Gluten Free Baguettes

    4 hours 5 minutes

    Gloriously crusty baguettes without gluten are possible with this foolproof recipe! No hard to find ingredients or difficult techniques. Just a simple recipe for gluten free baguettes!

    3 people made this

    Makes: 6 small baguettes

    • 2 room temperature egg whites
    • warm water
    • 475g gluten free plain flour
    • 2 teaspoons xanthan gum
    • 1 tablespoon granulated sugar
    • 1/2 tablespoon dried active baking yeast
    • 1 teaspoon salt

    Preparation:20min  ›  Cook:45min  ›  Extra time:3hours  ›  Ready in:4hours5min 

    1. Place the egg whites in a measuring jug. Add warm water to make 445ml.
    2. Combine flour, xanthan gum, sugar, yeast and salt in the bowl of a stand mixer. Mix on low speed using the paddle attachment. Gradually add egg and water mixture, and mix until smooth, about 3 minutes. Cover with plastic wrap and let rise for 2 hours.
    3. Lightly dust dough with flour. Weigh 450g of dough, then transfer to a floured work surface. (You can either continue to bake the remaining dough in the same way, or you can place it in the fridge for up to 5 days for fresh baguettes later.)
    4. Divide the 450g piece of dough into three pieces. Roll each into a baguette shape, and taper the ends. Score each baguette with a wet knife, then brush with water. Cover with plastic and let rise for 40 minutes.
    5. Preheat oven to 230 degrees C with a baking tray or roasting tin on the bottom shelf.
    6. Line a baking tray with baking paper and transfer the baguettes to the tray. Place in the oven on the middle shelf, then pour about 125ml of water into the tray at the bottom. Close the oven door and bake the baguettes for 25 to 35 minutes, or until golden brown (time will vary depending on the size of baguettes and your oven). Remove and let cool.

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    I have mixed emotions of this recipe. I followed the recipe to the Tee but after proving, there was no way in this world or next that I was going to be able to roll baguettes out of it due to the mixture being like an aerated batter. I poured 2/3 of the mixture into a little loaf tin and the rest into muffin cases. The results were good (See pic). The loaf came out like a Ciabatta and the mini muffins came out as cute little globes. The mixture produces a nice and plain, slightly heavier than normal white bread that isn't over sweet like most GF breads we have tasted. I will definitely be trying it again. Thankyou  -  17 Aug 2016  (Review from Allrecipes UK & Ireland)