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!

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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.

Nutrition 1/2 baguette


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