Gluten Free French Bread Baguette Recipe

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**Any of the yeast rising bread mixes from Anna™ will work very well. 

Yield: 3 baguettes



  • Prepare bread mix according to package instructions, including the bread machine. 
  • Add 3 additional tablespoons of liquid to the dough.
  • When you get to the rising step this is where you will begin to roll out the dough to make the baguette.



  • Rolling pin
  • Pastry scraper or a wide flat spatula
  • Gluten-free flour for dusting, any will work (almond, potato, tapioca, millet or corn starch or corn meal—avoid rice unless it is very finely milled).
  • Plastic wrap
  • Small amount of olive oil and brush for brushing the surface of the bread.
  • A baguette pan is nice but not necessary, will help the bread to hold the form. If you do not have a baguette pan use a parchment lined cookie sheet.



  1. Preheat oven to 350 degrees.
  2. Find a large, level, clean and smooth surface.  Should measure approx. 20x20 inches.
  3. Dust the surface liberally with any of the above listed gluten free-flours,
  4. Do your best to divide the dough into three even amounts.  With the first amount, place on the center of your flour dusted surface.
  5. Liberally coat hands and rolling pin with gluten-free flour.  Gently begin to spread dough out until it is about 16-18 inches long and 8-10 inches wide.
  6. Start at the end closest to you and begin to loosely roll the dough to form a log shape.  If the dough is sticking to the surface, sprinkle more gluten-free flour and use the dough scraper or spatula (also coated with gluten-free flour) to help lift the dough away from the surface.
  7. Have the baguette pan close to your rolling area and when you have formed the log, gently pick it up and place it in the baguette pan.
  8. Continue the same process with the two remaining, evenly divided dough amounts.
  9. Let rise for at least two hours.  Loosely cover with oil coated plastic wrap.
  10. Place in a hot oven for 20 minutes.
  11. After 20 minutes or when surface of the bread is firm, brush with olive oil.
  12. Bake for an additional 20 – 35 minutes or until golden. Internal temperature of bread should be between 195-200 degrees.
  13. Let cool on a cooling rack.

Gilbert Asher November 21, 2016

Does it require one of your baguette baking dishes to really be a baguette?

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