These Gluten-Free French Baguettes are surprisingly easy to make, with just three ingredients and a simple no-knead method. They bake up soft on the inside and crusty on the outside, with a golden exterior that feels bakery-worthy without the effort.
If you've ever assumed baguettes were off-limits on a gluten-free diet, this recipe will change your mind!
Because gluten-free dough rises outward instead of upward, an affordable baguette mold is essential so the loaves bake into their classic shape. Don't trust the non-gluten-free recipes that claim gluten-free flours "will work" with GF flour -- this mold and method is the easiest way to get a true baguette shape and golden crust at home.
These gluten-free baguettes are perfect year-round. Serve them with dinner, use for sandwiches, take on picnics, or enjoy with butter or jam or alongside a Thick Hot Chocolate for breakfast! Lately, I've been pairing them with cozy winter meals like soup nights and simple dinners, where slow baking like this feels just especially comforting.
Pair it with my Easy Paella Recipe, Thai Chicken Soup, Baked Salmon Cakes, Savory Pumpkin Stew, Italian Minestrone Soup, Dairy Free Shrimp Scampi, or Sautéed Peppers and Onions.
For more soups to serve it with, check out my Dairy-Free Zuppa Toscana, Root Vegetable Soup, Gluten-Free Chili, or browse my gluten-free soup category.
For more gluten-free bread recipes, check out my Gluten-Free Irish Soda Bread, Simple Gluten-Free Artisan Bread, Gluten-Free White Sandwich Bread, and No Knead Gluten-Free Bread.
How to make it (with photos)
Ingredient Notes + Substitutions
This gluten-free french baguette recipe is incredible because it uses only 3 common ingredients, just like true french baguettes!
All Purpose Gluten-Free Flour
Choose a gluten-free flour blend with xanthan gum or guar gum. These gums replace gluten and help hold a loaf shape in gluten-free bread. I like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and Pamela's All Purpose Gluten-free Flour for this recipe.
These blends are usually a combination of gluten-free grain flours that include white rice flour or brown rice flour, along with millet, sorghum, and buckwheat flours. There are also usually starches such as potato starch or cornstarch to keep the flour light.
Yeast
You cannot get a true baguette flavor without yeast! I promise that with this no-knead recipe, it will also be no fuss. However, if you prefer bread with baking soda, check out my Gluten-Free Irish Soda Bread.
Is dry yeast gluten-free?
Dry yeast is naturally gluten-free. However, some brands add starch to the final product to prevent clumping. Always check the ingredients list for additives or stick to a known gluten-free yeast brand, like Red Star Active Dry Yeast.
Salt
Without salt, bread is simply flour and yeast. Perhaps salt's most important role is making bread flavorful and delicious! Of course, we include it in this recipe.
Lukewarm Water
You will not find any milk or eggs in this recipe. While many gluten-free bread recipes include dairy milk, traditional baguettes are made with four simple ingredients: flour, yeast, water, and salt.
The French are known to delight in simple pleasures, and I am far from making complicated changes to traditional perfection.
Psyllium Husk Fiber
While my Gluten-Free Artisan Bread and Gluten-Free Sandwich Bread use psyllium husk powder, this recipe does not. The baguette mold guides the rise needed to make a traditional baguette shape, rather than the addition of psyllium husk that causes gut issues for some people.
I'm currently working an a variation that includes this ingredient for those of you who like to use it and don't want to purchase a baguette pan. Stay tuned!
Equipment
To get a proper gluten-free baguette shape without psyllium husk, you will need to use a mold. This is because gluten is responsible for holding bread together so the bread can rise upwards.
In gluten-free bread, you replace gluten with xanthan or guar gum. These gums serve a similar purpose but are not as strong as gluten. You need a baguette mold to encourage vertical rise from the outside.
After a lot of research, I finally settled on this affordable silicon baguette pan. I highly recommend it, and this recipe will make the exact amount of dough needed to fill it.
If you'd like to make gluten-free yeasted bread without a mold, I recommend checking out my Gluten-Free Artisan Bread recipe.
Step-by-Step Instructions
These gluten-free baguettes are easy and beginner-friendly, with just 6 simple steps.
- Dry Ingredients: In a large mixing bowl, thoroughly mix gluten-free flour, yeast, and salt with a whisk.
- Water: Add lukewarm water in ¼-½ cup increments, stirring with a wooden spoon between increments.
- First Rise: Cover with plastic wrap or equivalent and let rise undisturbed for 8-20 hours in a warm location (I usually do overnight by the window in summer, or on the kitchen counter).
- Form Baguettes and second rise: Generously flour your hands and the silicon baking mold. Keep extra flour nearby to re-coat your hands whenever the dough gets sticky. Using your hands, shape the dough into three baguettes of equal size in the silicon mold.* Set the mold on a baking sheet to stabilize. Cover with a towel and allow to rise for 1 ½ to 2 hours.
- Score: Preheat oven to 450 degrees F. Using a sharp paring knife or kitchen scissors, score the baguettes.
- Bake: Place an oven-safe bowl or deep pan filled with two boiling cups of water on a lower rack in the oven. Place the tray of baguettes on the upper shelf and bake for 10 minutes. Remove the water bath and bake for 30-40 minutes more or until the crust is thick and browning.
Expert Tips
Get perfect gluten-free french baguettes on the first try with these expert tips!
Pick a good all purpose gluten-free flour.
Make sure that your gluten-free flour includes xanthan or guar gum. I recommend Bob's Red Mill 1-to-1 Gluten-Free Baking Flour or Pamela's All Purpose Gluten Free Flour.
If your blend does not include guar gum or xanthan gum, add ¼ teaspoon xanthan gum per cup of flour. That's 1 teaspoon for a single batch of this recipe.
Let it rise.
This recipe requires two rises. The first is for 8-20 hours (usually overnight) just after mixing the dough.
The second is after the bread is formed (and before scoring) for 1-2 hours. If you cut the rise time short, your baguette will be more dense.
I realize that it's more common to have a single shorter rise time for gluten-free bread. However, true French baguettes have a rise time of 20-24 hours (usually overnight) which is what gives them a distinctive fermented yeasty flavor.
These gluten-free baguettes are made exactly like traditional french baguettes, as they should be.
Bake with a water bath.
This is a super fun trick I'll be using for all my future crusty bread recipes! Pour two cups of boiling water in an oven-safe bowl or a deep pan.
Make sure there are two racks in the oven. The water bath goes on the lower rack, with the bread loaves on the upper rack. Then you bake for 10 minutes before removing the water bath.
Don't open the oven.
Other than removing the water bath, keep the oven closed for the duration of baking. Releasing heat too soon can prevent the bread from rising or forming a tough crust. You can use the oven light to check on progress.
Let parts of the crust get nice and brown.
I recommend baking past golden brown, when you notice a nice browning crust. This yields the best inner and outer texture.
Troubleshooting - why is my baguette not crispy?
Baking at a high temperature for at least 40 minutes is the most important step for making a french baguette crispy.
Adding a water bath of 2 cups of boiling water in a bowl or pan on a rack below the bread for the first 10 minutes of baking will also encourage a crispy crust.
Here are some reasons why your baguette may not be crispy:
- You did not bake it long enough. Golden-brown is not enough for a crispy baguette crust. You want the bread to have some areas that are a solid medium brown, indicating that it is crisp and baked through.
- You didn't wait for the oven to preheat. For any baked good that needs to rise, the first 5 to 10 minutes of baking are crucial. If you put your bread in while preheating, you get a soft crust and dense texture.
- You didn't include a water bath while baking. According to Lifehacker, the water bath "helps dissolve sugars on the surface of the dough that caramelize during baking and give you a glossy, crisp crust." Place two cups of boiling water in an oven-safe bowl or deep pan. Then set it on the rack below your bread for the first 10 minutes of baking.
Recipe FAQs
Here I answered some frequently asked questions about this gluten-free french baguette recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers on the counter for up to 3 days, wrapped in a cotton dishtowel. You can also freeze the baguettes for up to 3 months. Allow to cool and wrap in plastic or slice into a ziploc bag before freezing. Reheat frozen baguettes in the oven at 400 degrees F until heated through (about 5-10 minutes).
The French love to layer butter or jam on their baguettes, and rarely eat the bread plain by itself. Other delightful accompaniments include butter with a thin slice of ham, cheese, chocolate spread like Nutella, and honey.
French bread is also commonly used to wipe the plate clean at the end of a meal.
This is true and not true. Gluten-free bread usually only needs a single rise. However, with the dough fluffiness created by the long rise time needed to get that authentic fermented baguette flavor, this gluten-free baguette would not hold its structure. Therefore it needs to be reshaped and have a second rise for best taste and texture.
Traditional authentic french baguettes in France always have a long rise time of 20-24 hours. This is absolutely necessary for that fermented yeast flavor.
Related gluten-free bread recipes to consider...
Looking for more delicious gluten-free bread recipes like this gluten-free french baguette recipe? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field or recipe card below. Thank you!
📖 Recipe
Gluten-Free French Baguette
Ingredients
- 4 cups gluten-free flour** (I used Pamela's All-Purpose Gluten-Free Flour, 500 grams)
- 1 ½ teaspoons active dry yeast
- 2 ¼ cup lukewarm water
- 1 teaspoon salt
Instructions
- Dry Ingredients: In a large mixing bowl, thoroughly mix gluten-free flour, yeast, and salt with a whisk.4 cups gluten-free flour** , 1 ½ teaspoons active dry yeast, 1 teaspoon salt
- Water: Add lukewarm water in ¼-½ cup increments, stirring with a wooden spoon between increments.2 ¼ cup lukewarm water
- First Rise: Cover with plastic wrap or equivalent and let rise undisturbed for 8-20 hours in a warm location (I usually do overnight by the window in summer, or on the kitchen counter).
- Form Baguettes and second rise: Generously flour your hands and the silicon baking mold. Keep extra flour nearby to re-coat your hands whenever the dough gets sticky. Using your hands, shape the dough into three baguettes of equal size in the silicon mold.* Set the mold on a baking sheet to stabilize. Cover with a towel and allow to rise for 1 ½ to 2 hours.
- Score: Preheat oven to 450 degrees F. Using a sharp paring knife or kitchen scissors, score the baguettes.
- Bake: Place an oven-safe bowl or deep pan filled with two boiling cups of water on a lower rack in the oven. Place the tray of baguettes on the upper shelf and bake for 10 minutes. Remove the water bath and bake for 30-40 minutes more or until the crust is thick and browning. The internal temperature should be between 205-210 degrees F, and is the best measure of doneness.
Notes
** All Purpose Gluten-Free Flours: I tried both Pamela's All-Purpose Gluten-Free Flour and Bob's Red Mill (BRM) 1-to-1 gluten-free flours and this recipe works great with both! The dough is a little more wet with Bob's Red Mill 1-to-1 and the final product is still excellent. Note that BRM GF flour says "Not recommended as a 1:1 substitute for yeasted recipes" on the packaging, but will work fine in this recipe. It works well with yeasted recipes in general, just not as a direct 1:1 substitution for non gluten-free bread recipes. Storage: Store leftover gluten-free french baguettes on the counter for up to 3 days, wrapped in a cotton dishtowel. You can also freeze the baguettes for up to 3 months. Allow to cool and wrap in plastic or slice into a ziploc bag before freezing. Reheat frozen baguettes in the oven at 400 degrees F until heated through (about 5-10 minutes).
Ali says
Hi - just trying to make this and have a question on the amount of water. Are you supposed to add all of it, or stop when the dough looks ready? At 2cups - I no longer have dough, it is too liquidy. Thanks!
Jamie says
Hi Ali - I've always used all of the water. It shouldn't seem like regular bread 'dough', more like a thick drop biscuit batter. What flour are you using? The images in the post are using Pamela's GF Flour. Bob's Red Mill 1-to-1 was significantly more wet but baked up fine. If it's like a cake or brownie batter, it's too wet. Give the flour 10 minutes to absorb the water before adding more flour. I hope this help! I'll check back in soon to see if I can offer more guidance while you troubleshoot.
Ali says
It was bobs red mill, and was even more watery than brownie or cake batter (I never did get to the full water amount given the consistency). I will try again!
France says
Thanks for the recipe…does the yeast just go in the dry ingredients…does the yeast not have to be activated. Only used to baking with yeast that has been activated with warm water and honey. Thanks again
Jamie says
Hi France! As long as your yeast is fresh, you can simply mix it into the dry ingredients. It works great and simplifies the process.
Sheree says
Has anyone used a almond, tapioca, coconut mix flour that they have made that is one to one. The recipe I've found is 2 cups almond flour, 1 1/3 cups tapioca flour and 2/3 c coconut flour. Do you think this would work.
Jamie says
Hopefully someone else can weight in since I haven't tried these flours myself. I would suspect that it might not work well, since a flour blend with xanthan or guar gum would be best to help hold the bread together in place of gluten. You could add a gum to the mix, but I don't have experience to know if they work with coconut or almond flours. They have a very different texture.
Sheree says
Has anyone tried using a homemade 1-1 using almond, tapioca, and coconut with this recipe? A lot of the mixes have rice making them not grain free so just wondering.
Jamie says
If I were to try a grain free version, I would use a cassava flour base with some tapioca flour, and maybe some potato starch (but just a touch if so). Then I would add xanthan gum. Cassava flour makes a good 1-to-1 gluten-free flour replacement, like the rice flour blends I recommended. But I would definitely scale the recipe down and make only 1 baguette in case it didn't work.
John says
Made twice now, using Pamelas flour and recommended baguette mold; followed directions exactly. First batch 8 hr rise, second batch 12 hr rise. Initial 10 minute water bath for each. Both produced very hard thick (inedible) top crust and split open at slits, even though slit very slightly on 2nd batch. Flavor ok but not browning well on top. Verified oven at 450F.
Do you have recommended adjustments for higher (4500 ft) altitude?
Jamie says
Hi John, unfortunately I don't have experience with high altitude baking, but hopefully someone else can weigh in. Outside of the altitude variation, I would consider weighing the flour if you aren't already, just in case you and I measure very differently by cups. I would also try decreasing the baking time and adding a thermometer to the oven if you thought there was a possibility that it wasn't accurate (I find ovens can vary widely, even the more advanced ones).
Anonymous says
Try reducing the amount of flour. I find most GF recipes out there initially start with too much, and although the loaf may be fine on the day of baking, it turned into a hockey puck or a stone the next day.
Hailey says
Do you use active dry yeast? Can you use instant yeast for a quicker rise? Does that still work? Can’t wait to try
Jamie says
Hi Hailey! I use Red Star Active Dry yeast in this recipe. I have not tried using instant yeast. I think it would work -- this article from a popular baking blog indicates that the two can be swapped in a 1:1 ratio and rise time will likely decrease by 15-20 minutes. Please let us know if you try it!
MAC says
I am using a flour that comes from Italy, it's for those who have gluten intolerance like me and works good! Healthier than ALL gluten free flours!
Caputo
Fioreglut
Farina sensation glutinous (gluten free) on Amazon
Jamie says
Thanks for sharing MAC! How did it turn our for this GF baguette recipe? I haven't tried it yet.
krys says
Been wanting to try this with the Caputo flour. Did you use the same mould?
Canda says
The crust is simply incredible and I am so glad this didn’t have any of those weird ingredients that I don’t keep in my pantry. Delicious too!
Cheryl says
Guar and xanthan gum is not good for one, either
Jamie says
I'm so glad you enjoyed it!
Greg Capello says
If adding other an extra cup to the 4 cup mix, being GF grains like Flaxseed, Hemp and seeds like Pepitas, would the equivalent amounts of yeast, salt and water be advised? I'm looking to make a Euro style Cereal Bread baguette.
Jamie says
Hi Greg, I haven't tried it myself so I can't be sure. But if I were trialing seeds I would keep the amounts the same. Good luck and please let us know how it goes!
Holly Nelson says
The dough was very wet but rose nicely. Id idn't have a silicon baking pan but used a metal one that I've had for years. The crust was amazing, but the inside didn't finish cooking. I gave ita n additional 15 minutes in the oven and it was still gummy. Not sure what I did wrong - the over was well preheated and I followed the recipe very closely I'd like to try it again but would appreciate suggestions on what I did wrong. THX.
Jamie says
Hi Holly! I wonder if the baguettes were thicker in the metal pan than in my silicone one? In that case, they will need to be baked a little longer. It takes quite a bit of extra baking for the outside to get too crusty, but the 15 minutes you already added is probably a good amount. If you wanted to bake it longer, I would suggest putting aluminum foil loosely over the pan for any additional baking time beyond what you've already done. Alternatively, you could add a little more flour - up to 1/4 cup if the gummy center was nickel-sized or larger. And less flour if the gummy center was smaller. Good luck!
Henriete says
Hello, i ve bought the ingredienta and i want to make the baguettes but i am having a problem understanding the quantities since i am from Europe and we measure differently grams/milliliters.
Can you please tell me how much water i need in ml and how many grams of yeast.i would really apreciate it. Thank you!
Jamie says
Hi Henriete! Its 530 ml of water, adding it in at 60-120 ml increments. I just tried to measure the yeast in my kitchen, and 1 1/2 teaspoons is significantly lighter than 1 gram so it wouldn't register on my scale. By volume, the yeast is 7 1/2 ml. I hope that helps!
Cari says
Thank you for this! First bread I've had since giving up wheat flour over 6 months ago. I used it to make Muffaletta's for Mardi Gras. This is the closest to "real" bread I've tasted and it will definitely be a made again. Used Bob's 1:1 and followed the recipe and they came out perfect. I even found the same mold online at Amazon. Yummy!
Jamie says
Amazing to hear Cari! I am so glad you enjoyed these 🙂
Fatima QUENNEVILLE says
Hi Jamie!
Red mill 1to1 says : to not use on yeast bread .
I have it . I’m making sure
And you use instant yeast , right ?
Thanks Fatima
Jamie says
Hi Fatima! The Bob's Red Mill 1-to-1 flour bag that I have does not say to not use it for yeast bread. If yours does, I would not use it for this recipe. The same issue came up with King Arthur measure-for-measure flour in a previous comment (it says do not use on yeasted breads on the package). That experiment turned out rock hard and inedible.
My favorite flour for this recipe is the Pamela's All Purpose 1-to-1 flour mix. Bob's Red Mill worked great for me in the past, but again, mine does not have that warning about yeast. If you want to send me a photo of your mix or chat more about options if you can't find Pamela's, feel free to email me: jamie at vibrantlygfree.com
Meg says
If you use bob's red mill flour is there less fat in the recipe?
Jamie says
Hi Meg -- thank you for your question! With Bob's Red Mill, the fat is 0.1 gram (0%) per serving.
Hope says
Hello, you mentioned a pic of weird bread made in ramekins. I did not see that photo on this page. I am thinking of using a silicon mold I have for Halloween, somewhat large skulls. I was wondering how full you would make them. 2/3? It may not work but I don’t have a normal mold and just wanted to give the recipe a go.
Jamie says
Hi Hope - it looks like I need to put the photo back up! The picture was actually of one very large baguette (the entire recipe turned into a single "loaf"). I turned ramekins upside down on a large baking sheet and used them to create one large baguette-like mold, so it's not quite what you're thinking with the ramekins. I don't know how smaller versions would turn out.
I have to keep re-uploading the photo because it accidentally looks a little like a loaf of bread with a bottom and legs... and google has flagged it as "inappropriate" a few times 😂
Ana says
Hi, I just made them today. They were good except the outside was a bit hart so not sure what I did wrong. I'm definitely trying it again.
Jamie says
Hi Ana and thank you for your review! How was the inside? You could try baking them for a little less time or adding a little more water as long as it was fully baked through.
Jessica says
Hello! Can I use the 3 mold pan but only put 1 loaf on to bake? I had to half the 1x recipe because I ran out of flour.
Jamie says
Hi Jessica! That should work out fine. You'll have to watch the cook time carefully. It would bake more quickly with only one loaf, but it is also a bigger loaf so it could actually take longer... I'd love to know how the timing works out if you get the chance to update us!
Laura says
Hi Jamie, Do I need to let the baguettes cool for awhile before slicing? I sliced them a few minutes after they came out of the oven and they didn’t seem fully cooked. I followed the directions, baking for 10 minutes with a bowl of boiling water and then for another 40 minutes. Thanks, Laura
Jamie says
Hi Laura! Letting them cool would allow the inside to continue to cook. But if the inside was still quite soft, I would recommend another 5-15 minutes in the oven next time (just watch the crust to make sure it doesn't brown too much).
Helen says
Hello,
Can i just check, you have yeast, but there is no sugar to feed it?
Just checking before i try.
Jamie says
No sugar needed. Happy Baking Helen!
Rosie says
Just made these and they are rising now.
Do you have a better picture or comment on how wet dough should be- in picture you have looks more like a cake mix then dough . I added enough water so it’s a sticky dough ball which seemed way more than 2 1/4 cups - Bob’s red mill 1:1 . Also have you ever tried this recipe with Caputo gluten free dough. I have had amazing results with it for bagels but not so great for pizza dough. It is a very starch heavy dough .
Jamie says
Hi Rosie -- The dough is very wet for a bread dough. I would say it is similar to a drop biscuit. It will seem way too wet if you are accustomed to regular wheat flour. I can add more photos in the future and a video too. Thank you for the suggestion!
With Bob's Red Mill 1:1 specifically, I use the full 4 cups as listed plus an extra 1/4 cup (but it's not necessary -- I usually use Pamela's and BRM is a little less dense).
I have not tried Caputo flour yet but it would make for a fun experiment. It looks like a great product.
Dori Healey says
I used heavy duty tinfoil as a mold and placed them on a thin cookie sheet. They held up great and turned out beautifully. I sprayed the tinfoil with nonstick spray.
Followed the rest of the recipe as written.
Jamie says
That's a great idea! Thanks for adding your notes Dori!
Dena says
Fantastic, I have made these three times and they keep getting better. Thoughts on taking the dough and instead of baguette making a loaf of bread??
Thanks
Jamie says
Hi Dena! While I haven't tried it, I *think* it would work out in several different configurations. I've been planning to do some trials in different shapes soon and can weigh back in with the results. In the meantime, if you decide to try it, please let us know how it goes!
Lynne says
I have struggled to find a good GF baguette, never mind a recipe for one, and this recipe is the BEST! I have to confess that I ate one whole loaf within an hour of taking them out of the oven:-(. They are a teeny bit dense/wet inside (although the crust is PERFECT )but I have reviewed the comments, and think I have tweaks to make that will fix that problem. Do you know if there is a silicon baguette pan that makes a longer loaf?
And, big stretch here, what do you think of adding GF rye flavoring, caraway seeds, a drop of two of Kitchen Bouquet for coloring, and baking in a larger round pan to mimic a rye loaf? Just wondering. . . .
Thanks for a game changer in the GF recipe department!
Jamie says
Thank you so much for your kind review Lynne! I am so glad this recipe worked well for you and I’m inspired by your creativity for future versions.
To answer your questions, I unfortunately do not know a full-length silicone pan that would work for gluten-free. The one I linked took a lot of research since most baguette pans are either missing the ends or have small holes in them and I don’t think that style would be a good fit for the super wet gluten-free dough. The only other pan I’ve considered for this recipe is the Emile Henry French Ceramic Baguette Baker because it has a great shape, but the baguettes are only 2 inches longer and it’s an expensive piece. If you find something, please do let us know!
I think adding GF rye flavoring, caraway seeds, and Kitchen Bouquet would work out well, though I couldn’t tell you for sure since I haven’t tried it myself.
I believe the recipe would turn out well if baked in a round pan too. I’ve been meaning to try it myself and just bought a dutch oven baker to try it. I’ll definitely post about it if it’s a success. I’m hoping you’ll update us on your experiments! I’d love to hear how they go.
Marina says
Please, if I want to use sourdough starter yeast instead active dry yeast in this recipes, what is the equivalent?
Jamie says
Hi Marina - Unfortunately I have not tried this with sourdough starter yeast yet so I can't weigh in. Maybe someone else here has tried it? I'll definitely chime back in if I get the chance to experiment (I don't have a starter going right now) and please let us know how it goes if you do decide to experiment!
Andre Hamel says
I'm really interested in what the results would be with sourdough. Please keep adding information on how to do and proportions or quantities of each. Thanks!
Jamie says
Thanks for the suggestion Andre! I haven't tested this baguette recipe with sourdough yet, but I'll be doing more bread baking soon and will update when I do. If anyone else has tried it, please chime in!
Kiersten says
Hi Jamie,
I made this recipe and I didn't get a lot of rise in the 19 hours I left the dough on my counter. When I baked them the outside had a nice crispy crust, but the inside was too goey and didn't seem cooked. I used BRM 1:1 and my dough wasn't as wet as you described in the above comments. Any tips?
Jamie says
Hi Kiersten - thank you for the questions!
On the rise:
- Was your house colder than 70 degrees F? I recently discovered that you can preheat your oven to 100 degrees F, then turn the oven off before putting in the bowl of dough that needs to rise. This will create an environment of around 75-80 degrees once heat is lost from opening the door. This works great for me to get the rise I need during cooler weather.
- It's also possible there wasn't enough water for the rise to go well (GF baking needs more than regular flour), though usually BRM 1:1 is less dense than the other flour I used. Did it look similarly to the photo before rising?
Gooey inside:
- Generally a gooey inside means it needs more baking time. I found that the crust often hardens before the inside is cooked. The crust can usually handle a little more baking (8-10 minutes or so) after it looks crusty before it gets too tough. Did it sound hollow when tapping on the crust with a fingernail once it was finished? This usually indicates the center is cooked well. Also, in the bread I'm currently testing, I found that once the center has a temperature of 190 degrees F it is finished and not gooey. I haven't tried this with the baguettes yet, but I think it should work the same. I hope this helps. Please keep us posted if you learn any new tips!
Gary says
So I started a sourdough starter with King Arthur measure for measure before I read this recipe. The starter seems super happy and active. But I started it in order to make bread lol. So is useable in this recipe in place of yeast or should I abandon the starter? Thanks!
Jamie says
Hi Gary! Unfortunately I have not done a deep dive into gluten-free sourdough yet so I can't say for sure if the starter would work. Since this recipe makes 3 small baguettes, you could try splitting the ingredients and making 2 with yeast and one with starter. If you do try it, I'd love to know how it turns out!
Stephen Foglio says
Hello Jamie-- I made the recipe using Bob's Red Mill G/F/ All-purpose flour and the dough was too soupy so I added perhaps 1/4 cup extra. After setting for 10+ hours, then separating and placing in bread mold, the last rise was not too noticeable.
The finished product was good -- bread brown, crusty and a bit tough. I like it nonetheless yet any advice would be greatly appreciated.
Jamie says
Hi Stephen -- The dough is pretty wet when it's done right. More like a drop biscuit texture as someone suggested above. I've tried this exact recipe with Bob's Red Mill 1-to-1 gluten-free flour and it worked out well, and should still have been fine with an extra 1/4 cup (maybe a little dense or dry but nothing too bad). Did you use the All-Purpose flour with garbanzo bean flour? It's very possible the bean flour could have a very different effect. In which case I recommend trying a rice based flour. I can guarantee the Bob's Red Mill 1-to-1 will work well but I prefer Pamela's All Purpose GF Flour for yeast breads. Let us know how it goes or if we can provide more insight.
Kathy S says
Why do you double rise it? I thought gf breads don't need to double rise. Can I skip the first rise and just form my bread and let it rise in form and then bake it?
Jamie says
Hi Kathy, a single rise would probably work. I would bake it when the bread dough doubles in size in that case. For traditional baguettes, the authentic flavor comes from the yeast having extra time to rise. Baguettes normally have a really long first rise compared to other bread types. If you're looking for a similar gluten free bread recipe that has a single rise, check out my gluten-free artisan bread!