious!
Nicole Hunn says
So glad you enjoyed the baguettes, Nancy! Thank you for sharing that.
Sara says
I am really struggling with this recipe. I’ve made it several times and it tastes delicious. My problem is that if I follow the proportions exactly as listed, the dough is very wet and it won’t hold its shape. I end up with a super thin, flat French bread loaf. Today, I tried again and cut back on some of the water. It was great for shaping and I was so pleased thinking I’d finally “cracked to code” so to speak. I baked the bread to an internal temp of 200 which is what I usually aim for when baking bread. And it looked and smelled great coming out of the oven. But when it had cooled and I sliced into it, the bread seemed doughy and undercooked. Any ideas? I’m willing to keep trying.
Nicole Hunn says
It sounds like you aren’t using one of my recommended flour blends, or you’re measuring by volume, not weight, Sara. The recipe works exactly as written, when made with the ingredients specified, including the additional tapioca flour and one of my recommended flour blends. Experiences like yours are common when you’re making flour substitutions.
Bonnie says
Thanks for this recipe.
Can I use cornstarch instead of tapioca?
Would appreciate your opinion
Nicole Hunn says
No, you definitely cannot, Bonnie. Please see the ingredients and substitutions section.
Amos says
what if I don’t have a stand mixer or a food processor?
Nicole Hunn says
I’m afraid I’ve already provided all the information I have on that, Amos!
Eli says
Hi,
Could cup4cup flour be used in this recipe? Thanks so much!
Nicole Hunn says
Hi, Eli, Cup4Cup can be used in any of my recipes that call for an all purpose gluten free flour, but it’s not really ideal because, as I discuss on my all purpose gluten free flour blends page, it’s best for pastry. Please see that page for a full discussion.
Blake says
Hi Nicole,
Going to give this recipe a shot. Can the bread be made a day before eating? Will it go stale?
Thanks and wish me luck.
-Blake
Nicole Hunn says
Bread, gluten free or not, is always best the day it’s made, Blake. I would recommend you make it fresh, or make it fully, let it cool completely, then freeze until you’re ready to use it.
Alyssa Ward says
What would be an approximate guess of rising time, just to know when I should start checking on it? This is my first time making this class of bread, so I’m not sure at all what time range to be in for the rise. I understand that it will be shorter in a warm room, longer in a cool room but I’m not sure if our spread is closer to 30-45 minutes or something like 60-90 minutes.
Nicole Hunn says
The reason I don’t give a range, Alyssa, is because you should check on it regularly the whole time it’s rising so it doesn’t overproof. If I tell you 45 minutes, it may have been done 15 minutes prior. This doesn’t take a long time, and must not be overdone, so you simply have to keep it visible.
Sam says
Hello Nicole,
Thank you so much for all you posts and experimentation that we all can avoid. I was wondering if expandex modified tapioca starch in place of the tapioca starch in this recipe would help or hinder the dough . Still learning the differences between the two, any comment would be appreciated.
Thanks,
Sam
Nicole Hunn says
No no no definitely not, Sam! They are not at all interchangeable. Please use only the ingredients specified!
Karen says
I’ve been told that 1 T flax meal with 2 T water makes an egg replacement though I haven’t tried it yet.
Nicole Hunn says
So-called “flax eggs” have a really strong flavor, I’m afraid, so I don’t recommend them. And they’re not a substitute for an egg white, but rather for a whole egg.
Anisa says
Hi Nicole, my son is allergic to chickpeas and eggs. Can we use another egg replacement in this recipe?
Anisa
Nicole Hunn says
I’m afraid I’m not optimistic about that, Anisa. Sorry!
martica hernandez says
Hello Nicole,
what if I don’t have an electric mixer, can I use my hand held mixer? I purchase and weitht all the flours as decribe in your better batter blend. I purchase the Authentic brand. apreciate your answer, can’t wait to make the bread!! Thank you in advance for your answer.
Regads,
Martica
Nicole Hunn says
Please see the post, Martica, where I discuss a suggestion in the recipe overview heading if you don’t have a stand mixer. I don’t recommend a handheld mixer, no!
Douglas austin says
Nicole,
I’m on a low sodium/salt diet. Can I use KCl in place of NaCl? or a mixture of the two?
Thanks, Doug
Nicole Hunn says
Well, Doug, I just did a little research, including reading an abstract in the Journal of Food Science (!), and it seems that that substitute is, like, 70% effective? I honestly don’t know. But there’s nothing different about gluten free baking that would make this answer different than it would be for conventional baking. So…70% yes? ?