Crusty French Baguette
Categories: Breads, Recipes
Tags: , Allergy Friendly, Baguette, Dairy Free, GFCF, Vegetarian, Yeast Bread
I developed this crusty baguette recipe in response to an overwhelming demand for good bread that is crunchy on the outside, but soft and chewy on the inside. Something that folks would be proud to take to a friend’s house to share at dinner, but that isn’t so difficult that no one has the time or inclination to do it!
The Gluten-Free Recipe Box
I did lots of homework on French Bread and found that the traditional method actually only has 5 ingredients: water, yeast, sugar, salt and flour. That sounded easy enough, but how does it get so crunchy without over-cooking the middle? Again, the trick sounded simple: humidity. Professional bakers have special misting ovens that create constant humidity. Mimicking this effect in my home oven didn’t actually turn out to be too difficult; I simply spritzed the bread before baking and placed an oven-proof bowl with water in the oven while the bread baked. The end result was perfection. I can’t tell you how wonderful it is to smell, touch … taste that unmistakably crunchy French Bread again. Actually, I don’t have to try to tell you about it – you can make it for yourself!
Before you start thinking this recipe is too hard, or that it couldn’t possibly be that good, The Gluten-Free Recipe Box reported that this baguette recipe made “the best gluten-free bread I have ever had!”
(This recipe can be easily doubled to make two baguettes.)
- 1 1/4 cup very warm water
- 2 1/4 tsp rapid rise yeast (1 packet)
- 1 tsp. granulated cane sugar
- 1 tsp. sea salt
- 2 1/4 cups Jules Gluten Free™ All-Purpose Flour
- milk (dairy or non-dairy) or mixed egg wash for brushing on uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and lightly browned)
- corn meal
Prepare a proofing area where your loaf will rise; a good option is to preheat your oven to 200° F, then turn it off immediately before putting in the loaf to rise.
If you have a baguette pan, line it with foil, spray with non-stick cooking spray and sprinkle corn meal along the bottom of the pan. If using a cookie sheet instead, line with foil, spray with oil and sprinkle with corn meal, then line up two dowels or other forms three inches apart to help keep the bread in a long thin shape while it’s rising and cooking; wrap these dowels with aluminum foil and spray with cooking oil.
In a small bowl, mix the sugar, yeast and very warm water and set aside to proof for 5 minutes (if, after 5 minutes, the yeast is not bubbling, throw it out and start again with fresh yeast).
In a large mixing bowl, whisk together the Jules Gluten Free™ All Purpose Flour and salt. With a beater blade or dough hook on your mixer, slowly work in the yeast mixture with the flour and salt. Once fully integrated, beat an additional 2 minutes on medium-high. The dough will be very wet at this point.
Scoop the dough into a gallon size zip-top bag and cut 1-2 inches from a bottom corner of the bag. Like a pastry bag, squeeze the bag to remove the air, then squeeze the dough through the cut hole to form one long loaf in your prepared baguette pan or in between your prepared dowels on the foil-lined cookie sheet.
Gently brush the milk or mixed egg wash all over the exposed areas of the loaf with a pastry brush. Cover the loaf with wax paper sprayed with cooking spray and set it in your warmed oven or other proofing spot for 20 minutes.
Preheat oven to 410° F and place a baking pan with water into the oven. Leave this pan in the oven during the baking process as well – the humidity created by this heated water will help the bread to form an extra crunchy crust.
Once risen, uncover the baguette and make 3 or 4 diagonal cuts into the dough with a serrated knife, cutting approximately 1/4 inch deep. If you have a clean spray bottle, fill it with water and spritz the bread with water before baking.
Bake for 20 minutes and brush the top of the bread with milk or egg wash again, then bake for 20 minutes more, or until a toothpick inserted into the bread comes out clean and the internal temperature of the bread is 205°-210° F.
Cool on a wire rack, removed from the pan, until ready to serve.
(*Note: this recipe makes one long baguette or two small/medium-sized baguettes).
58 Comments
We'd love to hear yours!
Trackbacks/Pingbacks
-
-
06. Sep, 2011
[...] Since its origin, it has enjoyed a rebirth in fancy restaurants all over the world, but is just as easily prepared in your kitchen with whatever veggies you have on hand (oh yeah, and a gluten-free baguette!). [...]
-
-
05. Oct, 2011
best, food, cookbook…
[...]Crusty French Baguette | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
-
-
09. Nov, 2011
most people tend to think of common allergies such as hay fever and other seasonal common allergies…
[...]Crusty French Baguette | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
-
-
17. Dec, 2011
[...] cheese (can you say veggies and fruit?) and gluten-free eaters can still have bread (like this and this). Will it be an adjustment? Absolutely. Will you still enjoy your food? Mmm, hmmm! Might your new [...]
-
-
19. Dec, 2011
[...] loaf gluten-free sandwich bread or French bread (3-5 days old/stale or thawed from frozen works [...]
Leave a Comment
Here's your chance to speak.
- 5-lb bag of Jules flour
- 1-lb bag of Jules’ Oats
- 1.3-lb bag of Jules’ Cookie Mix
- .8-lb bag of Jules’ Cornbread Mix
- Nearly Normal Cooking e-book
- Cookie Mix e-book
- Bread Baking e-book
- FREE shipping!
New to Jules Gluten Free?
Say Hi to 50% OFF:
sean said: on November 19, 2010
Tried this last night and is was very good. Crusty on the outside and chewy inside.
One mistake that I made was to remove it a little too soon. The crust was browning nicely, but parts were still uncooked inside. The bread continues to rise as it cooks. You can tell its done when it is brown and fully formed.
Regine said: on February 13, 2011
I made the baguette for a dinner party. It was so delicious.The baguette had a nice crust and an excellent consistency.I used a baguette pan with little wholes on the bottom. My three children couldn’t get enough of it either. I will make this again and again and again …
Carol said: on April 23, 2011
Mine came out a little doughy on the inside. Can anyone give me some advice on how to get it to be more dry/airy on the inside?
Jules said: on April 27, 2011
Hi Carol, I’d say maybe they weren’t cooked long enough. Because these get so nice and crusty on the outside, it’s easy to think they are done when they aren’t quite done. Check with a skewer or cake tester before removing them from the oven next time. Hope that works for you!
Brenda Will said: on September 6, 2011
I will be making this today… one of our favorite things is dipping sliced baguette in an olive oil, garlic and Parmesan dip.
Lynda Geyer said: on September 8, 2011
Can I use your bread mix to make the baguettes?
Jules said: on September 8, 2011
Hi Lynda – unfortunately the bread mix makes a totally different kind of bread, but this recipe only calls for a few easy ingredients, so it’s much easier than many bread recipes!!
Jenny said: on September 8, 2011
I was wondering, do you have any recipes adapted for bread machines?
This looks fabulous and I will definitely be giving this a whirl, soon!
Jules said: on September 8, 2011
Hi Jenny, I give bread machine directions for most of my bread recipes — baguettes and challah, braided breads … those aren’t for bread machines though. If you go to the home page of my blog and search on the right hand side for bread recipes under category, you’ll see tons! There are also recipes in my newest cookbook, Free for All Cooking!
Kathy said: on September 8, 2011
I was checking out the baguette recipe and want to make some soon, but I noticed you recommended a 410F degree oven — do I subtract 25 degrees for a convection oven as usual? Don’t want to mess this up — I’m drooling already!
Jules said: on September 8, 2011
Hi Kathy, yes, just reduce the convection temp by 25 degrees, as usual. Enjoy!
Marie said: on September 8, 2011
I love your recipes and have fixed several. I am always frustrated because I can not use tomatoes. I would love a lasagne or vegetable soup without those beautiful red globes. I do not want to end up in the ER because I ate some. I make Pesto Pizza and Taco Pizza without the tomatoes. Thanks in advance.
Kari said: on November 16, 2012
I have a recipe you need! I know how to make “tomatoe sauce” without the use of any tomatoes! E-mail me at luvgaea@comcast.net and I will send it to you as a pdf.
I’m making a lasagna tonight and this will be the base for my pasta sauce. We use it all the time.
Sarah said: on September 9, 2011
We can’t have yeast as well as gluten, do you have any “bread” ideas without yeast?
Jules said: on September 12, 2011
Hi Sarah – I have a great yeast-free bread recipe! It’s in my Bread Baking Ebook, and also my newest cookbook, Free for All Cooking! I haven’t had time to add it to my blog yet, but it’s already in those places if you don’t want to wait!
Janis S. said: on September 9, 2011
I haven’t tried this recipe, but when I make gluten-full challah, I make the dough in my bread machine then bake it in the oven. Maybe that will work with this recipe also.
Jules said: on September 12, 2011
Janis – really any dough can be mixed in the bread machine, then removed to bake elsewhere or to braid, as with challah. I don’t find that bread machines do an exceptional job of mixing dough though, so I prefer to mix doughs with my stand mixer if I’m not baking them in the machine. It’s all a matter of personal preference though. Thanks for sharing!
Diana said: on September 10, 2011
I want to try this receipe and am wondering if a baguette pan is similar
to a french loaf pan. Before I went
gluten free I baked my french loaf on a cookie sheet.
I know the french loaf pan is perforated and if the mix is wet before baking would this pan work?
thank you and thank you for your wonderful recipes.
Jules said: on September 12, 2011
Hi Diana, so glad you’re loving the recipes! This dough is wet, but I line my perforated baguette pan with foil to keep the dough from sinking through the holes – works great! The French Loaf pan should be very similar, if not identical. Enjoy!
Julie said: on September 12, 2011
Hi Jules-
How does this bread keep the next day? I’ve found that many GF breads taste pretty good right after you’ve baked it, but then are very hard the next day.
Thanks,
Julie
Jules said: on September 16, 2011
Hi Julie – this one is actually pretty darn yummy the next day! All of my breads taste better than most the next day or two after baking, but if you are ever concerned, you can wrap them tightly and freeze in freezer bags then thaw at low temp wrapped in foil in the oven to just warm them up.
Gino Argiro said: on April 3, 2013
Hi
Jules
Can you freeze the dough to make another day.
Thanks
Gino
Jules said: on April 4, 2013
Hi Gino, I haven’t done this (I’m the impatient kind – when I make it, I want it!), but I don’t see any reason why it wouldn’t work for you. Why don’t you freeze it in the bag you plan to use to pipe it out, then seal it in another freezer bag, so it won’t have to get too warm before you pipe it into the pan? Let me know how it goes!
Michelle said: on September 19, 2011
Hi Jules,
I tried this recipe today. I made one large loaf. It never really got done on the inside. I cooked it for 30 to 40 minutes beyond what the recipe called for. It is still quite doughy. Do you think my flour mix is too old? Thanks!
Jules said: on September 20, 2011
Michelle, are you using a French Bread pan? You might want to lower your oven temp a bit and cook longer. Keep testing the middles and don’t take them out until they are done on the inside (use a tooth pick and an instant-read thermometer helps you know when to take it out too – should be 205-210F inside before it’s done). The nice thing is that with baguettes, it’s ok if the crust gets really crispy – it’s supposed to! What flour blend are you using? If it’s one with more protein or fat in it, it could have gone bad more quickly – how old is it?
Michelle said: on September 22, 2011
Hi Jules,
I used your all-purpose flour. It might be close to a year old, not too certain. I did use a French Bread pan. So, I could try lowering the temp, etc. Thank you!
Lesley Goldberg said: on December 16, 2011
I had the same issue and I just received my bag of flour. Planning on trying again.
Bonnie Belliston said: on September 19, 2011
I’ve made this twice, today with a french bread pan. The bread looks great until I put it back in the oven after preheating to the 410 at which time it falls. Any suggestions or help? Does high altitude make any difference?
Jules said: on September 20, 2011
Bonnie -are you rising it in your oven? If so, leave it in there to bring the oven to 410 F so that it doesn’t have as much of a chance to fall. You might also want to let it rise a bit longer, to get more comfortable in its skin, so to speak. Usually, the faster a bread rises, the less likely it will be to hold its shape. If you are at high altitude, the challenge is to keep it from rising too fast, so you might want to use regular yeast, not instant.
Bonnie Belliston said: on September 22, 2011
Thanks much for the reply and tips. I am letting it rise in the oven so I will try all of your suggestions. The taste is great so I’m anxious to get it perfect!
Carla @ Gluten Free Recipe Box said: on September 20, 2011
I actually get 3 baguettes out of this recipe, but perhaps it is the flour blend I chose. You provide so many choices which is just wonderful. I love sorghum and chose that one, but as you know there are a number of choices for starches, etc.
Thanks so much for this wonderful recipe, Jules!
Jules said: on September 20, 2011
Carla – that’s great to know! Happy to help and so glad you love the recipe!!
Gino Argiro said: on April 3, 2013
Hi
Carla
If possible cn you tell me your flour blend you used to make the 3 breads.
Thanks
Gino
Jules said: on April 4, 2013
Hi Gino – to learn more about my flour blend, just go to JulesGlutenFree.com and click on my flour. It gives you the full description of the ingredients and the nutritionals, as well.
Hema said: on November 11, 2011
HI – what are the dowels you mention? Where do I get them please?
Also – do you make a sour dough flour?
It would be so cool to make a sour dough baguette!
Jules said: on November 13, 2011
Hema- the dowels are just regular wood dowels you get at a tool store. It’s the next best solution if you don’t have a baguette pan. I haven’t yet made sour dough, but several of my readers have used my flour to make it and have loved the results!
Hema said: on November 11, 2011
also – is red star yeast ok?
and coconut milk vs. dairy?
Jules said: on November 13, 2011
Hema – I actually prefer Red Star Instant/Quick Rise yeast in my gluten-free baking. It’s gluten-free and works great! As for milk, feel free to use dairy or coconut, soy or almond milk here.
LeeAnne H. said: on December 7, 2011
Great recipe!
I Haven’t had real tasting Baguette in over a year.
Do you have any sandwich bread recipe’s?
We’ve had a real texture problem with that.
Thanks!
LeeAnne
Jules said: on December 8, 2011
LeeAnne – try my sandwich bread recipe – it’s really yummy!
Lesley Goldberg said: on December 19, 2011
This morning I once again tried to make the french bread recipe. The second time, the dough was different than the first but the results came out the same — hard as a rock and doughy on the inside. Nothing airy and light. After attending an event and watching everyone eat delicious gluten laden food, I came home even more determined to get this recipe to work. Third time was the charm! Here is what I did different:
I. I sifted the flour prior to measuring it
2. The water for the yeast was 120 degrees F
3. I allowed the loaf to rise for 45 mins. in the oven that had been heated to 200 degrees and then turned off.
4. Once yeast was gradually added to the flour mixture, using a mix master I beat on #4 for 2 mins.
5. I baked the loaf at 400 degrees for 45 mins.
6. I brushed w/egg wash again and returned to oven for 20 mins.
It was real french bread! Delicious!!
Hope this helps anyone else who is having issues with this recipe.
Happy Holidays everyone!
Jules said: on December 20, 2011
Lesley – I totally admire your determination! I’m so glad you did it!!! And thanks so very much for taking the time to share your baking notes with others who may benefit from hearing your tips! Happy Holidays to you, as well!
Christina said: on December 26, 2011
Made these baguettes(double batch) for Christmas dinner. They were prefferred hands down over the French rolls I purchased.
I made them at Thanksgiving as rolls (pipetted 15 small baguettes, essentially) and they were fantastic that way, too, except brushing them halfway through causes deflation so they were squished looking.
Jules said: on December 26, 2011
Christina – that’s fantastic! I love to hear that – who’d have thought gluten-free bread would be preferred over gluten French rolls?! That’s a great feeling, isn’t it? Congrats!!!!
YADIRA WOOD said: on January 4, 2012
I tried this recipe, and mine got stuck to the foil, even after greasing and using cornmeal… Any advice? Maybe not cooked all the way???
Jules said: on January 4, 2012
Yadira – I’m not sure what could have happened, but certainly undercooking it could cause it to stick. The cornmeal alone should prevent it from sticking though, so I would try it again, perhaps with more cornmeal. Did you use a French Bread pan?
Gina said: on February 10, 2012
Has anyone tried this with a covered stoneware baguette pan? Should I still line with foil?
susan bria said: on February 24, 2012
Jules… can we do the dough prep part of this recipe in bread machine and then remove before bake portion and put into baguette pan? thanks…!
Jules said: on February 25, 2012
Hi Susan, you can mix in the bread machine but be prepared – this is a very wet dough. Scoop from the bread machine into a bag to pipe out for the best success. Enjoy!
Tracy McClain said: on January 31, 2013
Help! I just made this and the dough was so wet I could hardly do anything with it. I ended up adding more gluten free flour mix until I could get it rolled out. I must have an older recipe because I see the one here says to put it in a zip lock bag, whereas my other one said to roll it into a rectangle, then roll it up in the baguette shape. It’s rising in the oven as I type this. Have I ruined it by adding the extra flour? It was still quite sticky.
Jules said: on January 31, 2013
Hi Tracy, I’m not sure about an older recipe saying to roll it out – that doesn’t sound familiar. This dough is very wet, which is one reason to put it into the bag and pipe it out! The proportions on a traditional baguette are very skewed in favor of the water, so it’s a wetter dough than you may be used to. Hopefully it will still turn out for you, but if not, next time try the bag – it makes life so much easier when making baguettes!
Misty said: on March 20, 2013
Can you provide a weight in grams for the flour? My dough was very dry.
Jules said: on March 20, 2013
Hi Misty, the flour should measure 135 gr. per cup. If you have any problems with the recipe, feel free to email us at Support@JulesGlutenFree.com to walk through it with you.