Gluten-Free Baguette Recipe (Dairy-Free)

Crusty on the outside, and soft and tender inside, this easy gluten-free baguette recipe is perfect for making sandwiches for lunch or dinner, or slicing and toasting to make garlic bread or bruschetta for an appetizer or snack. No kneading required, this recipe is also dairy-free. Bake a batch and enjoy homemade baguettes today!

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• Homemade Bread is the Best
• Our Favorite Gluten-Free Bread Recipes
• Amazing Gluten-Free Baguette
• Why This Recipe Works
• Ingredients You’ll Need:
• Recipe Notes + Substitutions:
• How to Make this Gluten-Free Baguette Recipe (Step by Step)
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• What to Serve with This Gluten-Free Baguette
• Other Gluten-Free Breads You’ll Love:
• Gluten-Free Appetizers to Serve:
• Gluten-Free Baguette Recipe (Dairy-Free)

Amazing Gluten-Free Baguette

Baguettes, if you aren’t familiar with them, are basically French bread that are recognized for their shape – they are often long in shape (sometimes even up to 1 meter long!) with a diameter or approximately 2 to 2 1/2 inches.

I often think of French women with a baguette under their arm (or at least that’s the stereotype that comes to my mind).

I’ve been working on a recipe for gluten-free French baguettes for the longest time, and after testing out and trying quite a few (failed!) recipes, I’ve finally developed a gluten-free version using the dough from my gluten-free potato bread recipe!

The trick in getting a moist tender texture is in the mashed potatoes. Yep, you heard me right!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free baguette recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Mashed Potatoes: For best results, I recommend using fresh mashed potatoes (made from potatoes instead of the mashed potato powder). You can make mashed potatoes by boiling sliced potatoes in water until fork-tender and then mashing the boiled potatoes until they are soft.
• Eggs: Eggs help to bind the ingredients better and gives the dough better rise. If you prefer not to use egg yolks, you can replace the two eggs with four egg whites instead. I personally have not made this recipe without eggs, but if you are allergic to eggs, I believe you should be able to replace the eggs with acquafaba or an egg-replacer. (If you do make this gluten-free baguette recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)
• Warm Water: Make sure that the water is between 105F to 115F as the warmth is required to activate the yeast, but if the water is too hot, the hight temperature will kill the yeast. You may also use warm unsweetened non-dairy milk instead of water (such as almond milk, cashew milk, rice milk, soy milk or oat milk). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
• Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use melted vegan butter or another vegetable oil (such as olive oil, avocado oil, or melted coconut oil). Alternatively, if you are not lactose-intolerant, fee free to use melted butter or ghee instead.
• Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, so make sure to include it if your gluten-free flour blend does not already have it.
• Baking Powder: In addition to the yeast, baking powder gives the dough a little more rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Psyllium Husk Powder: I personally find that the addition of psyllium husk powder makes a big difference in how gluten-free yeast breads turn out, as it adds structure and binding power to the ingredients. Make sure you use the powder version. If you only have access to whole psyllium husks, simply grind the whole psyllium seed husks in a coffee grinder or high-speed blender until you get a very fine powder.
• Instant Yeast: I like using instant yeast because there is no prior activation required and you can mix the instant yeast together with the other dry ingredients. If you only have active yeast, make sure to activate the yeast before mixing it with the other ingredients. (To activate, combine the yeast, warm water and sugar in a small bowl and mix well. Let the mixture sit for 5 minutes in a warm place until foamy before adding to other ingredients.)
• Sugar: The sugar is “food” for the yeast to feed on in order to be activated and produce the gases required to create the air bubbles for the dough to rise. I used white sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar.

How to Make this Gluten-Free Baguette Recipe (Step by Step)

1. Line

Line a large baking sheet with parchment paper or a silpat.

2. Blend Potatoes and Eggs

Combine mashed potatoes and eggs in the bowl of a blender and blend until you get a smooth pale yellow mixture.

3. Add Oil and Water

Transfer the blended potato-egg mixture to a large mixing bowl. Add warm water and oil and mix until you get a homogeneous liquid mixture.

4. Whisk Dry Ingredients

In another bowl, sift the gluten-free flour, xanthan gum (if using), baking powder, salt, psyllium husk powder, instant yeast, and sugar. Whisk well to combine.

5. Form Dough

Add the dry ingredients to the large bowl with the wet ingredients and mix well until you get a wet and sticky dough (the dough will resemble cake batter and that’s the texture you want).

6. Shape Dough

Divide the dough into 4 equal portions and use oiled palms to shape each portion into oblong form, making the ends slightly pointier. Place each shaped dough on the previously lined baking sheet, leaving at least 2 inches between each baguette.

7. Let Rise

Cover the dough with a kitchen towel and let it rise for approximately 1 hour in a warm place free of drafts (the dough will have increased slightly in size, but not exactly double). Once risen, brush with more oil.

8. Preheat Oven

As the dough is almost to the end of its rise, preheat the oven to 350F (180C) and arrange the oven rack to the middle of the oven.

9. Score Dough

Once the gluten-free baguette dough is done rising, use a smooth-edged knife to score three diagonal lines on top of the dough.

10. Bake Until Golden

Bake the gluten-free baguette dough for 30 to 35 minutes until golden brown on the outside.

11. Cool Completely

Let the gluten-free baguettes cool completely at room temperature on a wire rack before slicing or serving.

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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