The Delicious Gluten-Free French Bread Baguette is your key to recreating that authentic bistro experience at home, without the gluten! This recipe is a game-changer for anyone seeking light, airy, and perfectly crusty bread that’s surprisingly easy to make.
Key Ingredients for Delicious Gluten-Free French Bread Baguette
- 1 ½ cups warm water (105-115°F)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar or honey
- 4 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
- 1 tablespoon psyllium husk powder (whole or finely ground)
- 1 egg white, lightly beaten (for egg wash)
- Sesame seeds or poppy seeds, for topping (optional)
How to Make Delicious Gluten-Free French Bread Baguette
Get ready to be amazed by how simple it is to create a truly exceptional Delicious Gluten-Free French Bread Baguette. This recipe boasts a delightfully crisp crust and a soft, airy interior, making it perfect for sandwiches, dipping, or enjoying on its own. With an estimated preparation time of about 20 minutes and a baking time of around 30-35 minutes, you’ll be savoring this homemade delight in no time.
Step-by-Step Instructions
Activate the Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and sugar (or honey). Stir gently and let it sit for 5-10 minutes, or until it becomes foamy. This indicates your yeast is active and ready to work its magic. If it doesn’t foam, your yeast may be old, and you’ll need to start with fresh yeast.
Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, salt, and psyllium husk powder. Ensure these dry ingredients are thoroughly combined, as this even distribution is crucial for the bread’s structure.
Mix the Dough: Once the yeast is foamy, add the olive oil to the wet ingredients. Gradually add the dry ingredients to the wet ingredients, mixing with a sturdy spoon or a stand mixer fitted with a dough hook. Mix until a sticky, cohesive dough forms. Gluten-free dough is naturally stickier than traditional wheat dough, so don’t be alarmed by its consistency.
First Rise (Optional, but Recommended for Texture): Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest in a warm place for about 30 minutes. While gluten-free dough doesn’t rise as much as wheat dough, this brief rest can help develop a better texture.
Shape the Baguettes: Lightly grease your hands or a work surface with olive oil. Turn the dough out onto the prepared surface. Divide the dough into two equal portions. Gently shape each portion into a baguette shape, roughly 10-12 inches long. Be careful not to overwork the dough at this stage; gentle shaping is key for that airy crumb.
Prepare for Baking: Line a baking sheet with parchment paper. Carefully transfer the shaped baguettes to the prepared baking sheet, leaving some space between them.
Second Rise: Loosely cover the baguettes with plastic wrap or a light kitchen towel and let them rise in a warm place for another 20-30 minutes. They won’t double in size, but you should see them puff up slightly.
Preheat the Oven: While the baguettes are having their second rise, preheat your oven to 400°F (200°C). If you have a pizza stone or baking steel, place it in the oven to preheat as well; this will help create a crispier bottom crust.
Score and Egg Wash: Just before baking, use a sharp knife or a lame to make shallow diagonal cuts (slashes or scores) across the top of each baguette. This helps the bread expand evenly during baking. Then, lightly brush the tops of the baguettes with the beaten egg white. If desired, sprinkle with sesame seeds or poppy seeds.
Bake the Baguettes: Carefully place the baking sheet with the baguettes into the preheated oven. For an extra crisp crust, you can create steam in the oven. To do this, place a shallow metal pan on the rack below your baking sheet during the preheating phase, and carefully pour about 1 cup of hot water into it right after you put the baguettes in. Close the oven door immediately.
Baking Time: Bake for 30-35 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. If you notice the tops browning too quickly, you can loosely tent them with aluminum foil.
Cool: Remove the baguettes from the oven and transfer them to a wire rack to cool completely. This step is crucial for the crust to become fully crisp and for the interior to set properly. Resist the urge to slice into them while they are still warm!
Why You’ll Love This Delicious Gluten-Free French Bread Baguette
You’ll adore this Delicious Gluten-Free French Bread Baguette for its incredible authenticity; it truly captures the essence of classic French bread with its satisfyingly crunchy exterior and wonderfully light, airy interior, a feat often hard to achieve in gluten-free baking. Beyond its delightful taste and texture, making this baguette at home offers significant cost savings compared to purchasing specialty gluten-free bread from bakeries, allowing you to enjoy gourmet quality without the premium price tag. This recipe is also incredibly versatile, perfect for creating incredible sandwiches, pairing with soups, or simply enjoying with a smear of butter.
Imagine the aroma filling your kitchen as these golden loaves bake – it’s a sensory experience that rivals any bakery. Unlike denser gluten-free breads, this baguette offers that signature chew and open crumb you crave. So, ditch the store-bought options and embark on a delicious baking adventure; your taste buds will thank you!
Storing and Reheating Tips
Room Temperature Storage: Once completely cooled, store your Delicious Gluten-Free French Bread Baguette at room temperature in a paper bag or a loosely sealed plastic bag for up to 2 days. A paper bag is ideal for helping to maintain the crispness of the crust. Avoid storing at room temperature for much longer than this, as gluten-free bread can dry out quickly.
Refrigeration: For longer storage, you can refrigerate the baguette. Wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh for up to 4-5 days. Refrigeration can alter the texture, making the crust slightly softer.
Freezing: Your Delicious Gluten-Free French Bread Baguette freezes beautifully for future enjoyment. Allow the baguette to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 2-3 months.
Reheating:
- To Reheat a Whole Baguette: Preheat your oven to 350°F (175°C). Unwrap the baguette and place it directly on the oven rack or on a baking sheet for about 10-15 minutes, or until warmed through and the crust has regained some of its crispness.
- To Reheat Sliced Baguette: You can toast sliced baguette in a toaster, toaster oven, or under the broiler until warmed and slightly crisped.
- Thawing Frozen Baguette: Remove from the freezer and let it thaw at room temperature for a few hours before reheating as directed above.
Final Thoughts
This Delicious Gluten-Free French Bread Baguette recipe is your passport to enjoying incredible, freshly baked bread without gluten. Give it a try today and experience the joy of homemade French bread, perfected for your gluten-free lifestyle.
Delicious Gluten-Free French Bread Baguette
Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm water, active dry yeast, and sugar (or honey). Stir gently and let it sit for 5-10 minutes, or until it becomes foamy. This indicates your yeast is active and ready to work its magic. If it doesn’t foam, your yeast may be old, and you’ll need to start with fresh yeast.1 1/2 cups warm water, 2 1/4 teaspoons active dry yeast, 1 teaspoon sugar or honey
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, salt, and psyllium husk powder. Ensure these dry ingredients are thoroughly combined, as this even distribution is crucial for the bread’s structure.4 cups gluten-free all-purpose flour blend, 1 teaspoon salt, 1 tablespoon psyllium husk powder
- Once the yeast is foamy, add the olive oil to the wet ingredients. Gradually add the dry ingredients to the wet ingredients, mixing with a sturdy spoon or a stand mixer fitted with a dough hook. Mix until a sticky, cohesive dough forms. Gluten-free dough is naturally stickier than traditional wheat dough, so don’t be alarmed by its consistency.2 tablespoons olive oil
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest in a warm place for about 30 minutes. While gluten-free dough doesn’t rise as much as wheat dough, this brief rest can help develop a better texture.
- Lightly grease your hands or a work surface with olive oil. Turn the dough out onto the prepared surface. Divide the dough into two equal portions. Gently shape each portion into a baguette shape, roughly 10-12 inches long. Be careful not to overwork the dough at this stage; gentle shaping is key for that airy crumb.2 tablespoons olive oil
- Line a baking sheet with parchment paper. Carefully transfer the shaped baguettes to the prepared baking sheet, leaving some space between them.
- Loosely cover the baguettes with plastic wrap or a light kitchen towel and let them rise in a warm place for another 20-30 minutes. They won’t double in size, but you should see them puff up slightly.
- While the baguettes are having their second rise, preheat your oven to 400°F (200°C). If you have a pizza stone or baking steel, place it in the oven to preheat as well; this will help create a crispier bottom crust.
- Just before baking, use a sharp knife or a lame to make shallow diagonal cuts (slashes or scores) across the top of each baguette. This helps the bread expand evenly during baking. Then, lightly brush the tops of the baguettes with the beaten egg white. If desired, sprinkle with sesame seeds or poppy seeds.1 egg white lightly beaten, sesame seeds or poppy seeds
- Carefully place the baking sheet with the baguettes into the preheated oven. For an extra crisp crust, you can create steam in the oven. To do this, place a shallow metal pan on the rack below your baking sheet during the preheating phase, and carefully pour about 1 cup of hot water into it right after you put the baguettes in. Close the oven door immediately.
- Bake for 30-35 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. If you notice the tops browning too quickly, you can loosely tent them with aluminum foil.
- Remove the baguettes from the oven and transfer them to a wire rack to cool completely. This step is crucial for the crust to become fully crisp and for the interior to set properly. Resist the urge to slice into them while they are still warm!