Name: Gluten-Free French Bread Baguette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 2 cups gluten-free all-purpose flour; 1 tsp instant yeast; 1 tsp salt; 1 tsp psyllium husk; 1 1/4 cups warm water (about 105–110°F / 40–43°C); 1 tbsp olive oil

Jump to Recipe·Print Recipe

Welcome

This gluten-free French bread baguette is a quick, joyful bake that gives you a crisp crust and a light, sandwich-ready crumb in about 45 minutes. I make this when I want a fresh baguette for weeknight dinners — it gives great texture without long rises, and I’ve tested it until the crust sings every time.

Table of Contents

Why Make This Recipe

Fast: ready in around 45 minutes, perfect for last-minute sandwiches or soups.
Texture: a thin, crackly crust with a tender, open crumb when you use the right flour blend and hydration.
Versatile: slices hold up for paninis, bruschetta, or dipping in stews. Try it with a brunch recipe like this gluten-free banana bread French toast for a bread-forward morning.
Accessible ingredients: uses common gluten-free pantry staples — no special grains required.
Personal note: I love this recipe because it gives the ritual of scoring and steam-bake that makes homemade bread feel special, even on a busy night.

Recipe Overview

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 45 minutes
Servings: 4 small baguettes (or 2 large)
Difficulty: Easy–Medium
Method: Mix batter-style dough, quick rest, shape with wet hands, score, and bake with steam at high heat for a crisp crust.

For a quick read on toasty uses for sliced baguette, check this gluten-free cinnamon french toast sticks recipe for inspiration.

My Experience Making This Recipe

I tested this recipe across several flour blends and found that a blend with rice, tapioca, and a small amount of potato starch plus psyllium husk gives the best crumb. The main discovery was that higher hydration (a slightly wet dough) and a hot oven with steam reliably produce the crisp crust I wanted.

How to Make Gluten Free French Bread Baguette

Start by mixing your dry ingredients with instant yeast, then whisk into warm water (about 105–110°F / 40–43°C) and a little olive oil. The dough is wetter than classic wheat baguette dough — you’ll handle it more like a batter and shape with wet or oiled hands. After a short 20–25 minute rest, transfer the loaf to a parchment-lined peel or baking sheet, score deeply with a sharp lame or serrated knife, add steam (see tips), and bake 20–25 minutes at 425°F (220°C) after preheating the oven to 450°F (230°C). Expect a golden-brown crust and a moist, slightly open interior.

For a buttery French dessert to serve alongside bread-based desserts, you might like this gluten-free French butter cake.

Expert Tips for Success

Flour blend: use a tested blend with rice flour, tapioca starch, and potato starch; add 1–2 tsp psyllium husk per loaf for structure and an open crumb.
Hydration matters: the dough should be slack and slightly sticky — that extra water gives a lighter crumb. Use wet hands when shaping to avoid sticking.
Steam technique: preheat a baking stone or heavy sheet; just before loading, pour 1 cup hot water into a preheated metal tray on the bottom rack or spray the oven walls quickly with water to create steam. This helps form a thin, crisp crust.
Scoring: score deeply (about 1/2 inch / 1.2 cm) at a 30° angle to guide oven spring and get classic baguette ears. Use a lame or a very sharp serrated knife.
Equipment: a baking stone or steel and a razor or lame produce best results, but a heavy baking sheet and parchment work fine for home ovens.

How to Serve Gluten Free French Bread Baguette

Classic sandwich: slice thin and use for ham-and-mustard or a Caprese sandwich with fresh tomatoes and basil.
Dinner bread: warm slices and serve with olive oil, balsamic, and flaky salt, or alongside a chunky stew.
Appetizer: make crostini — brush with garlic olive oil and toast until crisp for toppings like whipped ricotta or smoked salmon. For a simple sweet pairing, serve with no-bake cookies or dessert bites like these gluten-free no-bake cookies (dairy-free).
Occasion: excellent for dinner parties, picnics, or holiday sides when you want fresh bread fast.

Storage and Reheating Guide

Short-term: store at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 48 hours to keep the crust crisp. Avoid airtight plastic at room temp — it softens the crust.
Freezing: cool completely, slice, then freeze in an airtight bag for up to 3 months. Freeze slices flat for easy removal.
Reheating: from frozen, toast slices directly or reheat whole loaf in a 350°F (175°C) oven for 8–12 minutes wrapped in foil to warm through, or unwrap for 4–6 minutes to refresh the crust.

Recipe Variations

Dairy-free: use olive oil instead of butter in the dough or brush; most baguette recipes are naturally dairy-free.
Seeded baguette: roll shaped loaves in sesame, poppy, or flax seeds before baking for flavor and crunch.
Herbed garlic: knead minced garlic and chopped rosemary into the dough or brush loaves with garlic-infused oil before baking.
Sourdough-style: swap instant yeast for 1 cup active gluten-free sourdough starter, reduce water slightly, and allow a longer fermentation (4–6 hours) for deeper flavor, similar to seasonal recipes like a no-bake pumpkin cheesecake for Thanksgiving.

Nutritional Highlights

Gluten-free: suitable for those avoiding gluten; choose certified gluten-free flour blends if you have celiac disease.
Lower fat: a basic baguette is low in fat; adding seeds or oil will increase healthy fats and calories.
Allergens: check your flour blend for soy, milk, or nut ingredients; psyllium is usually safe but avoid if you have specific seed allergies. Serve portions around 1–2 slices per person as a guideline.

Troubleshooting Common Issues

Dense or heavy crumb: likely underhydrated dough, too little psyllium, or insufficient oven spring — increase water by 1–2 tbsp and ensure the oven is fully hot with steam.
Gummy interior: underbaked or too much tapioca starch can cause gumminess; bake until internal temp reaches 200–205°F (93–96°C) and reduce tapioca slightly in future batches.
Flat loaves: dough too slack without enough binder or overproofed — reduce rest time slightly and verify yeast amount.

Frequently Asked Questions

Q: Can I use regular wheat flour instead of gluten-free flour?
A: You can, but the method is tuned for gluten-free blends and psyllium. Wheat flour will need less water and different handling; a traditional baguette recipe is a better match for wheat flour.

Q: Do I need psyllium husk or xanthan gum?
A: I recommend psyllium husk for structure and chew in gluten-free loaves — 1–2 teaspoons per loaf keeps the crumb from crumbling. Xanthan gum can work, but psyllium gives a more elastic crumb and better oven spring.

Love this Recipe?

Grab our Pie Lover’s t-shirt!

Get Yours Now

Q: How do I know the bread is done?
A: A golden crust and an internal temperature of 200–205°F (93–96°C) measured with an instant-read thermometer indicate doneness. Tap the bottom — it should sound hollow.

Q: Can I make this ahead for a party?
A: Yes — bake earlier in the day, cool completely, then reheat in a 350°F (175°C) oven for 8–12 minutes just before serving to refresh the crust.

Conclusion

If you enjoy a reliable, home-friendly approach to French bread shaping and scoring, this method pairs well with classic techniques — see a helpful shaping and scoring guide in Diane’s No Fail French Bread | A Bountiful Kitchen for additional visual tips: Diane’s No Fail French Bread | A Bountiful Kitchen.