Crusty on the outside and soft and tender inside, this easy gluten-free baguette recipe is ideal for sandwiches at lunch or dinner, or sliced and toasted for garlic bread or bruschetta as an appetizer or snack. No kneading required and dairy-free, bake a batch and enjoy homemade baguettes today.
Homemade Bread is the Best
Once you start baking bread at home, it’s hard to go back. Baking is therapeutic; there’s nothing more satisfying than placing a loaf you made yourself on the table.
Watching dough rise as the yeast works and transforms it into fresh bread is a simple joy that brightens the day.
Our Favorite Gluten-Free Bread Recipes
Some favorite gluten-free yeast breads to try include soft, fluffy loaves made with rice, buckwheat, sorghum, millet, quinoa, or pumpkin, plus an easy artisan no-knead version.
Amazing Gluten-Free Baguette
Baguettes are classic French loaves known for their long, slender shape and crisp crust. I developed a reliable gluten-free version after many tests, adapting the dough from my gluten-free potato bread recipe.
The key to a moist, tender crumb is mashed potatoes—yes, mashed potatoes add moisture and a soft texture that works wonderfully in gluten-free bread.
Why This Recipe Works
- Simple Ingredients: Common grocery items—no specialty products required.
- Easy to Make: Mix wet and dry ingredients, shape, let rise, and bake. No kneading is needed.
- Great Texture: Soft and moist inside with a golden, crusty exterior.
- Gluten-Free and Dairy-Free: Suitable for those avoiding gluten and dairy when made with appropriate ingredients.
Ingredients You’ll Need
Below is an overview of the ingredients. For exact measurements, refer to the recipe card later in the post.
Recipe Notes & Substitutions
- Mashed Potatoes: Use fresh mashed potatoes (not instant) for best texture. Boil potato slices until fork-tender, then mash until smooth.
- Eggs: Eggs help bind and improve rise. You can substitute two whole eggs with four egg whites. For an egg-free version try aquafaba or a commercial egg replacer, though results may vary.
- Warm Liquid: Use water between 105–115°F (40–46°C) to activate yeast. Warm unsweetened non-dairy milk (almond, cashew, rice, soy, or oat) may be used instead of water if preferred.
- Oil: Neutral oils like sunflower, avocado, or light olive oil work well. Melted vegan butter or regular butter/ghee (if not avoiding dairy) may be used.
- Gluten-Free Flour: Choose a light gluten-free all-purpose blend (rice flour, tapioca starch, potato starch, etc.) for a softer crumb. Avoid blends heavy in chickpea or bean flours for this loaf.
- Xanthan Gum: Include xanthan gum if your flour blend doesn’t already contain it to help with structure.
- Psyllium Husk Powder: Psyllium adds binding and elasticity; use the powder form. If you only have whole husks, grind them finely before using.
- Yeast: Instant yeast can be mixed with dry ingredients. If using active dry yeast, bloom it first in warm water with a bit of sugar until foamy.
- Sugar: A small amount of sugar feeds the yeast. White, light or dark brown sugar, or coconut sugar will work.
How to Make This Gluten-Free Baguette (Step by Step)
1. Line
Line a large baking sheet with parchment paper or a silicone mat.
2. Blend Potatoes and Eggs
Combine mashed potatoes and eggs in a blender and blend until smooth and pale yellow.
3. Add Oil and Water
Transfer the blended mixture to a large bowl, add warm water and oil, and mix until uniform.
4. Whisk Dry Ingredients
In another bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, salt, psyllium husk powder, instant yeast, and sugar.
5. Form Dough
Add the dry ingredients to the wet mixture and stir until a wet, sticky dough forms—similar to cake batter in texture.
6. Shape Dough
Divide the dough into 4 equal portions. With oiled hands, shape each portion into an oblong baguette, slightly tapering the ends. Place on the prepared baking sheet with about 2 inches between each.
7. Let Rise
Cover with a kitchen towel and let rise in a warm, draft-free spot for about 1 hour. The dough will increase slightly in size. Brush with a little oil before baking.
8. Preheat Oven
Preheat the oven to 350°F (180°C) and position the rack in the middle.
9. Score Dough
Using a smooth-edged knife, make three diagonal scores across each baguette just before baking.
10. Bake Until Golden
Bake for 30–35 minutes until the loaves are golden brown and crusty.
11. Cool Completely
Cool the baguettes completely on a wire rack before slicing or serving for best texture.
Tips & Variations
- Adjust Size: Divide dough into 2 for longer baguettes, 4 for standard, or 8 for smaller rolls.
- Baguette Pan: Use a baguette pan if shaping by hand is difficult.
- Other Shapes: This dough also works for bagels or burger buns.
- Add Fiber: Substitute up to 1/2 cup of the all-purpose blend with a whole grain gluten-free flour (brown rice, sorghum, millet, or buckwheat) to increase fiber.
Recipe FAQs
How to store: Once cooled, keep baguettes in an airtight container or wrapped and refrigerate up to 3 days. Reheat slightly before serving.
Freezing: Wrap well in layers of plastic and freeze up to 2 months. Thaw overnight in the refrigerator and reheat before slicing.
What to Serve With This Baguette
This baguette pairs wonderfully with hearty soups such as creamy tomato, pumpkin, or carrot-turmeric soups, or used for sandwiches and bruschetta.
Other Gluten-Free Breads You’ll Love
- Almond flour zucchini bread
- Almond flour cornbread
- Almond flour pizza crust
- Fluffy almond flour biscuits
Gluten-Free Appetizers to Serve
- Grilled corn salad
- Crispy baked chicken tenders
- Mixed savory recipes for gatherings
P.S. If you try this recipe, please consider leaving a star rating or review. Your feedback is appreciated. Sign up for recipe updates to receive fresh ideas and tips.
Gluten-Free Baguette Recipe (Dairy-Free)
- Author: Felicia Lim
- Total Time: 1 hour 55 minutes
- Yield: 4 baguettes
- Diet: Gluten Free
Description
Crusty outside, soft inside: an easy, no-knead, dairy-free gluten-free baguette perfect for sandwiches, toasting, or serving with soups and appetizers.
Ingredients
- 1 cup mashed potatoes (freshly made)
- 2 large eggs, beaten
- 1 cup warm water (105–115°F)
- 1/4 cup oil, plus more for brushing
- 2 1/4 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if your blend includes it)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons psyllium husk powder
- 2 1/4 teaspoons instant yeast
- 1 tablespoon sugar
Instructions
- Line: Line a baking sheet with parchment paper or a silicone mat.
- Blend: Blend mashed potatoes and eggs until smooth.
- Add: Mix in warm water and oil until uniform.
- Whisk: Combine dry ingredients (flour, xanthan, baking powder, salt, psyllium, yeast, sugar).
- Form Dough: Stir dry ingredients into wet until a wet, sticky dough forms.
- Shape: Divide into four portions and shape into oblong baguettes with oiled hands.
- Rise: Cover and let rise about 1 hour in a warm, draft-free spot.
- Preheat: Preheat oven to 350°F (180°C).
- Score: Make three diagonal cuts across each loaf.
- Bake: Bake 30–35 minutes until golden brown.
- Cool: Cool completely on a wire rack before slicing.
Notes
Mashed Potatoes: Use freshly made mashed potatoes for the best crumb and moisture.
Egg Substitutions: Two eggs may be replaced with four egg whites. For egg-free adaptations try aquafaba or an egg replacer—results may vary.
Liquid: Warm water or unsweetened non-dairy milk can be used to activate the yeast.
Flour Blend: A lighter gluten-free blend yields a softer loaf; avoid heavy bean-based flours here.
Psyllium: Use powder for structure; grind whole husks finely if needed.
Storing: Keep cooled baguettes wrapped in an airtight container in the refrigerator up to 3 days. Freeze wrapped well up to 2 months; thaw overnight in the fridge and reheat before serving.
- Prep Time: 20 mins
- Rising Time: 1 hour
- Cook Time: 35 mins
- Category: Bread
- Method: Baking
- Cuisine: French
