French baguette

Gluten-free baguette

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 2

Calories: 355

These gluten-free French baguettes have a delicious thin, crisp outside crust and are soft on the inside with nice air pockets throughout. The dough for this gluten-free French baguette is simple to make, but does take some waiting time. Perfect gluten-free baguette for sandwiches, garlic bread, and bruschetta.

For this recipe I used Schär Bread Mix B but you could also use another similar gluten-free flour blend.

If you’ve made these baguettes, let us know in the comments down below how you liked it!

Love baking gluten-free bread?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

Print Recipe

French baguette

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 14 hours 40 minutes
  • Serves: 2
  • Calories 355


  • 400 g gluten-free flour mix, (e.g. Schär Mix B Bread)
  • 6 g yeast, dried
  • 1 1/2 tsp salt
  • 1/2 tsp psyllium husk powder
  • 1/2 tsp sugar
  • extra gluten-free flour, for dusting


  • 1)

    Mix the flour with the psyllium husks, the salt, the sugar and the yeast in the bowl of a food processor, or mix with the dough hooks of a hand mixer. Add 370 ml of cold water and knead everything for 5 minutes until a homogeneous, slightly sticky dough forms.

  • 2)

    Cover the bowl and place in the refrigerator for 10 to 12 hours, preferably overnight.

  • 3)

    The next morning, let the dough stand at room temperature for 1 hour.

  • 4)

    On a dusted work surface, lightly press the dough apart with your hands and fold it in on all sides. Repeat the whole process two times.

  • 5)

    Divide the dough into two equal sized pieces, flatten each piece with your hands and roll up into a baguette.

  • 6)

    Place the baguettes in a baguette tray, or on a baking rack with baking paper. Place a tea towel over them and let the baguettes rise for 30 minutes.

  • 7)

    Preheat the oven to 250 degrees Celsius conventional heating (top-bottom heat). Place a stainless steel bowl on the bottom of the oven. When the temperature is reached, cut the baguettes diagonally with a sharp knife. Place the rack in the middle of the oven and pour a quarter cup of hot water into the stainless steel bowl for a steam burst. Bake the baguettes for 18-20 minutes until golden brown.

  • 8)

    Leave to cool on a cooling rack.


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.

Nutrition 1/2 baguette


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