- Moy's Gluten Free Kitchen
- Jun 27, 2019
- 5 min read
Updated: Apr 8
I've been working on this recipe for some time, trying to replicate a traditional baguette. According to the experts a baguette should have a chewy interior riddled with holes, and a crisp, golden-brown crust. Another expert (Eric Kayser, see note below*) said, "you need to smell the baguette. You put it in front of your nose . . . and you see if you can find 200 different flavors . . . more than wine." Further to that a regular baguette is "supposed" to weigh approximately 250 grams and is 65 cm long when baked. Finally there is a proper way to score the bread, apparently many of us get it wrong. Whew talk about a tall order! I spent way too much time trying to match those exact specifications. In the end I decided to go with this recipe not because I've nailed it exactly as the experts prescribe (it is after all a gluten free and vegan baguette), but because it's an excellent start and the recipe turns out a good loaf every time I make it.
This baguette is crisp or crusty as it should be, creating steam in the oven as the recipe states is the key to that lovely crunch. The flavor of the bread and texture of the crumb is great too! The "holes" in the crumb are evenly distributed but not large as in a traditional baguette. It is possible to create large holes by increasing the hydration and perhaps by employing a sourdough method. However increasing the hydration means that the dough will be more difficult to handle and shape, prone to collapsing thereby creating a dense loaf.
My recipe calls for resting the dough, which definitely improves the texture and flavour of the finished loaf. Though I suggested 2 1/4 tsp of yeast you could use less, that way the bread will take longer to rise, which will allow it to develop even more flavour. This principle of resting the dough (and a long fermentation time) is actually used by traditional French and artisan bakers when making their baguettes. It is not uncommon for this process to take days!
All I can say now is give it a go. The experts are correct when they say it takes patience, dedication, and practice to master the art of making a baguette.
*Find Eric Kayser's quote here
If you are having problems with this recipe or any other bread recipe check out my "Troubleshooting Guide For Baking Gluten Free Bread"
Gluten free and Vegan Baguette Recipe
This recipe creates three medium‑sized baguettes with a tender, airy interior and a crisp, nicely browned exterior.
Ingredients
Dry Ingredients
Almond Flour (blanched, lump‑free): ¾ cup (72 g)
Brown Rice Flour: ¾ cup (105 g)
Oat Flour: ¾ cup (69 g)
Tapioca Starch: ¼ cup (28 g)
Binder:
Option A: Psyllium Husk Powder – 1 tablespoon (11 g)
Option B: Xanthan Gum – 1¼ teaspoons (3 g)
Sea Salt: ¼ teaspoon
Brown Sugar: 2 teaspoons (10 g)
Instant Yeast: Total 2¼ teaspoons (7 g), divided into an initial ½ teaspoon (≈2 g) and remaining 1¾ teaspoons (≈5 g) to be added later
Baking Powder: 2 teaspoons
Wet Ingredients
Warm Water: 1¼ cups (284 g) at 105–115°F (40–46°C). Use more or less water as needed. See notes
Coconut Oil: 2 tablespoons (28 g), melted
Vinegar: ½ tablespoon (apple cider vinegar recommended)
For Dusting
Brown Rice Flour (or another GF flour) for dusting the work surface and loaves
Optional Substitution: If you have a gluten‑free bread flour blend (about 2½ cups or 285 g) that doesn’t include the binder, use that in place of the four flours and starch; then add your binder (psyllium or xanthan) separately.
Instructions
Stage 1: Mixing & Initial Rest
Mix Dry Ingredients: In a large bowl, whisk together the almond flour, brown rice flour, oat flour, tapioca starch, your chosen binder (psyllium or xanthan), salt, brown sugar, and ½ teaspoon of the instant yeast (≈2 g).
Combine Wet Ingredients: Make a well in the center and add 1 cup (227 g) of the warm water, coconut oil, and vinegar. Mix until just combined. The dough will be noticeably wet—like a “thick drop batter” that still holds together.
Adjust if Necessary:
If too dry: add water a tablespoon at a time.
If too runny: reserve some water to add later or fold in a little extra flour.
First Rise: Cover the bowl tightly with plastic wrap (or a lid) and let the dough rest for 1 hour in a cool, draft‑free area. Alternatively, let it rise overnight in the refrigerator for enhanced flavor
.
Stage 2: Incorporating Remaining Leavening & Shaping
Add Remaining Leavening: After the initial rest, add the remaining 1¾ teaspoons yeast (≈5 g) and the 2 teaspoons baking powder. Gently mix or fold the dough with lightly oiled or floured hands until fully incorporated.
Tip: The dough should be fairly easy to handle and not wet as regular gluten free bread dough. In fact it should feel very similar to regular bread dough (see the videos above).
Preparation for Shaping: Dust your work surface and hands with brown rice flour.
Equipment Check:
• If you have a baguette pan or mold, prepare it now.
• If not, you can shape free‑hand on a lightly oiled surface or create “baking sleeves” using perforated foil lined with parchment paper.
Shape the Baguettes: Divide the dough into three equal portions. Gently work each portion until smooth, then elongate into a “torpedo” or baguette shape by gently rolling and tucking. Transfer each shaped piece into your prepared baguette pan (or onto a floured baking sheet). Working with lightly oiled or flour dusted hands helps.
Second Rise: Cover the shaped loaves lightly (using a clean, oiled plastic wrap or towel) and allow them to rise for 30–45 minutes (until nearly doubled in size). Please note that since my dough rises fairly quickly, I do not cover it. I have found that allowing the top of the bread to form a "skin" is better for scoring.
Stage 3: Scoring and Baking
Preheat Oven & Prepare Steam:
About 10 minutes before baking, preheat your oven to 425°F (218°C).
Place an oven‑safe bowl or deep pan containing 2 cups of boiling water on the lower rack to generate steam.
Score the Loaves: Lightly dust the tops of the loaves. Using a sharp knife or baker’s lame, make several diagonal slashes along the length of each baguette.
Optional Foil Tent: If you are concerned about over browning, loosely cover the loaves with a foil tent during the first part of the bake. This optional step can be used if your oven tends to brown the tops too quickly. Remove or loosen the tent after the first 10 minutes to allow the crust to develop fully.
Bake – Two Stages:
First Stage: Place the loaves on the middle or upper rack and bake for 20 minutes with the water bath (and the foil tent, if using).
Second Stage: Remove the water bath (and foil tent, if still in place) and lower the oven temperature to 250°F (121°C). Continue baking for an additional 5–10 minutes until the crust is thick, nicely browned, and the internal temperature reaches about 205–210°F (96–99°C). If you are using a makeshift baking sleeve, take the baguette out of the baking dish to finish baking directly on the parchment paper.
Cooling: Remove the baguettes and transfer them onto a wire rack to cool completely.
Storage: For longer storage, slice and freeze in an airtight container; reheat in a 400°F (204°C) oven for 5–10 minutes when needed.
Notes
Two Rises: The initial long rise (optionally overnight) promotes a slight fermented, yeasty flavor. The second rise after shaping supports structure without overworking the dough.
Steam Baking and Foil Tent: The water bath is critical for achieving a crisp crust. A foil tent is an optional addition to prevent over browning, particularly if your oven is aggressive or if you notice your tops darken too quickly.
Flour Variations: Different brands absorb water differently. Add extra water or flour based on the dough’s feel.
Binder Choices: Choose psyllium husk powder for a chewier result or xanthan gum for a lighter crumb.
