& now "The Baguette"
Updated: Nov 1, 2019
Gluten free and Vegan Baguette
I've been working on this recipe for some time, trying to replicate a traditional baguette. As expected there are far more challenges with gluten free and vegan baking than simply baking gluten free. In the end I decided to go with this recipe not because it was perfect but it was time to move on, improvements will be made in time. That said this is an excellent start. The baguette is crusty as it should be, creating steam in the oven as the recipe states is the key to that lovely crunch. The flavor of the bread is great too, though I would like larger air pockets in the crumb. All of that said, the recipe is more than worth a try!
¾ cup almond flour
½ cup brown rice flour
½ cup oat flour
½ cup potato starch
¼ cup tapioca starch
1¼ tsp xanthan gum
2½ tsp instant yeast
2 tsp baking powder
2 tsp brown sugar
¾ cup warm water (105-115°F)
½ cup of aquafaba* (or coconut milk)
2 tbsp coconut oil
¼ tsp sea salt
½ tbsp vinegar
brown rice flour to dress the baguettes
*Aquafaba is the brine from boiling chickpeas (channa) or the liquid in a can of chickpeas, Learn more
Notes You can sub the flour, starches and xanthan gum with an equivalent amount of a GF bread flour mix i.e. 2½ cups
Place all of the dry ingredients (except the salt) in a bowl, mix well and set aside
Salt can have a retarding effect on yeast activity, whether this is the case here or not the salt was left out as a precautionary measure
Make a well in the center of the dry ingredients and add the wet ingredients (except the vinegar), kneading or mixing until thoroughly combined. The dough should be slightly sticky or shaggy but holding together and fairly easy to work with. Add more water if needed
Cover the bowl with cling wrap or other and set aside in a cool place to rest for about an hour. This step is optional, I have found that resting the dough improves the texture of the finished loaf. Allowing the dough to slow rise overnight in the refrigerator is also an option. Most artisan bakers agree that slow fermentation produces a more developed flavor
At the end of the rest period add the salt and vinegar and mix well. The dough should be fairly easy to handle and not wet as regular gluten free bread dough. In fact it should feel very similar to regular bread dough. If you have a baguette pan or tray prepare it now. I have neither, so I made “sleeves” with foil and parchment paper. The “sleeves” and the tray that it is resting on should be perforated for better results, although I am content to accept less thann 100% perfection
Prepare a lightly floured surface to shape the dough
Divide the dough in half, keep one piece covered while you work. Elongate the first piece into a torpedo like shape. You do not have to knead the dough until it is smooth. The texture of the baguette favors a shaggy, lumpy dough. Place the baguette on the baking tray, cover with lightly greased cling wrap and set aside. Repeat these steps for the remainder of the dough. Working with lightly oiled or flour dusted hands helps
Allow to rise for an hour or more. Since the dough has less water than traditional gf bread dough, I find that I am able to let it proof for much longer, many times over and hour, with little fear that it will collapse while baking
Toward the end of the rise preheat oven to 425°F. Fill a baking dish or tray with water and place it on the bottom shelf of the oven to heat up. Alternately you could add a dish or tray of boiling water at the same time you are placing the baguettes in the oven. In whatever way you can try to create steam which will produce the crunchy exterior of a traditional baguette.
Lightly dust the top of the loaves with flour (I use brown rice flour). Using a sharp knife or lame make diagonal slashes along the length of the baguette. Widen the slashes so that they cannot close back up easily. When the oven is ready, bake the baguettes for 20 minutes at 425°F. Remember, try to create steam to facilitate a crunchy crust, spritzing water just before you close the oven door also works.
After 20 minutes, lower the heat to 350°F. Since I use a makeshift baking sleeve, at the 20 minute mark, I take the baguette out of the baking dish to bake on the parchment paper for another 8-10 minutes until the tops are lightly browned. Bread is done when it makes a hollow sound once tapped
Place the loaves onto a rack and allow to cool
If you are not using the entire loaf right away, wrap the rest of the loaf tightly to maintain freshness for as long as possible and keep refrigerated. However, bread is best sliced, wrapped and stored in the freezer if it will not be use within three days.