Gluten-Free Baguette Bread

Nothing beats the smell of freshly baked bread, especially when it’s golden, crisp, and warm from the oven. This Gluten-Free Baguette Bread recipe gives you that same bakery-style crust and fluffy interior — without any gluten! It’s perfect for sandwiches, soups, or just served warm with butter.

Ingredients

Dry Ingredients

2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
1 ½ tsp salt
1 tbsp sugar
1 packet (7g) instant yeast

Wet Ingredients

1 cup warm water (around 100°F / 38°C)
2 tbsp olive oil
1 tsp apple cider vinegar

Optional

1 egg white (for brushing to give a shiny crust)

Instructions (Step-by-Step)

Step 1: Prepare the Yeast

In a small bowl, mix warm water, sugar, and yeast. Stir and let it sit for about 10 minutes until the yeast becomes foamy. This helps activate the yeast and ensures a good rise.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine gluten-free flour and salt. Whisk them together to evenly distribute the ingredients.

Step 3: Combine Wet and Dry Mixtures

Pour the yeast mixture into the flour bowl. Add olive oil and apple cider vinegar. Mix using a hand mixer or stand mixer fitted with a dough hook until the dough comes together.
The dough will be slightly sticky — that’s perfect for gluten-free bread.

Step 4: Shape the Baguettes

Place parchment paper on a baking tray. With wet hands or a silicone spatula, divide the dough into two long baguette-shaped logs. Smooth the tops with damp fingers to prevent cracks.

Step 5: Let the Dough Rise

Cover the tray lightly with a towel and let it rise in a warm place for about 45–60 minutes. The dough should puff up but not double in size.

Step 6: Preheat the Oven

Preheat your oven to 220°C (425°F). Place an oven-safe dish of hot water on the bottom rack — this creates steam, which makes the crust crispy.

Step 7: Bake the Baguettes

Brush the tops of the baguettes with egg white (optional) for a glossy finish.
Bake for 25–30 minutes, or until golden brown and crisp. Tap the bottom of the loaf — if it sounds hollow, it’s ready!

Step 8: Cool and Serve

Transfer the baguettes to a wire rack to cool for at least 20 minutes before slicing. This resting time helps set the crumb and texture.

Serving Ideas

Slice and serve with garlic butter or olive oil.
Make sandwiches with cheese, ham, or veggies.
Use for bruschetta or crostini.
Pair with soups and stews for a cozy meal.

Tips & Tricks

Hydration is key – gluten-free flour needs more water than regular flour. Don’t be afraid if the dough looks sticky.
Use steam – it’s essential for a crisp crust.
Let it cool – slicing too early can make it gummy inside.
Storage – store in an airtight container at room temperature for 2 days or freeze for up to 3 months.
Reheat – warm slices in the oven for a fresh-from-the-bakery feel.

Notes

If your gluten-free flour doesn’t contain xanthan gum, add 1 teaspoon to the dry mix.
You can also use a baguette tray to help keep the shape while baking.
Substitute olive oil with melted butter for a richer flavor.

This gluten-free baguette recipe delivers all the joy of French bread without gluten. You’ll love its crispy crust, soft inside, and satisfying chew. It’s the perfect recipe to master and enjoy anytime!