Craving a gluten-free baguette with a crisp crust, without spending all morning in the kitchen? This one comes together in a bowl with no kneading, then gets quickly rolled into logs before going into a very hot oven. The crust bakes up beautifully golden, while the inside stays soft enough for sandwiches or toast. Use a good store-bought gluten-free bread mix and the results stay reliably consistent. This recipe joins my other gluten-free breads.
What is a no-knead gluten-free baguette?
It’s a baguette made with a gluten-free bread mix, leavened with instant dry yeast, then shaped into three long loaves. Since there’s no gluten to develop, the dough doesn’t need kneading, which cuts the workload considerably.
This version follows a simple, repeatable method: mix, let it rise, shape, proof briefly again, then bake with steam to help the crust develop. Chef Rommel Reyes points out that he isn’t aiming for professional-level shaping here; the goal is to keep it approachable, whatever your skill level.
The main ingredients
The base is a store-bought gluten-free bread mix. This recipe uses Schär gluten-free bread mix, and Rommel notes that it also works with Caputo gluten-free flour and King Arthur gluten-free bread mix. Choosing a commercial mix simplifies the process, avoids plenty of mishaps, and delivers more consistent results.
Water brings the dough together and is essential here. For a little extra flavor, you can replace half of it with oat milk or rice milk.
Instant dry yeast is the best choice here because it’s quick and convenient, even more so than fresh yeast. Vinegar adds the acidity needed to activate the yeast and improve the dough’s structure. Oil adds moisture: use olive oil for a fuller flavor, or vegetable oil if you prefer something neutral.
Salt and sugar are used in small amounts, but they make a real difference: without them, the baguette will taste flat.
Technical tips and pitfalls to avoid
Mixing: start with a uniform base
Start by thoroughly combining the dry ingredients — gluten-free flour, sugar, and salt — in a large bowl. In a separate bowl, dissolve the yeast in lukewarm water and stir until completely dissolved; this prevents pockets of yeast from forming in the dough.
Make a well in the center of the dry ingredients and pour in the yeast mixture. Mix with a spatula or wooden spoon, or use lightly oiled hands if you prefer; the dough will stick less that way. Once it starts to come together, add the vinegar and oil, then continue mixing until you have a cohesive dough.
Rise: two short, covered stages
Let the dough rise for 30 minutes in a greased bowl, covered with plastic wrap or a damp kitchen towel. Then turn it out onto a lightly floured work surface and deflate it with wet hands: this pushes out the air without tearing the dough.
Divide the dough into three equal pieces, about 310 g each, then roll them into logs. Keep the thickness as even as possible so they bake evenly.
Shaping: length, tapered ends, and wet hands
To lengthen them, place both hands in the center of each log and roll gently outward to even out the diameter along the full length. Aim for about 30 cm. Finish by gently tapering both ends to create that classic pointed baguette shape.
Keep your hands wet while shaping; the dough will stick far less. At the start, dust the work surface with only a light veil of flour, just enough to keep the dough from sticking.
Proofing and support: space matters
Place the baguettes on a baguette pan lightly dusted with gluten-free flour. If you’re using a standard baking sheet lined with parchment paper, leave space between each baguette; they’ll spread slightly as they proof and bake.
Let them rise a second time for 20 minutes on the tray, covered with a damp kitchen towel. Meanwhile, preheat the oven.
Baking: high heat, steam, and scoring
Preheat the oven thoroughly to 200°C. To create steam, place a shallow dish filled with about 150 ml of boiling water on the bottom of the oven. That moisture helps the crust develop.
Just before baking, lightly dust the tops of the risen loaves with flour, then score them diagonally with a very sharp knife, a razor blade, or a bread lame. Keep the cuts shallow: they allow the baguettes to open properly in the oven and give them that classic look.
Bake for 35 to 40 minutes, until deeply golden. Transfer the baguettes to a wire rack and let them cool at room temperature before slicing; otherwise, the crumb can tear and stay damp.
You’ll find more vegan gluten-free recipes in this section.
Recipe developed by Chef Rommel Reyes. Find more of his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 500 g gluten-free bread flour Schar or Caputo gluten-free flour
- 11 g instant yeast Saf Instant, preferably
- 400 g lukewarm water
- 8 g salt
- 5 g sugar
- 10 g vinegar
- 40 g olive oil
- 150 ml boiling water to create steam in the oven
- gluten-free flour for lightly flouring the work surface and tray, and for dusting before baking
Instructions
Preparation
- Combine the gluten-free flour, sugar, and salt in a large bowl.
- Whisk the dry ingredients well.
- Mix the yeast and lukewarm water in a small bowl.
- Stir until the yeast is completely dissolved.
- Make a well in the center of the dry ingredients and pour in the yeast mixture.
- Mix the dough with a spatula or with lightly oiled hands.
- Add the vinegar and olive oil.
- Mix until the dough comes together.
- Let the dough rise for 30 minutes in a greased bowl, covered with plastic wrap or a damp tea towel.
- Deflate the dough with wet hands on a lightly floured work surface.
- Divide the dough into three equal portions (310 g / 0.68 lb each).
- Roll each portion into a log, keeping the thickness even.
- Gently roll each log outward to form a length of dough about 30 cm (12 in) long.
- Taper the ends slightly to create the classic baguette shape.
- Use wet hands to prevent the dough from sticking.
- Transfer the shaped dough to a baguette tray lightly dusted with gluten-free flour.
- Let rise for 20 minutes, covered with a damp tea towel.
- Preheat the oven to 200°C (395°F).
- Place a dish of boiling water (about 150 ml) at the bottom of the oven.
- Lightly dust the risen dough with gluten-free flour.
- Score diagonal lines across each dough log with a very sharp knife, a razor blade, or a bread lame.
- Bake for 35–40 minutes, until golden brown.
- Transfer the baked baguettes to a wire rack and let them cool to room temperature before slicing.
