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Home » Recipes » Breads

Easy Gluten-free French Bread

Published: Jan 6, 2023 by Sara Vaughn · Leave a Comment

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This easy gluten-free french bread recipe makes a loaf that is soft and tender on the inside with the perfect crispy, crusty outside that is perfect no matter how you eat it.

Tell me if I am wrong, but there is just something about the smell that delicious freshly baked bread makes. Especially when it comes to fresh baked gluten-free bread because let's be honest, not all gluten-free bread is created equal. This crusty gluten-free french bread is simple to make. Not only is it gluten-free, but this bread is also dairy-free and egg-free. It is really the perfect loaf for everyone to enjoy!

Two gluten-free french bread loaves sitting on a plate covered with a towel with one torn open and being served with softened butter.
Jump to:
  • Ingredients.
  • Equipment.
  • Steps.
  • Tips and tricks.
  • Storing
  • Serving suggestions.
  • More gluten-free bread recipes.
  • 📖 Recipe

Ingredients.

  • Gluten-free Bread Flour - For this gluten-free french bread, you want to use a gluten-free bread flour blend. This is NOT the 1:1 or all-purpose blends. These blends do not work as well with yeast recipes. I use Pamela's gluten-free bread flour blend.
  • Tapioca Starch - You can also use corn starch.
  • Psyllium husk powder - Psyllium husk powder helps to add more structure to the gluten-free bread that is not there with the absence of gluten. If you cannot handle psyllium husk powder, you can add an additional egg.
  • Yeast - For gluten-free bread, I use instant yeast, also known as rapid-rise yeast, which works best. Not all yeast is gluten-free, so always double-check and make sure that the brand you are using is. I tend to buy Fleischmann's brand of active dry yeast that is gluten-free, and I can find it at my local store.
  • Sugar - We are only using a little bit to help ensure that our yeast gets nice and bubbly, but you can also substitute in some honey instead of the sugar.
  • Baking Powder - Baking powder is not typically found in bread, but I find it helps to give a little bit more lift to gluten-free bread, making it less dense.
  • Salt
  • Warm Water
  • Egg - There is only one egg in this gluten-free french bread recipe. If you can't have egg, you could try an egg replacer, but I will be honest and say I have not attempted this with this recipe.
  • Olive Oil - Olive oil gives the gluten-free bread a tiny bit more moisture as well as flavoring.
  • Apple Cider Vinegar - A little apple cider vinegar goes a long way when paired with baking soda to give the bread more of a light texture.
Looking down at the ingredients needed to make a homemade gluten-free french bread recipe.

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Equipment.

While it's not totally necessary, I highly suggest getting a baguette baking pan to make this gluten-free french bread. I find that it helps the bread to hold its shape better during rising and baking since the gluten-free dough is softer than traditional bread dough.

If you don't have one, you can just shape the dough on parchment paper and place it on a regular baking sheet. Just know that your loaf might flatten out on the bottom. I suggest shaping your loaf taller to help counteract this.

Looking down a stainless steel baguette baking pan.

Steps.

Step 1. Make the dough.

  1. Bloom the yeast.
  2. Mix the dry ingredients together.
  3. Add the egg, olive oil, and yeast mixture to the dry ingredients.
  4. Mix just until combined.
  5. Once combined, increase the speed of the mixer and whip it for about 3-5 minutes.
  6. Scrape down the bowl and let the dough sit to hydrate.
Steps for making the gluten-free bread dough to turn into french bread.

Step 3. Shape the baguettes.

  1. Scoop half of the dough into a line.
  2. Lightly dust the top with some more gluten-free bread flour.
  3. Using your hands, gently press the dough into a baguette shape.
  4. Repeat with the other half of the dough for the second loaf.
Collage showing how to shape gluten-free french bread into a baguette,

Step 4. Let the baguettes rise.

Gluten-free french baguettes before and after rising.

Step 5. Bake the gluten-free french bread.

Gluten-free french baguettes after being baked.

Step 6. Rest, slice, and enjoy!

Looking down onto a towel covering some gluten-free french bread while it rests.

Tips and tricks.

  • Measuring gluten-free bread flour. - I find the best results come from measuring gluten-free bread flour with the spoon and level method.
  • Bloom the yeast. - Even though we are using an instant yeast that usually does not need to be bloomed, I find that blooming it with the warm milk gives the gluten-free bread a bit more rise giving it a light overall texture without over-proofing it.
  • Don't skip whipping the dough. - This is not your typical bread dough; it is softer and whipping the dough actually brings the dough together more to help with the final overall texture.
  • Let the dough hydrate. - This just means to let the dough sit. We are not looking for it to start rising at this point yet, but instead, we want the gluten-free flour to absorb the liquids, so you don't end up with gritty bread.
  • The dough is soft. - Unlike my gluten-free brioche recipe, this dough is moldable. It is still soft though, so you can't roll it out like traditional bread dough. Instead, I like to scoop the dough into a line and gently shape it into the baguette shape with the tapered ends.
  • Do NOT overproof. - Gluten-free bread only needs one rise and not two like other bread, so you want to watch it. If your bread starts to look uneven on the surface, it is over-proofed.
  • Changing the crust. - French bread is known for its outer crust, and this gluten-free french bread has it. To ensure you get that beautiful outer crust, toss 5-6 ice cubes into the oven before you close the bread into it. It will create steam and help to seal the bread. If you love it crispy, just let it rest for about 10 minutes when it comes out of the oven before slicing. If you want your outer crust crispy but still soft, cover your baked baguettes with a dish towel while it cools. It will slightly soften the outer crust but leave it with the nice chew that you want.

Storing

In our house, this gluten-free french bread does not last enough to store it once it's baked. But if you find yourself with some leftovers, don't worry it will stay soft when stored in a Ziploc bag at room temperature for 2-3 days.

You can eat it cooled or warm it up in the oven or microwave if you prefer. I find 15 seconds in the microwave works great.

Serving suggestions.

I have yet to find a recipe that this gluten-free french bread doesn't pair with, but my kids would say they love when I make it with my gluten-free lasagna.

This recipe also makes delicious toppings for my gluten-free french onion soup or turned into some gluten-free bread crumbs.

Of course, my favorite way is warm, topped with melted butter, or turned into some gluten-free garlic bread. I mean, talk about yum!

More gluten-free bread recipes.

  • Gluten-free Garlic Bread
  • Super Soft Gluten-free Brioche Bread
  • Easy Gluten-free Cornbread
  • Gluten-free Deep Dish Pizza
Looking into a fresh baked gluten free french baguette that has been sliced.

📖 Recipe

Up close look at a freshly baked gluten-free french bread loaf with a second loaf torn open showing off the inside texture.

Easy Gluten-free French Bread

Sara Vaughn
This easy gluten-free french bread recipe makes a loaf that is soft and tender on the inside with the perfect crispy, crusty outside that is perfect no matter how you eat it.
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 25 mins
Rising Time 2 hrs
Total Time 3 hrs 10 mins
Course bread
Cuisine French
Servings 2 Baguettes
Calories 78 kcal

Ingredients
  

  • 2 Cups Gluten-free Bread Flour I use the Pamela's gluten-free bread flour mix.
  • ¼ Cup Tapioca Starch
  • 2 ¼ Teaspoons Yeast
  • ½ Teaspoon Salt
  • 1 Cup Warm Water
  • 1 Large Egg
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Baking Powder
  • 2 Tablespoons Olive Oil
  • 1 ½ Teaspoons Psyllium Husk Powder
  • 1 TBS Sugar You can also use honey.

Instructions
 

Make the dough.

  • In a bowl combine the warm water, sugar, and yeast. Let it rest for 5-10 minutes to activate the yeast.
    2 ¼ Teaspoons Yeast, 1 Cup Warm Water, 1 TBS Sugar
  • In the bowl of a stand mixer add the remaining dry ingredients and mix to combine with a paddle attachment.
    2 Cups Gluten-free Bread Flour, ¼ Cup Tapioca Starch, ½ Teaspoon Salt, 1 ½ Teaspoons Psyllium Husk Powder, 1 Teaspoon Baking Powder
  • Once the yeast is bloomed at it along with the remaining wet ingredients to the bowl with the dry ingredients.
    1 Large Egg, 1 Tablespoon Apple Cider Vinegar, 2 Tablespoons Olive Oil
  • Mix on medium until all of the dry ingredients are combined.
  • Once no dry ingredients are visible, increase the speed on the mixer to high, and whip still using the paddle attachment for about 2 minutes. At this point, the dough should look smoother, and start making pulling from the sides of the bowl.

Hydrate the dough.

  • After you've whipped the dough, scrape the bowl and let the dough form a loose ball in the bottom of the bowl.
  • Let the dough rest for about 30 minutes to let the gluten-free flour fully hydrate. You are not looking for the dough to start rising at this point, but it might look a little fluffier after 30 minutes.

Shape the baguettes.

  • Dust a few tablespoons more of the gluten-free flour onto some parchment paper.
  • Scoop half of the dough along a line in the flour.
  • Lightly dust the top of the dough with a bit more flour.
  • Using your hands gently move and shape the gluten-free bread dough into the shape of a baguette with a thicker middle and tapered ends. Do not worry about it being completely smooth and perfect; you just want the general shape.
  • Repeat the process with the remaining dough to make the second baguette.
  • Carefully transfer the parchment paper to a loaf pan, or baking sheet if you don't have one. (Note. If you are using a flat baking pan, your baguette will have a flatter final shape but will still be delicious.)

Let the bread rise.

  • Place the baguettes in a warm place, uncovered for 2 hours to rise.

Bake the gluten-free french bread.

  • Preheat your oven to 375 °Fdegrees.
  • Once the baguettes have risen, carefully score the top with a knife. I like to do three lines across at about ⅛ inch deep.
  • Place the bread in the oven on the middle rack.
  • Before you close the oven, toss 6-7 ice cubes into the oven and then shut the door. DO NOT SKIP THIS STEP.
  • Let the bread bake for 20 minutes with the door shut.
  • At 20 minutes, rotate the bread over and continue to bake the bread for an additional 5 minutes.

Rest the bread.

  • Once your bread is baked remove it from the oven.
  • If you like a crispier outer crust, let it rest for 10 minutes uncovered.
  • If you like a slightly softer outer crust, cover the hot bread with a towel and let it rest for 10 minutes.

Slice and serve.

  • Use a bread knife and slice your freshly baked gluten-free french bread and enjoy!

Notes

Tips and tricks.
  • Measuring gluten-free bread flour. - I find the best results come from measuring gluten-free bread flour with the spoon and level method.
  • Bloom the yeast. - Even though we are using an instant yeast that usually does not need to be bloomed, I find that blooming it with the warm milk gives the gluten-free bread a bit more rise giving it a light overall texture without over-proofing it.
  • Don't skip whipping the dough. - This is not your typical bread dough; it is softer and whipping the dough actually brings the dough together more to help with the final overall texture.
  • Let the dough hydrate. - This just means to let the dough sit. We are not looking for it to start rising at this point yet, but instead, we want the gluten-free flour to absorb the liquids, so you don't end up with gritty bread.
  • The dough is soft. - Unlike my gluten-free brioche recipe, this dough is moldable. It is still soft though, so you can't roll it out like traditional bread dough. Instead, I like to scoop the dough into a line and gently shape it into the baguette shape with the tapered ends.
  • Do NOT overproof. - Gluten-free bread only needs one rise and not two like other bread, so you want to watch it. If your bread starts to look uneven on the surface, it is over-proofed.
  • Changing the crust. - French bread is known for its outer crust, and this gluten-free french bread has it. To ensure you get that beautiful outer crust, toss 5-6 ice cubes into the oven before you close the bread into it. It will create steam and help to seal the bread. If you love it crispy, just let it rest for about 10 minutes when it comes out of the oven before slicing. If you want your outer crust crispy but still soft, cover your baked baguettes with a dish towel while it cools. It will slightly soften the outer crust but leave it with the nice chew that you want.
Keyword gluten free baugette, gluten free bread, gluten free french bread, homemade gluten free bread recipe

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!

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Welcome to Grain Free Table! I’m Sara- a busy wife, mom of two girls, and lover of food. Here you’ll find lots of easy and delicious gluten & allergy-friendly recipes, info about my favorite food & products, as well as little snippets of my health journey as I navigate my gluten-free way of life!

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