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!
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.
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.
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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.