Learn how to make the best gluten-free french bread with an easy and well-tested recipe. As an experienced gluten-free baker, I’ve perfected simple techniques to make a crusty baguette with a soft, airy crumb. This homemade loaf mixes together in minutes, requires one short rise, a quick bake, and ready to enjoy in less than 1 hour!
Gluten-Free Baguettes
Wow. This homemade recipe for gluten-free French bread really threw me! I did not expect so many trials to reach the quintessential baguette components – a crusty outer crust with a soft, airy open crumb.
Several readers wrote in saying they used this easy gluten-free breadsticks recipe and adapted it to French bread by baking as a single large loaf. I loved how they repurposed the recipe and it inspired me to create an authentic, yet still easy, gluten-free French bread.
While my initial tests using the breadstick recipe yielded a pleasing taste, texture, and had a crisp outer crust (thanks to throwing ice cubes at the bottom of the oven – more on that later), I felt as if the crumb didn’t replicate French bread’s signature openness.
After doing some research with traditional wheat recipes, I discovered baguettes’ holes come from using a high-protein flour, which unfortunately is not characteristic of gluten-free flour blends. So, I continued the recipe testing by incorporating an ingredient that adds protein, helps with binding and moisture – eggs.
Adding two whole eggs definitely helped, but it still needed an additional boost. Typically my go-to gluten-free bread recipes don’t use apple cider vinegar because I’ve found it’s just another ingredient to add and doesn’t make a notable difference. But adding a full tablespoon to French bread dough makes a big difference opening the crumb.
Lastly, I used an easy trick borrowed from these soft gluten-free rolls – replace some of the gluten-free all purpose flour with potato starch. Baguettes need to be shaped, which requires a stiffer dough. Instead of adding additional flour, which leads to drier bread, potato starch absorbs moisture, but maintains a soft texture.
Now this that this easy gluten-free french bread recipe is finally perfected, we have been enjoying it countless ways – as crusty baguettes slathered with butter and dunked into soup, easy gluten-free garlic bread, cheesy french bread pizzas, make-ahead gluten-free french toast, crostinis, sandwiches, serve with baked gluten-free manicotti, and so much more!
Ingredient Notes
If you’ve made any of my homemade breads, you should have these basic ingredients on hand to make an easy gluten-free baguette recipe.
- Gluten-Free Flour – Using a good gluten free flour makes or breaks the quality of GF baked goods. I highly recommend Cup4Cup gluten-free flour for the best texture. However, it does contain milk powder, so if you need a dairy-free recipe choose a dairy-free gluten-free flour blend. Also be sure to use a blend containing xanthan gum.
- Potato Starch (not flour) – Secret ingredient to make GF bread soft. Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch. Use for best results, but tapioca starch or additional GF flour may be substituted.
- Psyllium Husk Powder – Helps maintain moisture and prevents the baguettes from becoming dry. It also mimics gluten, allowing the dough to be shaped.
- Eggs – Although this is a unconventional for french bread, it bulks the protein in the bread. The starches in gluten-free flour don’t add any protein, which prevents the crumb from opening up. Eggs add moisture and builds the protein.
- Apple cider vinegar – For an open, airy crumb, the dough also needs an acidic environment. Although other vinegars could be substituted, apple cider vinegar really does work the best.
- Baking powder – I like to couple baking powder with yeast to assist the rise and make a light, airy texture, which is harder to achieve in gluten-free breads.
- Olive oil – For added flavor and incorporates a little fat to coat the gluten-free starches.
how to make Gluten-Free French Bread
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First mix together the dry ingredients – gluten-free flour, potato starch, instant active dry yeast, psyllium husk powder, baking powder, and salt on low speed until combined.
- Add the wet ingredients – warm water, eggs, apple cider vinegar, honey, and oil. Mix on low speed to let the dough come together, then increase the speed to medium and beat for 5 minutes. The batter will be thick and stiff, but still slightly sticky.
- On a greased large sheet of parchment paper shape the dough into a large ball, using greased hands. Use a sharp knife to evenly divide the dough in half.
- Start by shaping one half of the dough. Pinch the dough into a 12-inch log. Use greased hands to press into a flatter, 2-inch wide log. Pinch the long ends up together (like hot dog bun) and then flip over so the rounder, smooth shape is on top.
- Repeat with the second log and position about 3-4 inches apart. For an authentic look, pinch the ends so they are tapered. Use a sharp knife to slash 3 diagonal slits on top, about ¼-inch deep.
- Move the parchment to a baking sheet. Place a large piece of greased plastic wrap over the shaped bread and let rise in warm, draft free place for 30 minutes. Meanwhile, preheat the oven to 450℉.
- Remove the plastic wrap. Throw 5-6 ice cubes at the bottom of the oven. This creates a steamy environment for a crisp outer crust and chewy inside. Bake for 10 minutes. Loosely tent a large piece of foil over the baking sheet (to prevent the bread from over-browning) and reduce the oven temp to 350℉. Bake for 15 minutes longer.
Shaping bread dough Tips
I don’t have french-bread pans on hand, so I used what’s available – parchment paper and a baking sheet. Baguette pans are helpful if the dough is very loose, but these GF French baguettes are easy to shape without needing one.
- Since the dough is slightly sticky, grease your hands with a little olive oil or nonstick cooking spray to shape. I prefer doing this rather than adding more flour to work surface, which can dry out the bread.
- For a smooth, lump free surface, lightly wet your fingers and smooth out any ridges or visible seams before rising.
- If you would like to use all the dough to make a larger Italian loaf, it will require more baking time to evaporate moisture so you aren’t left with a gummy crumb. Follow the easy tips in this gluten-free Italian loaf recipe.
Storing, freezing, and reheating
Gluten-free breads lose moisture quickly, so I recommend serving the day they are made. To make ahead of time, cool the bread completely then wrap in plastic wrap and transfer to a ziplock freezer bag or a double wrapping of foil. Freeze up to 2 months.
When ready to enjoy again make sure the baguettes are at room temperature and not chilled. If the bread is cold it will not be soft and have a drier texture. For best taste and texture, warm briefly before serving.
Either wrap in paper towel and microwave for a few seconds or French bread can also be warmed in the oven. Wrap it completely in foil and place in a 350ºF oven for 10-15 minutes.
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Crusty, Airy Gluten-Free French Bread (1 Hour)
Equipment Needed
Ingredients
- 1 ½ cup (213 g) gluten free all purpose flour I highly recommend Cup4Cup gluten-free flour blend
- 3 tablespoons (31 g) potato starch see recipe notes for substitution
- 2 tablespoons (20 g) psyllium husk powder helps with bread moisture & structure (what is psyllium husk?)
- 1 (9 g) packet (2 ¼ tsp) instant rapid rise yeast
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (6 g) salt
- ½-¾* cup (180 g) warm water (112°F) *see recipe notes for amount
- 2 large eggs room temperature
- 1 tablespoon (16 g) apple cider vinegar
- 1 tablespoon (21 g) honey
- 1 tablespoon (15 g) olive oil
Instructions
- Using a stand mixer with paddle attachment, mix together gluten free flour, potato starch, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.1 ½ cup (213 g) gluten free all purpose flour,3 tablespoons (31 g) potato starch,2 tablespoons (20 g) psyllium husk powder,1 (9 g) packet (2 ¼ tsp) instant rapid rise yeast,1 teaspoon (5 g) baking powder,1 teaspoon (6 g) salt
- Add warm water (see recipe note below), eggs, apple cider vinegar, honey, and oil. Mix on low speed to let the dough come together, about 1 minute. Increase the speed to medium and beat for 5 minutes (this helps thicken the batter), scraping down paddle and bowl halfway through. The batter will be thick and stiff, but still slightly sticky.½-¾* cup (180 g) warm water (112°F),2 large eggs,1 tablespoon (16 g) apple cider vinegar,1 tablespoon (21 g) honey,1 tablespoon (15 g) olive oil
- On a greased large sheet of parchment paper shape the dough into a large ball, using greased hands. (Spray nonstick cooking spray on them or rub with a little bit of olive oil.) Use a sharp knife to evenly divide the dough in half.
- Move one half to the side and pinch the other into a 12-inch log using greased hands. Use your hands to press into a flatter, 2-inch wide log. Pinch the long ends up together (like hot dog bun) and then flip over so the rounder, smooth shape is on top. (See images in the recipe post.)
- Repeat with the second log and position about 3-4 inches apart. For an authentic look, pinch the ends so they are tapered. Use a sharp knife to slash 3 diagonal slits on top, about ¼-inch deep. (See how-to images in the recipe post.)
- Move the parchment with bread to a baking sheet. Place a large piece of greased plastic wrap over the shaped bread and let rise in warm, draft free place for 30 minutes. After 30 mins, the bread will not be fully risen, but will rise more as it bakes due to the baking powder. Meanwhile, preheat the oven to 450℉.
- When ready to bake, remove the plastic wrap. Throw 5-6 ice cubes at the bottom of the oven (this creates a steamy environment for a crisp outer crust) and place the bread on the middle rack. Bake for 10 minutes. Loosely tent a large piece of foil over the baking sheet (to prevent the bread from over-browning) and reduce the oven temp to 350℉. Bake for 15 minutes longer.
- Transfer to a wire rack to cool slightly before slicing, about 30 minutes.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Recipe Notes
*Update about water
Some readers have written in saying their batter has been too thin. I’ve done several more rounds of testing to try to figure out why, but haven’t landed on an exact reason. As to not risk another recipe potentially not turning out, I would recommend starting with 1/2 cup water and gradually adding more until the dough looks like the image in the recipe post. My bread always takes the full 3/4 cup. It should be stiff, yet still be able to be moved around by the paddle attachment, and a little sticky. Also make sure it mixes for a couple minutes before determining if the water needs to be adjusted. It thickens as it mixes.Storing, Freezing, and Reheating
Gluten-free breads lose moisture quickly, so I recommend serving the day they are made. To make ahead of time, cool the bread completely then wrap in plastic wrap and transfer to a ziplock freezer bag or a double wrapping of foil. Freeze up to 2 months. When ready to enjoy again make sure the baguettes are at room temperature and not chilled. If the bread is cold it will not be soft and have a drier texture. For best taste and texture, warm briefly before serving. Either wrap in paper towel and microwave for a few seconds or French bread can also be warmed in the oven. Wrap it completely in foil and place in a 350ºF oven for 10-15 minutes.Nutrition
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J Aho says
Has anyone made this as one large loaf? wondering what the bake time would be for a single large loaf?
Cherie says
Yes I did. I prefer Batards to baguetts. It looked small in my French bread pan. I used 1/2 c water.
I let it raise as high as it would go, about an hour then baked it. Perfect.
Melissa Erdelac says
Yes, you can. I would start in a 425 oven for 15 minutes (with ice cubes at bottom), lower to 350 and bake for 20-25 minutes more. You’ll want to bake it long enough to allow the moisture to evaporate. Even if the internal temp reads 200F, cover loosely with foil and bake for the longer time. Hope this helps!
Best,
Melissa
LoriAnn says
Bread turned out great, easy to follow instructions made it easy! Looking forward to using this recipe over and over throughout the years!
Melissa Erdelac says
Yay! Thanks so much, LoriAnn! I have plans to turn this recipe into an Italian loaf as well. Stay tuned!
Best,
Melissa
Janie says
I just made these. I used traditional yeast and bloomed in the 105 degree water. I do r know how much these are supposed to rise, bu mine did not rise more in the oven. I followed recipe exactly. I have not cut them. So will see after.
Lisa says
Melissa,
I would like to try this recipe with a more affordable flour. What brands do you recommend other than Cup4Cup?
Melissa Erdelac says
Hi Lisa,
I made the bread this past weekend with King Arthur Measure-for-Measure, which is more affordable than C4C and dairy-free as well.
Enjoy!
Melissa
Cherie says
Nicole Hunn from GFOASS has a copy cat c4c that is perfect.
Melissa Erdelac says
Thanks for sharing! I’ve always wondered how that version turned out. I’ll have to try it!
Best,
Melissa
Murry says
I’m a big fan of your white bread recipe, so I was excited when I saw the recipe for French bread. It did not disappoint. The bread was delicious and so easy to make. I’m so happy to be able to eat bread again!
Melissa Erdelac says
Thanks Murry! So glad you enjoyed the recipe!
Best,
Melissa
Laura says
Update: I made this recipe again today, but I used the metric measurements and weighed all of the dry ingredients. It came out better. The dough was stiffer and easier to form the loaves. By the way, today and yesterday I used large eggs. I notice that the recipe does not specify egg size. I also used instant yeast today and yesterday that I added with the other dry ingredients. This bread is easy to make, bakes nice, and tastes good.
Melissa Erdelac says
Hi Laura,
I appreciate the update. I will specify the egg size. That was an oversight by me, but large is right. When I made it the other day I measured in cups, but then weighed. It was off by a few grams, but I just went with it for testing purposes. It didn’t make a difference in the stiffness of the dough. I appreciate coming back to the recipe again and your follow up. It’s so, so helpful!
Best,
Melissa
Laura says
I made this recipe yesterday exactly as written, and with the exact ingredients that were recommended. I also used my Kitchen Aid stand mixer. I definitely got more of a batter than a dough. I added two tablespoons of additional flour to make it a little more workable. I should have added more, however, I did form it using a lot of olive oil on my hands. I used a baguette pan lined with parchment paper and let the dough rise for 45 minutes. It did rise somewhat. It baked nicely, but it was quite flat and not very large. The bread is very soft and tasted very good. It does seem that the wet to dry ratio is off a bit. I think the recipe will be excellent if I make some minor adjustments. I’m sure you have checked to make certain there is no typo in the recipe that was posted.
Melissa Erdelac says
Hi Laura,
Yes, after the recipe was posted I just made it from the actual recipe card, not my notes. Another thought I had was increasing the temperature of the water. When I bake yeast breads I have a tendency to use very hot water because I often forget to set out my eggs and figure it will balance out in the end. I know from other recipes I have developed, though, that psyllium activates more in warmer water, absorbing moisture. Thanks for inspiring some more troubleshooting!
Best,
Melissa
Wendy says
I was so excited for this recipe. Used recommended Cup 4 Cup gf flour, psyllium , and potato starch. Measured exactwith spooning flour into measuring cups. Best i got was pancake batter. I kneaded in extra potato starch and flour to get something workable. Did not proof much. In all your testing did you happen to get weights? I would love to try this again. I have the best luck weighing vs measuring gf flour.
Melissa Erdelac says
Oh my gosh, Wendy, this is driving me crazy! I tested the recipe again this weekend, this time using a different flour. I got the same exact result as pictured. It completely turned out and was delicious. I served it to guests and they had no idea it was GF. I am totally stumped, especially since you used all the ingredients listed. If you click over to the “metric” tab under the ingredients I did figure out the weights as well. When I tested it this weekend I weighed the ingredients. I’m going to reach out to my email community and see if I can get more input because I don’t know what else to do. Would love any ideas from others!
Best,
Melissa
Cheryl says
Possibly the problem with “batter” dough vs stiff dough is that 3/4 c water is used.
I used 1/2c and my dough was quite stiff and sticky as it should be.
Melissa Erdelac says
Thanks for sharing, Cheryl. What GF flour did you use? Perhaps that makes quite a difference with the amount of water required too.
Best,
Melissa
Melissa Erdelac says
I had another idea! What did you use to mix the dough in? Did you do it by hand, mixer or stand mixer. I use a stand mixer with a paddle attachment, would ingredient the ingredients together more (especially the psyllium) than by hand or a mixer.
Best,
Melissa
Scott says
Dough was like pancake batter. Added extra flour to get it more workable but would not recommend this dry to wet ratio
Melissa Erdelac says
Hi Scott,
I’d really like to troubleshoot this. Can you please tell me what GF flour you used and if you added the potato starch and psyllium. I tested this recipe so many times and I never had that result. However, I tested with Cup4Cup. There are so many GF flours out there and they are all made up of different starches. I will test it today with King Arthur, but when I usually test with Cup4Cup and KA the dough consistency is similar.
Best,
Melissa
Chanda says
I tried making this and my dough was sooo wet and would not proof. Any ideas what I did wrong?
Melissa Erdelac says
Hi Chanda,
I’m so sorry to hear that. Can you tell me what GF flour you used? Also, did you add the psyllium and potato starch?
Best,
Melissa