Making a gluten free baguette is relatively easy if you’ve baked a rustic bread before. With just a few simple ingredients, you won’t need to spend too much time on it. Baking a baguette is even faster because it uses gluten free flour, so it does not require kneading.
By using a good store-bought gluten free bread flour, it simplifies the baking process. While it saves time and prevents baking disaster, it also ensures consistency and quality.
I try not to shape the baguette professionally so everyone can follow regardless of their baking skill. They will still be delicious, nonetheless.
Techniques on how to shape the Gluten Free Baguette Dough
- Lightly dust a dry work surface with gluten-free flour to prevent the dough from sticking. Divide the deflated dough into three equal portions, then roll them into a log.
- Place both hands in the center and gently roll outwards to even the diameter across the entire length. Taper both ends of the log to create its distinctive pointed shape.
- Transfer the shaped dough onto a baguette baking tray lightly dusted with gluten free flour. When using a regular baking tray lined with parchment paper, allow enough space between each baguette.
Techniques on how to bake the Gluten Free Baguette
- A very hot oven is needed. Ensure the oven is preheated to 200°C (395°F).
- Steam for crust. Place a shallow pan filled with boiling water at the bottom of the oven to create steam, which helps develop the crust.
- Score the dough. Just before baking, make shallow diagonal slashes along the surface of the baguette using a sharp knife or bread Lame. It allows the baguette to expand properly during baking while giving its iconic baguette look.
- Bake. Place the baguette baking pan in the oven and bake for 35 – 40 minutes until the baguette is golden brown.
- Cooling. Remove the baguette from the oven and finally, transfer it to a wire rack to cool.
Key Ingredients And Substitutes
- Gluten Free Bread Mix – the recipe uses Schar GF Bread mix. It works similarly with Caputo GF flour and King Arthur GF Bread mix.
- Water – it’s crucial for mixing the dough; for added flavor, substitute half with oat or rice milk.
- Yeast – instant dry yeast is fast and convenient to use compared to fresh yeast.
- Oil – adds moisture. Use olive oil for richness or vegetable oil for neutrality.
- Vinegar – provides the necessary acidity for yeast activation and dough structure.
- Salt and sugar – they’re added in small quantities, but without them, the baguette is tasteless.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Schar Gluten Free Bread Flour | King Arthur Bread Flour* or Caputo GF Flour* |
| Instant Yeast | Fresh yeast (double the amount) |
| Olive Oil | Sunflower or canola oil |
| Water | Replace half with oat or rice milk |
| White Vinegar | Apple cider vinegar |
Step By Step Instructions
STEP 1 – Mixing The Dough
- Mix the gluten-free flour, sugar, and salt in a mixing bowl. In a small bowl, combine the yeast and lukewarm water. Stir thoroughly until the yeast completely dissolves.
- Make a well in the middle of the mixed dry ingredients and pour in the yeast and water mixture. Use a wooden spatula or your oil-coated hands to mix the dough.
- Add the vinegar and oil. Mix the dough well until it clumps together. Let the dough rise for 30 minutes in a greased bowl covered with cling film or damp cloth.
STEP 2 – Shaping & Proofing
- Use your wet hands to deflate the dough on a lightly floured surface. Divide the dough into three (310 g or 0.68 lbs) equal portions. Roll to form a log and aim for even thickness.
- Gently roll each log outwards to form an elongated dough about 30 cm (12 inches) long. Taper the ends slightly to create the classic baguette silhouette. Use your wet hands so that the dough won’t stick.
- Transfer the shaped dough onto a baguette baking tray lightly dusted with gluten free flour. Let rise for 20 minutes, covered with a damp cloth.
STEP 3 – Baking
- While waiting for the dough to rise, preheat the oven to 200°C (395°F). Place a tray with boiling water (about 150 ml) at the bottom of the oven.
- Lightly dust the risen dough with gluten free flour. Score diagonal lines across the dough log using a sharp knife, blade, or bread lame.
- Bake for 35 – 40 minutes until golden brown. Transfer the baked baguettes to a wire rack and let them cool at room temperature before cutting.
Easy No-Knead Gluten Free Baguette
This no-knead method gluten free baguette recipe yields a crusty, golden baguette ideal for sandwiches, bruschetta, or dipped in olive oil.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
Ingredients
- 500 g Schar GF Bread flour or Caputo GF Flour
- 11 g instant yeast Saf instant, preferred
- 400 g lukewarm water
- 8 g salt
- 5 g sugar
- 10 g vinegar
- 40 g olive oil
Instructions
- Combine the gluten-free flour, sugar, and salt in a mixing bowl. Mix the dry ingredients well. In a smaller bowl, combine the yeast and lukewarm water. Stir the mixture thoroughly until the yeast completely dissolves.
- Make a well in the middle of the mixed dry ingredients and pour in the yeast and water mixture. Use a spatula or your oil-coated hands to mix the dough.
- Add the vinegar and oil. Mix the dough well until it clumps together. Let the dough rise for 30 minutes in a greased bowl covered with cling film or damp cloth.
- With your wet hands, deflate the dough on a lightly floured surface. Divide the dough into three (310 g or 0.68 lbs) equal portions. Roll to form a log and aim for even thickness.
- Gently roll each log outwards to form an elongated dough about 30 cm (12 inches) long. Taper the ends slightly to create the classic baguette silhouette. Use your wet hands to prevent the dough from sticking.
- Transfer the shaped dough onto a baguette baking tray lightly dusted with gluten free flour. Let rise for 20 minutes, covered with a damp cloth.
- Preheat the oven to 200°C (395°F). Place a tray with boiling water (about 150 ml) at the bottom of the oven.
- Lightly dust the risen dough with gluten free flour. Score diagonal lines across the dough log using a sharp knife, blade, or bread lame.
- Bake for 35 – 40 minutes until golden brown. Transfer the baked baguettes to a wire rack and let them cool at room temperature before cutting.
Video
Notes
- Let the baguette cool to room temperature before sealing or storing it to avoid moisture buildup.
- Freeze for longer storage. Use within three months for best quality.
- Re-bake the frozen baguette in a 175°C (350°F) oven for 10 minutes before serving.
Tried this recipe?Let us know how it was!
2 thoughts on “Easy No-Knead Gluten Free Baguette”
How much sugar lol. It isn’t listed.
Hey Lynn,
Thanks for noticing it, I edited the recipe card so maybe I accidentally deleted it. Sorry about that. You’ll only need 5 grams of sugar and is already added to the recipe card 😉