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!
Notes
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.
For longer storage, refrigerate the baguette tightly wrapped for up to 4-5 days. Freezing is also an option for up to 2-3 months.
To reheat, preheat oven to 350°F (175°C) and warm whole baguettes for 10-15 minutes. Sliced baguette can be toasted.
