Following the success of my post on making incredibly easy and delicious French Baguettes, I was asked if I had a good gluten-free recipe, as some of you have to follow a strict gluten-free diet. I went on a search for the best gluten-free baguette recipe, and it wasn’t easy, but I am happy to say that I found it! It is 100% gluten-free, easy to make, and it tastes just like a real French Baguette!
You can find the recipe in French here. (Please note: I made a few adjustments to the recipe.)
For 6 small baguettes:
|2 Egg Whites at room temperature|
|16.7 oz. (475g.) Gluten Free Flour Blend|
|2 teaspoons of Xanthan Gum or Guar Gum (if the flour does not already contain gum)|
|1 Tablespoon of Granulated Sugar|
|1/2 Tablespoon of Instant Dry Yeast|
|1 Teaspoon of Salt|
The gluten-free flour I used is a store-bought blend I found at my local grocery store (you can also find it on Amazon here). It already contains guar gum, so I did not have to add any gum to my dough. This is the flour I used:
I personally chose to divide all ingredients by 2 to make 3 baguettes instead of 6, and I ended up having enough dough for 2 baguettes.
You will need a food processor with a dough blade for kneading.
You will also need a baguette pan, sold on Amazon. It is relatively inexpensive, and well worth it! This is the one I bought:
Step 1: Put the egg whites in a Measuring Cup. Add lukewarm water until you reach 445 ml (1.8 US cup).
Step 2: In a food processor with the dough blade on, mix the gluten-free flour with the sugar, the yeast, the salt, and the gum (if the flour does not already contain gum.) Add the mixture of water and egg whites. Continue mixing in the food processor until all ingredients are well-blended (approx. 3 minutes).
Step 3: Take the dough out of your food processor. Pour it into a big bowl, and cover it with plastic wrap. Set it aside, and let it sit for 2 hours. The dough should double in size during that time. Note: the dough is very sticky, this is normal.
Step 4: Pour the dough directly into your baguette pan covered with parchment paper. With scissors or a knife, make small incisions on your baguettes.
Note: Since I divided all ingredients by 2, I had enough dough for 2 baguettes. If you did not divide the ingredients by 2, you should have enough dough for 4–6 baguettes. You can set aside some of the dough for later use (you can keep it in the fridge for up to 5 days.)
Step 5: Cover your baguettes with plastic wrap, and set aside for 40 minutes. The dough should rise again slightly.
Step 6: Fill your oven’s dripping pan with water. If your oven does not have a dripping pan, just put a pot or a pan full of water on the bottom rack. I used a baking pan filled with water:
Step 7: Preheat oven to 445 degrees Fahrenheit. Once the oven reaches the right temperature, bake your baguettes for about 30–35 minutes. They are ready when they have a slightly brown color.
Let the baguettes cool down a little bit. Enjoy!
Bon Appétit, French Mom