Gluten Free Baguette

by Lyndall Kriedemann
A soft, tender crumb and a crunchy crust are both possible with this gluten-free baguette recipe! Perfect for snacking or sandwiches.
  • 3 1/4 cups Glutagon All-Purpose Flour with Xanthan Gum recommended for yeast baking
  • 1 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon instant yeast
  • 2 cups warm water, 38-44°C
Instructions 
  • In a large mixing bowl, whisk together the gluten-free flour, salt, sugar, and instant yeast until well mixed.
  • Gradually add the water to the dry ingredients, stirring continuously. Mix until all the ingredients are well combined and form a sticky dough.
  • Knead gently for 2-3 minutes until the dough is slightly elastic. Gluten-free dough won’t become as elastic as wheat dough, but it should be smooth and manageable.
  • Cover with plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until it nearly doubles in size.
  • Gently deflate the dough and divide it into two equal parts. On a lightly floured surface, roll and stretch each piece into a 12-inch long baguette shape. Place these on a baking sheet lined with parchment paper, leaving ample space between them.
  • Cover the shaped baguettes with a clean kitchen towel and let them rise for another hour, or until they puff up noticeably.
  • About 20 minutes before the second rise is complete, preheat your oven to 245°C. Place a baking stone inside if you have one, or simply use the middle rack.
  • Using a sharp knife or lame, make 3-4 diagonal slashes on top of each baguette. This helps the steam escape during baking and encourages the baguettes to expand.
  • Mist the oven with water (to create steam) before quickly placing the baguettes inside. Bake for 25 minutes, or until the baguettes are golden brown and have a hollow sound when tapped on the bottom.
  • Remove the baguettes from the oven and transfer them to a wire rack to cool completely. This step is crucial for developing the texture and flavor of the crust.

Notes

  • Gluten-free dough is more fragile than its gluten-containing counterparts. I have found that handling it gently maintains the air pockets that contribute to the bread’s rise.
  • The technique of slashing the dough with a sharp knife or lame just before baking not only helps with the rise but also gives that artisanal look. I like to practice making decisive, swift cuts a few times before doing it to the actual loaves to create a pattern that will open beautifully in the oven.
  • While a baking stone can help create a crispy crust by evenly distributing heat, it’s not strictly necessary. You can achieve good results by baking on a regular baking sheet lined with parchment paper.
    • To store: Store gluten-free baguettes in an airtight container at room temperature for up to 2 days.
    • To freeze: Freeze tightly wrapped in aluminum foil for up to 1 month.
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