Gluten Free Baguette


Gluten Free Baguette
Prep Time
10 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
I found this recipe on the internet but have tweeked it a little - reduced the number of egg whites, increased the water and use olive oil instead of butter."
Category: Breads & Doughs
Style: Gluten Free
Quantity: 2 loaves
Author: Julie Malyon @ SBA's Kitchen
  • 280 g rice flour
  • 110 g tapioca flour
  • 3 tsp xanthum gum
  • tsp salt
  • tbsp sugar
  • 400 ml lukewarm water
  • tbsp dry yeast
  • tbsp olive oil
  • 2 egg whites lightly beaten
  • 1 tsp vinegar
  • Canola spray to grease the pans
  1. Using a stand mixer, blend the rice flour, tapioca flour, xanthum gum and salt on low speed to combine
  2. In a small bowl, combine the sugar and yeast, then, using a fork, whisk into the tepid water to combine.
  3. When the mixture foams slightly, add it to the dry ingredients.
  4. Then add the olive oil, egg whites and vinegar.
  5. With the mixer on high, beat the mixture for 3 minutes.
  6. Spoon the dough into French baguette pans that have been sprayed with canola oil. Smooth the top with a wet spatula.
  7. Lay out a piece of plastic wrap and lightly spray with canola oil. Place this lightly (oiled side down), over the dough, and set to rise in a warm place until doubled in size.
  8. Preheat oven to 200˚C.
  9. Bake for 45 minutes.
  10. Remove from the pans and allow to cool on a wire rack.

The mixture is quite sticky, and I find that the best way to get it into your baking pans is to use a plastic spatula. I have a jug of warm water on the side and dip the spatula into the water each time, this stops the dough from sticking to the spatula. The dough rises quite fast and will at least double in size. Adapted from (Gluten-Free Recipes; French Bread by Katherine Cortes). I have successfully added 2 tbs LSA with an additional 50ml water to the mix for a bit of variation.




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