FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
gluten free baguette recipe
- Total Time: 160 minutes
- Yield: 1 large baguette loaf (10 servings) 1x
- Diet: Vegetarian, Gluten-Free
Description
A recipe for a gluten-free baguette featuring a vibrant sun-dried tomato and basil ribbon swirl, resulting in a light crumb and crisp crust.
Ingredients
Scale
- 3.25 cups gluten-free all-purpose flour blend (400 g)
- 1.5 cups warm water (350 ml)
- 2.25 teaspoons active dry yeast (7 g)
- 2.5 teaspoons granulated sugar (10 g)
- 1.25 teaspoons fine sea salt (7 g)
- 1.5 tablespoons olive oil (20 ml)
- 0.5 cup oil-packed sun-dried tomatoes (90 g)
- 1 cup fresh basil leaves, packed (30 g)
- 1 garlic clove
- 1 tablespoon olive oil (15 ml)
- 0.25 teaspoon sea salt (2 g)
- 0.25 teaspoon black pepper (1 g)
Instructions
- 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 until a thick, foamy layer forms.
- Combine Dough Ingredients: Add the gluten-free flour blend, fine sea salt, and 1.5 tablespoons olive oil to the foamy yeast mixture. Mix with a spoon or stand mixer on low speed until a shaggy, cohesive dough forms; avoid overmixing.
- 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.
- Prepare the Filling: While the dough rises, combine the drained sun-dried tomatoes, fresh basil leaves, garlic clove, 1 tablespoon olive oil, 0.25 teaspoon sea salt, and 0.25 teaspoon black pepper in a food processor. Process until you have a smooth, vibrant paste.
- Preheat Oven and Baking Stone: Preheat your oven to 450°F (230°C) for at least 30 minutes with a baking stone or heavy baking sheet inside. Place an oven-safe pan on the bottom rack for creating steam.
- Shape the Baguette: Gently punch down the risen dough to deflate it. On a lightly floured piece of parchment paper, carefully shape the delicate dough into a rough 10×14 inch rectangle. Evenly spread the sun-dried tomato and basil paste over the surface, leaving a small border around the edges.
- 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. Transfer the shaped log on its parchment paper to a preheated baking sheet or baguette pan.
- 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 0.5 cup of hot water for the steam pan.
- 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 to the hot baking stone or sheet and bake for 25-30 minutes, or until deeply golden brown and the internal temperature reaches 200-205°F (93-96°C).
- Cool Completely: Remove the baguette from the oven and transfer it to a wire rack to cool completely before slicing. Slicing too early will result in a gummy interior.
Notes
Use a gluten-free flour blend that contains xanthan gum. Do not overmix or try to knead the soft dough like traditional wheat dough. Ensure the baguette cools completely before slicing to avoid a gummy interior.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 80 g)
- Calories: 200 calories
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg