Gluten-Free Baguette

No more missing French bread with this gluten-free baguette recipe. With just a few ingredients, minimal hands-on time you'll be enjoying this soft inner loaf with the perfect crust.

📝 Ingredients

• 2 cups white rice flour (260 g)
• 1/2 cup tapioca starch (60 g)
• 1/2 cup potato starch (60 g)
• 2 tbsp whole psyllium husk (21 g) - powdered 18 g
• 1 1/3 tsp salt (8 g)
• 1 tbsp + 1 tsp sugar (17 g)
• 2 1/4 tsp instant yeast (or 1 packet, 7 g)
• 1 3/4 cups warm water divided (420 g)
• 2 tsp olive oil (13 g)
• 1 1/2 tsp apple cider vinegar (8 g)
• Optional: 1 egg white (about 2 tbsp, 20 g)

👨‍🍳 Instructions

1. 1Mix dry ingredients in a large bowl, whisk...: Mix dry ingredients in a large bowl, whisk rice flour, tapioca starch, potato starch, sugar, salt, and (if instant) yeast.
2. 2Hydrate the psyllium gel by whisking the psyllium...: Hydrate the psyllium gel by whisking the psyllium into 240 g of warm water. Let it sit for 10–15 minutes until thick, glossy, and stretchy.
3. 3Activate the yeast (if using active dry) by...: Activate the yeast (if using active dry) by stirring the yeast into 60 g of warm water (from the total) and a pinch of sugar. Let it sit 5–10 minutes until foamy. Instant yeast can be mixed straight into the dry ingredients.
4. 4Add psyllium gel, yeast (if active dry), olive...: Add psyllium gel, yeast (if active dry), olive oil, vinegar, egg white (if using), and remaining water (120 g). Mix until a sticky, elastic dough forms (like thick batter, not kneadable wheat dough). Cover with plastic wrap or a kitchen towel and let rise at room temperature for 45–60 minutes, until 50% larger and slightly domed.
5. 5Divide the dough into 2 logs. Take the...: Divide the dough into 2 logs. Take the one log and gently shape it into a rectangular shape. Roll the dough from one side to the other to form the shape of a baguette. Repeat with the other log.
6. 6Preheat oven to 435°F (225 °C) with an...: Preheat oven to 435°F (225 °C) with an empty metal pan that can hold 2 cups of water. This should be on the lowest rack at the bottom of the oven. The bread will be placed on the middle rack. Place shaped dough into a greased or parchment-lined baguette pan. With wet fingers, smooth the tops until shiny; this prevents rough crust.
7. 7Cover loosely with oiled clingfilm or an inverted...: Cover loosely with oiled clingfilm or an inverted roasting pan. Proof 30–40 minutes, until slightly puffy. Slash each baguette 2–3 times diagonally with a wet, sharp knife or lame.
8. 8Add 2 cups of water to the metal...: Add 2 cups of water to the metal pan and then bake for 10 minutes, and remove the water. Bake for 30–35 minutes in total, until golden and hollow-sounding when tapped. Transfer to a rack. Cool for at least 30 minutes before slicing.