Gluten-Free French Baguette

A crackling crust, an open crumb, and that wheaty smell — the baguette is the loaf gluten-free eaters miss loudest, and this batter-style version brings it home. A perforated baguette pan and a steamy oven do the artisan work.

Yield: 2 baguettes · Time: 2 hr 30 min

Ingredients

• 3 cups (420 g) gluten-free bread flour blend with xanthan gum
• 2 1/4 tsp instant yeast
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 tbsp psyllium husk (for chew and structure)
• 1 1/2 cups (360 ml) warm water
• 2 egg whites
• 2 tbsp olive oil
• 1 tsp apple cider vinegar

Directions

1. Beat everything into a thick, sticky batter-dough for 3 minutes.
2. Pipe or spoon into a greased baguette pan in two 14-inch lines; smooth with wet fingers and slash diagonally.
3. Rise 45–60 minutes until puffy.
4. Bake at 450°F (230°C) with a pan of boiling water on the floor of the oven, 30–35 minutes, until deep bronze.
5. Cool completely on a rack — the crust sings as it sets.

Pro tip: Psyllium husk is the gluten stand-in that gives real chew — don’t swap it out of this one.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Breads & Muffins, or explore our gluten-free breakfast recipe database and hot cereal guide.