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Crusty Gluten-Free French Bread (Baguettes)

If you crave the crusty on the outside, soft and chewy on the inside French breads of your former life with gluten, give this recipe a try. It's simpler than you might think, and it will make quite an impression on your table for any meal!

This recipe is easily doubled to make two baguettes.

1 ¼ cup very warm water
2 ¼ tsp rapid rise yeast (1 packet)
1 tsp. granulated cane sugar
1 tsp. sea salt
2 ¼ cups Jules Gluten Free All Purpose Flour
Milk (dairy or non-dairy) or mixed egg wash for brushing on uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and lightly browned)
Corn meal

Prepare a proofing area to let your loaf rise; a good option is to place the loaf in a preheated 200 F oven after you turn the oven off.

If you have a baguette pan, spray with non-stick cooking spray and sprinkle corn meal along the bottom of the pan. If you are using a cookie sheet instead, line with parchment paper and sprinkle corn meal onto the paper, then line up two dowl rods or other forms to help keep the bread in the long thin shape while it's rising and cooking; wrap these dowl rods with aluminum foil and spray with cooking oil.

In a small bowl, mix the sugar, yeast and very warm water and set aside to proof for 5 minutes (if, after 5 minutes, the yeast is not bubbling, throw it out and start again with fresh yeast).

Crusty Gluten-Free French Bread (Baguettes)In a large mixing bowl, whisk together the Jules Gluten Free All Purpose Flour and salt. With the beater blade or dough hook on your mixer, slowly work in the yeast mixture with the flour and salt. Once fully integrated, beat an additional 2 minutes on medium-high. The dough will be very wet at this point.

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Scoop the dough into a gallon size zip-top bag with 1 inch cut from a bottom corner of the bag.  Squeeze the bag to remove the air, then squeeze the dough through the cut hole to form one long loaf in your prepared baguette pan or in between your prepared dowls on the parchment-lined cookie sheet.

Gently brush the milk or mixed egg wash all over the exposed areas of the loaf with a pastry brush. Cover the loaf with wax paper sprayed with cooking spray and set it in your warmed oven or other proofing spot for 20 minutes.

Preheat oven to 410F and place a baking pan with water into the oven. Leave this pan in the oven during the baking process as well – the humidity created by this heated water will help the bread to form an extra crunchy crust.

Once risen, uncover the baguette and make 3 or 4 diagonal cuts into the dough with a serrated knife, cutting approximately ¼ inch deep. If you have a clean spray bottle, fill it with water and spritz the bread with water before baking.

Bake for 20 minutes and brush the top of the bread with milk or egg wash again, then bake for 20 minutes more, or until a toothpick inserted into the bread comes out clean and the internal temperature of the bread is 205-210F.

Cool on a wire rack, removed from the pan, until ready to serve. welcomes your comments below (registration is NOT required).

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10 Responses:

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said this on
30 Nov 2009 4:39:53 PM PST
Great information, great recipe!!!

Wayne E. Renfrow
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said this on
01 Dec 2009 6:19:44 AM PST
I have had a very hard time finding bread that I can make for my wife most of it either tastes bad or it is hard as a brick all the way through. I would really like something that tastes good and is soft to eat. I do all her cooking, it is the only way we have found that the ingredients can be controlled.

Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
02 Dec 2009 11:49:52 AM PST
I followed this recipe and all I got was pebble size dough not runny at all, what a waste of product.

Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
05 Feb 2012 5:44:08 PM PST
Funny, I used it and had dough that was more like soup than dough. although the taste was good, the final product was flat and not at all what I was hoping for in a "french bread." still searching...

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said this on
09 Jul 2010 11:26:16 AM PST
Very poor recipe. I have been making gluten free bread for years and this is one of the worst I have tried yet.

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said this on
08 Jul 2011 12:31:24 PM PST
This recipe is amazing. I have started changing the recipe a bit and add olives and rosemary and when cooked dip it in balsamic vinegar and olive oil. Yum!

Steve in Houston
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said this on
05 Jan 2013 8:46:28 AM PST
Hooray!! A gluten-free bread without the aftertaste of xanthum gum! And those "commentors" who had trouble with the recipe, I think I know what happened. I let my bread rise for 20 minutes and nothing had happened. So I let it go an hour, and it had at least doubled! So try again.

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said this on
18 Mar 2013 9:52:16 AM PST
So glad you loved the recipe, Blanca, Anita and Steve! Particularly when using regular yeast (non-rapid rise), letting the dough rise longer is always a good thing. It's also important in a recipe like this to use exactly the ingredients listed, in the amounts listed. I know some commenters have had had problems with the recipe, but in my experience, it's typically because they are using a different flour blend, or have made other substitutions. Ingredients and directions DO matter!
In any case, Steve's advice is sage: if the recipe doesn't succeed the first time, revisit your method and try again! Gluten-free food can and should be wonderful!

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said this on
04 Jul 2013 11:32:21 PM PST
My son cannot have any grains, do you have any tips for making bread with non-grain flour?

Dr Liz Gordon
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said this on
15 Sep 2013 10:34:49 AM PST
Sounds delicious and would love to try it. Could anyone transiate into English? Hardly any of the ingredients sound familiar.

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