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 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.

Storing/Freezing: To store, place the cooled gluten-free baguettes in an airtight container or wrap in plastic wrap and store for up to 3 days in the refrigerator. Reheat slightly before serving. To freeze, wrap the baguettes in various layers of plastic wrap and freeze for up to 2 months. Let the frozen baguettes thaw completely overnight in the refrigerator, then reheat slightly before slicing or serving.