The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Best Ever Gluten Free Baguette (It's vegan, too!)

Best Ever Gluten Free Baguette (It's vegan, too!)

Laura T.'s picture
Laura T.


So today I had a breakthrough, after adapting the ciabatta recipe I uploaded yesterday. This is better and so similar to real bread! I'd say it's a good bread, not 'good, for gluten free'. As always, watch out for cross-cotamination in the manufacture of your ingredients. Please give me your suggestions/feedback and feel free to ask questions.

It's quite yellow in colour from the corn, but otherwise it's not too unusual looking!

The crumb is holey and the bread is crusty with a very moist interior.


Prep time2 hours, 40 minutes
Cooking time20 minutes
Total time3 hours


170 g
175 g
Potato Starch
155 g
Rice Flour
6 g
Psyllium Husk
500 ml
Warm Water
2 T
Extra Virgin Olive Oil
15 g
2 t


Mix together all the dry ingredients except the psyllium. Mix the psyllium and oil with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at tripled (took me about 2 hrs). Shape into two rectangles on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. When proved, roll the rectangles into baguettes, with the seam underneath. Sprinkle with cornmeal, slash and bake for 20 mins.

It is important to cool the bread fully before cutting into it.


grind's picture

That looks soft and fluffy.  Nice job.  Can it brown more if you wanted it to?

Laura T.'s picture
Laura T.

Thanks! I think omitting any eggs or other heavy binders and using the psyllium has really helped with the lighness. It's the first time I've made it so I haven't tried. I'd say yes, but bare in mind the rice flour is lighter in colour than wheat flour and therefore won't go as brown. Also, the crust was pretty crunchy as is! :)

Laura T.'s picture
Laura T.

Also, I've heard of people basting their bread during cooking with a cornstarch and water mix to get a shiney brown effect on the outside, but I've not got round to trying that either haha.

PastryPaul's picture

I've tried at least 30 GF "breads," not a one was considered good enough to place on our shelves. This one looks promising.

I assume you are using powdered Psyllium Husk? Please confirm or correct my impression


Laura T.'s picture
Laura T.

Hi Paul. I can completely relate to that! My first gf loaves were like house bricks. As I mention all too often, omitting eggs and dairy from them has really helped. I just use regular psyllium husk. It's quite fine stuff and sort of dissolves when it's mixed with the warm water. I've been meaning to grind it down or buy some powdered to see if it makes a difference, but I'm not sure it's neccassary. I'd also like to experiment with the amount of psyllium used.