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Recipe of the Week - Gluten Free Baguette

Posted by on Oct. 26, 2015 at 6:10 PM
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From the Gluten Free Collection at

gluten-free baguette

                        Gluten-free Baguette

We have a new neighbor who is very gluten intolerant.  As I truly believe that no one should have to do without bread, I decided to take up the task to create a gluten-free French baguette.  You may think this is an easy one, right?  Guess again, gluten-free breads are usually hard, heavy and not very tasty.

There are a couple of ways to attack this task.  One is to gather about 6 different kinds of flour and additives, mix them together and hope for the best.  Tried this one and I came away with a very "solid" baguette, not what I was looking for.  My next try was better, using Bob's Red Mill Gluten Free flour, I came up with a baguette that was lighter with a good crust and crumb but still not quite there.  This is the recipe below.  I will update it as I come up with changes that get me to the perfect baguette, one that is exactly the same as my usual French baguette.

Bread - Gluten-free Baguette


Recipe Summary
Complexity: Easy
Serves: 8
Category: Gluten Free
Meal: other (General)
1 package yeast, dried
1.33 cup water, divided
3.5 cups Bob's Red Mill Gluten Free Flour
1 Tb salt, kosher
2 Tb rice flour

Dissolve the yeast in 1/3 cup of tepid (105 degree) water. Allow to stand for 10 minutes to proof yeast. (bubbles). Add flour, salt and additional tepid water to the mixer bowl. Use the bread hook attachment and mix until a large ball forms, Add a sprinkle more of flour if dough is too sticky. Spray another large bowl with Pam or oil and place dough in bottom; cover with plastic wrap and allow to double in size in a draft-free area. (1-11/2 hours). Remove to a floured flat surface and punch down into a ball. Place back in the bowl and repeat the rising. Remove dough to a flat surface and cut into 4 pieces. Punch each piece down, fold back into the top of the front, and the sides into each other. Shape dough into the shape you wish. Place on floured surface on parchment paper, cover with a towel and let rise for 30 minutes.

Heat oven to 400 degrees, (place pizza stones in oven if available) Allow the stones or oven to pre-heat for at least 30 minutes. Slide bread and parchment paper onto an upside down cookie sheet. Slash top of bread with a sharp knife in two or three places. Carefully place in oven, still on the parchment, bake for 25 to 30 minutes, until brown and hollow sounding when you thump the bottom. Remove to a cooling rack. May be frozen. before or after baking.

We have an excellent gluten-free sandwich bread recipe on our website at

by on Oct. 26, 2015 at 6:10 PM
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