This is the gluten free french baguette recipe you’ve been waiting for. It’s crunchy on the outside and soft on the inside, just like a baguette should be. Your non-gf friends won’t even taste the difference!

I began making this bread in March, when everything shut down due to COVID. I was stuck at home indefinitely, which led to me baking like craaazy. This recipe takes a bit of time (to cut down on the “waiting period,” I recommend doing Steps 1 + 2 the night before you’d like to eat your baguettes), but it is so worth it!

I highly recommend topping these baguettes with Trader Joe’s EBTB Seasoning (Everything But The Bagel – if you haven’t tried it, prepare to be obsessed), or plain sesame seeds. They really add something to the overall taste, though these baguettes are still amazing plain!

Prep/Wait Time: 6+ hours (overnight ideal)

Bake Time: 55-60 minutes

Yields: approx. 4 small-medium sized baguettes

gluten-free, vegan

Ingredients:

• 6 cups gluten-free all-purpose flour, xanthan gum included
• 1 tbsp granulated yeast
• 1.5 tbsp salt
• 2 tbsp sugar
• 3 1/2 cups lukewarm water (around 100 degrees: it should be warm to the touch but not boiling hot)
• cornmeal (to sprinkle under the baguette)
• 1 egg white

Instructions:
Step 1: Prep the Dough

• Add 6 cups gf flour to a mixing bowl, then add in yeast, salt and sugar
• slowly mix in 3.5 cups of water until a dough-like consistency forms
• cover with a dish towel and let sit in a warm/draft-free place to rise for approx. 2 hrs

Step 2: Refrigerate

• Place in the fridge for 3+ hours (overnight is ideal), covering loosely with a lid (don’t make airtight – this allows the dough to rise)
• When you’re ready to bake, liberally sprinkle cornmeal on a baking sheet in the shape you’d like your bread to be (1 baking sheet can comfortably fit 2 small baguettes). The cornmeal ensures the baguette doesn’t stick to the sheet during baking
• Pull out 1/2 of the pre-made dough from the fridge (if you’re using 1 baking sheet; if you’d like to bake all the dough, use 2 baking sheets, and make 2 baguettes per sheet. Note: baking time may be longer if 2 sheets/4 baguettes are in the oven)
• Shape your dough on the baking sheet using your hands. Dough will be quite sticky, so I recommend covering your hands in a bit of flour, or dampen with water to prevent too much sticking. When well shaped, wet your fingers with water and smooth the edges of the baguettes
• When finished shaping, cover with a dish towel and let sit for one hour

Step 3: Bake

• Preheat oven to 450F while dough is sitting, and place a brownie pan (8×8) in the oven to heat up
• Brush the top of your baguettes literally with 1 beaten egg white (you’ll have extra leftover). Try to not let the egg white drip onto the baking sheet, as this will lead to the baguette sticking to the sheet
• Using a serrated knife, cut diagonal lines 1-inch deep every inch or so along each baguette
• Sprinkle sesame seeds, EBTB seasoning, or anything else you’d like on top of baguettes
• Place in oven when fully preheated, and pour 1 cup of warm water into the brownie pan, closing the oven quickly afterwards to trap in the steam
• Bake for 55 mins-1 hour
• Let cool for 10 mins and enjoy!

Note: I have also made these in the shape of dinner rolls/buns and they’ve been a big success. If you’d like to make buns/rolls, the method/instructions are all the same, but the bake time will be closer to 30-40 mins — best to keep an eye on them. Makes approx. 9-10 rolls.