Perfect Gluten-Free French Baguette with 3 ingredients

Three crusty gluten free french baguettes freshly baked on a pan.

4.7 from 16 reviews

This easy 3-ingredient gluten-free french baguette recipe gives three beautifully crusty loaves that taste just like the real thing! Perfect for a dinner side, sandwiches, or snacking. Vegan.




  1. Mix Dry Ingredients: In a large mixing bowl, thoroughly mix gluten-free flour, yeast, and salt with a whisk.
    Dry ingredients for gluten free french baguette recipe mixed together in a large bowl.
  2. Mix in the water: Add lukewarm water in ¼-½ cup increments, stirring with a wooden spoon between increments.
    Overhead view of dough mixed and ready for the first rise.
  3. 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). 
    Sticky and bubbly gluten free french baguette dough after the first rise.
  4. 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 1/2 to 2 hours.
    Formed gluten free baguettes in a silicon baguette mold ready for the second rise.
  5. Score: Preheat oven to 450 degrees F. Using a sharp paring knife or kitchen scissors, score the baguettes.
    Gluten free baguette dough shaped, scored, and ready to be placed in the oven.
  6. 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. 
    Crusty Gluten Free French Baguettes just out of the oven. Golden brown!


*Using a baguette pan/mold: Without using a baguette pan or mold, the dough will spread horizontally instead of rising vertically. This is because gluten encourages vertical rise. To remedy this with gluten-free baguettes, use a mold or baguette pan. You can also get creative with silpat, a baking dish, and ramekins like I did here: (photo of weird baguette).

** Gluten-Free Flours: I tried both Pamela's All-Purpose Gluten-Free Flour and Bob's Red Mill 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 King Arthur GF Measure for Measure flour says "Not recommended as 1:1 substitute for yeasted recipes" on the packaging, and will not work with this recipe. For more flour notes please read the comments.

Storage: Store 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).

Keywords: vegan gluten free baguette, gluten free french bread, gluten free baguette