Gluten-Free Baguettes

Gluten-Free Baguettes


  • 3 cups Baking Free gluten-free All Purpose Flour (for best results, weigh the flour--1 cup = 124g)
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons yeast
  • 1 cup warm water (about 110 degrees F)
  • 3 tablespoons olive oil
  • 1 teaspoon vinegar (cider or white vinegar)
  • 3 large egg whites (or 1 whole egg and 2 egg whites for a richer baguette)


As with most gluten-free yeast breads, the baguettes are best the day they are made.  Store whole baguette on counter under a towel or in bread box for use later that day.  I often freeze a baguette wrapped in plastic wrap, if I won't be using it immediately. It thaws in just under an hour. Then I toast it for appetizers or garlic bread.


Step 1
In a stand mixer bowl, combine the flour, xanthan gum and salt.
Step 2
In a separate, small bowl dissolve the sugar in warm water and then add the yeast. Stir and set aside for the yeast to foam--about 5-10 minutes.
Step 3
Start the mixer on low and add the olive oil, vinegar and egg whites slowly to combine. Then add the yeast mixture and combine.
Step 4
Turn the mixer to high and mix for about 3 minutes.
Step 5
Spoon the mixture into a French bread pan in equal amounts. Slash the top of each loaf with 3 slashes with a sharp knife.
Step 6
Turn on oven to 400 degrees F. Place bread pan in warm area (on top of range) to rise, and cover loosely with plastic wrap that has been sprayed with baking spray and a clean kitchen towel. Rising takes about 15 minutes.
Step 7
While waiting for the dough to rise, bring a pan of water to a boil. Once the dough has risen, put the pan of hot water onto the bottom rack of the oven. Also mist some water into the oven. Wait 5 minutes to let the oven get humid--this helps the bread crust crisp. My oven never got humid, so I just sprayed the loaves a couple of times as they baked.
Step 8
Lightly brush the tops of the loaves with olive oil to help brown and crisp them.
Step 9
Bake for 30-40 minutes or until brown. I turned my pan so they would brown more evenly. Cool for a few minutes. Makes 2 baguettes.