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A close up aerial view of four gluten free baguettes sitting snug on a white marble table

Gluten free baguettes without xanthan gum

Gluten free, gum free
5 from 1 vote
Prep Time 20 minutes
Resting time 6 hours
Course Breads
Cuisine Food Intolerance Friendly
Servings 2 medium baguettes

Ingredients
  

For the baguettes:

  • 200 g (1 1/4 cups) white rice flour
  • 90 g (3/4 cup) tapioca flour
  • 15 g psyllium husk powder
  • 1 sachet 7.5g instant yeast
  • 1 tablespoon white sugar
  • 3/4 teaspoon (5g) salt
  • 1 teaspoon gluten free baking powder
  • 1 extra-large egg
  • 40 g butter melted
  • 350 g water

To finish:

  • Extra white rice flour for flouring the baguettes
  • Melted butter for finishing the baguettes

Instructions
 

The night before:

  • Combine the dry ingredients in a medium-large mixing bowl. Add the wet ingredients to the bowl then whisk or stir thoroughly to form a smooth, cohesive dough. Cover the dough and place in the fridge for at least 6 hours or ideally overnight.

The next day (or 6+ hours later):

  • Preheat your oven to the highest possible setting. When it’s ready, boil the kettle and place a heatproof dish (I use a cake pan) of boiling water at the base of your oven.
  • Take the dough out of the fridge and dump it out onto a clean, dry and floured work surface. Divide the dough into two, then use floured hands to roll each ball out into your preferred shape (batard or baguette). Keep in mind that the loaves will expand in size as it proofs, so you can roll it a little thinner than you’d like. Either way, make sure the loaves have smooth tops as this will impact their appearance once baked.
  • Gently place your loaves in your baguette pan or on a long pieces of baking paper on a baking tray, lightly floured. For extra browning, brush the baguettes with melted butter, then sprinkle them with some rice flour. Score your batards with the lame or sharp knife - This creates a weak point to direct the expansion of the dough as it rises. Place them straight in the oven, standing back as you open it (it will be hot and steamy!). As discussed in the body of the post, these baguettes need to be baked straight after shaping to retain their shape. They have proofed in the fridge the night before, and do not require a second proof.
  • Bake the baguettes for 10-15 minutes at the highest setting, then turn the oven down to 200C and bake for an additional 15-20 minutes (for a total of 30-35 minutes baking time) or until golden brown and crisp on top. Remove from the oven and allow to cool for at least 30 minutes before slicing. If you cut into it too early, the bread might be gummy as it hasn’t fully set yet.

Notes

Because these are a higher starch style of baguette, the dough can't be left in the fridge for too long or it will develop an overly yeasty taste. If you can't bake them first thing in the morning, I recommend mixing the dough in the morning and baking them in the afternoon/evening. They are still delicious with the yeasty aftertaste, but it isn't a subtle baguette flavour. 
Keyword xanthan gum free
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