Gluten Free French Bread

This recipe for gluten free French eat rises fast and cooks even faster. It forms the excellent baguette for sandwiches, garlic bread, and bruschetta.

Loaf of french bread partially sliced on a board with a knife

A quick-witted outline of this French dough recipe

These baguettes have a thin, crispy outside crust and a soft, nearly squishy inside. They’re as rapid and easy to make as they are versatile.

The dough should be chilled for at least 30 times in a sealed container in the refrigerator before influencing, but it doesn’t need a long first rise or rest. The recipe builds 2 10 -inch reels, but you can also make one roll that’s double the section. You can even double-faced the recipe, since it makes a small quantity as it is.

The recipe calls for using a stand mixer, since the dough genuinely does need to be beaten forcefully until it takes on a “whipped” form. That is what helps create that tender smidgen. If you don’t have a stand mixer, try out a food processor fitted with the sword blade.

Two loaves of French bread on a cutting board

How to influence and bake the baguettes

When I use my gluten free eat flour blend to constitute baguettes, I influence them a bit differently, much like I do our Olive Garden style soft breadsticks. That involved slapping and rolling the dough into a rectangle, folding both sets of long backs toward the center, then double-faced the rectangle on itself. That’s a classic action to create a baguette shape.

This recipe is moved using one of my opted all purpose gluten free flour merges( preferably, Better Batter ), rather than bread flour. It isn’t as similar to conventional gluten-containing dough dough, and it doesn’t rise quite as quickly. I is of the view that when I use that other shaping method, there are more likely to be gaps in the bread after baking.

Here, I like to shape the dough by creating a cohesive bit of fresh dough dough by penny-pinching together any and all gaps in the dough so they don’t separate during rising and baking. Then, roll out the dough with the palms of your hands so the dough is thicker in the center, and decreased toward the ends.

The best behavior to explain the shaping method is to watch the how-to video that is included in this post. But in case you aren’t able to see that, I’d explain it to the following 😛 TAGEND

Position the palms of both handwritings right next to one another on the top of the cylinder of dough. Roll the dough firstly away from your form and then back toward it as you move your hands in a half moon motion away from one another, toward the edges of the dough.

Baking them

Have you ever seen those baguette goes, which look like side-by-side slings made of metal, with hundreds of thousands of little perforations? You don’t need one of those.

I actually used to have a baguette pan, but I can’t find it. That means that I must have given it away because it always drove me crazy when I “ve tried to” store it in cabinet ministers in my non-industrial-sized kitchen. I’m not sorry it’s gone.

Those washes are, really, handy because they allow circulation of breeze all around the bread as it bakes. That’s part of what originates a thin but extra-crispy crust even on the bottom of the bread–and aids contour the food properly. I’ve found that it’s just not necessary with this recipe, though.

For the crispiest layer, it does help to create some steam in the oven at the very start of the baking process. It’s easy to do by adding some ice cubes to the oven storey at the very start of baking, then swiftly closing the door.

If you don’t feel comfy adding ice cubes to the floor of your oven, try spraying the baguettes liberally with cool ocean in a clean spraying bottle. Do the spritz either the moment right before or right when you are locate the pan in the oven.

Two hands shaping a loaf of french bread dough

How to get this yeasted dough to rise, and what to expect

When I primarily started developing this recipe, I made I’d have to use a exceedingly sodden dough. That’s usual of gluten free meat made with anything other than my gluten free food flour blend.

But when I uttered it with a very high hydration ratio( that’s something we talked about in detail in our recipe for NY-style gluten free pizza crust ), the dough just browned, wouldn’t crisp well on the outside, and was super squishy almost no matter how much I roasted it.

That’s good news, though, since a less-wet dough is much easier to influence. It does take a little bit longer to rise, and requires a bit more yeast. But neither of those is much of a problem.

The consistency of this dough is best explained by describing what it’s not. It’s not potent, but it’s not fragile. You can and should determine it without supplementing much additional flour, and be sure to shape it with additional tapioca starch , not all role flour.


As with all yeasted dough, rising is variable with the ambient environment in your kitchen( not outside, unless you’re located the dough to rise outside ). In warmth and humidity, rising era is shorter. If the breath is cool and cool, it will take longer.

Be sure the dough is covered with oiled plastic wrap securely, but not tightly. You want it to have opening to rise, but not been sufficiently exposed at all.

And don’t expect a doubling of the dough with this old-school gluten free dough dough. Instead, it will rise to about 150% of its original immensity. It’s considered overproofed when the increase begins to break through the surface area of the dough.

It will begin to look pockmarked, like it has holes on the outside, and it will become quite fragile. Stop before it gets to that stage, or at least the hour you find it. This is a relatively quick-rising dough, so be watchful.

Two shaped raw French bread loaves, one unrisen, one risen

Ingredients and substitutions Dairy

The only dairy in this recipe is the single tablespoon of butter. It can easily be replaced with Earth Balance buttery sticks, or( my favorite) vegan butters from either Melt or Miyoko’s Kitchen brand.


There is only one egg white in this recipe, and it helps support structure. If you can’t have egg whites, you can try replacing the egg whites with an equal amount, by heavines, of aquafaba, which is the brine from a can of chickpeas. Try beating the aquafaba until frothy with a move before including it to the dough.


You must use yeast in this recipe. There is no replacement, so if you can’t have yeast, use the search function on the blog sought for” yeast free” dough recipes. They’re completely different.

Instant yeast is also announced bread maker or rapid-rise yeast. If you exclusively have active dry yeast, multiply the amount of instant yeast called for in the recipe( now, 6 grams) by 125%, and proof the yeast in about 1/4 bowl of the irrigate called for in the recipe before contributing it to the dough.

Here, that would mean using about 7 1/2 grams grams of active cool yeast. Since most scales( mine included) aren’t confidential enough to measure 1/2 gram, only save including more yeast slowly after it reads 7 grams and stop approximately halfway to 8. Just do the best you can!

Two loaves of French bread, one partially sliced

Whole French bread loaf and partially sliced French bread loaf

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