Learn how to make a No Knead Gluten Free Baguette. This Vegan baguette is easy to assemble and does not need any fancy equipment. Just mix the ingredients, shape, proof, and bake.
I am trying to eat less gluten in my daily diet and hence trying to make some gluten-free breads. Though we have loads of our Indian recipes that are gluten-free at times you crave those breads. So I am now in the process of making bread that is gluten-free. It is for myself and for a few of my friends who did ask for it.
I have used the same gluten-free blend that I used for my Lemon Raspberry coconut cake, which is a mix of rice flour, potato starch, corn flour, and tapioca flour. I have made a pre-mix of this and use it as required.
This bread has a crusty texture with a chewy crumb. It is best eaten the day it is baked. However, one can refrigerate or freeze it. If freezing slice and freeze into portion size. Defrost and warm when required.
Ingredients used in No-Knead Gluten Free Baguette
I have used my homemade gluten flour mix. One can use store-bought gluten-free bread mix too but make sure you have the below ingredients in the flour.
Gluten-Free flour mix
- 325 grams of White Rice Flour
- 100 grams of Potato Starch
- 110 grams Cornflour
- 120 grams Tapioca Flour
Active Dry yeast – I activated the yeast with lukewarm water and some sugar.
Xanthum gum – this is needed as it holds the texture of the bread. I remember in my last attempt I tried omitting this and my bread could not hold together.
I have used flaxseed meal. One can however replace it with egg whites.
Apple Cider Vinegar and salt are the other ingredients used.
Few more Gluten Free Breads
No Knead Gluten Free Baguette
Equipment
- Glass Tray
Ingredients
- 300- gram Gluten-Free Bread flour
- 150 ml Lukewarm water
- 2 tablespoon brown sugar or sweetener of your choice
- 7 grams yeast
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 2 tablespoon olive oil
Flax Meal –
- 3 tablespoon lukewarm water
- 1 tablespoon ground flax seed
Instructions
Activating the yeast
- In a small bowl add lukewarm water, yeast, and sugar.150 ml Lukewarm water, 7 grams yeast, 2 tablespoon brown sugar
- Let it prove.
Making flax meal
- In another bowl add the lukewarm water and ground flax seed.1 tablespoon ground flax seed, 3 tablespoon lukewarm water
- Mix and let it sit for 5-10 mins
Making the dough
- Once the flax meal is formed in a gelatinous structure add oil and vinegar to it.1 teaspoon apple cider vinegar, 2 tablespoon olive oil
- Once the yeast is activated add the gluten-free flour in a large bowl.300- gram Gluten-Free Bread flour
- Add salt and mix everything.1 teaspoon salt
- Now add the yeast, flax meal mixture, and mix everything.
- The dough will come together and be quite stiff.
Shaping
- Divide the dough into 2 equal parts.
- Make a cylindrical log and taper the ends to give it a baguette-like shape.
- Alternatively one can roll it into a sheet, and then roll it again to form a baguette.
- If you have a baguette tray, lift the shaped baguette and place it into the greased tray.
- Otherwise, make a makeshift baguette tray. All I did was keep a bottle in between the two baguettes under parchment paper.
- I kept the baguettes on the sides and let them proof for 1.5-2 hours.
Baking
- Preheat the oven to 220 deg C / 428 Deg F and fan to 200 Deg C / 392 Deg F.
- Fill a deep baking tray with hot water and place at the bottom of the oven.
- The steam is needed for the crust.
- Once the oven is preheated, slash the baguettes on the top with a sharp knife or a lame.
- If you made the makeshift tray, remove the bottle before baking.
- Place the baguettes into the oven and bake for 25-30 minutes. If you have a thermometer, the baguettes are done when the internal temperature of the bread reads 90 Deg C / 194 Deg F. They should sound hollow when tapped at the bottom.
- Remove and let it cool completely on a wire rack before slicing or serving.
Notes
- Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml, 1 tablespoon = 15 ml
- Baking time may vary depending on your oven. Do look after 20 minutes if the bread is done.
Sharing this with
I am sharing this bread with our Bread Bakers group where I asked fellow bakers to make Baguettes. Do check out the different Bagels from my dear blogger friends
- Chocolate Baguettes from A Messy Kitchen
- Gluten Free Artisan Baguette from Sneha’s Recipe
- No Knead Gluten Free Baguette from Cook with Renu
- Italian Pane Francese from Karen’s Kitchen Stories
- Slow Rise Sourdough Baguette from Food Lust People Love
BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
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Karen @karenskitchenstories
Tuesday 10th of October 2023
Nice trick for separating the proofing loaves!
Kelly
Tuesday 10th of October 2023
I've been playing around with a gluten free sourdough starter, so I have the flour I need to try this out!