Gluten Free Baguette Recipe

I used to think that making a truly great gluten free baguette recipe at home was impossible, until I cracked this simple method. The aroma of warm, crusty bread filling my kitchen is one of my favorite things about baking, and this one has a vibrant red and green ribbon swirl that makes it feel extra special. This recipe focuses on simple techniques to create a light, airy crumb with a perfectly crisp crust. It’s the perfect bread for sandwiches, charcuterie boards, or dipping into olive oil, and it’s surprisingly easy to achieve at home. Get ready to impress your family and friends with this show-stopping loaf.

Ingredients

• Gluten-Free All-Purpose Flour Blend (400 g / 3 1/4 cups): Use a blend that specifically includes xanthan gum for structure, as this mimics the elasticity of gluten. Measure precisely by weighing the flour or by scooping lightly with a spoon and leveling off. Avoid using single-grain flours like almond or coconut flour, as they will not work for this specific yeast bread recipe.
• Warm Water (350 ml / 1 1/2 cups): The water temperature is crucial for activating the yeast; aim for 40-45°C (105-115°F). Water that is too hot will kill the yeast, and water that is too cold will prevent activation. Use a kitchen thermometer for accuracy to ensure the best rise.
• Active Dry Yeast (7 g / 2 1/4 teaspoons) & Granulated Sugar (10 g / 2 1/2 teaspoons): The sugar acts as food for the yeast, helping to create a strong initial rise. Ensure your yeast is fresh and active by checking the expiration date before beginning. This combination creates the foamy mixture (bloom) that indicates the yeast is ready.
• Fine Sea Salt (7 g / 1 1/4 teaspoons): Salt controls the yeast activity and enhances the flavor of the bread. Do not add the salt directly to the yeast mixture during the blooming stage, as it can hinder activation. Use fine sea salt for easier dissolution and even distribution throughout the dough.
• Olive Oil (20 ml / 1 1/2 tablespoons + extra for greasing): Adds richness and tenderness to the bread, preventing it from drying out during baking. Use good quality extra virgin olive oil for the best flavor. A small amount is also used to grease the bowl for rising.
• Sun-Dried Tomato and Basil Paste Filling: We’ll make a flavorful paste with oil-packed sun-dried tomatoes (90 g / 1/2 cup), fresh basil leaves (30 g / 1 cup packed), one garlic clove, 15 ml (1 tablespoon) olive oil, 2 g (1/4 teaspoon) sea salt, and 1 g (1/4 teaspoon) black pepper. Use oil-packed tomatoes rather than dry-packed for a more intense flavor and easier blending into a smooth paste. Ensure all ingredients are finely processed in the food processor to create a smooth ribbon texture.
• Optional Garnish: Finely chopped fresh basil (5 g / 1/4 cup) and finely diced drained sun-dried tomatoes (15 g / 1 tablespoon) for adding color and aroma when serving.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Activate the Yeast: In a large bowl, whisk together the warm water, yeast, and granulated sugar. Let the mixture stand undisturbed for 5-10 minutes. Look for a thick, foamy layer on top, which indicates the yeast is active and ready to use for this gluten free baguette recipe.

2. Combine Dough Ingredients: Add the gluten-free flour blend, fine sea salt, and 20 ml (1 1/2 tablespoons) olive oil to the foamy yeast mixture. Use a sturdy spoon or a stand mixer with a paddle attachment on low speed to mix until a shaggy, cohesive dough forms. Note that gluten-free dough will be very soft and sticky; do not try to knead it like wheat dough or add extra flour at this stage, as overmixing will make it dense.

3. First Rise (Bulk Fermentation): Cover the bowl loosely with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 60-90 minutes, or until it has nearly doubled in size. A warm spot (like on top of the fridge or near a sunny window) will speed up the rise, while a cooler spot will take longer.

4. Prepare the Filling: While the dough rises, combine the drained sun-dried tomatoes, fresh basil leaves, garlic clove, 15 ml (1 tablespoon) olive oil, salt, and black pepper in a food processor. Process until you have a smooth, vibrant paste; stop and scrape down the sides as necessary to ensure even blending. Set the filling aside until the dough has completed its first rise.

5. Preheat Oven and Baking Stone: Preheat your oven to 230°C (450°F) for at least 30 minutes with a baking stone or heavy baking sheet inside. Place an oven-safe pan or cast iron skillet on the bottom rack of the oven to create steam. A baking stone helps create a crispier crust for this gluten free baguette recipe by radiating heat directly to the bread.

6. Shape the Baguette: Gently punch down the risen dough to deflate it. On a lightly floured piece of parchment paper (use GF flour for dusting), carefully shape the delicate dough into a rough 25×35 cm (10×14 inch) rectangle. Evenly spread the sun-dried tomato and basil paste over the surface, leaving a small border around the edges. When I make this at home, I like to use a small spatula for spreading the paste, as it helps keep the delicate dough intact before rolling.

7. Roll and Seam: Starting from one of the longer sides, carefully roll the dough up tightly into a log, using the parchment paper to assist you as you roll. Pinch the seam closed tightly, then gently taper the ends to form a baguette shape, approximately 30-35 cm (12-14 inches) long. Transfer the shaped gluten free baguette recipe log on its parchment paper to a preheated baking sheet or baguette pan.

8. Second Rise (Proofing): Loosely cover the shaped baguette and let it proof for another 20-30 minutes, or until it looks slightly puffy. While it proofs, prepare a small amount of hot water (about 1/2 cup) for the steam pan.

9. Score and Bake: Use a sharp knife or baker’s lame to make 3-4 diagonal slashes across the top of the baguette just before baking. Pour the hot water into the preheated steam pan in the oven (be careful of the steam). Immediately transfer the baguette (on its parchment) to the hot baking stone or sheet and bake for 25-30 minutes, or until deeply golden brown and the internal temperature reaches 93-96°C (200-205°F).

10. Cool Completely: Remove the gluten free baguette recipe from the oven and transfer it to a wire rack to cool completely before slicing. This cooling stage is absolutely critical for gluten-free bread texture; slicing too early will result in a gummy interior. The bread will continue to set as it cools, developing its proper structure and flavor.

Tips for a Better Gluten Free Baguette Texture

Getting a perfect crumb on any gluten-free bread can feel like a challenge. The key to success with this specific gluten free baguette recipe is understanding where traditional methods fall short. Unlike wheat bread, gluten-free dough doesn’t develop structure through kneading.

• Don’t Knead: Overworking the dough will actually make it dense. Simply mix until combined and let the xanthan gum do its job during the rise.
• Steam is Key for Crust: The steam pan at the bottom of the oven creates a humid environment during the initial minutes of baking. This keeps the crust soft, allowing the bread to fully expand before it sets, resulting in a lighter crumb and a crispier exterior. Don’t skip this step for a bakery-style crust on this easy gluten free baguette recipe.
• Patience with Cooling: The most common mistake with gluten-free baking is slicing too soon. The bread needs time to set as it cools; cutting into it while it’s still warm will release steam prematurely. Wait at least 1-2 hours for a large loaf to ensure the best texture for this gluten free baguette recipe.

Serving Suggestions and Pairings

This isn’t just a basic loaf; the sun-dried tomato and basil ribbons make it a show-stopper for special occasions or simple family dinners. Here are a few ways I serve this gluten free baguette recipe at home.

• Charcuterie Board Centerpiece: The vibrant red and green ribbons in this baguette make it visually stunning for appetizers. Serve sliced alongside soft cheeses like goat cheese or mozzarella, and a high-quality balsamic glaze. It’s also excellent simply dipped in olive oil and a little coarse sea salt.
• Robust Sandwich Bread: This hearty baguette holds up well to fillings without crumbling. Use it for pressed sandwiches with pesto, roasted red peppers, and provolone, or for a classic Caprese sandwich. The built-in flavor from the tomatoes and basil means you need less extra seasoning.
• Bruschetta Base: Toast thick slices and top with fresh tomato bruschetta for a delicious appetizer. The crisp texture of the toasted baguette contrasts perfectly with the juicy, fresh toppings. It also makes fantastic garlic bread with a little extra butter and garlic powder.

Storage and Make-Ahead Tips

A freshly baked gluten free baguette recipe is best eaten within a day, but here are some tips for storing leftovers and making the process easier on baking day.

• Storing Leftovers: Store leftover baguette at room temperature wrapped in a paper bag for up to 2 days. To maintain freshness longer, store tightly wrapped in plastic or foil in the refrigerator for up to 4 days. Avoid storing in plastic at room temperature, as it can cause the crust to soften and become soggy.
• Refreshing Day-Old Bread: If the baguette becomes slightly stale, dampen the crust lightly with water. Place it in a preheated 175°C (350°F) oven for 5-10 minutes. This technique will revive the crust and warm the interior.
• Making Ahead: You can make the sun-dried tomato and basil paste up to 3 days in advance and store it in an airtight container in the refrigerator. This saves prep time on baking day. However, it is not recommended to freeze the unbaked dough.

FAQs

Can I use a different gluten-free flour blend?

Yes, as long as it contains xanthan gum. Different blends absorb liquids differently, so you may need to adjust the water slightly to achieve the sticky, wet dough consistency. I have found that blends with high proportions of rice flour tend to result in a denser loaf, so be cautious with those.

Can I substitute fresh herbs for dried herbs in the filling?

Dried herbs have a much stronger, concentrated flavor. You would need significantly less dried basil (about 1/3 the amount of fresh) to achieve the same intensity, but fresh herbs provide a brighter flavor. The volume of the filling would also be different, which can affect the roll.

Why do I need to let it rise twice?

The first rise (bulk fermentation) builds flavor and structure. The second rise (proofing) ensures the final loaf is light and airy. Skipping the second rise will result in a denser, flatter baguette because the yeast hasn’t had enough time to generate gas for expansion.

My gluten free baguette came out flat, what did I do wrong?

This usually happens if the dough was overproofed or underproofed, or if the steam was inadequate during baking. Ensure the yeast is active, follow the rise times closely, and make sure your steam pan is properly generating steam. It can also happen if the dough was handled too roughly during shaping, so keep a gentle touch.

Can I freeze the baked baguette?

Yes, allow the baguette to cool completely, then wrap tightly in plastic wrap, followed by aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature and refresh in the oven at 175°C (350°F) for 5-10 minutes before serving.

What is a baker’s lame and why do I need it?

A baker’s lame is a razor blade on a stick used to make precise cuts (scoring) in the dough just before baking. Scoring guides where the bread expands and prevents random cracking during the rise in the oven. You can use a very sharp knife as an alternative, but a lame provides a cleaner cut on a sticky dough.

Conclusion

Achieving a perfectly crisp, light gluten free baguette recipe at home is completely possible, and this sun-dried tomato and basil version makes it truly special. I hope this easy recipe brings the joy of freshly baked bread back to your family dinners; don’t forget to save this recipe on Pinterest for quick meal planning!

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